5 from 39 votes
Quick Sweet and Sour Chicken
Quick Sweet and Sour Chicken features bite-sized pieces of chicken breast coated in a seasoned cornstarch and flour mixture, fried until golden and crispy. The chicken is then paired with a tangy sauce made from brown sugar, ketchup, rice vinegar, soy sauce, and pineapple juice, thickened with cornstarch. This balance of sweet, sour, and savory flavors makes it a flavorful dish to serve over rice, often accompanied by vegetables like pineapple chunks or green bell pepper slices.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
566 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 4 chicken breast about 2 pounds, boneless skinless
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 egg
- vegetable oil for frying
Quick Sweet and Sour Sauce
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 cup pineapple juice
Instructions
- Cut the chicken into bite sized pieces.
- Put the cornstarch, flour, salt and pepper in a shallow bowl. Put the eggs in a separate bowl.
- Add oil into a pan so that it is at least 2 inches deep. Heat the oil over medium heat. The amount of oil used is based off of how large your pan is. If using a smaller circumference pan, you will need to do multiple batches and you may need to add oil throughout the process.
- Work in small batches, dip the chicken into the egg and then toss the chicken in the cornstarch mixture. Add the coated chicken into the hot oil and brown the chicken on all side. Once sides are all browned and chicken is safely cooked, move to a paper towel lined pan to drain off any excess oil.
- Continue working in small batches until all chicken is cooked. Add extra oil if needed. Make the sauce.
Cup of Yum
Quick Sweet and Sour Sauce
- For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan. Pour in pineapple juice and whisk to combine.
- Bring to a simmer over medium-high heat. Once simmering, sauce will thicken. Remove from heat and pour over the cooked chicken when ready to serve.
- *Canned pineapple chunks and bite size pieces of bell pepper are optional but if adding them in, add 1/2 cup of chunk pineapple and 1 cut up bell pepper into the sauce once it is finished simmering.
Notes
- Add pineapple chunks or green bell pepper slices for additional flavor and texture.
- Serve sweet and sour chicken hot over rice for best texture.
- Fry chicken in small batches to keep oil temperature consistent and ensure even browning.
- Pour sauce over chicken only when ready to serve to maintain crispiness.
Nutrition Information
Serving
1serving
Calories
566kcal
(28%)
Carbohydrates
81g
(27%)
Protein
30g
(60%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
154mg
(51%)
Sodium
1330mg
(55%)
Potassium
645mg
(14%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
197IU
(4%)
Vitamin C
8mg
(9%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 1serving | |
| Calories | 566kcal | 28% |
| Carbohydrates | 81g | 27% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 154mg | 51% |
| Sodium | 1330mg | 55% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.