After years of preparing sweet and sour chicken, especially during my time in the restaurant industry, I’ve transitioned to cooking primarily at home for my family. My focus has shifted from just flavor to also prioritizing convenience and health.
Today, I’m excited to share my go-to sweet and sour chicken recipe that I frequently whip up at home.
Primary Ingredients for Sweet and Sour Chicken
This dish requires four main groups of ingredients:
- Chicken: I prefer using chicken breasts, ensuring they remain tender and juicy after stir-frying. To prevent overcooking, I coat them with egg whites and cornstarch. Skinless chicken thighs are also a great alternative.
- Sourness: The sour notes come from lemon juice and vinegar, with a hint from tomato ketchup. I use Chinkiang vinegar and add lemon juice at the end for a fresh tang. You can substitute with any rice vinegar or white vinegar if needed.
- Sweetness: While maltose is traditional, I use honey for convenience. It provides a similar flavor, and you can also use brown sugar as an alternative.
- Vegetables: Essential vegetables include bell pepper, cucumber, onion, and pineapple. Canned pineapple can be used for added sweetness.
How to Prepare Sweet and Sour Chicken
- Cut the skinless chicken breasts into small chunks to help them absorb the sauce quickly while cooking.
- Marinate the chicken in light soy sauce, Shaoxing wine, minced ginger, egg whites, and cornstarch for at least half an hour.
- In a small bowl, combine honey, ketchup, and vinegar to create the sweet and sour sauce. Add lemon juice at the end of cooking to prevent bitterness.
- Heat 2 tablespoons of vegetable oil in a nonstick pan over medium heat. Add the chicken pieces and stir-fry until lightly browned.
- Chop the bell pepper, pineapple, and cucumber into small pieces, and cut the onion into wedges.
- Remove the chicken from the pan and sauté minced garlic in the remaining oil until fragrant. Add the chopped vegetables and stir-fry for a minute.
- Pour the sweet and sour sauce over the vegetables. Once it boils, add the lemon juice and turn off the heat.
- Return the chicken to the pan, mixing thoroughly with the vegetables and sauce. Adjust seasoning to taste. Serve with white rice.
How to Prepare Sweet and Sour Chicken with an Air Fryer and Oven
If you prefer not to stir-fry the chicken, you can bake it in the oven or air-fry it:
- For air-frying, omit the egg white to avoid sogginess. Coat the chicken with two teaspoons of oil and air-fry at 195°C (380°F) for 15 minutes.
- For oven baking, coat the chicken with egg whites and a tablespoon of oil, using the same temperature and timing as air-frying.
Tips and Variations
- Using a nonstick pan will help prevent the chicken from sticking, allowing for a healthier dish with minimal oil.
- Feel free to make extra sauce for serving over plain rice.
- For a colorful presentation, use a mix of green, yellow, and red bell peppers.
- Coating the chicken with cornstarch or potato starch will yield a crispier texture compared to regular flour.
- Sprinkle sesame seeds on top before serving for added flavor and crunch.
