Sweet and Sour Chicken
A colorful dish with crispy chicken coated in a glossy sweet and sour sauce, paired with vibrant bell peppers and onions for a delightful blend of flavors and textures.
Ingredients
Chicken and Coating
- 1 lb chicken breasts, cut into bite-sized pieces Use fresh chicken for best results.
- 1 cup cornstarch For coating.
- 2 large eggs, beaten To help coat the chicken.
Vegetables
- 1/2 cup bell peppers, chopped Use a mix of red and orange for color.
- 1/2 cup onions, chopped Adds depth to the flavor.
Sauce and Seasoning
- 1 cup sweet and sour sauce Store-bought or homemade.
- to taste salt and pepper For seasoning the chicken.
Frying
- as needed oil for frying Use a neutral oil with a high smoke point.
Instructions
Preparation
- Season the chicken pieces with salt and pepper.
- Coat each piece of chicken in cornstarch, followed by the beaten eggs.
Cooking
- Heat oil in a skillet over medium-high heat.
- Fry the chicken pieces until golden brown, about 5 to 7 minutes. Fry in batches to avoid overcrowding.
- Remove the chicken and place it on paper towels to drain excess oil.
- In the same pan, sauté the bell peppers and onions for a few minutes.
- Return the chicken to the pan, pour the sweet and sour sauce, and stir gently to coat.
- Let it simmer for 2 to 3 minutes until the sauce thickens.
Serving
- Serve the sweet and sour chicken over rice or noodles.
- Garnish with sesame seeds or chopped green onions if desired.
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Notes
For even more flavor, marinate the chicken before cooking. Adjust the sauce sweetness by adding honey or vinegar to taste. Store leftovers in an airtight container in the fridge for 3 to 4 days.