Sweet and Sour Chicken With Lemon Recipe

Name: Sweet and Sour Chicken With Lemon Recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Chinese,Asian
Ingredients: 2 pounds chicken, skinned, deboned, cut into bite-sized pieces; 1 cup all-purpose flour; Fresh ground black pepper, to season flour, to taste; Ground ginger, to season flour, to taste; Garlic powder, to season flour, to taste; 1/2 cup milk; 2 large eggs; Vegetable oil, for frying; 1 green bell pepper, washed, seeded and cut into 1/2-inch-square bits; 1 red bell pepper, washed, seeded, and cut into 1/2-inch-square bits; 1 large yellow onion, root end removed, cut into 1/2-inch bits; 2 medium carrots, peeled and trimmed, sliced thinly on the diagonal; 1 (20-ounce) can pineapple chunks in juice, no added sweeteners; 1/2 cup pineapple juice; 1 cup water; 1/4 cup granulated sugar; 1/4 cup red wine vinegar; 3 tablespoons lemon juice; 4 to 6 drops food coloring; 2 tablespoons cornstarch, mixed with enough cold water to make a slurry

Deep-fried sweet and sour chicken features a crispy exterior and is coated in a tangy sauce brightened with lemon juice and red wine vinegar.

⭐ 4.3 (10 reviews) Prep: 45 minCook: 60 minTotal: 105 minYields: 6 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

Chinese Asian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

2 pounds chicken, skinned, deboned, cut into bite-sized pieces
1 cup all-purpose flour
Fresh ground black pepper, to season flour, to taste
Ground ginger, to season flour, to taste
Garlic powder, to season flour, to taste
1/2 cup milk
2 large eggs
Vegetable oil, for frying
1 green bell pepper, washed, seeded and cut into 1/2-inch-square bits
1 red bell pepper, washed, seeded, and cut into 1/2-inch-square bits
1 large yellow onion, root end removed, cut into 1/2-inch bits
2 medium carrots, peeled and trimmed, sliced thinly on the diagonal
1 (20-ounce) can pineapple chunks in juice, no added sweeteners

Sweet and Sour Sauce:

1/2 cup pineapple juice
1 cup water
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons lemon juice
4 to 6 drops food coloring
2 tablespoons cornstarch, mixed with enough cold water to make a slurry

Instructions

Heat 1/2-inch vegetable oil in a small frying pan to deep-frying temperature.
Cut chicken into bite-sized pieces, removing any fat or gristle.
Whisk eggs and milk in one bowl; mix flour and seasonings in another shallow bowl.
Dip chicken pieces into the egg mixture, then dredge thoroughly in the flour.
Deep-fry the coated chicken in the hot oil until golden brown, turning as needed.
Remove cooked chicken to a paper-towel-lined plate to drain; set aside.
In a saucepan, heat pineapple and water over low heat, stirring in sugar until dissolved.
Slowly add vinegar, lemon juice, and cornstarch slurry, stirring constantly.
Bring the sauce to a boil, then continue stirring until it thickens to a syrup-like consistency.
Stir in food coloring to achieve desired red hue, then remove from heat.
In a large frying pan or wok, heat a little vegetable oil over medium heat.
Add vegetables (excluding pineapple) and cook, stirring frequently, until onions begin to caramelize.
Stir in the sweet and sour sauce, cooking until vegetables are tender and the sauce re-thickens and clings.
Fold in the cooked chicken and pineapple, simmering until thoroughly heated through, then serve.

Nutritional Info (per serving)

Calories: 759 kcal

Carbohydrate: 53 g

Cholesterol: 198 mg

Fiber: 3 g

Protein: 50 g

Saturated Fat: 8 g

Sodium: 185 mg

Sugar: 29 g

Fat: 38 g

Unsaturated Fat: 0 g