Easy Sweet and Sour Chicken Recipe
Okay, here we go! Sweet and Sour Chicken, baby! This is the one that keeps the peace in my house, and it might just do the same for you. It’s saucy, it’s got that sweet-tangy thing going on, and it’s way easier than ordering takeout (and probably healthier, let’s be honest). Trust me, even on my most “I can’t even” days, I can pull this off.
My husband, Mark, could probably live off this stuff. The first time I made it, he ate, like, three helpings. And my little Mia? She’s a picky eater, but she ALWAYS cleans her plate when this is on the menu. We call it “Happy Chicken” in our house because that’s exactly what it makes everyone. I swear, one time I was having a day, you know, the kind where you’re pretty sure you’re failing at life? I whipped this up, and the smell alone started to turn things around. It’s magic, I tell ya, magic!
Why You’ll Love This Easy Sweet and Sour Chicken Recipe
- It tastes like takeout, but you can make it in your jammies. Win!
- It’s ready faster than you can say “delivery fee.”
- Even your pickiest eater will probably ask for seconds (maybe).
- It makes you feel like a kitchen ninja even if you’re usually more of a kitchen klutz.
- Leftovers are amazing cold, straight from the fridge. Don’t judge.
How to Make It
Alright, listen up, because this is where the magic happens. First, chop up your chicken into bite-sized pieces. Don’t stress about making them perfect – nobody’s grading you here. Toss ’em in a bowl with some cornstarch, salt, and pepper. This is the secret to that crispy-ish coating, so don’t skip it!
Now, heat up some oil in a big ol’ skillet or wok. Get it nice and hot, but not smoking. Carefully add the chicken and cook it until it’s golden brown and cooked through. Set it aside on a plate lined with paper towels. (Or don’t, if you’re feeling lazy. I’ve done it.)
In the same skillet (because who wants to wash more dishes?), sauté some chopped onion, bell pepper (any color works, I usually go for red because it looks pretty), and garlic. Cook until they’re soft and fragrant. This is where your kitchen starts smelling amazing!
Now for the sauce! Pour in your pineapple juice, rice vinegar, soy sauce, brown sugar, ketchup (yes, ketchup!), and a splash of sesame oil. Stir it all together and bring it to a simmer. Let it bubble and thicken for a few minutes. If it’s too thin, mix a little cornstarch with water and whisk it in. Boom, thickened!
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Add your cooked chicken and pineapple chunks to the skillet. Toss everything together until the chicken is coated in that glorious sweet and sour sauce. Serve it hot over rice, and sprinkle with sesame seeds and chopped green onions if you’re feeling fancy. That’s it! Easy Sweet and Sour Chicken Recipe Enjoy!
Ingredient Notes
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- Chicken Breast: I usually buy the pre-cut chunks because #momlife, but if you’re using whole breasts, just dice ’em up. Thighs work too, if you’re into that dark meat vibe.
- Cornstarch: This is clutch for getting that slightly crispy coating on the chicken. Don’t even think about skipping it.
- Pineapple Juice: The real deal, not from concentrate. Trust me, it makes a difference. I once used orange juice in desperation, and… well, it was edible. But not the same.
- Rice Vinegar: Don’t sub regular vinegar unless you want a face-puckering surprise. Rice vinegar is milder and sweeter, and it’s what makes this sauce sing.
- Brown Sugar: Adds that caramel-y sweetness that is just… chef’s kiss. White sugar works in a pinch, but brown is better.
- Sesame Oil: This stuff is potent, so a little goes a long way. It adds a nutty, toasted flavor that’s just divine. If you don’t have any, don’t sweat it too much.
Recipe Steps:
- Cut chicken into bite-sized pieces.
- Toss chicken with cornstarch, salt, and pepper.
- Heat oil in a skillet or wok.
- Cook chicken until golden brown and cooked through.
- Set cooked chicken aside.
- Sauté onion, bell pepper, and garlic in the same skillet.
- Pour in pineapple juice, rice vinegar, soy sauce, brown sugar, ketchup, and sesame oil.
- Bring sauce to a simmer and thicken.
- Add cooked chicken and pineapple chunks to the sauce.
- Toss everything together until well coated.
- Serve hot over rice and garnish as desired.
What to Serve It With
Definitely rice – white, brown, even that fancy jasmine rice if you’re feeling ambitious. Steamed broccoli or green beans on the side are always a good call. Egg rolls if you’re going all-out takeout style. I’ve even thrown some chopped peanuts on top for a little extra crunch.
Tips & Mistakes
- Don’t overcrowd the pan when you’re cooking the chicken. It’ll steam instead of getting crispy. Cook it in batches if you need to.
- Keep an eye on the sauce as it simmers. It can go from perfectly thickened to gloopy in a heartbeat.
- If your sauce is too sweet, add a splash more rice vinegar or a dash of soy sauce.
- I once tried to use powdered ginger instead of fresh garlic. Don’t do it. Just… don’t.
Storage Tips
Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat it in the microwave, in a skillet, or just eat it cold. Seriously, cold sweet and sour chicken is my guilty pleasure. I’ve been known to eat it straight from the fridge for breakfast. No regrets.
Variations and Substitutions
Okay, so sometimes I’m out of pineapple chunks. I’ve used mandarin oranges from a can (drained, of course), and it’s not bad. I’ve also swapped honey for brown sugar when I’m running low. You can use tamari instead of soy sauce if you need it to be gluten-free. I’ve even skipped the bell pepper when I didn’t have one and just added extra onion. It still works! Just roll with it, you know? Half the fun is making it your own.
Frequently Asked Questions
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Easy Sweet and Sour Chicken Recipe
Ingredients
Main Ingredients
- 1.5 lb chicken breast cut into 1-inch pieces
- 1 cup cornstarch
- 2 tbsp vegetable oil for frying
- 1 cup bell pepper chopped, any color
- 1 cup pineapple chunks canned, drained
- 0.25 cup ketchup
- 0.25 cup rice vinegar
- 0.25 cup soy sauce
- 0.5 cup sugar
- 2 tbsp water
- 1 tbsp cornstarch for sauce thickening
Instructions
Preparation Steps
- In a large bowl, toss the chicken pieces with cornstarch until they are fully coated.
- Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add chopped bell peppers and pineapple chunks. Stir-fry for 3-4 minutes until softened.
- In a small bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, water, and 1 tablespoon of cornstarch. Add the mixture to the skillet.
- Let the sauce simmer for 2 minutes until thickened, then add the cooked chicken back to the skillet. Stir to coat the chicken in the sauce.
- Serve immediately over steamed rice or noodles.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
