Description
How to make crispy sweet and sour chicken with tender bites and tangy pineapple sauce that tastes better than your favorite Chinese restaurant.
Ingredients
Scale
Chicken and Coating
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp fresh ginger, minced
Vegetables and Garnish
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 cup fresh pineapple chunks
- 3 green onions, sliced
- 2 cups vegetable oil for frying
Instructions
- Prep Chicken: Pat chicken pieces completely dry with paper towels, then season with salt, pepper, and garlic powder. Wet chicken won’t get crispy, so this step is crucial for success.
- Make Coating: Whisk flour and cornstarch in one bowl, beat eggs in another. Dip each chicken piece in egg, then flour mixture, pressing gently to help coating stick.
- Heat Oil: Heat oil to 350°F in a heavy pot or deep fryer. Test with a small piece of batter – it should sizzle immediately and float to the surface.
- Fry Chicken: Fry chicken in small batches for 4-5 minutes until golden brown and cooked through. Don’t overcrowd the pot or temperature will drop and chicken gets soggy.
- Make Sauce: While chicken drains, combine vinegar, brown sugar, ketchup, soy sauce, and ginger in a saucepan. Bring to a simmer, stirring until sugar dissolves completely.
- Thicken Sauce: Add cornstarch slurry and bell peppers to simmering sauce. Cook for 2-3 minutes until sauce thickens and peppers are crisp-tender, not mushy.
- Combine Everything: Toss hot fried chicken with sauce and pineapple chunks. Garnish with green onions and serve immediately while the coating is still crispy and perfect.
Notes
- Oil temperature is critical – use a thermometer for best results and crispiest coating.
- Store sauce separately from fried chicken to maintain crispiness for leftovers.
- Fresh pineapple works better than canned for the right texture and sweetness balance.
- Don’t skip drying the chicken thoroughly or the coating won’t stick properly.
- Serve immediately after combining with sauce for maximum crispy texture.
- Sauce can be made up to 5 days ahead and reheated when needed.
Allergy Information: Eggs, Gluten, Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g