Description
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces coated in a tangy, flavorful sauce with bell peppers, onion, and pineapple chunks. This dish balances savory, sweet, and tangy flavors perfectly and is quick to prepare, ideal for a satisfying family meal.
Ingredients
Scale
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 (cornstarch 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
Instructions
- Prep Chicken: In a medium bowl, combine the bite-sized chicken pieces with beaten eggs, salt, and pepper. Toss the chicken pieces with cornstarch and all-purpose flour until they are evenly coated to create a light batter for frying.
- Fry Chicken: Heat ¼ cup vegetable oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, making sure not to overcrowd the pan, until they turn golden brown and are cooked through. This usually takes about 4-5 minutes per batch. Remove the chicken and drain on paper towels to remove excess oil.
- Make Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, low-sodium soy sauce, and pineapple juice. Bring the mixture to a simmer over medium heat, stirring frequently. Once simmering, stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Remove from heat.
- Stir-Fry Vegetables: Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers and onion. Stir-fry the vegetables until they are tender-crisp, approximately 3-4 minutes.
- Combine and Serve: Add the pineapple chunks and the cooked chicken pieces to the skillet with the vegetables. Pour the sweet and sour sauce over the mixture. Toss everything together to coat evenly and heat through for 1-2 minutes. Serve hot over steamed rice or noodles for a complete meal.
Notes
- For a healthier option, use less oil or try baking the chicken instead of frying, though this will change the texture slightly.
- You can substitute rice vinegar with apple cider vinegar if preferred.
- Adjust sugar in the sauce to taste if you prefer it less sweet.
- You may add other vegetables like snap peas or carrots for more variety.
- Ensure not to overcrowd the pan when frying chicken to maintain crispiness.
- Serve immediately for best texture and flavor.
