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Sweet and Sour Chicken

Crispy fried chicken tossed in a tangy-sweet pineapple and bell pepper sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 3/4-1 cup canola oil for frying
  • 1/2 cup cornstarch
  • 3-4 chicken breasts or chicken thighs cut into 1-inch pieces
  • 2 eggs beaten
  • 1/2 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
  • 3/4 cup water
  • 1/3 cup pineapple juice
  • 1/3 cup distilled white vinegar
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons cornstarch mixed with 1/4 cup water (slurry)

Instructions

  • Prepare the sauce: combine 3/4 cup water, pineapple juice, vinegar, soy sauce, ketchup, both sugars, and salt in a medium saucepan; keep over low heat and stir occasionally while frying the chicken.
  • Heat 3/4 to 1 cup canola oil (about 1–1½ inches) in a large frying pan over medium-high heat until hot for frying.
  • Place 1/2 cup cornstarch in a large resealable plastic bag and add the chicken pieces; shake to coat evenly.
  • Beat 2 eggs in a bowl and place 1/2 cup all-purpose flour in a separate bowl. Dip each cornstarch-coated chicken piece into the beaten eggs, then dredge in flour to coat.
  • Fry the coated chicken in the hot oil for 2–3 minutes per piece, turning with tongs, until golden, crispy, and cooked through. Transfer to a paper towel–lined plate; reserve a few tablespoons of oil in the pan and discard the rest.
  • Add the red and green bell peppers and pineapple chunks to the pan with the reserved oil and cook for 1–2 minutes until peppers are crisp-tender.
  • Finish the sauce: whisk the cornstarch slurry (3 tablespoons cornstarch mixed with 1/4 cup water), add it to the simmering sauce, bring to a low boil, and cook, stirring, until thickened about 2 minutes.
  • Add the thickened sauce to the pan with peppers and pineapple, then return the fried chicken to the pan and stir to coat evenly; cook until sauce is bubbling, about 4–5 minutes.

Equipment

  • large frying pan or skillet
  • Medium Saucepan
  • large resealable plastic bag
  • mixing bowls (2)
  • Tongs
  • Measuring Cups and Spoons
  • Paper Towels

Notes

  • Try adding other vegetables like onions, shredded carrots, broccoli, or mushrooms for variation.
  • You can prepare the dish a day ahead and refrigerate it until ready to reheat.
  • Boneless chicken thighs are a great alternative to chicken breasts.
  • For a lighter version, skip the coating and pan-fry cubed chicken directly.