Chinese cuisine

Easy

Sweet & Sour Chicken

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This Sweet and Sour Chicken with crispy chicken, pineapple and bell peppers takes just 20 minutes to make and tastes way better than takeout.

Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

½ Red Bell Pepper, Cut Into 1 Inch Chunks
½ Yellow Bell Pepper, Cut Into 1 Inch Chunks
½ Green Bell Pepper, Cut Into 1 Inch Chunks
½ Onion, Cut Into 1 Inch Chunks
7 oz. Pineapple
1 lb. Boneless And Skinless Chicken Thighs Or Breasts, Cut Into 1" Chunks
1 cup Flour
½ cup Cornstarch
2 tbsp. Baking Powder
⅓ cup Water
1 tbsp. Cooking Oil
¼ cup Tomato Paste
¼ cup Raspberry Jam
½ cup Water
2 oz. Brown Sugar
¼ cup White Vinegar
1 tbsp. Kosher Salt
1½ tbsp. Cornstarch mix with 1½ tbsp water

Directions:

Step 1

Cut the chicken into bite sized pieces and seasoning them with ½ tsp salt.

Step 2

Make the batter: place the flour in a medium bowl, add cornstarch, baking powder, water, and cooking oil, and mix the batter until smooth.

Step 3

Mix the chicken with the batter.

Step 4

In a large wok with oil that has been heated over medium-high heat, cook the chicken in batches, just until it is browned, not to cook it through. Remove from oil and set aside.

Step 5

Bring up the oil temp to high heat and re-fry the chicken for 20 seconds. This step is crucial to make the crust crispy and drive off excess oil. Drain and set aside.

Step 6

In the same wok, combine your sauce ingredients – tomato paste, raspberry jam, water, sugar, white vinegar, and salt. Bring to a boil and add chopped bell peppers, onions, and cook for 20 seconds. Thicken the sauce with a cornstarch and water mixture.

Step 7

Add the chicken back to the sauce in the wok, and stir to combine all together. Serve hot!

Step 8

Enjoy!