Easy Sweet Sour Chicken
Brighten up your dinner table with this Easy Sweet and Sour Chicken, a mouthwatering Chinese-inspired dish that perfectly balances tangy and sweet flavors. Tender, golden-fried chicken chunks are coated in a glossy, vibrant sauce made with white vinegar, ketchup, soy sauce, and pineapple for a delightful citrusy kick. Tossed with colorful bell peppers and juicy pineapple chunks, this quick and easy recipe is loaded with textures and tastes that the whole family will love. Ready in just 45 minutes, it’s perfect for busy weeknights and pairs beautifully with steamed rice or noodles. Whether you’re a fan of classic takeout flavors or looking to try something new, this homemade Sweet and Sour Chicken is a guaranteed crowd-pleaser you’ll return to again and again!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 60 grams Cornstarch
- 2 large Eggs
- 240 ml Vegetable oil (for frying)
- 200 grams Pineapple chunks (canned or fresh)
- 2 medium Bell peppers (any color, diced)
- 60 ml White vinegar
- 120 ml Ketchup
- 30 ml Soy sauce
- 100 grams Granulated sugar
- 120 ml Water
- 15 grams Cornstarch (for sauce)
- 30 ml Water (for cornstarch slurry)
Instructions
Cut the chicken breasts into bite-sized chunks, about 1-inch pieces.
Place the 60 grams of cornstarch into a shallow dish and beat the eggs in another shallow dish.
Dredge each chicken chunk in cornstarch, making sure it's evenly coated, then dip it into the beaten eggs.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden and cooked through, about 2-3 minutes per side. Remove and place on a plate lined with paper towels to drain excess oil.
In the same skillet, remove any excess oil, leaving about 1 tablespoon. Add the diced bell peppers and pineapple chunks. Stir-fry for 3-4 minutes until slightly softened.
In a medium bowl, whisk together white vinegar, ketchup, soy sauce, granulated sugar, and 120 ml of water until well combined.
Pour the sauce mixture over the vegetables and pineapple in the skillet. Bring to a simmer over medium heat.
In a small bowl, combine 15 grams of cornstarch with 30 ml of water to create a slurry. Stir it into the skillet and cook for 1-2 minutes, or until the sauce thickens.
Add the fried chicken back into the skillet and toss to coat the pieces evenly in the sweet and sour sauce.
Serve hot over steamed rice or noodles, garnished with optional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 37.8 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 566 mg | 12% | |
*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.
