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Delicious Sweet and Sour Chicken

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Delicious sweet and sour chicken features crispy fried chicken pieces coated in a tangy, pineapple-infused sauce. It’s a homemade takeout-style favorite that’s perfect served over rice or noodles.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-American
  • Diet: Halal

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch (for coating)
  • 2 eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup pineapple chunks (fresh or canned)
  • For the sauce:
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar or white vinegar
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch + 2 tbsp water (for thickening)

Instructions

  1. Season chicken with salt and pepper. Dip into beaten eggs, then dredge in cornstarch until well coated.
  2. Heat oil in a skillet or wok over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
  3. In the same pan, sauté bell peppers and onion for 3–4 minutes until slightly softened. Add pineapple chunks and stir for 1 more minute.
  4. In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and cornstarch slurry.
  5. Pour the sauce into the pan. Stir until it thickens and bubbles.
  6. Add fried chicken back into the pan and toss to coat in the sauce.
  7. Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.

Notes

  • Use chicken thighs for a juicier texture or breasts for a leaner option.
  • Add chili flakes or sriracha for a spicier version.
  • Toss chicken in the sauce just before serving to maintain crispiness.
  • Use tofu or shrimp as protein alternatives.

Nutrition