Sweet & Sour Chicken

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The “Red Dragon” Sweet & Sour Chicken

This recipe uses the “Flash-Fry and Bake” method—frying briefly to set the crust, then baking with the sauce to caramelize the sugar.

CategoryDetails
Prep Time20 minutes
Cook Time15 minutes
Bake Time45 minutes
Yield4 servings

🍴 Ingredients

  • The Protein & Crunch:
    • 1.5 lbs Chicken breast, cut into 1-inch cubes
    • 1 cup Cornstarch & ¼ cup All-purpose flour
    • 2 Eggs, beaten
    • Vegetable oil for frying
  • The “Electric Red” Sauce:
    • ¾ cup Sugar
    • ½ cup Apple cider vinegar
    • ¼ cup Ketchup
    • 1 tbsp Soy sauce
    • 1 tsp Garlic powder
  • The Aromatics:
    • 1 Green bell pepper & 1 Red bell pepper, cubed
    • 1 cup Pineapple chunks (fresh or canned)

👩‍🍳 Instructions

1. The Double-Dredge

  • Preheat your oven to 165°C (325°F).
  • Toss chicken cubes in the cornstarch/flour mix, dip in the egg, and then coat again in the starch.
  • Fry the chicken in a skillet with about an inch of oil until golden (about 2–3 minutes per side). They don’t need to be cooked through yet; the oven will finish them.

2. The Sauce Fusion

  • In a medium bowl, whisk the sugar, vinegar, ketchup, soy sauce, and garlic powder.
  • The “Tang” Tip: Apple cider vinegar provides a fruitier, more authentic “bite” than white vinegar.

3. The Casserole Merge

  • Place the fried chicken, peppers, and pineapple in a 9×13 inch baking dish.
  • Pour the sauce evenly over the top.

4. The “Sticky” Bake

  • Bake for 45 minutes.
  • The Essential Move: Every 15 minutes, take the pan out and stir the chicken. This ensures the sauce reduces and coats every piece in a thick, sticky lacquer rather than just sitting at the bottom.

The “Neon” Secret: If you want that bright red restaurant color without food dye, add 1 tsp of Beet juice or a little extra paprika to the sauce. It provides that “electric” look while keeping the ingredients natural.

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