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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup cornstarch - 2 eggs, beaten - 1 cup bell peppers, chopped - 1 cup onion, chopped - 3 cloves garlic, minced - 1 cup pineapple chunks - 1/2 cup ketchup - 1/4 cup apple cider vinegar - 1/4 cup brown sugar - 2 tablespoons soy sauce - 1 tablespoon cornstarch mixed with 2 tablespoons water - Salt and pepper - Oil for frying Gather these ingredients to start your crispy sweet and sour chicken. Each component plays a key role. The chicken breast provides protein. Cornstarch gives that nice crunch. Eggs help the coating stick well. Fresh vegetables add color and taste. Pineapple brings the sweet and tangy flavor. For the sauce, ketchup is the base. Apple cider vinegar adds a bit of zing. Brown sugar balances the acidity. Soy sauce offers depth. Lastly, cornstarch thickens the sauce to coat everything perfectly. Make sure to have salt and pepper for seasoning. You’ll need cooking oil for frying. This meal is easy and packed with flavor. When you combine these ingredients, you get a dish that's bright, tasty, and fun to eat. For the full recipe, check out the detailed instructions to bring this dish to life! Start by seasoning the chicken breast pieces with salt and pepper. This step adds flavor right at the start. Next, coat each piece in cornstarch. The cornstarch helps create a crispy texture when frying. After shaking off the excess, dip the chicken into beaten eggs. This egg wash helps the cornstarch stick better, giving you that crunchy bite you want. Heat oil in a large skillet over medium-high heat. You need the oil hot for the best frying results. Add the chicken pieces in batches. Fry them for about 4-5 minutes on each side until they turn golden brown. Don't crowd the pan; this ensures even cooking. Once done, drain the chicken on paper towels to remove excess oil. In the same pan, lower the heat to medium. Add chopped onion and bell peppers. Sauté these for about 3-4 minutes until they start to soften. Timing is key here. Add minced garlic last, cooking for just one more minute. This keeps the garlic fragrant and bright. In a separate bowl, mix ketchup, apple cider vinegar, brown sugar, and soy sauce. Pour this mixture over the sautéed vegetables. Stir it all together well. This step combines flavors for a balanced sweet and sour sauce. Bring the sauce to a gentle simmer. Add pineapple chunks and the cornstarch slurry next. The slurry is made by mixing cornstarch with water. Stir well and let it thicken for about 2-3 minutes. This creates a nice coating for your chicken. Finally, add the crispy chicken back into the pan. Toss everything gently to coat the chicken in the sweet and sour sauce. This step ensures every piece is flavorful. For a great presentation, serve your crispy sweet and sour chicken over white rice or quinoa. A sprinkle of sesame seeds and green onions on top makes it look beautiful. For the full recipe, check out the details for each step and ingredient! To get that perfect crunch, use these tips: - Best frying practices: Heat the oil to 350°F. This keeps the chicken crispy. - Tips for double frying: Fry chicken pieces once until golden. Let them cool, then fry again for extra crispiness. This method is key for that crunch you crave. Want to kick up the flavor? Here are some ideas: - Suggestions for additional spices: Add garlic powder or paprika for extra taste. You can also try crushed red pepper for heat. - Substitutions for a personal touch: Swap bell peppers for snap peas or carrots. Use fresh ginger instead of garlic for a different twist. Using the right tools makes a big difference: - Ideal pans and utensils for this recipe: A deep skillet or wok works best. Use tongs for turning the chicken easily. - Importance of using a thermometer: A cooking thermometer helps to check the oil temperature. This ensures your chicken fries perfectly and doesn’t absorb too much oil. For more details, check out the Full Recipe. {{image_2}} You can make this dish gluten-free by swapping soy sauce with tamari. Tamari works great and keeps the flavor. For a paleo or keto version, replace the sugar with a low-carb sweetener. Use coconut aminos instead of soy sauce for a healthier twist. If you want to change the protein, try using tofu or shrimp. Tofu absorbs flavors well and is a great choice for a meatless option. Shrimp cooks quickly and adds a nice touch to the dish. You can also switch up the vegetables. Try using broccoli, snap peas, or carrots for a different crunch. The sauce is where you can get creative. Instead of apple cider vinegar, use orange juice for a fruity twist. You can also add pineapple juice for the sauce. Adjust the sweetness by adding more or less brown sugar. This lets you control the taste to match your preferences. For the full recipe, check out the detailed steps above. Enjoy making this dish your own! To keep your crispy sweet and sour chicken fresh, store it in an airtight container. This method helps maintain its flavor and texture. It is best to refrigerate it within two hours after cooking. The chicken will stay good in the fridge for about three to four days. Always check for any off smells or changes in texture before eating leftovers. If you want to keep this dish longer, freezing is a great option. First, let the chicken cool completely. Then, place it in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. This dish can last in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight for the best results. To ensure your chicken stays crispy, reheating it in a skillet is the best method. Heat a little oil in the pan over medium heat. Add the chicken and cook for about 5 minutes, flipping it often. If you prefer using a microwave, place the chicken on a plate and cover it with a paper towel. Heat in 30-second intervals, checking often. However, the microwave may not keep the chicken as crispy as the skillet method. Enjoy your meal with a fresh crunch! Yes, you can prep some parts in advance. Here are some tips: - Marinate chicken: Season and coat the chicken pieces the night before. - Chop veggies: Cut your bell peppers, onions, and garlic to save time. - Make the sauce: Combine ketchup, vinegar, sugar, and soy sauce in advance. This dish pairs well with many sides. Here are my favorites: - Steamed rice: White or brown rice soaks up the sauce. - Quinoa: A healthy and tasty alternative to rice. - Stir-fried veggies: Add color and crunch with broccoli or snap peas. Yes, this recipe is great for meal prep. Here’s a quick breakdown: - Servings: The recipe makes about four servings. - Storage: Store in airtight containers in the fridge for up to three days. - Reheating: Reheat gently to keep the chicken crispy. Want some heat? Here are my suggestions: - Add chili flakes: Sprinkle these in the sauce for an extra kick. - Use hot sauce: Mix your favorite hot sauce into the sauce. - Fresh peppers: Toss in chopped jalapeños or serranos for fresh heat. For the full recipe, check out the earlier section! This blog post covered all you need for Crispy Sweet and Sour Chicken. We discussed key ingredients, detailed instructions, and tips for the best results. I shared ways to customize the dish to fit your taste and dietary needs. Remember to focus on crispiness and flavor balance. With practice, you can master this delightful recipe. Enjoy making it your own, and happy cooking!

