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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 teaspoon salt - 1/2 teaspoon black pepper - Vegetable oil (for frying) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup pineapple chunks (canned or fresh) - 1/4 cup green onions, chopped The chicken thighs provide a juicy base. I prefer them over chicken breasts for flavor. The cornstarch and flour mix gives that crispy crunch. It’s all about texture here. The bell peppers and pineapple add color and sweetness, which makes every bite fun. - 1/2 cup granulated sugar - 1/2 cup apple cider vinegar - 1/2 cup ketchup - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon ginger powder This sauce brings the dish to life. The sugar balances with the vinegar. Ketchup adds depth and richness. Garlic and ginger give a warm zing that ties everything together. - Chopped green onions - Sesame seeds - Lime wedges These garnishes add a fresh twist. Chopped green onions bring a nice crunch. Sesame seeds add a nutty flavor. A squeeze of lime brightens every bite. These small touches make your dish look and taste gourmet. - In a medium saucepan, combine: - 1/2 cup granulated sugar - 1/2 cup apple cider vinegar - 1/2 cup ketchup - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Whisk the ingredients together. - Heat on medium until it simmers. - Cook for 5 minutes then remove from heat. - For extra crispiness, use a double coating. - In a large bowl, mix: - 1 cup cornstarch - 1/2 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - Dredge each chicken piece in the dry mix. - Dip in 2 beaten eggs, then coat again in the dry mix. - Heat 2 inches of vegetable oil in a deep skillet. - The oil should be medium-high, about 350°F. - Fry the chicken in batches for 5-7 minutes. - They should be golden brown and crispy. - Drain on paper towels after frying. - In a large pan, heat a tablespoon of vegetable oil. - Add diced bell peppers and pineapple chunks. - Stir for 3-4 minutes until tender but still bright. - Pour the sweet and sour sauce over the veggies. - Stir well to mix everything. - Add the crispy chicken and toss until coated. - Cook for 1-2 minutes to warm through. - Garnish with chopped green onions before serving. For a crunchy coating, I use a double coating method. First, I roll each piece of chicken in the dry mix of cornstarch and flour. Then, I dip it in beaten eggs. Finally, I coat it again in the dry mix. This extra layer makes a big difference in crispiness. The oil temperature is key. I heat the vegetable oil to about 350°F. If the oil is too cold, the chicken will soak up oil. If too hot, it will burn. A good fry should take about 5-7 minutes, until golden brown. To get the right taste, I balance sweetness and acidity. I use equal parts sugar and apple cider vinegar in the sauce. This mix gives that classic sweet and sour kick. Feel free to adjust the sugar for more sweetness or vinegar for more tang. Customizing seasonings can elevate the dish. I often add a bit more garlic or ginger powder to the sauce. Taste as you go to find your ideal flavor. For the best meal, I serve the crispy sweet and sour chicken over a bed of steamed rice. The rice soaks up the sauce nicely, making each bite delicious. For visual appeal, I garnish with chopped green onions and sesame seeds. A wedge of lime adds a pop of color and flavor, making the dish look as good as it tastes. {{image_2}} You can switch up the protein in this dish. Shrimp or tofu works great. For shrimp, cook them for about 3-4 minutes until they turn pink. If you choose tofu, use firm tofu. Cut it into cubes and fry until golden. Adjust cooking times based on the protein you use. Feel free to use seasonal veggies! Broccoli, snow peas, and carrots add a nice crunch. For these, cook them for about 3-5 minutes to keep them crisp. Just make sure to slice them thinly. This helps them cook evenly and quickly. If you want a healthier dish, reduce the sugar in the sauce. You can use honey or maple syrup instead. This keeps it sweet but lowers calories. Also, consider baking the chicken instead of frying it. Preheat your oven to 400°F and bake for 20-25 minutes. This method gives you a crispy texture without extra oil. To keep your crispy sweet and sour chicken fresh, follow these steps: - Temperature: Store leftovers in the fridge at 40°F (4°C) or lower. - Container Types: Use airtight containers. Glass or plastic containers work well. To enjoy your dish again without losing its crunch, try these methods: - Oven Method: Preheat your oven to 375°F (190°C). Place chicken on a baking sheet. Heat for about 10-15 minutes. This keeps it crispy. - Air Fryer Method: Set your air fryer to 350°F (175°C). Heat for about 5-7 minutes. This also helps to retain crispiness. If you want to save some for later, freezing is an option: - How to Freeze: Cool the chicken completely. Place it in an airtight container or freezer bag. Remove as much air as possible. - Thawing: To thaw, place it in the fridge overnight. You can also use the microwave on low power. - Impact on Texture: Freezing may soften the chicken's crispiness. Reheat properly to regain some texture. The flavor will still be good! Yes, you can make this dish gluten-free. Use gluten-free cornstarch and a gluten-free flour blend. Check labels for sauces too. Many brands offer gluten-free soy sauce. This way, you keep all the flavor without gluten. To keep chicken crispy, avoid overcrowding the pan when frying. Cook in small batches. After frying, let the chicken rest on paper towels to drain excess oil. Serve right away for the best crunch. If you lack apple cider vinegar, try white vinegar or rice vinegar. Both give a nice tang. White vinegar is sharper, while rice vinegar is milder. Adjust the amount based on your taste preference. Crispy sweet and sour chicken lasts about three days in the fridge. Store it in an airtight container. If you see any signs of mold or off smells, it's best to toss it. This recipe covers all you need for homemade sweet and sour chicken. You learned how to make a tasty sauce, fry the chicken, and stir-fry bell peppers and pineapple. I shared tips for crispiness, ways to customize flavors, and storage methods. Remember, you can swap proteins and veggies to fit your taste. Enjoy creating a meal that excites your taste buds and impresses your family!

