Chinese Restaurant Style Sweet and Sour Chicken
Transform your kitchen into a classic Chinese takeout spot with this irresistible Chinese Restaurant-Style Sweet and Sour Chicken recipe! Featuring tender, crispy chicken coated in a golden, triple-layer breading and fried to perfection, this dish is drenched in a glossy, homemade sweet and tangy sauce made from ketchup, vinegar, sugar, and soy sauce. Tossed with vibrant red and green bell peppers, sweet pineapple chunks, and onions, this recipe perfectly balances savory and fruity flavors. Ready in just 40 minutes, this crowd-pleasing dish is ideal for a family dinner or date night. Serve it over a bed of fluffy steamed rice or noodles to soak up every last drop of the addictive sauce. Perfect for fans of Chinese takeout, this recipe delivers authentic flavor straight to your table—without leaving the house!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cornstarch (for coating)
- 2 pieces Eggs
- 0.5 cup All-purpose flour
- 2 cups Vegetable oil (for frying)
- 1 cup Pineapple chunks (canned, drained or fresh)
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 1 piece White onion
- 0.5 cup Ketchup
- 0.25 cup White vinegar
- 3 tablespoons White sugar
- 2 teaspoons Soy sauce
- 1 tablespoon Cornstarch (for sauce)
- 0.25 cup Water
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Set aside.
Set up a breading station with three separate bowls: one with cornstarch, one with beaten eggs, and one with flour.
Dip each chicken piece into the cornstarch, then into the egg, and finally into the flour, ensuring an even coating. Set the coated chicken pieces aside on a plate.
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot (about 175°C or 350°F), fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Transfer the fried chicken to a paper-towel-lined plate to drain excess oil.
Cut the bell peppers and onion into bite-sized chunks.
In a small bowl, mix together the ketchup, white vinegar, sugar, soy sauce, and water to create the sweet and sour sauce.
In another small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to form a slurry and set aside.
In a clean skillet or wok, heat 1 tablespoon of oil over medium heat. Add the onion and bell peppers and stir-fry for 2-3 minutes until slightly tender.
Add the pineapple chunks to the skillet and cook for another 1-2 minutes.
Pour the sweet and sour sauce mixture into the skillet and bring to a simmer.
Stir the cornstarch slurry into the sauce and cook for 1-2 minutes until the sauce thickens.
Add the fried chicken to the skillet and toss to coat evenly in the sauce.
Serve immediately with steamed rice or noodles. Enjoy your homemade Chinese restaurant-style sweet and sour chicken!
Nutrition Facts
Calories |
5924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.5 g | 643% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 97.2 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
