Description
Sweet and Sour Chicken features crispy fried chicken pieces coated in a tangy, glossy sauce made from vinegar, ketchup, and pineapple for the perfect balance of savory and sweet flavors. This vibrant dish combines crunchy bell peppers and onions for texture, making it an authentic and satisfying meal that’s easy to recreate at home for family dinners or entertaining guests.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 cup vegetable oil (for frying)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 small yellow onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks (canned or fresh)
- 1/3 cup ketchup
- 1/3 cup rice vinegar
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons water
Instructions
- Season chicken cubes with salt and black pepper.
- Dredge chicken pieces in cornstarch, then dip into beaten eggs, ensuring well coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken pieces in batches until golden and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate.
- Drain excess oil, leaving 1 tablespoon in the pan. Stir-fry bell peppers and onion for 2-3 minutes until slightly tender but crisp.
- In a bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, 1 tablespoon cornstarch and 2 tablespoons water.
- Add pineapple chunks and sauce to the pan with vegetables. Toss to combine and cook over medium heat until sauce thickens, about 2 minutes.
- Return fried chicken to the pan, and toss everything to coat well with sauce.
- Cook for 2 more minutes until everything is hot and well coated. Serve immediately with steamed rice.
Notes
For a gluten-free option, use tamari in place of soy sauce and ensure your cornstarch is certified gluten-free. Pork or tofu can be substituted for chicken. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a skillet to keep chicken crispy. If sauce is too thick, add a splash of water. To prevent sogginess, add fried chicken to sauce just before serving. Freeze cooked chicken and sauce separately for up to 2 months for an easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 440
- Sugar: 19g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 135mg