Crispy Sweet and Sour Chicken Better Than Takeout

Indulge in the delightful flavors of crispy sweet and sour chicken! This easy recipe features tender, golden chicken, vibrant bell peppers, and juicy pineapple, all coated in a tangy homemade sweet and sour sauce. Perfect for a family dinner or a special occasion, it’s sure to impress. Click through to discover the step-by-step guide, detailed ingredients list, and tips for presentation that will elevate your dish to the next level!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup cornstarch

2 large eggs, beaten

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil (for frying)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup pineapple chunks (canned or fresh)

1/4 cup green onions, chopped

For the Sweet and Sour Sauce:

1/2 cup granulated sugar

1/2 cup apple cider vinegar

1/2 cup ketchup

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon ginger powder

Instructions
 

Prepare the Sauce: In a medium saucepan over medium heat, combine sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ginger powder. Whisk together and bring to a simmer. Cook for 5 minutes, then remove from heat and set aside.

    Prepare the Chicken: In a large bowl, mix the cornstarch, flour, salt, and pepper. Dredge each piece of chicken in the dry mixture, then dip in the beaten eggs, and return to the dry mixture for a second coat.

      Fry the Chicken: In a deep skillet or large pot, heat 2 inches of vegetable oil over medium-high heat. Once hot, carefully drop in the coated chicken pieces in batches, frying until golden brown and crispy (about 5-7 minutes). Remove and drain on paper towels.

        Stir-Fry the Veggies: In a separate large pan, heat a tablespoon of vegetable oil over medium heat. Add the diced bell peppers and pineapple chunks, stirring for about 3-4 minutes until they are slightly tender but still vibrant.

          Combine: Pour the sweet and sour sauce over the cooked veggies in the pan. Stir well to combine, then add the crispy chicken pieces, tossing everything together until the chicken is evenly coated in the sauce.

            Finish and Serve: Cook for an additional 1-2 minutes just to warm everything through. Garnish with chopped green onions.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the crispy sweet and sour chicken over a bed of steamed rice, garnished with sesame seeds and a wedge of lime for added color and flavor.