Sweet and Sour Chicken
Crispy, tangy, and just the right amount of sweet—this Sweet and Sour Chicken skips the takeout and brings all the bold flavor straight to your kitchen. A total weeknight win!
Servings: 4 servings
Ingredients
Chicken
- ½ LB Cubed Chicken Breast
- ½ Tsp Salt
- ½ Tsp Pepper
- 1 Green Bell Peppers cut into smaller squares
- 1 Red Bell Pepper cut into smaller squares
- Canola or Vegetable Oil for frying chicken
- ½ Tbs Olive Oil for peppers
Sauce
- ½ Cup Ketchup
- 3 Tbs Sugar
- 2 ½ Tbs White Vinegar
- 1 Tsp Soy Sauce
Batter
- 3 Tbs All Purpose Flour
- ¼ Tsp Baking Powder
- 2 Tsp Cornstarch
- ¼ Tsp Salt
- ¼ Cup Water
- 1 Egg White
Instructions
- Marinate chicken with salt and pepper for 15 minutes.
- Add all the sauce ingredients together and set aside.
- Add the batter ingredients together and set aside.
- Heat canola oil in a deep pot/skillet until hot. Dip each of the chicken peaces into the batter mixture then place into the hot oil. Do not overcrowd the pan (I did my chicken in three different batches).
- Fry the chicken for 1 minute without turning them.
- After the minute continue to turn and fry the chicken for 4-6 minutes until the chicken is cooked. Remove the cooked chicken to a separate plate. Repeat and do the same with the next batches of chicken.
- In a separate pan once the olive oil is hot add the bell peppers and sauté for 2-3mins.
- Add the sauce and let simmer for 1-2mins or until it starts to thicken.
- Add the cooked chicken stir to combine.
- Enjoy! I like to serve it with rice!
Video
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 900mg | Potassium: 434mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1214IU | Vitamin C: 64mg | Calcium: 31mg | Iron: 1mg
