This is the best sweet and sour sauce and the best Asian style deep fried chicken ever!! The sauce is easily made and full of the tangy goodness you want and none of the yucky additives you don’t. The chicken is perfectly crispy on the outside and tender on the inside. Served with rice, egg rolls, noodles, or by itself, this is the recipe you’ve been waiting for!! Believe me, I’ve tried everything, the buck stops here, and the buck is good!
I have a few simple principles when it comes to eating out:
1. If it takes all day to make and your happy with the take-out version, do that. Pho for example. I am not going to go to the butcher, get bones, make broth etc etc. Not to mention all the herbs! Ugh effort! Especially when I can get perfection for less that $10 down the road. Yeah, that’s what I’m going to do. Fortunately, sweet and sour chicken only takes 30 minutes in your kitchen, hooray!
2. If you have a recipe you make at home that you love, never order it from restaurant. You will consistently be disappointed. I used to always order fettuccine alfredo and french dips at restaurants. But now that I’ve perfected my recipes (check out links above), I never do. Trust me, nothing is more disappointing that expecting your personal best and getting someone else’s conveyor-belt version. I’m pretty certain sweet and sour chicken is now added to this list. It may still be my go to when I am taken out for Chinese but it will never be the same now. But I’m ok with that. I always feel so satisfied when I exceed my restaurant expectations. Winning!!
- 1 8 oz. can pineapple juice
- 1 can (20 oz.) pineapple tidbits
- 1/2 diced green pepper (optional)
- 2/3 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup Aloha Shoyu (or soy sauce if you can’t find it at the store)
- 1 tbsp sesame oil
- 3 Tbsp Cornstarch
- 3 cups vegetable oil
- 2 eggs
- 2 chicken breasts
- Cornstarch as needed (about 1 1/2 cup)
- 2 tbsp garlic powder
Time: 30 minutes
In a saucepan over medium heat whisk pineapple juice (from the can) , vinegar, shoyu, cornstarch, and sugar until smooth. Really squeeze every last drop of pineapple juice out of the can.
Bring to a simmer, stirring occasionally for 5 minutes.
Turn heat down low and add 1/3 cup of pineapple tidbits and 1/2 chopped peppers to the sauce.
Preheat the oven to 300.
To prepare the chicken: click here
Once the chicken is initially fried, put it in a baking dish.
Ladle out nearly all of the peppers and pineapple tidbits out of the sauce with a slotted spoon.
Toss to coat.
Bake for 15 minutes or until chicken is completely cooked through.
Serve over rice or noodles.
Extra sauce can be poured over sides or used for dipping.