Sweet & Sour Chicken Recipe
This Sweet & Sour Chicken recipe delivers the perfect balance of crispy fried chicken tossed in a tangy, sweet sauce, just like the classic takeout version but made fresh in your kitchen. Combining juicy chicken breast, vibrant bell peppers, and pineapple chunks, this dish offers a blend of flavors and textures that will satisfy your cravings for this popular American-Chinese meal. Perfect for family dinners or meal prep, it’s easy to make and can be paired with rice or noodles for a full, restaurant-style experience at home.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- Vegetable oil for frying
For the Sweet & Sour Sauce:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons low-sodium soy sauce
- 2 cloves garlic minced
For the Stir-Fry:
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1/2 yellow onion cut into 1-inch pieces
- 1 cup pineapple chunks fresh or canned
Instructions
- Prepare the Sauce: In a medium bowl, whisk together granulated sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic until the sugars dissolve and the sauce is smooth. Set aside.
Coat the Chicken:
- Place the cornstarch in a shallow dish.
- In a separate bowl, combine the beaten eggs and flour until smooth to form a batter.
- Dredge each chicken piece in cornstarch for a dry coating, then dip it into the batter, allowing any excess to drip off.
Fry the Chicken:
- Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in small batches, cooking each piece for 3-4 minutes or until golden brown and cooked through.
- Remove each batch and drain on a paper towel-lined plate to remove excess oil.
Stir-Fry the Vegetables:
- In a large skillet or wok, heat one tablespoon of oil over medium-high heat.
- Add the bell peppers and onion, stir-frying for 2-3 minutes until slightly softened.
- Add pineapple chunks and cook for an additional minute.
Combine and Serve:
- Pour the prepared sauce over the stir-fried vegetables and pineapple, bringing it to a simmer.
- Add the fried chicken pieces, stirring gently to coat them with the sauce.
- Cook for 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables.
- Serve immediately over steamed rice or noodles.
Video
Notes
- Baked Version: For a healthier alternative, bake the coated chicken at 400°F (200°C) on a greased baking sheet for 15-20 minutes, flipping halfway, until cooked through and golden.
- Vegetarian Option: Substitute tofu or cauliflower for chicken, and follow the same coating and frying/baking steps.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the chicken's crispiness.
- Spicy Variation: Add a teaspoon of sriracha or red pepper flakes to the sauce for a kick of heat.