Description
This Sweet and Sour Chicken is a classic takeout dish that you can easily make at home! Crispy chicken, colorful bell peppers, and juicy pineapple chunks are coated in a tangy-sweet sauce. It’s a delicious and satisfying meal that’s perfect for any occasion.
Ingredients
Units
Scale
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For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
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For the Sweet and Sour Sauce:
- 1/2 cup rice vinegar (or apple cider vinegar)
- 1/4 cup ketchup
- 1/2 cup sugar
- 1/4 cup low-sodium soy sauce
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
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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 chicken with eggs, salt, and pepper. Toss with cornstarch and flour until evenly coated.
- Fry Chicken: Heat ¼ cup vegetable oil in a skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
- Make Sweet and Sour Sauce: In a saucepan, combine vinegar, ketchup, sugar, soy sauce, and pineapple juice. Simmer over medium heat. Stir in cornstarch slurry and cook until thickened.
- Stir-Fry Vegetables: Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Add garlic and stir-fry until fragrant. Add bell peppers and onion; stir-fry until tender-crisp.
- Combine and Serve: Add pineapple chunks and cooked chicken to the skillet. Pour sweet and sour sauce over and toss to coat. Serve hot over steamed rice or noodles.
Notes
- Fry chicken in batches to ensure crispiness.
- Adjust the amount of sugar in the sauce to your preference.
- Use fresh or canned pineapple chunks.
- Add red pepper flakes to the sauce for extra spice.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 600
- Sugar: 60g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg