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Sweet and Sour Chicken
This sweet and sour chicken is full of crispy chicken, fresh pineapple and bell peppers, all tossed in a sweet and savory sauce. A classic Chinese food dish that tastes even better than the take out version.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 384 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces
- 2 eggs lightly beaten
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- oil for frying
- 1/2 cup onion cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 3/4 cup pineapple chunks
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
- Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
- While the chicken is cooking, heat 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
- Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple.
- In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
- Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
- Add the fried chicken to the pan with the peppers and pineapple and toss to coat with the sauce. Serve immediately.
Cup of Yum
Notes
- Chicken breast can be used in place of chicken thighs.
- Be sure to use a frying thermometer to make sure that your oil is at the correct temperature.
Nutrition Information
Calories
384kcal
(19%)
Carbohydrates
54g
(18%)
Protein
26g
(52%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Cholesterol
162mg
(54%)
Sodium
582mg
(24%)
Potassium
557mg
(16%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
905IU
(18%)
Vitamin C
49.5mg
(55%)
Calcium
37mg
(4%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 384
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 582mg | 24% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 37mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.