Description
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces tossed in a tangy, flavorful sauce with colorful bell peppers, pineapple chunks, and a savory stir-fry. Perfectly balanced between sweet and tangy, this dish is easy to prepare and ideal for a satisfying weeknight dinner.
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 (cornstarch slurry)
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 mixing bowl, combine the bite-sized chicken pieces with the beaten eggs, salt, and pepper. Toss until the chicken is evenly coated with the egg mixture.
- Coat Chicken: Add cornstarch and all-purpose flour to the chicken mixture, tossing thoroughly to ensure each piece is evenly coated with the dry ingredients.
- 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 golden brown and cooked through. Once done, transfer the chicken to paper towels to drain excess oil.
- Make Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, low-sodium soy sauce, and pineapple juice. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry. Continue to cook while stirring until the sauce thickens and becomes glossy.
- Stir-Fry Vegetables: Heat 1 tablespoon 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 and onion, stir-frying until the vegetables are tender-crisp.
- Combine and Serve: Add pineapple chunks and the fried chicken to the skillet with the vegetables. Pour the prepared sweet and sour sauce over everything. Toss gently to coat all ingredients evenly and heat through. Serve hot over steamed rice or noodles.
Notes
- To reduce oil absorption, ensure the oil is hot enough before frying the chicken.
- You can substitute pineapple juice with orange juice for a different fruity flavor.
- For extra heat, add a pinch of red chili flakes to the sauce.
- Fresh pineapple chunks add a brighter flavor than canned but either works well.
- Use low-sodium soy sauce to control the salt level in the dish.
