Ingredients and Substitutions
For a classic sweet and sour chicken recipe, the chicken is usually coated in batter and then fried until crisp and golden. However, once mixed with the sweet and sour sauce, the coating absorbs the sauce and softens. To keep the chicken crispy, I suggest coating it in a cornstarch mixture (like in my orange chicken recipe). I have given you both methods below so you can choose which way you would like to prepare the chicken.
Chicken. I used boneless chicken thighs but boneless skinless chicken breasts will also work. Salt.
For batter: This is the classic sweet and sour chicken coating.
Flour. Cornstarch. Baking powder. Baking soda. Water.
For crispy cornstarch coating: This is a crispier coating that doesn’t absorb the sauce and get soggy.
Eggs. Flour. Cornstarch. Baking soda.
Sauce ingredients
Red bell pepper. Green bell pepper. Red onion. Garlic. Sugar. Ketchup. Rice Vinegar. Apple cider vinegar or white vinegar can be substituted. Soy sauce. Coconut aminos, Tamari sauce or low sodium soy sauce can be substituted. Water. I know pineapple juice is traditionally used but I don’t find it makes a huge difference to the sauce. Feel free to use pineapple juice instead of water though. Corn starch. Garnishes: Thinly sliced green onions/spring onion, sesame seeds.
How to make sweet and sour chicken
How to store sweet and sour chicken
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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