Description of this recipe:
This Easy Sweet and Sour Chicken recipe delivers the classic, beloved flavors of sweet and savory in a vibrant, homemade package. Tender pieces of chicken are coated in a crispy, golden crust and then bathed in a tangy, luscious sauce, studded with juicy pineapple chunks and colorful bell peppers. Baked to perfection, this dish is a delightful balance of textures and tastes that will transport you straight to your favorite Chinese takeout spot, but with a healthier and more satisfying homemade twist. Forget the MSG and mystery ingredients – this recipe uses simple, wholesome ingredients that you can feel good about feeding your family.
Why you will love this recipe:
You’ll absolutely adore this Sweet and Sour Chicken because it’s incredibly easy to make, customizable to your liking, and tastes absolutely fantastic. Unlike some complicated recipes, this one uses readily available ingredients and straightforward techniques, making it perfect for busy weeknights or a weekend family meal. The beauty of this recipe lies in its versatility. You can easily adjust the sweetness, sourness, or spiciness of the sauce to suit your personal preferences. Plus, the combination of crispy chicken, tender peppers, and sweet pineapple creates a symphony of textures and flavors that will leave you craving more. This recipe is a guaranteed crowd-pleaser and is sure to become a regular in your meal rotation! It is also a great dish to get the kids involved in cooking, from washing and chopping the vegetables, to dipping the chicken.
Ingredients:
- 2 pounds chicken tenderloins, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1-2 multi-color bell peppers, cut into chunks
- 1 can (20 oz.) pineapple chunks or tidbits, undrained
- Vegetable oil, for frying
Sweet and Sour Sauce:
- 1 ½ cups sugar
- ⅓ cup vinegar (white or apple cider vinegar work well)
- ⅓ cup ketchup
- ⅓ cup Worcestershire sauce
- Pineapple juice from the can of pineapples (plus more if needed)
- 2 tablespoons all-purpose flour
- ¼ cup water
Preparation:
Step 1: Preheat oven to 375°F (190°C). This ensures the chicken and sauce bake evenly, creating a cohesive and flavorful dish.
Step 2: Heat approximately 1 inch of vegetable oil in a large frying pan or skillet over medium-high heat. The oil should be hot enough to quickly cook the chicken without burning it. Test the oil by dropping a small piece of flour into it; if it sizzles and browns quickly, it’s ready.
Step 3: In a bowl, beat the 2 large eggs until well combined. In a separate bowl, place the 1 cup of all-purpose flour. This sets up your breading station for efficient and mess-free chicken preparation.
Step 4: Cut the chicken tenderloins into 1-inch chunks. Season generously with salt, pepper, and garlic powder. This step is crucial for infusing the chicken with flavor from the inside out. Taste a tiny piece to ensure the seasoning is adequate.
Step 5: Dip each chicken piece into the flour, ensuring it’s fully coated. Then, dip it into the beaten eggs, allowing any excess egg to drip off. This double coating creates a crispy, golden crust when fried.
Step 6: Carefully add the breaded chicken to the hot oil, being careful not to overcrowd the pan. Cook until the chicken is golden brown on all sides, about 3-4 minutes per side. Overcrowding the pan will lower the oil temperature and result in soggy chicken.
Step 7: Transfer the cooked chicken to a 9×13-inch baking dish. Add the bell peppers and pineapple chunks (reserve the juice for the sauce). Spreading the chicken, peppers, and pineapple evenly in the baking dish ensures uniform baking.
Step 8: To make the sweet and sour sauce, whisk together the sugar, vinegar, ketchup, Worcestershire sauce, and reserved pineapple juice in a medium saucepan. The pineapple juice adds a natural sweetness and enhances the overall flavor of the sauce.
Step 9: Cook the sauce over medium-low heat until it comes to a boil, then let it boil for 1-2 minutes, stirring constantly. This step allows the sugar to dissolve completely and the flavors to meld together.
