Description

A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces tossed in a tangy and flavorful sweet and sour sauce, combined with colorful bell peppers, onion, and pineapple chunks. This dish is perfect served over steamed rice or noodles for a vibrant and satisfying meal.

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breasts, 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 low-sodium soy sauce
½ cup pineapple juice
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

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

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Instructions

Prepare the Chicken: In a bowl, combine the chicken pieces with beaten eggs, salt, and black pepper. Toss the mixture with cornstarch and all-purpose flour until the chicken is evenly coated with the dry ingredients, ensuring a crispy texture after frying.
Fry the Chicken: Heat ¼ cup vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook them until they turn golden brown and are fully cooked through. Once done, drain the chicken on paper towels to remove excess oil.
Prepare the Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, low-sodium soy sauce, and pineapple juice. Simmer this mixture over medium heat, stirring occasionally. Slowly add the cornstarch slurry while stirring continuously and cook until the sauce thickens and becomes glossy.
Stir-Fry Vegetables: In a separate skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add minced garlic and stir-fry until it becomes fragrant but not burnt. Add the chopped red and green bell peppers and onion, stir-frying until they reach a tender-crisp texture.
Combine and Serve: Add the pineapple chunks and the cooked fried chicken pieces to the skillet with the vegetables. Pour the thickened sweet and sour sauce over the mixture and toss everything together gently to coat evenly. Serve hot over steamed rice or noodles.

Notes

For a healthier alternative, consider baking the chicken pieces instead of frying.
Adjust the sweetness or tanginess of the sauce by modifying the amount of sugar or vinegar according to taste.
Use fresh pineapple chunks for a brighter flavor, but canned pineapple works well too—just drain excess juice to avoid diluting the sauce.
Make sure to coat the chicken pieces well with cornstarch and flour to achieve a crispy exterior.
If desired, garnish with chopped green onions or sesame seeds before serving.