1. Prepare the Chicken

Start by cutting the chicken breasts into bite-sized pieces. Make sure they are uniform in size so they cook evenly.

In a shallow dish, combine the flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.

Next, dredge the chicken pieces in the flour mixture, coating them evenly. Then dip the coated chicken pieces into the beaten eggs, ensuring they are fully coated. After that, coat the chicken once again with the flour mixture, pressing gently to help the coating adhere.

2. Fry the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces to the oil in batches, making sure not to overcrowd the pan. Fry the chicken for 4-5 minutes, turning occasionally, until it’s golden brown and crispy. Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.

Repeat the process until all the chicken pieces are fried. Be sure to check the oil temperature, adjusting the heat as necessary to avoid burning the chicken.

3. Make the Sweet and Sour Sauce

While the chicken is frying, prepare the sweet and sour sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, and grated ginger (if using). Bring the mixture to a simmer over medium heat, stirring occasionally to help the sugar dissolve.

In a small bowl, dissolve the cornstarch in the water to create a slurry. Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. This will help thicken the sauce.

Simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a small amount of water to thin it out. Once the sauce is ready, remove it from the heat.

4. Combine the Chicken and Sauce

Now that the chicken is fried and the sauce is ready, it’s time to combine them. In a large bowl or directly in the skillet, add the fried chicken pieces and pour the sweet and sour sauce over the chicken. Gently toss the chicken to coat it evenly with the sauce. Be sure that all the pieces are well covered in the sauce.

If you’re adding vegetables or pineapple, you can toss them in now. If you’re using bell peppers, onions, or pineapple chunks, mix them in with the chicken and sauce. The vegetables will soften slightly but still retain their crunch, adding texture and flavor to the dish.

5. Serve and Enjoy

Once the chicken is coated in the sweet and sour sauce, it’s time to serve. You can serve the Sweet and Sour Chicken on its own or with a side of steamed rice, fried rice, or noodles.

Garnish with sesame seeds or chopped green onions for a little extra flavor and presentation. Enjoy your homemade Sweet and Sour Chicken!