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Sweet and Sour Chicken

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This sweet and sour chicken recipe is crispy, golden, and coated in a tangy-sweet sauce with peppers, onions, and pineapple. A better-than-takeout dinner you can make at home in just 40 minutes.

Ingredients

  • For the chicken:
  • 1 ½ lbs boneless, skinless chicken breast or thighs
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • Salt and black pepper, to taste
  • Vegetable oil, for frying
  • For the stir-fry:
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 cup pineapple chunks
  • For the sauce:
  • ½ cup ketchup
  • ⅓ cup rice vinegar (or white vinegar)
  • 3 tbsp soy sauce
  • ⅓ cup brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

  1. Cut chicken into bite-sized pieces; season with salt and pepper.
  2. Dredge chicken in a cornstarch-flour mix, dip into beaten eggs, then coat again in dry mix.
  3. Heat oil in a skillet or wok; fry chicken until golden and crispy. Drain on paper towels.
  4. In another pan, sauté bell peppers, onion, and pineapple until slightly tender.
  5. For the sauce: whisk ketchup, vinegar, soy sauce, brown sugar, and garlic in a saucepan. Bring to a simmer. Add cornstarch slurry and cook until thickened.
  6. Toss chicken and vegetables in the sauce until coated.
  7. Serve hot over steamed rice or noodles.

Notes

  • Use shrimp instead of chicken for variation.
  • Bake or air-fry chicken for a lighter version.
  • Add broccoli, carrots, or snap peas for extra veggies.
  • Make sauce ahead of time and store for up to 2 days.
  • Toss chicken in sauce just before serving to keep it crispy.

Nutrition

Find it online: https://cookedbymaya.com/sweet-and-sour-chicken/