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Sweet and Sour Chicken in a stainless steel skillet with a serving spoon
5 from 1 vote

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe features crispy, golden chicken pieces tossed in a tangy-sweet sauce with colorful bell peppers, onions, and juicy pineapple chunks. It's a classic takeout favorite made fresh at home for a deliciously satisfying meal!
Author Diana
Servings 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 pound (450 g) chicken breasts boneless and skinless, cut into ½ -inch chunks - thighs can be used also
  • ½ teaspoon kosher salt
  • Oil for frying I use canola or vegetable oil
  • ⅓ cup cornstarch cornflour in the UK
  • 2 large eggs lightly beaten
  • ¼ cup (30 g) all-purpose flour
  • 1 medium yellow onion diced into bite-size pieces about 1 inch
  • 1 medium red bell pepper diced into bite-size pieces about 1 inch
  • 1 medium green bell pepper diced into bite-size pieces about 1 inch
  • 1 cup pineapple chunks fresh or canned, if using canned save the juice for the sauce
  • 3 cloves garlic minced

Sauce:

  • ⅓ cup light brown sugar
  • 2 tablespoons granulated sugar
  • 3 tablespoons ketchup
  • 1 tablespoon (15 ml) low-sodium soy sauce
  • ½ cup (120 ml) pineapple juice
  • 3 tablespoons (45 ml) vinegar rice wine or apple cider

Instructions

  • Season the chicken with salt, and set aside.
  • To make the sauce, whisk sugars with ketchup, soy sauce, pineapple juice, and vinegar in a bowl.
  • Add about 2 inches of oil to a heavy-bottomed Dutch oven and preheat it while you prep the rest of the ingredients. The oil must reach 350°F (180°C).
  • Take three shallow bowls, add cornstarch to one, eggs to another, and flour to the third one.
  • Toss the chicken in the cornstarch, dip in egg, and toss again in flour.
  • Drop the chicken in hot oil and fry for 2-3 minutes or until lightly browed and crispy. Remove with a strainer onto a wire rack. Work in batches, and repeat with the rest of the chicken.
  • Add 1 tablespoon of oil (take it from the frying oil) to a skillet over medium-high heat, the onions, and the bell peppers, and cook for 3 minutes until slightly softened but crisp (crisp tender).
  • Add the pineapple chunks, and the sauce ingredients and cook for 2 minutes or until the sauce has thickened.
  • Add the crispy chicken, and coat in the sauce. Add the garlic, fold it in, and remove from heat immediately. Serve over cooked jasmine rice.

Nutrition

Serving: 1portion | Calories: 422kcal | Carbohydrates: 63g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 715mg | Potassium: 809mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1300IU | Vitamin C: 75mg | Calcium: 69mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/sweet-and-sour-chicken/