0 from 111 votes
Sweet and Sour Chicken Recipe
No need for take-out when you've got this yummy sweet and sour chicken recipe for simple and flavorful Chinese at home!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 638 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- ¾-1 cup Canola oil, for frying
- ½ cup cornstarch
- 3-4 chicken breasts or chicken thighs, cut into 1-inch pieces
- 2 eggs, beaten
- ½ cup all-purpose flour, plus more if needed
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 cup pineapple chunks
Sweet and Sour Sauce
- ¾ cup water
- ⅓ cup pineapple juice
- ⅓ cup distilled white vinegar
- ⅓ cup soy sauce
- ⅓ cup ketchup
- ½ cup sugar
- ¼ cup packed light brown sugar
- ⅛ teaspoon salt
- 3 tablespoons cornstarch mixed with ¼ cup water
Instructions
- Prepare the sauce: In a medium pot combine water, pineapple juice, vinegar, soy sauce, ketchup, both sugars, and salt over low heat. Cook, stirring occasionally, while frying chicken.
- For the chicken, heat 1-1½ inches of oil in a large frying pan over medium-high heat.
- Place cornstarch in a large resealable plastic bag, then add chicken pieces. Shake until all the pieces are evenly coated.
- Beat eggs in a small bowl. Place flour in a separate bowl. Dip each piece of chicken into egg, then into flour. Once coated, add to the hot oil.
- Cook chicken for 2-3 minutes, flipping with metal tongs, until cooked through and crispy. Once crisp, place chicken on a paper towel–lined plate. Once all the pieces have been cooked, discard all but a few tablespoons of oil.
- Add bell peppers and pineapple to the frying pan and cook for 1-2 minutes, or until peppers are crisp-tender.
- Meanwhile, finish the sauce by adding cornstarch-water slurry. Mix and bring to a low boil, then cook, stirring, for about 2 minutes, until thickened.
- Add the sauce to the pineapple and peppers. Add the chicken and stir to coat.
- Cook until sauce is bubbling, 4–5 minutes more.
Cup of Yum
Notes
- Variations. Try adding some additional vegetables to your sweet and sour chicken or swapping out the bell peppers for onions, shredded carrots, broccoli florets, or mushrooms.
- Make ahead of time. Prepare sweet & sour chicken the day before and keep it covered in the fridge until ready to use. Heat it in a slow cooker, oven, or on the stovetop before serving.
- Prepare sweet & sour chicken the day before and keep it covered in the fridge until ready to use. Heat it in a slow cooker, oven, or on the stovetop before serving.
- Chicken cut. Boneless chicken thighs are a gret alternative to chicken breast.
- Healthier. Make this a little healthier by skipping the coating and putting the cubed chicken directly into th pan to fry.
Nutrition Information
Serving
1cup
Calories
638kcal
(32%)
Carbohydrates
58g
(19%)
Protein
29g
(58%)
Fat
33g
(51%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
127mg
(42%)
Sodium
1049mg
(44%)
Potassium
670mg
(19%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
896IU
(18%)
Vitamin C
48mg
(53%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 638
% Daily Value*
| Serving | 1cup | |
| Calories | 638kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 1049mg | 44% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 48mg | 53% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.