How to Make Crispy Sweet and Sour Chicken | Step-by-Step Recipe!

Learn how to make the best crispy sweet and sour chicken with this easy step-by-step recipe! 🐔🍍 This homemade version of the popular Chinese takeout dish is packed with flavor, crispy chicken, and a tangy sweet and sour sauce. Perfect for beginners and anyone looking to make restaurant-style sweet and sour chicken at home!

In this video, I’ll show you how to marinate and fry chicken to perfection, then create the perfect sauce to coat it. With vibrant bell peppers, juicy pineapple, and savory veggies, this sweet and sour chicken will be a hit at your next family dinner or special occasion!

🌟 Ingredients You’ll Need:

Chicken Breasts (cut into cubes)
Bell Peppers (Yellow, Red, and Green)
Red Onion
Canned Pineapple (or fresh if you prefer)
Garlic (fresh or crushed)
Soy Sauce, Oyster Sauce, Chicken Bouillon Powder, Rice Wine, Sesame Oil
Cornstarch, Flour, and Egg for the batter
Sugar, White Vinegar, Tomato Sauce, Salt, and Chili Sauce for the sweet and sour sauce

Full Recipe Below!

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Recipe:

Ingredients:

2 Chicken Breasts, cut into cubes
1 tbsp Crushed Garlic (or fresh chopped garlic)
1 tsp Salt
White Pepper, to taste
1/2 tsp Sugar
1 tsp Chicken Bouillon Powder
1 tbsp Oyster Sauce
1 tsp Soy Sauce
1 tbsp Chinese Rice Wine (optional)
1 tsp Sesame Oil
1 tbsp Olive Oil
1 Egg, cracked in
3 tsp Cornstarch (for marinating)
1 cup Bread Flour (or all-purpose flour)
1 tsp Cornstarch (for coating)
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Red Onion, chopped
1 can Pineapple (or fresh pineapple chunks)
For the Sweet & Sour Sauce:

1 cup Water
1/2 cup White Vinegar
1/2 cup Sugar
1/2 cup Tomato Sauce
1 tsp Chili Sauce (optional for spice)
1 tsp Cornstarch (mixed with water to make a slurry)
Salt, to taste

Instructions:

Marinate the Chicken:

In a large bowl, combine chicken cubes with garlic, salt, white pepper, sugar, chicken bouillon powder, oyster sauce, soy sauce, rice wine, sesame oil, and olive oil.
Crack in one egg and mix well until the chicken is coated in the marinade.
Gradually add cornstarch (3 teaspoons) and mix until the chicken pieces are coated and the marinade thickens.
Cover and refrigerate for 1-2 hours to marinate.

Prepare the Veggies:

While the chicken marinates, chop the bell peppers and red onion into bite-sized pieces. Set aside.
Drain the canned pineapple and set aside (or chop fresh pineapple if using).

Coat the Chicken:

In a separate bowl, mix bread flour and 1 tsp cornstarch. Coat the marinated chicken pieces in the flour mixture, making sure each piece is lightly covered.

First Fry:

Heat oil in a deep fryer or large pan to 350°F (175°C). Fry the coated chicken pieces in small batches for 1-2 minutes, just to form a crispy crust. Remove and set aside on a paper towel to drain.

Make the Sweet & Sour Sauce:

In a saucepan, combine water, white vinegar, sugar, tomato sauce, and chili sauce (if using). Stir and bring to a boil.
Add the cornstarch slurry (1 tsp cornstarch mixed with water) slowly while stirring to avoid lumps. Keep stirring until the sauce thickens to your desired consistency.

Final Fry & Stir-Fry:

Heat oil in a large pan or wok over high heat. Add chopped veggies and stir-fry for a few minutes until they’re tender-crisp.
Add the pineapple and cooked chicken to the pan.
Pour in the sweet and sour sauce, toss everything together, and stir-fry for another 2-3 minutes until everything is coated and the sauce has thickened.

Serve and Enjoy:

Serve the crispy sweet and sour chicken with steamed rice or noodles. Enjoy the delicious combination of crispy chicken, tangy sauce, and vibrant veggies!

Pro Tips:

For extra crispy chicken, fry twice—first to form the crust, then again after tossing in the sauce.
Use fresh pineapple for an even sweeter and juicier flavor!
Adjust the sweetness or acidity of the sauce by tweaking the sugar and vinegar to your liking.
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