Irresistible sweet and sour chicken on Greg’s Table

 

For me one of the best tests of this type of dish is how good does it taste the next day–great or better? This one wins on all fronts, and it will definitely be a staple from now on. The chef is already complaining!!

Sweet and Sour Chicken Recipe

Sweet and Sour Chicken with crispy chicken, pineapple, and bell peppers tastes better than takeout without the MSG and food colouring.

4 servings

Ingredients

1 1/2 pounds chicken breasts, (about 4 pieces) cut into 1-inch chunks

1/2 cup cornstarch

2 eggs, beaten

1/4 cup flour – add ½ tsp salt to the flour (we used gluten free all purpose)

1 cup pineapple chunks, cut into 1-inch chunks or 1 can of pineapple chunks drained.

1 red bell pepper, cut into 1-inch chunks

1 yellow bell pepper, cut into 1-inch chunks

1/2 yellow onion, cut into 1-inch chunks

vegetable oil, for frying

Sauce ingredients:

1/2 cup sugar – we used brown sugar

1/4 cup brown sugar – we used Muscovado sugar

1/3 cup apple cider vinegar

1/3 cup ketchup

4 teaspoons reduced sodium or regular soy sauce

2 cloves garlic, minced

Sweet and Sour Sauce

Make it:

1. To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic into a small bowl.
2. Pour enough vegetable oil into a Dutch oven or frying pan so that comes up from thebottom about an inch and a half. Preheat on medium-high heat.

3. Add the cornstarch to a large Ziplock bag then add chicken pieces and shake until well coated. Leave the chicken to rest for 20min in the bag with the cornstarch.
4. Dip the chicken pieces into the egg, then into the flour before adding to the hot oil. Add in batches so as not to have more than a single layer of it in the oil at a time.
5. Cook the chicken for 2-3 minutes, until cooked through and crispy – note colour is not needed – once crispy remove.
6. Remove to a cookie sheet (no paper towels!) or wire rack and continue cooking the remaining batches of chicken.
7. When done cooking remove all but a tablespoon of the oil, then add peppers, onion,and pineapple. Cook for 1-2 minutes, until crisp-tender.

8. Add the chicken pieces and sauce and stir until the sauce is thickened and bubbling.
9. Serve immediately, with optional garnishes of sesame seeds or green onions.

Notes:

Storing: Place the leftovers in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the sauce and vegetables can last up to 4 days.

Reheating: For the best results, reheat the chicken in an air fryer or oven to restore its crispiness. Warm the sauce and vegetables in the microwave or on the stovetop, then combine just before serving.

Freezing: Freeze the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.

Variations:

Vegan Sweet and Sour Tofu: Replace chicken with firm tofu, patting with a paper towel to remove excess moisture before frying. Use soy sauce or tamari for the sauce.

Garlicky: If you’d really like to add some extra flavour to the flour, season with salt and black pepper and add 2 tablespoons of minced garlic or 1 tablespoon of powdered garlic to the chicken while frying. Add an extra tablespoon to the sauce when mixing.