Description
Sweet and Sour Chicken is a takeout-style favorite featuring crispy chicken pieces coated in a tangy, sweet, and savory sauce. This homemade version is full of bold flavor, easy to make, and perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Oil for frying or baking
- 1/2 cup ketchup
- 1/3 cup rice vinegar or white vinegar
- 1/3 cup sugar
- 2 tablespoons soy sauce
- 1/4 cup pineapple juice (optional)
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup bell peppers (red, green, or yellow), sliced
- 1/2 cup pineapple chunks (optional)
- 1/2 cup onion, sliced
Instructions
- Season chicken pieces with salt and pepper. Set up a breading station with one bowl of beaten eggs and another bowl with flour and cornstarch mixed together.
- Dip each chicken piece into the egg, then coat in the flour mixture. Set aside.
- To fry: Heat oil in a skillet over medium-high heat. Fry chicken in batches for 3–5 minutes per side until golden and cooked through. Drain on paper towels.
- To bake: Preheat oven to 400°F (200°C). Place breaded chicken on a parchment-lined baking sheet, lightly spray with oil, and bake for 20–25 minutes, flipping halfway through.
- In a small saucepan, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice (if using), and garlic. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook for 2–3 minutes, until the sauce thickens and becomes glossy. Remove from heat.
- In a large skillet or wok, sauté bell peppers, onions, and pineapple chunks for 3–4 minutes until just tender.
- Add cooked chicken to the pan and pour the sweet and sour sauce over everything. Toss to coat evenly and heat through for 2–3 minutes.
- Serve hot over steamed rice, noodles, or vegetables. Garnish with sesame seeds or green onions if desired.
Notes
For a vegetarian version, use tofu or cauliflower in place of chicken.Add more vegetables like carrots, snap peas, or broccoli for extra nutrition and crunch.Air-frying is a great alternative for a healthier, crispy texture.Combine chicken with sauce just before serving to maintain crispiness.Use tamari and gluten-free flour to make the dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 18g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 135mg
