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Sweet And Sour Chicken

Sweet and Sour Chicken is a delicious mix of crispy chicken, colorful veggies, and a tangy-sweet sauce. It’s a quick and easy dish that’s perfect for a weeknight dinner, bringing the flavors of your favorite takeout right to your kitchen.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 613 kcal
Course: Lunch , Dinner
Cuisine: Asian

Ingredients

For the Chicken:
  • 1 pound chicken breasts boneless and skinless, 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 soy sauce low sodium
  • 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

    Cup of Yum
  1. In a large bowl, combine the chicken pieces with the beaten eggs, salt, and pepper. Mix until the chicken is fully coated with the egg mixture.
  2. Sprinkle the cornstarch and flour over the chicken, then toss until all the pieces are evenly coated. The coating should be shaggy and uneven, which helps create a crispy texture when fried.
  3. Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
  4. In a medium saucepan, combine the rice vinegar (or apple cider vinegar), ketchup, sugar, soy sauce, and pineapple juice. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
  5. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers, and onion. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  6. Add the pineapple chunks and cooked chicken pieces to the skillet. Pour the sweet and sour sauce over the top and toss to coat everything evenly.
  7. Serve the sweet and sour chicken hot over steamed rice or noodles.

Notes

  • Fry the chicken in batches to keep it crispy and prevent it from getting soggy.
  • Adjust the sweetness of the sauce by adding more or less sugar to taste.
  • Use fresh pineapple for extra flavor, but canned pineapple works just as well.
  • If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
  • Leftovers taste even better the next day and can be stored in the fridge for up to 3 days.

Nutrition Information

Serving 1serving Calories 613kcal (31%) Carbohydrates 71g (24%) Protein 31g (62%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 11g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 166mg (55%) Sodium 1465mg (61%) Potassium 824mg (24%) Fiber 3g (12%) Sugar 42g (84%) Vitamin A 1320IU (26%) Vitamin C 74mg (82%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 613

% Daily Value*

Serving 1serving
Calories 613kcal 31%
Carbohydrates 71g 24%
Protein 31g 62%
Fat 23g 35%
Saturated Fat 4g 20%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Cholesterol 166mg 55%
Sodium 1465mg 61%
Potassium 824mg 18%
Fiber 3g 12%
Sugar 42g 84%
Vitamin A 1320IU 26%
Vitamin C 74mg 82%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.