Step 10: In a small bowl, create a flour slurry by whisking together the 2 tablespoons of flour and ¼ cup of water until smooth. This slurry is used to thicken the sauce. Ensure there are no lumps in the slurry to avoid a grainy sauce.
Step 11: Slowly add the flour slurry to the simmering sweet and sour sauce, whisking constantly to prevent lumps from forming. Continue stirring for 2-3 minutes, or until the sauce has thickened to your desired consistency. The sauce should be thick enough to coat the back of a spoon.
Step 12: Pour the sweet and sour sauce evenly over the chicken, pineapple, and peppers in the baking dish. Ensure that all the ingredients are well coated with the sauce.
Step 13: Bake in the preheated oven for 30 minutes, or until the sauce is bubbling and the chicken and peppers are tender. The baking time may vary slightly depending on your oven.
Step 14: Remove from the oven and let cool slightly before serving. This allows the sauce to thicken further and the flavors to meld even more.
Step 15: Serve hot over cooked rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, or a sprinkle of red pepper flakes for an extra touch of flavor and visual appeal.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot over a bed of fluffy white rice, brown rice, or quinoa.
- Pair with steamed broccoli, green beans, or a side salad for a balanced meal.
- Garnish with sesame seeds, chopped green onions, or a sprinkle of red pepper flakes.
- Serve with egg rolls or spring rolls for a complete Chinese-inspired feast.
- Add a side of stir-fried vegetables for extra nutrients and flavor.
Tips:
- For extra crispy chicken, consider double-dipping the chicken in the flour and egg mixture.
- If you prefer a less sweet sauce, reduce the amount of sugar.
- Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
- You can substitute the chicken tenderloins with boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- Make the sauce ahead of time and store it in the refrigerator for up to 3 days.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritional Information (per serving, approximate):
Calories: 450-550 (depending on serving size and ingredients used) Protein: 30-40 grams Sodium: 400-600 mg (depending on the amount of salt added)
Conclusion:
This Easy Sweet and Sour Chicken recipe is a delightful and satisfying meal that is sure to please everyone at the table. It’s easy to make, customizable to your liking, and tastes incredibly delicious. With its perfect balance of sweet, sour, and savory flavors, this dish is a fantastic alternative to takeout that you can feel good about making at home. So, gather your ingredients, put on your apron, and get ready to enjoy a culinary adventure that will tantalize your taste buds and leave you craving more!
Questions and Answers:
Question 1: Can I use frozen chicken for this recipe?
Answer: Yes, you can use frozen chicken. Just make sure to thaw it completely before cutting it into pieces and breading it. Pat the chicken dry with paper towels after thawing to remove any excess moisture, which will help the breading adhere better and result in crispier chicken.
Question 2: Can I make this recipe in a slow cooker?
Answer: Absolutely! To make it in a slow cooker, simply skip the frying step and add the breaded chicken (or unbreaded chicken if you prefer a softer texture) to the slow cooker along with the bell peppers, pineapple, and sweet and sour sauce. Cook on low for 4-6 hours, or until the chicken is cooked through and tender. Be aware that the chicken will not be crispy when cooked in a slow cooker.
Question 3: What kind of rice is best to serve with this dish?
Answer: While any type of rice will work well with this dish, long-grain white rice, such as jasmine or basmati rice, is a classic choice. Brown rice is a healthier option that adds a nutty flavor and chewy texture. You can also use quinoa or noodles as a base for the Sweet and Sour Chicken.
Question 4: Can I add other vegetables to this recipe?
Answer: Absolutely! Feel free to add other vegetables that you enjoy, such as broccoli florets, sliced carrots, snap peas, or water chestnuts. Add the vegetables to the baking dish along with the bell peppers and pineapple.
Question 5: Can I make this recipe ahead of time?
Answer: Yes, you can prepare the chicken, chop the vegetables, and make the sweet and sour sauce ahead of time. Store each component separately in the refrigerator. When you’re ready to bake, simply combine everything in the baking dish and bake as directed. You can also assemble the entire dish ahead of time and store it in the refrigerator for up to 24 hours before baking.
