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Easy Sweet and Sour Chicken

Course Main Course
Cuisine American, Asian Inspired
Keyword easy-sweet-and-sour-chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings (may vary)
Calories 472kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts cut into bite size pieces
  • 2 large eggs beaten with 2 Tbsp cold water
  • 1/2 cup cornstarch
  • 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/4 tsp Chinese 5 spice or ground ginger
  • 1/4-1/2 tsp black pepper OR crushed red pepper flakes optional
  • vegetable oil or peanut oil for frying
  • Sweet and Sour Sauce:
  • 1/2 cup rice wine vinegar
  • 1/2 cup pineapple juice
  • 1/4 cup ketchup
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp soy sauce
  • 1/2 cup granulated sugar
  • 2 Tbsp light brown sugar
  • 2 medium cloves of garlic minced
  • 1 tsp salt
  • 1 Tbsp cornstarch, plus additional as needed
  • sliced green onions and sesame seeds for garnishing plus cooked rice for serving

Instructions

  • In a shallow bowl. whisk together cornstarch, flour, salt, garlic, onion powder, Chinese 5 spice and pepper OR red pepper flakes. Place beaten eggs with water into a separate dish.
  • Sprinkle 2 tablespoons seasoned dry ingredients over chicken, toss to coat. Next, dip chicken in egg then back into the dry ingredients.
  • Heat 1 inch oil in large skillet over medium-high heat. Cook chicken pieces in batches for 2-3 minutes, turning for even browning. Remove to a platter using a slotted spoon, keep warm. (You can also deep fry at 350°F)
  • Meanwhile, in a small saucepan over medium heat cook rice wine vinegar, pineapple juice, ketchup, soy sauce, apple cider vinegar, granulated sugar, brown sugar, garlic and salt. Cook stirring until sugar has dissolved, then lower the heat and let simmer while you make the chicken. At the end of cooking, dissolve cornstarch in a small amount of cold water, whisk into the sauce to thicken. Repeat, if desired.
  • Pour sauce over cooked chicken and toss to coat. Start with half sauce and serve the remaining on the side.
  • Serve immediately over rice garnished with green onion and sesame seeds, if desired.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 46g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 1404mg | Potassium: 683mg | Fiber: 1g | Sugar: 25g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg