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Sweet and Sour Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 79 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese-American

Description

This Sweet and Sour Chicken recipe delivers crispy, golden chicken tossed in a tangy, homemade sweet and sour sauce with bell peppers and pineapple. It’s a takeout favorite made easy at home—perfect over rice for a family-friendly meal that balances savory, sweet, and zesty flavors in every bite.

Ingredients

For the Chicken:

  • 1 ½ pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 1 cup cornstarch
  • 2 large eggs (beaten)
  • 1 cup vegetable oil (for frying)

For the Vegetables:

  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1 cup pineapple chunks (drained)
  • 2 tablespoons vegetable oil (for sautéing)
  • 2 green onions (sliced, for garnish)

For the Sauce:

  • 1/2 cup sugar
  • 1/3 cup rice vinegar or white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. Coat the Chicken: In a bowl, toss the chicken pieces with cornstarch until evenly coated, then dip each piece into the beaten eggs to prepare for frying.
  2. Fry the Chicken: Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for about 4–5 minutes per batch until golden and crispy. Remove and drain on paper towels.
  3. Sauté Vegetables: In a separate pan, heat 2 tablespoons of vegetable oil and sauté the green and red bell peppers along with the pineapple chunks for 3–4 minutes until slightly softened.
  4. Prepare the Sauce: In a small saucepan, whisk together sugar, vinegar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry. Cook until the sauce thickens, about 2 minutes.
  5. Combine and Toss: Add the crispy fried chicken to the pan with sautéed vegetables. Pour the thickened sauce over everything and toss well to coat all ingredients evenly.
  6. Garnish and Serve: Garnish with sliced green onions and serve the sweet and sour chicken hot over steamed rice for a complete meal.

Notes

  • For a lighter version, bake the coated chicken at 400°F for 20–25 minutes instead of frying.
  • Add extra chili flakes to the sauce to give it a spicy kick if desired.

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