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–+ servings

sweet and sour chicken

This classic sweet and sour chicken recipe features crispy fried chicken pieces tossed in a tangy, vibrant sauce with colorful bell peppers and pineapple. It's a family-friendly meal that's perfect for a weeknight dinner, offering a delightful balance of flavors and textures, served best with fluffy white rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 120 kcal

Ingredients
  

For the Crispy Chicken

  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 0.5 cup cornstarch
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
  • 1 large egg beaten
  • 2 cups vegetable oil for frying

For the Sweet and Sour Sauce

  • 0.5 cup pineapple juice
  • 0.25 cup rice vinegar
  • 0.25 cup ketchup
  • 3 tablespoons brown sugar packed
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon cornstarch

For the Stir-Fry Vegetables

  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 medium green bell pepper cut into 1-inch pieces
  • 0.5 medium yellow onion cut into 1-inch pieces
  • 1 cup canned pineapple chunks drained

Instructions
 

Prepare the Chicken

  • In a medium bowl, season chicken pieces with salt and pepper. In a separate shallow bowl, whisk the egg. In another shallow bowl, place the 0.5 cup of cornstarch.
  • Dip each chicken piece first into the beaten egg, then dredge thoroughly in the cornstarch, ensuring it's fully coated. Set aside on a plate.

Cook the Chicken

  • Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat to about 350°F (175°C). Carefully add chicken pieces in batches, without overcrowding, and fry for 3-5 minutes per side, or until golden brown and cooked through.
  • Remove fried chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken and set aside.

Make the Sweet and Sour Sauce

  • In a small bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and 1 tablespoon of cornstarch until smooth. Set aside.

Combine and Serve

  • In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add bell peppers and onion; stir-fry for 3-4 minutes until slightly tender-crisp.
  • Add the drained pineapple chunks and stir-fry for another minute. Pour in the prepared sweet and sour sauce and bring to a simmer, stirring constantly, until the sauce thickens.
  • Add the fried chicken pieces to the wok and toss gently to coat evenly with the sauce and vegetables. Cook for 1-2 minutes until heated through.
  • Serve immediately over steamed white rice, garnished with sesame seeds if desired.

Notes

For an extra crispy coating, you can double-fry the chicken. Fry once until pale golden, remove, let rest for 5 minutes, then fry again until deep golden brown.
Adjust the sweetness or tartness of the sauce to your preference by adding more brown sugar or vinegar.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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