My Version of Sweet and Sour Chicken
Elevate your takeout game with "My Version of Sweet and Sour Chicken," a perfectly balanced blend of tangy, sweet, and savory flavors that’s easy to recreate at home. This recipe features crispy, golden-brown chicken bites coated in an irresistible homemade sauce made with ketchup, soy sauce, white vinegar, and a touch of sugar. Adding vibrant red and green bell peppers paired with juicy pineapple chunks gives the dish a colorful, tropical flair that takes it to the next level. Ready in just 40 minutes, this skillet-cooked masterpiece comes together in no time and pairs seamlessly with steamed rice or noodles for a restaurant-quality meal in the comfort of your kitchen. Perfect for family dinners or a quick weeknight treat, this sweet and sour chicken recipe will become your new go-to for satisfying cravings with fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Cornstarch
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 1 cup Pineapple chunks (canned, drained)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.25 cup White vinegar
- 0.5 cup Ketchup
- 2 tablespoons Soy sauce
- 0.5 cup Sugar
- 0.5 cup Water
- 1 tablespoon Cornstarch (for sauce)
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a shallow bowl, beat the eggs. In a separate shallow bowl, place the cornstarch.
Dip each chicken piece in the cornstarch to coat, then dip it in the egg mixture, and set aside on a plate.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 4-5 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.
While the chicken cooks, prepare the sauce by whisking together white vinegar, ketchup, soy sauce, sugar, and water in a medium bowl.
In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Dice the red and green bell peppers into bite-sized pieces.
In a separate large pan or wok, heat a tablespoon of vegetable oil over medium heat. Add the diced bell peppers and pineapple chunks, cooking for 3-4 minutes until slightly softened.
Pour the prepared sweet and sour sauce into the pan with the peppers and pineapple, then bring to a simmer.
Add the cornstarch slurry to the simmering sauce while stirring continuously until the sauce thickens, about 1-2 minutes.
Add the fried chicken pieces into the pan with the sauce and vegetables, tossing to coat evenly.
Cook for another 2 minutes to let the flavors meld together.
Serve immediately over steamed rice or noodles, garnished with optional chopped scallions for a fresh touch.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 469 mg | 10% | |
*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.
