This Sweet and Sour Chicken recipe pairs slightly crispy fried chicken with a trio of sweet bell peppers and sweet yet tangy pineapple-laced sauce. It’s a family favorite and is ready and on the table in less than 30 minutes.
This post has been written in partnership with Success Rice. All opinions are mine alone.
Sweet and Sour Chicken is a classic Chinese takeout option that we make all the time at home. While I prefer General Tso’s Chicken, my wife Shanna finds her favorite in the sweet and sour glazed fried chicken made tossed with fresh green, red, and yellow bell peppers.
It’s a dish that is sure to impress and while it takes no time to prepare, pairing it with Success Rice that is ready in 10 minutes makes it a no-brainer for any family dinner night. (You gotta make sure to have plenty of white rice on hand to soak up all the tasty sweet and sour sauce.)
Some may find reproducing their favorite takeout to be quite intimidating, but once you get the flavors and technique down, it is much easier to make than you would think.
Ingredients you’ll need:
- Depending on how much rice you like, you can go with the regular-size back or family-size bag of Success Rice. We like a lot of rice, so we always opt for the family size.
- You’ll need chicken breast and because seasoning your protein is important (don’t just rely on the sauce for the flavor), you’ll also need black pepper, tarragon, ground ginger, garlic powder, and Himalayan pink salt.
- This recipe uses a “seasoned” all-purpose flour to coat the chicken lightly. So, in addition to the flour, you’ll need Himalayan pink salt, black pepper, and garlic powder. And one egg is used as a binder for the coating.
- And for that deliciously sticky sweet and sour glaze, you’ll combine apple cider vinegar, brown sugar, ketchup, pineapple juice, soy sauce, vegan oyster sauce, rice vinegar, green bell peppers, red bell peppers, yellow bell peppers, cornstarch, water, minced garlic, ground ginger, Himalayan pink salt, and garlic powder.
Recipe Tips & Substitutions
You don’t want your dish to contain more batter than tasty chicken so keep the breading light. One toss in the flour will do just fine. A doughy costing will absorb your sauce like a sponge, and you don’t want that.
If your chicken is submerged in your oil, 5-6 minutes of cooking time at medium-high heat will do. Remember, the chicken will continue to cook while it is combined with the hot sauce.
The recipe is all about the sauce, and there are a few ingredients you just can’t skimp on if you want that takeout taste. Those ingredients are the soy sauce, the oyster sauce (I use a vegan version), and the apple cider vinegar. You can substitute rice vinegar for apple cider vinegar.
So skip the take-out and make sure to tune in – this Sweet and Sour Chicken recipe is so good that you’ll put it on the permanent rotation.
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