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For a great sweet and sour chicken, you will need: - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1/2 cup cornstarch - 1/2 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 cup vegetable oil, for frying - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup pineapple chunks (fresh or canned) - 1/2 onion, diced - 3 cloves garlic, minced - 1/4 cup ketchup - 1/4 cup apple cider vinegar - 1/4 cup brown sugar - 1 tablespoon soy sauce - 1 teaspoon ginger, freshly grated - 1/4 teaspoon red pepper flakes (optional) These ingredients work together to create that perfect balance of sweet and tangy flavors. To make your dish look even better, consider these garnishes: - Chopped green onions - Sesame seeds These add color and a bit of crunch to your meal. If you need to swap some items, here are a few ideas: - Use chicken thighs instead of chicken breast for more flavor. - Replace cornstarch with arrowroot powder for a gluten-free option. - If you lack fresh ginger, try using ground ginger instead. - You can use any bell pepper color you like for variety. - For a sweeter sauce, add more brown sugar or honey. These changes can help you customize the recipe to your taste or pantry. First, gather your chicken and cut it into bite-sized pieces. Next, mix the dry ingredients in a bowl. Combine 1/2 cup cornstarch, 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Make sure it’s well mixed. Coat each piece of chicken in this mix. Shake off any extra flour before frying. In a separate bowl, whisk together the sauce ingredients. You will need 1/4 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1 tablespoon soy sauce, 1 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes, if using. Mix until smooth. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken in batches. Fry for 5-7 minutes until golden and cooked through. Remove the chicken and place it on paper towels. In the same skillet, add diced onion, minced garlic, and diced red and green bell peppers. Sauté for 3-4 minutes until soft. Then, pour in the sweet and sour sauce and add 1 cup pineapple chunks. Stir well and let it simmer for 2-3 minutes. Finally, return the chicken to the skillet and toss it in the sauce. Cook for another 2 minutes to heat everything through. Serve hot with chopped green onions and sesame seeds over rice. To fry chicken well, heat the oil to 350°F. You can test the oil with a small piece of chicken. If it sizzles and bubbles, the oil is ready. Fry chicken in small batches. This keeps the temperature steady. Too many pieces at once will make the oil cool. If the oil cools, your chicken will not get crispy. Remember to drain the chicken on paper towels after frying. This keeps it crunchy and not greasy. Sweet and sour chicken tastes great with colorful veggies. I like to use: - Red bell pepper - Green bell pepper - Onion - Pineapple chunks These add crunch and a burst of flavor. You can also try carrots or snap peas. They give a nice crunch and extra color. Always cut the veggies in similar sizes for even cooking. This way, they will all be tender and tasty. Here are some mistakes to watch out for: - Not heating the oil enough: This makes the chicken soggy. - Overcrowding the pan: This cools the oil and makes uneven frying. - Skipping the cornstarch: This helps the chicken get a crispy coating. - Not letting the sauce thicken: A thick sauce sticks to the chicken better. Avoiding these will help you make sweet and sour chicken that tastes better than takeout. {{image_2}} You can swap chicken for other proteins. Tofu is a great choice for a vegetarian dish. Firm tofu holds its shape well. Cut it into cubes and follow the same steps for frying. Shrimp is another tasty option. Use peeled and deveined shrimp instead of chicken. Cook shrimp until they turn pink and opaque. This gives you a quick and easy meal. Feel free to mix up your veggies. Broccoli, snap peas, or carrots add crunch and color. You can also use zucchini or mushrooms for a different flavor. Just chop them into bite-sized pieces. Sauté them with onions and garlic for great taste. The more colorful your dish, the more fun it is to eat! You can make sweet and sour chicken healthier. Use less brown sugar or a sugar substitute. This will lower the calories without losing taste. For a gluten-free option, replace soy sauce with tamari. Check your ketchup to ensure it’s gluten-free as well. These changes keep your meal tasty and nutritious. After cooking, let your sweet and sour chicken cool down. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to 3 days. Make sure it is sealed well to avoid any bad smells or flavors. If you want to keep it longer, consider freezing it. When you reheat, aim for the best taste. Use a skillet or a pan. Heat it over medium heat. Add a splash of water or broth to keep it moist. Stir it often. This helps avoid burning. You can also use the microwave. Just heat it in short bursts. Stir in between to make sure it warms evenly. If you want to freeze your sweet and sour chicken, here’s how. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible before sealing. This step helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned for the best results. Yes, you can make sweet and sour chicken in advance. Cook the chicken and sauce. Keep them separate until you are ready to serve. This way, the chicken stays crispy. Store them in airtight containers in the fridge for up to three days. To thicken the sauce, mix a small amount of cornstarch with water. Stir this mixture into the sauce while it simmers. Cook for a few more minutes until it thickens. Alternatively, simmer the sauce longer to reduce it, which also makes it thicker. Sweet and sour chicken pairs well with various sides. Here are some tasty options: - Steamed white rice - Fried rice - Noodles - Stir-fried vegetables - A fresh salad Absolutely! This recipe is great for meal prep. You can divide servings into containers for easy lunches or dinners. Just make sure to keep the chicken and sauce separate until you heat them up. This way, you will enjoy the best texture and flavor. This blog post shared how to make sweet and sour chicken. We covered the main ingredients, optional garnishes, and substitutions. I provided step-by-step instructions for preparing the chicken and making the sauce. You learned tips for cooking, from frying temperature to adding vegetables. We discussed variations and storage options. In conclusion, sweet and sour chicken is a versatile dish. You can adjust it to fit your taste and diet. Enjoy cooking and make it fun!

Sweet and Sour Chicken Better Than Takeout

Delight in the vibrant flavors of this sweet and sour chicken recipe! With crispy chicken coated in a tangy sauce featuring pineapple, bell peppers, and a hint of ginger, this dish is sure to please your taste buds. Perfect for a quick weeknight dinner or a special occasion, it's easy to make in just 35 minutes. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1/2 cup cornstarch

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup vegetable oil, for frying

1 red bell pepper, diced

1 green bell pepper, diced

1 cup pineapple chunks (fresh or canned)

1/2 onion, diced

3 cloves garlic, minced

1/4 cup ketchup

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 tablespoon soy sauce

1 teaspoon ginger, freshly grated

1/4 teaspoon red pepper flakes (optional)

Chopped green onions and sesame seeds, for garnish

Instructions
 

In a mixing bowl, combine the cornstarch, flour, salt, pepper, garlic powder, and onion powder. Mix well.

    Coat the chicken pieces in the dry mixture until they are fully covered. Shake off any excess flour.

      In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through. Remove and place on paper towels to drain.

        In the same skillet, add the onion, garlic, and bell peppers. Sauté for about 3-4 minutes until they begin to soften.

          In a bowl, whisk together the ketchup, apple cider vinegar, brown sugar, soy sauce, ginger, and red pepper flakes. Pour this sauce into the skillet with the sautéed vegetables.

            Add the pineapple chunks to the skillet and stir to combine everything well. Let the sauce simmer for about 2-3 minutes until slightly thickened.

              Return the fried chicken to the pan and toss it in the sweet and sour sauce until evenly coated. Cook for an additional 2 minutes to warm the chicken through.

                Serve hot, garnished with chopped green onions and sesame seeds over a bed of steamed rice or alongside fried rice.

                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4