My Sweet and Sour Chicken
Experience the perfect balance of tangy, sweet, and savory flavors with "My Sweet and Sour Chicken," a family-favorite recipe featuring crispy, golden-brown chicken coated in a luscious homemade sauce. This dish combines tender chunks of chicken, vibrant red and green bell peppers, and juicy pineapple for a delightful burst of color and texture. The rich sauce, made with ketchup, rice vinegar, soy sauce, and a hint of brown sugar, is thickened to perfection and wraps every ingredient in irresistible flavor. Serve over a bed of steaming white rice for a comforting weeknight meal or impress your guests with this takeout-inspired classic. Ready in under an hour, this easy sweet and sour chicken recipe is sure to become your go-to for satisfying Chinese-inspired cravings!
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Recipe Information
Ingredients
- 1 lb Chicken breast, cut into 1-inch pieces
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 cups Vegetable oil, for frying
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 cup Pineapple chunks (fresh or canned, drained)
- 2 cloves Garlic, minced
- 0.25 cup Ketchup
- 0.25 cup Rice vinegar
- 0.25 cup Brown sugar
- 2 tbsp Soy sauce
- 1 tbsp Cornstarch (for sauce slurry)
- 2 tbsp Water (for sauce slurry)
- 4 cups Cooked white rice, for serving
Instructions
In a medium bowl, mix the cornstarch, all-purpose flour, salt, and ground black pepper.
In a separate small bowl, beat the eggs.
Dip each piece of chicken into the beaten eggs, then toss in the cornstarch and flour mixture to coat evenly. Set aside.
Heat the vegetable oil in a deep skillet or wok over medium-high heat (around 350°F).
Fry the coated chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels and set aside.
In a separate skillet or large wok, heat 1 tablespoon of vegetable oil over medium heat.
Add the minced garlic and cook until fragrant, about 30 seconds. Add the red and green bell peppers and pineapple chunks. Stir-fry for 3-4 minutes until the peppers are slightly softened.
In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and 1/4 cup of water.
Pour the sauce mixture into the skillet with the vegetables and fruit. Bring to a light simmer.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir it into the sauce to thicken.
Once the sauce thickens slightly, add the fried chicken pieces to the skillet and toss to coat evenly in the sauce.
Serve immediately over cooked white rice. Enjoy your sweet and sour chicken!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 25.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 661 mg | 14% | |
*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.
