Description
Sweet and Sour Chicken is a popular takeout-style dish featuring crispy, golden-brown chicken bites tossed in a tangy and slightly sweet sauce. This homemade version combines juicy chicken with bell peppers, onions, and pineapple, all coated in a flavorful glaze. Perfect for serving over rice for a satisfying meal!
Ingredients
Scale
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Sauce:
- ½ cup ketchup
- ⅓ cup rice vinegar (or apple cider vinegar)
- ⅓ cup granulated sugar
- ¼ cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Vegetables:
- 1 cup bell peppers (red, green, or yellow), chopped
- ½ cup onion, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
Instructions
- Prepare the Chicken: In a bowl, coat the chicken pieces with cornstarch. Dip them into the beaten eggs, then dredge in flour mixed with salt and pepper.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a pan over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.
- Make the Sauce: In a saucepan over medium heat, whisk together ketchup, rice vinegar, sugar, and soy sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened, about 2 minutes.
- Cook the Vegetables: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sauté the bell peppers and onions for 2-3 minutes until slightly tender. Add the pineapple and cooked chicken.
- Combine Everything: Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat evenly. Simmer for 2 minutes to meld the flavors.
- Serve: Enjoy hot over steamed white rice or fried rice.
Notes
- For a healthier version, bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Add extra veggies like carrots, snap peas, or broccoli for more texture and nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stir-Frying
- Cuisine: Chinese-American