Description
A delicious sweet and sour chicken recipe served with vegetables and garnished with scallions.
Ingredients
Scale
- 1 1/4 cup Sweet and Sour Sauce (store bought or click for recipe)
- 1 pound chicken breasts (boneless skinless)
- to taste Kosher salt
- to taste Freshly ground black pepper
- 2 quarts peanut or vegetable oil plus 3 tablespoons for the batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ cups water
- 2 red bell peppers (stem and seeds removed and cut into 1-inch pieces)
- 6 scallions (cut into 1-inch pieces)
- 4 slices fresh pineapple (cut into 1-inch wedges)
- as needed White rice cooked per package directions
Instructions
- Prepare sauce according to directions.
- Place the chicken breast on a cutting board and cut them into small pieces.
- Pat dry with another paper towel to help the seasoning stick.
- Season with kosher salt and freshly ground black pepper.
- Pour 2 quarts oil in a large Dutch oven set over medium-high heat and bring to 350 degrees.
- While the oil heats, whisk together flour, cornstarch, baking powder, baking soda, 2 teaspoons kosher salt, and 1 teaspoon black pepper in a large mixing bowl. Add the water and the remaining 3 tablespoons oil; whisk until smooth.
- Place the chicken cubes in the batter and stir to coat completely.
- Once the oil reaches 350°F, use a fork to drop each battered chicken cube carefully into the hot oil.
- Check the oil temperature frequently and adjust the heat to keep the temperature between 350-375 degrees F.
- Use a spider skimmer to gently stir the chicken pieces to prevent them from sticking together. Cook until golden, 2-3 minutes per batch, and transfer to paper towel-lined half of the rack.
- Once all the chicken has been cooked, remove the pan from heat and pour all but 1-2 tablespoons oil into a heatproof bowl.
- Return the Dutch oven to medium heat. Once hot, add the red pepper, half the scallions, and all the pineapple chunks. Cook 2-3 minutes until crisp-tender.
- Add 1 cup of sauce to the vegetable mixture and cook until heated through, about 1 minute.
- Add the chicken and stir gently to coat, cooking just enough to heat the chicken through.
- Serve immediately over cooked white rice with the remaining sweet and sour sauce and garnish with the remaining half of scallions.
Notes
- A kitchen spider skimmer is helpful but not necessary.
- For best results, ensure oil is at the correct temperature before adding chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg