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Sweet and Sour Chicken

Sweet and Sour Chicken

This homemade Sweet and Sour Chicken is crispy, flavorful, and better than takeout! With golden fried chicken pieces tossed in a glossy sweet and sour sauce, bell peppers, onions, and juicy pineapple, this dish is the ultimate comfort food. Perfect for weeknight dinners, family gatherings, or when you’re craving your favorite sweet n sour chicken, this recipe is simple, budget-friendly, and always satisfying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Method Notes

Method
 

  1. For the Chicken:
  2. 1 ½ lbs boneless, skinless chicken breasts, cut into cubes
  3. ½ cup cornstarch
  4. 2 eggs, beaten
  5. Oil for frying
  6. For the Vegetables:
  7. 1 cup red bell pepper, chopped
  8. 1 cup green bell pepper, chopped
  9. 1 medium onion, cut into chunks
  10. 1 cup pineapple chunks (fresh or canned)
  11. For the Sweet and Sour Sauce:
  12. ½ cup ketchup
  13. ⅓ cup rice vinegar (or apple cider vinegar)
  14. ⅓ cup sugar
  15. 2 tbsp soy sauce
  16. 1 tbsp cornstarch + 2 tbsp water (slurry)
  17. Prepare Chicken: Coat chicken cubes in cornstarch, then dip into beaten eggs.
  18. Fry Chicken: Heat oil in a skillet or wok and fry chicken until golden brown and crispy. Drain on paper towels.
  19. Make Sauce: In a saucepan, combine ketchup, vinegar, sugar, and soy sauce. Simmer until sugar dissolves. Stir in cornstarch slurry and cook until thickened.
  20. Cook Vegetables: In a wok, sauté bell peppers, onion, and pineapple for 3–4 minutes until tender-crisp.
  21. Combine Everything: Add fried chicken to the wok, pour over the sweet and sour sauce, and toss until well coated.
  22. Serve: Enjoy hot over steamed rice.

Notes

  • Fry chicken in small batches for the crispiest texture.
  • Use chicken thighs instead of breasts for juicier meat.
  • Fresh pineapple gives the dish a brighter flavor than canned.
  • To make it healthier, bake or air-fry the chicken instead of deep-frying.