Description
This Sweet and Sour Chicken recipe combines crispy fried chicken pieces with vibrant bell peppers, pineapple chunks, and a tangy homemade sauce. Perfectly balanced between sweet and tangy flavors, it delivers the nostalgic taste of your favorite Chinese takeout right at home. Serve hot over steamed rice for a satisfying and delicious meal.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup cornstarch
- 2 large eggs, beaten
- ½ cup vegetable oil (for frying)
Vegetables & Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1 small onion, chopped
Sauce
- ¾ cup granulated sugar
- ½ cup distilled white vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Chicken: In a large bowl, coat the chicken cubes thoroughly with cornstarch. Then dip each piece into the beaten eggs, ensuring they are fully coated for a crispy finish.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan, until they turn golden brown and are cooked through, approximately 5 to 7 minutes per batch. Remove the fried chicken and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate bowl, whisk together the granulated sugar, distilled white vinegar, ketchup, soy sauce, and garlic powder until the mixture is smooth and well combined.
- Sauté Vegetables and Pineapple: In a large skillet or wok over medium heat, add a small drizzle of oil and sauté the chopped bell peppers, onion, and pineapple chunks for about 3 to 4 minutes until they are slightly tender but still crisp.
- Simmer the Sauce: Pour the prepared sauce into the skillet with the vegetables and bring to a gentle simmer. If the sauce appears too thin, stir in the cornstarch slurry and cook for an additional minute or two until the sauce thickens.
- Combine Chicken and Sauce: Add the cooked chicken pieces back into the skillet and toss everything together to coat the chicken evenly in the sweet and sour sauce. Cook for another 2 to 3 minutes to ensure the chicken is heated through.
- Serve: Serve the sweet and sour chicken hot over steamed jasmine or brown rice for a complete meal.
Notes
- Substitute chicken thighs for breasts for a juicier texture.
- Add a pinch of chili flakes to the sauce if you prefer a spicy kick.
- Pairs wonderfully with jasmine or brown rice for an authentic accompaniment.
