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5.0 from 3 votes

Easy Sweet and Sour Chicken

Looking for a quick and easy dinner recipe that will have your family asking for seconds? Look no further than this delicious Sweet and Sour Chicken recipe! This dish will impress with its tender chicken, flavorful sauce, and colorful vegetables. It's easy to make with just a few simple ingredients and a little prep time. So why not give it a try and enjoy a delicious meal tonight?

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 265 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1-½ pound boneless skinless chicken thighs or breasts , cut into 1-inch pieces
  • 1 tablespoon peanut oil or canola oil
  • 1 large egg , beaten
  • ¼ teaspoon kosher salt
  • ½ cup cornstarch
  • ¼ teaspoon garlic powder
For the Sweet and Sour Sauce:
  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons water
  • ½ tablespoon cornstarch
  • ½ teaspoon red pepper flakes , to taste
  • ¼ teaspoon knorr chicken-flavored bouillon
For the Stir-fry:
  • ⅓ cup peanut oil or canola oil
  • 2 cloves garlic , minced
  • 3 teaspoons minced ginger
  • 1 yellow onion , cut into 1'' pieces
  • 1 red pepper , cut into 1'' piece
  • 1 poblano or green bell pepper , cut into pieces
  • 1 cup pineapple chunks

Instructions

    Cup of Yum
  1. In a small bowl, whisk to combine all the sauce ingredients and set aside.
  2. In a separate medium bowl, combine the chicken pieces, oil, garlic powder, and salt. Mix well and let marinate for 20 to 30 minutes.
  3. Once you have marinated your chicken, add the beaten egg into the bow. Stir to combine well. Add cornstarch. Stir to coat chicken until it forms an uneven coating with a bit of dry cornstarch left unattached.
  4. Heat oil in a heavy-duty skillet until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet—separate chicken pieces with a pair of tongs.
  5. Cook without touching the chicken for 2 to 3 minutes or until the bottom turns golden.
  6. Flip to brown the other side, for 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  7. Place the pan back onto the stove and turn to medium heat. You should still have about 1 to 2 tablespoons of oil in the pan.
  8. Add garlic and ginger. Cook and stir a few times until it releases its fragrance. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
  9. Add back the chicken pieces, white onion, and bell peppers. Stir to coat chicken with sauce, for about 30 seconds. Transfer the Sweet and Sour Chicken to a plate immediately. Serve hot over steamed rice with optional garnishes of green onions. Enjoy our Sweet and Sour Chicken!

Notes

  • How to Store & Re-Heat
  • To store: Transfer it to an airtight container and store it in the refrigerator for 3-4 days.
  • To store: Transfer it to an airtight container and store it in the refrigerator for 3-4 days.
  • To reheat: There are a few options:
  • To reheat: There are a few options:
  • Microwave: Place the desired amount of Sweet and Sour Chicken in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
  • Stovetop: Heat a small amount of oil in a non-stick skillet over medium heat. Add the Sweet and Sour Chicken and occasionally stir until heated through.
  • Oven: Preheat the oven to 350°F. Place the Sweet and Sour Chicken in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until heated through.
  • When reheating Sweet and Sour Chicken, it's important to stir occasionally to ensure even heating. Avoid overheating, as this can cause the chicken to dry out and become tough. Once reheated, the chicken should be hot and steamed.
  • When reheating Sweet and Sour Chicken, it's important to stir occasionally to ensure even heating. Avoid overheating, as this can cause the chicken to dry out and become tough. Once reheated, the chicken should be hot and steamed.
  • Make-Ahead
  • Make-Ahead
  • You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. This will allow the chicken to absorb more flavor and result in a more tender and flavorful dish. You can cook it beforehand and store it in the refrigerator for 2-3 days. When ready to serve, reheat the chicken in the oven or stovetop before adding it to the sauce and vegetables.
  • You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. This will allow the chicken to absorb more flavor and result in a more tender and flavorful dish. You can cook it beforehand and store it in the refrigerator for 2-3 days. When ready to serve, reheat the chicken in the oven or stovetop before adding it to the sauce and vegetables.
  • You can make the Sweet and Sour sauce ahead of time and store it in an airtight container in the refrigerator for up to one week. When ready to serve, reheat the sauce in a saucepan over medium heat until it thickens, then add the cooked chicken and vegetables. You can chop them ahead of time and store them in separate airtight containers in the refrigerator for two to three days. This will save time when assembling the dish.
  • You can make the Sweet and Sour sauce ahead of time and store it in an airtight container in the refrigerator for up to one week. When ready to serve, reheat the sauce in a saucepan over medium heat until it thickens, then add the cooked chicken and vegetables. You can chop them ahead of time and store them in separate airtight containers in the refrigerator for two to three days. This will save time when assembling the dish.
  • How to Freeze
  • How to Freeze
  • Allow the cooked Sweet and Sour Chicken to cool completely before freezing. Divide the chicken into single-serve portions using freezer-safe containers or resealable plastic bags. Label each container with the date and contents. Place the containers in the freezer and freeze for up to 3 months.
  • Allow the cooked Sweet and Sour Chicken to cool completely before freezing. Divide the chicken into single-serve portions using freezer-safe containers or resealable plastic bags. Label each container with the date and contents. Place the containers in the freezer and freeze for up to 3 months.
  • To thaw the Sweet and Sour Chicken, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw the chicken in the microwave or a bowl of cold water. Once the Sweet and Sour Chicken is thawed, reheat it in the microwave or on the stovetop, using the same methods as reheating fresh leftovers.
  • To thaw the Sweet and Sour Chicken, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw the chicken in the microwave or a bowl of cold water. Once the Sweet and Sour Chicken is thawed, reheat it in the microwave or on the stovetop, using the same methods as reheating fresh leftovers.
  • Microwave: Place the desired amount of Sweet and Sour Chicken in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
  • Stovetop: Heat a small amount of oil in a non-stick skillet over medium heat. Add the Sweet and Sour Chicken and occasionally stir until heated through.
  • Oven: Preheat the oven to 350°F. Place the Sweet and Sour Chicken in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until heated through.