The Best Crispy Sweet n Sour Chicken
Forget the takeout menus—this Easy Sweet and Sour Chicken is about to become your new favorite Friday night tradition. There is something incredibly satisfying about achieving that perfect, "glass-like" crispy coating on chicken at home, especially when it’s tossed in a vibrant, tangy sauce that balances sweetness with a zesty punch.
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 2 bell peppers any color, chopped into chunks
- 1 small onion chopped into chunks
- ½ cup ketchup
- ⅓ cup rice vinegar
- ⅓ cup brown sugar packed
- 2 tbsp soy sauce
- ½ tsp ginger minced
- 2 cloves garlic minced
- Oil for frying
- Sesame seeds and sliced green onions for garnish
Instructions
- In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger. Set aside.
- In a large bowl, toss chicken pieces with cornstarch and flour until evenly coated.
- Heat about ½ inch of oil in a large skillet over medium-high heat. Fry chicken in batches for 5–6 minutes or until golden brown and cooked through. Remove to a wire rack.
- Remove all but 1 tablespoon of oil from the skillet. Add peppers and onions; sauté for 2–3 minutes until tender-crisp.
- Pour the sauce into the skillet and bring to a simmer for 1–2 minutes until thickened.
- Add the crispy chicken back into the skillet and toss quickly to coat thoroughly.
- Serve immediately over rice, garnished with sesame seeds and green onions.