For the Crispy Chicken

• ▢ ½ LB Cubed Chicken Breast (about 225g), cut into 1-inch pieces for even cooking and optimal crispiness.
• ▢ ½ Tsp Salt, to season the chicken before frying.
• ▢ ½ Tsp Pepper, for an extra layer of flavor.
• ▢ 1 Green Bell Pepper, cut into smaller squares (approximately 1-inch) for vibrant color and a fresh crunch.
• ▢ 1 Red Bell Pepper, cut into smaller squares, adding sweetness and visual appeal.
• ▢ Canola or Vegetable Oil, for frying chicken, ensure enough to deep-fry or pan-fry adequately.
• ▢ ½ Tbs Olive Oil, for sautéing the bell peppers.

For the Tangy-Sweet Sauce

• ▢ ½ Cup Ketchup, forms the sweet and savory base of our sauce.
• ▢ 3 Tbs Granulated Sugar, balances the tanginess and adds sweetness.
• ▢ 2 ½ Tbs White Vinegar, crucial for that distinct sour kick.
• ▢ 1 Tsp Soy Sauce, for umami depth.

For the Crispy Batter

• ▢ 3 Tbs All Purpose Flour, provides structure to the coating.
• ▢ ¼ Tsp Baking Powder, helps achieve a light and airy crispiness.
• ▢ 2 Tsp Cornstarch, essential for that extra crunch.
• ▢ ¼ Tsp Salt, to season the batter.
• ▢ ¼ Cup Water, to create the perfect batter consistency.
• ▢ 1 Egg White, helps bind the batter and contributes to the crispiness.

• 1. Prepare the Chicken: Begin by taking your cubed chicken breast and seasoning it generously with ½ teaspoon of salt and ½ teaspoon of pepper. Toss the chicken pieces gently to ensure they are evenly coated. Allow the seasoned chicken to marinate for at least 15 minutes. This brief marinating time helps the chicken absorb flavor and become more tender. For best results, ensure your chicken is cut into uniform 1-inch cubes, promoting even cooking.
• 2. Mix the Sweet and Sour Sauce: In a medium bowl, combine all the sauce ingredients: ½ cup ketchup, 3 tablespoons of sugar, 2 ½ tablespoons of white vinegar, and 1 teaspoon of soy sauce. Whisk them together until the sugar is fully dissolved and the sauce is smooth and well combined. Set this vibrant mixture aside; it will be added at the end to bring everything together.
• 3. Prepare the Batter: In a separate bowl, prepare your crispy batter. Whisk together 3 tablespoons of all-purpose flour, ¼ teaspoon of baking powder, 2 teaspoons of cornstarch, ¼ teaspoon of salt, ¼ cup of water, and 1 egg white. Mix until you achieve a smooth batter with no lumps. The cornstarch and baking powder are key to achieving that desirable light, crispy coating on the chicken.
• 4. Fry the Chicken (First Batch): Heat canola or vegetable oil in a deep pot or large skillet over medium-high heat until it reaches approximately 350-375°F (175-190°C). You can test the oil by dropping a tiny bit of batter; it should sizzle immediately. Dip each piece of marinated chicken into the batter mixture, ensuring it’s fully coated, then carefully place it into the hot oil. Avoid overcrowding the pan; this is crucial for crispy chicken. Frying in smaller batches (I recommend three) prevents the oil temperature from dropping too much, which can lead to soggy chicken.
• 5. Initial Fry: Allow the chicken to fry for approximately 1 minute without turning. This initial cooking phase helps the batter set and creates a firm crust.
• 6. Complete Frying and Repeat: After the initial minute, continue to turn and fry the chicken for another 4-6 minutes, or until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the crispy chicken pieces from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining batches of chicken, ensuring each batch achieves the same delicious crispiness.
• 7. Sauté the Bell Peppers: In a separate large pan or wok, heat ½ tablespoon of olive oil over medium heat. Once the olive oil is hot, add the cut green and red bell peppers. Sauté them for 2-3 minutes until they are slightly tender-crisp. You want them to retain some crunch for texture.
• 8. Thicken the Sauce: Pour the previously prepared sweet and sour sauce into the pan with the bell peppers. Let it simmer for 1-2 minutes, stirring occasionally, until the sauce begins to thicken to your desired consistency. It should be glossy and able to coat the back of a spoon.
• 9. Combine Chicken and Sauce: Add the crispy, cooked chicken pieces to the pan with the sauce and bell peppers. Stir everything thoroughly to ensure that each piece of chicken and every bell pepper square is beautifully coated in the rich, sticky sweet and sour sauce.
• 10. Serve and Enjoy: Your homemade Sweet and Sour Chicken is now ready! Serve it immediately to enjoy the maximum crispiness of the chicken. It pairs wonderfully with steamed white rice, brown rice, or even noodles for a complete and satisfying meal. For an extra touch, garnish with a sprinkle of sesame seeds or chopped green onions. Enjoy this delightful dish!

Nutrition

Understanding the nutritional value of your meals is important. Here’s an approximate breakdown for one serving of this delicious Sweet and Sour Chicken: