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Crispy Sweet and Sour Chicken Delight

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A quick and easy 30-minute meal featuring crispy double-fried chicken coated in a tangy and sweet sauce, perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1/2 cup (65g) all-purpose flour (or gluten-free flour blend)
  • 1/2 cup (65g) cornstarch
  • 2 large eggs, beaten (room temperature)
  • Salt and pepper, to taste
  • Vegetable oil or canola oil, for shallow frying
  • 1/2 cup (120ml) pineapple juice (fresh or canned)
  • 1/4 cup (60ml) rice vinegar or white vinegar
  • 1/3 cup (67g) granulated sugar (adjust to taste)
  • 3 tbsp ketchup
  • 1 tbsp soy sauce (or gluten-free tamari)
  • 2 tsp cornstarch mixed with 2 tbsp cold water (for thickening)
  • 1 small red bell pepper, cut into chunks (optional)
  • 1 small green bell pepper, cut into chunks (optional)
  • 1/2 cup (75g) pineapple chunks (fresh or canned, optional)
  • 2 green onions, sliced (for garnish, optional)

Instructions

  1. Rinse and pat dry the chicken pieces with paper towels. Season lightly with salt and pepper.
  2. In one bowl, mix the flour and cornstarch. In another bowl, beat the eggs.
  3. Dip each chicken piece first into the beaten eggs, then dredge thoroughly in the flour-cornstarch mixture. Place coated pieces on a plate or tray without overcrowding.
  4. Pour 1-2 inches of oil into a deep skillet or wok and heat over medium-high heat to about 350°F (175°C).
  5. Fry the chicken pieces in batches for 3-4 minutes until lightly golden but not fully cooked. Remove and drain on paper towels or a wire rack.
  6. In a small saucepan, combine pineapple juice, vinegar, sugar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until sugar dissolves.
  7. Stir the cornstarch slurry and slowly add to the simmering sauce. Stir until the sauce thickens to a glossy consistency, about 2 minutes.
  8. Return the chicken to the hot oil for a second fry of about 2 minutes until deep golden and crispy. Drain again on paper towels.
  9. In a large bowl or wok, gently toss the crispy chicken with bell peppers, pineapple chunks, and the sweet and sour sauce without breaking the crispiness.
  10. Garnish with sliced green onions and serve immediately with steamed rice or noodles.

Notes

Double frying is key to achieving a crispy coating that stays crunchy after adding the sauce. Maintain oil temperature at 350°F (175°C) to avoid soggy or burnt chicken. Toss chicken with sauce just before serving to keep crispiness. Sauce thickness can be adjusted with water or pineapple juice. For gluten-free, use almond flour or gluten-free blend and tamari instead of soy sauce. Avoid microwaving leftovers to maintain texture; reheat in oven at 350°F for 8-10 minutes.

Nutrition

Keywords: sweet and sour chicken, crispy chicken, quick dinner, easy recipe, double-fried chicken, family meal, tangy sauce

Find it online: https://blixfood.com/crispy-sweet-and-sour-chicken-delight-recipe-easy-30-minute-meal/