Sweet and Sour Chicken
The ultimate comfort food, Sweet and Sour Chicken is a delicious blend of crispy chicken, vibrant peppers, and sweet pineapple in a tangy sauce. Perfect for busy weeknights, this easy dish brings the taste of the restaurant to your kitchen. Make it tonight for a satisfying meal!
Equipment
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Skillet
- Frying Pan
Ingredients
- ¾-1 cup Canola oil for frying
- ½ cup Cornstarch
- 3-4 pieces Chicken breasts or chicken thighs, cut into 1-inch pieces
- 2 pieces Eggs beaten
- ½ cup All-purpose flour plus more if needed
- 1 piece Red bell pepper cut into 1-inch chunks
- 1 piece Green bell pepper cut into 1-inch chunks
- 1 cup Pineapple chunks
- ¾ cup Water
- ⅓ cup Pineapple juice
- ⅓ cup Distilled white vinegar
- ⅓ cup Soy sauce
- ⅓ cup Ketchup
- ½ cup Sugar
- ¼ cup Light brown sugar packed
- ⅛ teaspoon Salt
- 3 tablespoons Cornstarch mixed with ¼ cup water
Instructions
- Prepare the sauce: In a medium pot combine water, pineapple juice, vinegar, soy sauce, ketchup, both sugars, and salt over low heat. Cook, stirring occasionally, while frying chicken.
- For the chicken, heat 1 to 1½ inches of canola oil in a large frying pan over medium-high heat.
- Place cornstarch in a large resealable plastic bag, then add chicken pieces. Shake until all the pieces are evenly coated.
- Beat eggs in a small bowl. Place flour in a separate bowl. Dip each piece of chicken into egg, then into flour. Once coated, add to the hot oil.
- Cook chicken for 2 to 3 minutes, flipping with metal tongs, until cooked through and crispy. Once crisp, place chicken on a paper towel–lined plate. Once all the pieces have been cooked, discard all but a few tablespoons of oil.
- Add bell peppers and pineapple to the frying pan and cook for 1 to 2 minutes, or until peppers are crisp-tender.
- Meanwhile, finish the sauce by adding cornstarch-water slurry. Mix and bring to a low boil, then cook, stirring, for about 2 minutes, until thickened.
- Add the sauce to the pineapple and peppers. Add the chicken and stir to coat.
- Cook until sauce is bubbling, 4 to 5 minutes more.
Notes
- Tip 1: Try adding some additional vegetables to your Sweet and Sour Chicken or swapping out the bell peppers for onions, shredded carrots, broccoli florets, or mushrooms.
- Tip 2: Prepare Sweet and Sour Chicken the day before and keep it covered in the fridge until ready to use. Heat it in a slow cooker, oven, or on the stovetop before serving.
- Tip 3: Boneless chicken thighs are a great alternative to chicken breast.
- Tip 4: Make this a little healthier by skipping the coating and putting the cubed chicken directly into the pan to fry.