Crispy Sweet and Sour Chicken

Satisfy your cravings with this Crispy Sweet and Sour Chicken recipe! In just 30 minutes, you can whip up a delicious dish featuring tender chicken, vibrant bell peppers, and juicy pineapple in a tangy sauce. Perfect for a weeknight dinner or special occasion, this recipe is sure to impress. Click to discover the full recipe and tips for serving it with fluffy rice or quinoa for a delightful meal everyone will love!
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Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

1 cup cornstarch

2 eggs, beaten

Oil for frying

Salt and pepper to taste

1 cup bell peppers (mixed colors), chopped

1 cup pineapple chunks (fresh or canned)

1 cup onion, chopped

3 cloves garlic, minced

1/2 cup ketchup

1/4 cup apple cider vinegar

1/4 cup brown sugar

2 tablespoons soy sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions
 

Prep Chicken: Season the chicken pieces with salt and pepper. Dip each piece into the cornstarch, shaking off any excess, and then coat them in the beaten eggs.

    Fry Chicken: In a large skillet or frying pan, heat oil over medium-high heat. Once hot, add the chicken pieces in batches, frying them until golden and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

      Sauté Vegetables: In the same pan, reduce the heat to medium. Add the chopped onion and bell peppers, sautéing for about 3-4 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.

        Prepare Sauce: In a separate bowl, mix together the ketchup, apple cider vinegar, brown sugar, and soy sauce. Pour this mixture over the sautéed vegetables in the pan, stirring to combine.

          Thicken Sauce: Bring the sauce to a simmer, then add the pineapple chunks and the cornstarch slurry. Stir well and let it thicken for about 2-3 minutes.

            Combine Chicken and Sauce: Add the crispy chicken back into the pan, allowing it to coat in the sweet and sour sauce. Toss everything together gently until well mixed and heated through.

              Serve: Remove from heat and let it sit for a minute before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the crispy sweet and sour chicken over fluffy white rice or steamed quinoa, garnished with sesame seeds and chopped green onions for an added crunch and flavor pop.