Chicken Strips with Sweet and Sour Sauce
Crispy, golden chicken strips meet a tangy homemade sweet and sour sauce in this easy, irresistible recipe. Tender chicken breasts are coated in a seasoned panko breadcrumb crust and fried to perfection, delivering the ultimate crunch in every bite. The vibrant, glossy sweet and sour sauce, made with a blend of ketchup, pineapple juice, rice vinegar, and brown sugar, strikes the perfect balance of savory and sweet. Ready in just 40 minutes, this restaurant-style dish is ideal for weeknight dinners or casual gatherings. Serve these chicken strips with a garnish of fresh bell peppers and green onions for a pop of color and flavor, and watch them disappear in no time! Keywords: crispy chicken strips, sweet and sour sauce, homemade chicken tenders, easy chicken recipes.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Vegetable oil
- 0.5 cup Ketchup
- 0.25 cup Rice vinegar
- 1 tablespoon Soy sauce
- 3 tablespoons Brown sugar
- 0.25 cup Pineapple juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.25 cup Bell pepper (optional, for garnish)
- 2 tablespoons Green onions (optional, for garnish)
Instructions
Cut the chicken breasts into 1-inch wide strips and set aside.
Set up a breading station: In one bowl, add all-purpose flour. In a second bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs, salt, black pepper, and garlic powder.
Coat each chicken strip first in flour, then dip into the beaten eggs, and finally coat in the breadcrumb mixture. Press gently to ensure an even coating.
Heat vegetable oil in a large frying pan or deep fryer over medium-high heat to 350°F (175°C).
Fry the chicken strips in small batches for 4-5 minutes, turning occasionally, until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain excess oil.
To make the sweet and sour sauce, combine ketchup, rice vinegar, soy sauce, brown sugar, and pineapple juice in a small saucepan over medium heat. Stir until the sugar is dissolved.
In a small bowl, mix cornstarch and water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat.
Serve the chicken strips with the sweet and sour sauce on the side or drizzled over the top. Garnish with sliced bell peppers and chopped green onions if desired.
Nutrition Facts
Calories |
5233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.3 g | 568% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 61.9 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
