Description
This Sweet and Sour Chicken recipe features crispy fried chicken pieces tossed in a tangy and flavorful homemade sweet and sour sauce with colorful bell peppers, onions, and pineapple chunks. Perfectly balanced between sweet and tangy, this classic Asian-inspired dish is easy to prepare in under an hour and serves four, making it an ideal family dinner option served over steamed rice or noodles.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil, for frying
For the Sweet and Sour Sauce:
- ½ cup rice vinegar (or apple cider vinegar)
- ¼ cup ketchup
- ½ cup sugar
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1 medium red bell pepper, cut into bite-sized pieces
- 1 medium green bell pepper, cut into bite-sized pieces
- 1 small onion, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
Instructions
- Prep Chicken: In a bowl, combine the chicken pieces with beaten eggs, salt, and pepper, ensuring each piece is well coated. Then toss the chicken with the cornstarch and all-purpose flour mixture until evenly coated to prepare for frying.
- Fry Chicken: Heat ¼ cup vegetable oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, making sure not to overcrowd the pan, until they turn golden brown and are cooked through, approximately 5-7 minutes per batch. Remove the chicken and drain on paper towels to remove excess oil.
- Make Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Slowly stir in the cornstarch slurry and continue cooking until the sauce thickens, about 2-3 minutes.
- Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add the red and green bell peppers along with the onion, and stir-fry until they become tender-crisp, around 3-4 minutes.
- Combine and Serve: Add the pineapple chunks and the fried chicken pieces to the skillet with the vegetables. Pour the sweet and sour sauce over all ingredients and toss gently to coat everything evenly. Serve the sweet and sour chicken hot, ideally over steamed rice or noodles.
Notes
- Use fresh pineapple chunks for a more natural sweetness, or canned if fresh is unavailable—just be sure to drain canned pineapple well to avoid excess liquid.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.
- Ensure the oil is hot enough before frying to get a crispy exterior without absorbing excess oil.
- Adjust sugar and vinegar quantities in the sauce to taste if you prefer a sweeter or tangier flavor.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
