Sweet and Sour Chicken. Sweet and Sour Chicken is a classic Chinese takeout option most of us are too afraid to make at home. Something about woks and cooking with pineapple make it intimidating for most, but it is so much easier to make than you would think. Of the classic Chinese Recipes that most people ask for on my.

This Sweet and Sour Chicken combines crispy chicken with chunks of onion, bell pepper and pineapple in a sticky homemade sauce. Ingredients for Sweet and Sour Chicken. Chicken - use boneless skinless chicken thighs for the best flavor, or chicken breasts for a lighter option. You can cook Sweet and Sour Chicken using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sweet and Sour Chicken

1. You need 2 lb of boneless skinless chicken breasts cut to about 1" pieces.
2. Prepare 1/2 cup of cornstarch.
3. You need 2 of large eggs - beaten.
4. You need 2 tbs of vegetable oil.
5. Prepare 1 (20 oz) of can pineapple tidbit in juice - drained, juices reserved.
6. Prepare 1/2 cup of low sodium chicken broth.
7. You need 1/2 cup of apple cider vinegar.
8. It's 1/2 cup of brown sugar - packed.
9. You need 1/4 cup of all natural ketchup.
10. You need 2 tbs of low sodium soy sauce.
11. You need 2 tbs of cornstarch.
12. It's 1/4 tsp of crushed red pepper flakes (optional).
13. It's to taste of salt and pepper.
14. You need of ~Optional veggies.
15. It's 1 of medium yellow onion - chopped to 1/2" pieces.
16. You need 1 of medium green bell pepper - chopped to 1/2" pieces.
17. Prepare 1 of medium red bell pepper - chopped to 1/2" pieces.
18. Prepare 2 of green onions/scallions sliced on the bias for garnish.

Sweet and sour chicken is a popular Chinese recipe. You could use a mix of boneless dark and white meat, makes the chicken pieces moist and juicy. Skip the take out - this Sweet and Sour Chicken Recipe is so good that you'll put it on the permanent rotation. Chicken is coated in a sweet and sticky And it smelled so good.

Sweet and Sour Chicken step by step

1. Begin heating a large skillet over medium heat. Place 1/2 cup cornstarch in a large bowl. Beat eggs in a separate large bowl. Place bowls side by side close to stove..
2. When skillet is hot add oil. Season all the chicken pieces with salt and pepper. Place all in cornstarch and toss to coat. Transfer pieces to egg, shaking off excess cornstarch, and toss to coat again (I think using your hands works best for this step, clean of course)..
3. Arrange half of the pieces in skillet (to prevent crowding and sticking together). Cook until golden brown on all sides and cooked through. About 7 minutes. Transfer to a paper towel lined plate. Repeat with remaining chicken..
4. If adding veggies place in skillet after chicken is removed. Cook until they begin to soften, about 5 minutes, stirring often. (My husband prefers without, so I leave out the peppers, but I won't budge on the onion. Lol.).
5. While chicken or veggies cook, wisk together reserved pineapple juice, chicken broth, vinegar, brown sugar, ketchup, soy sauce, and 2 tbs cornstarch (and red pepper flakes if using)..
6. Add sauce to skillet. Bring to a simmer and cook until thickened, stirring often. Add chicken and pineapple tidbits to sauce. Stir to coat. Reduce heat to medium-low and cook until warmed through..
7. Serve over rice, garnish with green onion/scallions if desired. Enjoy!.

So I decided to have lunch at work that day. I chose out an egg roll and some sweet and sour chicken, then went to my desk to. An Easier, Healthier Sweet and Sour Chicken. Instead of battering and deep-frying, you'll pan-fry the cornstarch-coated chicken until browned on the outside. It won't be as crispy as deep-fried chicken, but this method uses a lot less oil, there's less scary spattering.