Sweet and Sour Chicken
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This Sweet and Sour Chicken is all about bold flavors and simple steps. Think crispy chicken, vibrant veggies, and a sauce that balances sweet and tangy perfectly. It’s a delicious, fuss-free dish that’s ready in just 45 minutes!
This Sweet and Sour Chicken is one of those dishes that always hits the spot for me—crispy chicken, vibrant veggies, and a sauce that’s just the right mix of sweet and tangy. I love how quickly it comes together, and it’s so satisfying knowing I can whip up something better than takeout right in my own kitchen. Trust me, once you make this, you’ll never look at takeout the same way again!
Before You Start
- Prep Everything First: Cut all your veggies, chicken, and get the sauce ingredients ready before you start cooking. This recipe moves quickly, so having everything prepped will make the process much smoother.
- Use Fresh Pineapple if You Can: Fresh pineapple adds a great burst of flavor to the dish. If you’re using canned, make sure it’s well-drained to avoid watering down the sauce.
- Fry the Chicken in Batches: Fry the chicken in small batches so it gets crispy without steaming. Overcrowding the pan can make the chicken soggy instead of giving it that nice golden crust.
- Don’t Overcook the Veggies: Stir-fry the vegetables just until they’re tender-crisp. You want them to keep a bit of their crunch to contrast with the soft chicken and sauce.
- Adjust the Sweetness: The sauce is sweet and tangy, but if you prefer it more on the sweet side, you can add a little more sugar. Taste as you go and adjust to your liking.
Ingredients You’ll Need
- Chicken Breasts: I used boneless skinless chicken breasts, cut into bite-sized pieces for quick cooking. You can swap them out for chicken thighs if you want something juicier.
- Cornstarch and Flour: This combo gives the chicken a crispy coating when fried. If you’re out of cornstarch, you can use more flour, but cornstarch really helps with that crunch.
- Eggs: Helps the coating stick to the chicken, making it nice and crispy.
- Salt and Pepper: Basic seasoning to add flavor to the chicken.
- Vegetable Oil: We’re using this to fry the chicken and stir-fry the veggies. Any neutral oil like canola or sunflower oil works too.
- Rice Vinegar or Apple Cider Vinegar: Either will work and you want this for the tangy kick to the sweet and sour sauce. Keep in mind rice vinegar is a bit milder.
- Ketchup: Brings in that classic sweet and sour flavor and gives the sauce a nice red color.
- Sugar: Sweetens up the sauce and balances out the vinegar. You can adjust the amount if you like it more or less sweet.
- Soy Sauce: Adds saltiness and depth to the sauce. Go for low sodium to keep things from getting too salty.
- Pineapple Juice: This gives the sauce its fruity sweetness. Use the juice from the canned pineapple if you’re using canned, or fresh juice if you have it.
- Cornstarch Slurry: Thickens up the sauce so it coats everything nicely. Just mix cornstarch with water and you’re good to go.
- Red and Green Bell Peppers: These add color, crunch, and a bit of sweetness to the dish. You can use any color bell pepper you like.
- Onion: Adds a bit of sharpness and texture to the stir-fry. Any onion will do, but yellow or white works best.
- Pineapple Chunks: These bring a sweet and tangy burst to the dish. Fresh is great, but canned works perfectly too—just drain them well.
- Garlic: Adds that aromatic punch to the stir-fry. Fresh garlic is best, but you can use garlic powder in a pinch.
In a large bowl, combine 1 pound of bite-sized chicken pieces with 2 beaten eggs, 1 teaspoon salt, and ½ teaspoon black pepper. Mix everything together until the chicken is well coated with the egg mixture.
Sprinkle ½ cup cornstarch and ¼ cup all-purpose flour over the chicken. Toss everything together until the chicken pieces are evenly coated. The mixture should be shaggy, creating a textured coating that will crisp up nicely when fried.
Tip: The shaggy coating helps create extra crispy edges when frying, giving you that perfect crunch.
In a large skillet, heat ¼ cup vegetable oil over medium-high heat. Once the oil is hot, fry the chicken pieces until they’re golden brown and cooked through, about 5-7 minutes. Work in batches so you don’t overcrowd the pan. Remove the chicken from the skillet and drain it on paper towels to get rid of any excess oil.
In a medium saucepan, combine ½ cup rice vinegar (or apple cider vinegar), ¼ cup ketchup, ½ cup sugar, ¼ cup low sodium soy sauce, and ½ cup pineapple juice. Stir everything together and bring it to a simmer over medium heat. Once it’s simmering, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook the sauce for another 2-3 minutes until it thickens up nicely.
In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add 2 cloves minced garlic and stir-fry for about 30 seconds until it’s fragrant. Toss in 1 medium red bell pepper, 1 medium green bell pepper, and 1 small onion, all cut into bite-sized pieces. Stir-fry for about 3-4 minutes until the veggies are tender-crisp.
Tip: Keep the heat high and the veggies moving in the pan so they cook evenly without getting too soft.
Add 1 cup pineapple chunks (fresh or canned, drained) and the cooked chicken pieces to the skillet with the veggies. Pour the sweet and sour sauce over everything and toss it all together until the chicken and veggies are coated evenly.
How To Serve
I love serving Sweet and Sour Chicken with simple sides that let the flavors shine. If you want to make it a full meal, here are some great options:
Frequently Asked Questions
How do I store leftovers?
Store any leftover Sweet and Sour Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat it on the stovetop or in the microwave until warmed through.
Can I freeze Sweet and Sour Chicken?
Yes, you can freeze this dish. Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the best way to reheat this dish?
For the best texture, reheat Sweet and Sour Chicken on the stovetop over medium heat. Add a splash of water or broth to the pan to keep the sauce from getting too thick as it heats. You can also reheat it in the microwave if you’re in a hurry.
More Delicious Asian Style Recipes
- Bang Bang Chicken
- Sweet And Sour Pork
- Sweet And Sour Meatballs
- Baked Honey Garlic Chicken
- Szechuan Beef
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sweet And Sour Chicken
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Ingredients
For the Chicken:
- 1 pound chicken breasts (boneless and skinless, 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 soy sauce (low sodium)
- 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the chicken pieces with the beaten eggs, salt, and pepper. Mix until the chicken is fully coated with the egg mixture.
- Sprinkle the cornstarch and flour over the chicken, then toss until all the pieces are evenly coated. The coating should be shaggy and uneven, which helps create a crispy texture when fried.
- Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- In a medium saucepan, combine the rice vinegar (or apple cider vinegar), ketchup, sugar, soy sauce, and pineapple juice. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers, and onion. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the pineapple chunks and cooked chicken pieces to the skillet. Pour the sweet and sour sauce over the top and toss to coat everything evenly.
- Serve the sweet and sour chicken hot over steamed rice or noodles.
Notes
- Fry the chicken in batches to keep it crispy and prevent it from getting soggy.
- Adjust the sweetness of the sauce by adding more or less sugar to taste.
- Use fresh pineapple for extra flavor, but canned pineapple works just as well.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
- Leftovers taste even better the next day and can be stored in the fridge for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
