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Sweet and Sour ChickenNew

Sweet and Sour Chicken

Crispy chicken tossed with peppers, onion, and pineapple in a bright, tangy-sweet glaze. A takeout favorite made fast at home with pantry staples.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 4

Ingredients
 

Main Recipe

  • 1 1/2 lb chicken breasts about 4 pieces, cut into 1-inch chunks
  • 2 eggs beaten
  • 1/2 cup cornstarch
  • 3 tbsp all-purpose flour
  • vegetable oil for frying
  • 1 1/4 cups pineapple chunks cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1/2 yellow onion cut into 1-inch pieces
  • 6 tbsp sugar
  • 3 tbsp honey replaces brown sugar
  • 6 tbsp apple cider vinegar
  • 6 tbsp ketchup
  • 1 tbsp soy sauce plus 2 tsp
  • 2 cloves garlic minced
  • 1 tsp fresh ginger finely grated, optional

Instructions

Preparation Steps

  • Whisk the sauce: In a measuring cup, combine sugar, honey, apple cider vinegar, ketchup, soy sauce, garlic, and optional ginger. Set aside.
  • Set up coating: In a shallow dish, mix the cornstarch and flour. In a separate bowl, beat the eggs.
  • Coat the chicken: Dip chicken pieces in egg, let excess drip, then press into the cornstarch–flour mixture to fully coat. Arrange on a wire rack and let stand 5 minutes to help the crust adhere.
  • Heat the oil: Pour about 1 inch of vegetable oil into a heavy skillet or Dutch oven and warm over medium to medium-high heat until the oil reaches 350°F.
  • Fry in batches: Add half the chicken and cook 4–5 minutes total, turning once, until deep golden and cooked through (165°F). Transfer to a wire rack set over a sheet pan. Repeat with remaining chicken.
  • Stir-fry produce: Carefully pour off all but 1 tbsp oil. Add pineapple and cook 45–60 seconds to lightly caramelize. Add peppers and onion; stir-fry 2–3 minutes until crisp-tender.
  • Thicken the sauce, then combine: Reduce heat to medium. Give the sauce a stir and pour it into the pan. Simmer 1–2 minutes until glossy and slightly thickened. Add the chicken and toss 30–60 seconds to coat evenly.
  • Rest and serve: Take off the heat and let stand 1 minute so the coating grabs the sauce. Serve hot with sesame seeds or sliced green onions, if desired.

Notes

For best texture, reheat leftovers in a hot skillet to re-crisp the coating before serving over rice.
This recipe was developed for this post and tested for texture and flavor.