Description
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces tossed in a tangy homemade sauce with vibrant bell peppers, pineapple chunks, and a savory stir-fry. Perfectly balanced flavors and textures, ready in just 45 minutes for a delicious 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
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 large bowl, combine the chicken pieces with the beaten eggs, salt, and black pepper. Toss well to coat all the chicken evenly.
- Coat Chicken: Add cornstarch and all-purpose flour to the bowl with the chicken and eggs. Toss again until each piece is evenly coated with the dry mixture, creating a light batter.
- Fry Chicken: Heat ¼ cup of vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches, avoiding overcrowding, until they turn golden brown and are cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- 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. Stir in the cornstarch slurry and continue cooking while stirring until the sauce thickens, about 2-3 minutes.
- Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and stir-fry briefly until fragrant, approximately 30 seconds. Add the red and green bell peppers and onion pieces, stir-frying until they are tender-crisp, about 3-4 minutes.
- Combine and Serve: Add the pineapple chunks and cooked fried chicken to the skillet with the vegetables. Pour the thickened sweet and sour sauce over all and toss gently to coat everything evenly with the sauce. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Use low-sodium soy sauce to control the salt content in the dish.
- Ensure the oil is hot enough before frying to achieve crispy chicken.
- The cornstarch slurry is essential to thicken the sauce without lumps.
- Fresh pineapple chunks offer a better texture and flavor, but canned works well too—drain them well to avoid excess liquid.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
