Stir Fry Breaded Chicken in Sweet and Sour Sauce
Crispy, golden breaded chicken meets the bold flavors of a tangy homemade sweet and sour sauce in this vibrant Stir Fry Breaded Chicken in Sweet and Sour Sauce recipe. Marinated with a perfect crust of cornstarch, egg, and breadcrumbs, the tender chicken pieces are fried to perfection before being tossed with a colorful medley of bell peppers, onions, and juicy pineapple chunks. The sauce—a balanced blend of ketchup, rice vinegar, soy sauce, and brown sugar—envelops every bite in rich, saucy goodness. Ready in just 40 minutes, this dish is an ideal weeknight dinner that brings classic Chinese takeout flavors right to your kitchen. Serve it with steamed rice or noodles for a complete, crowd-pleasing meal. Perfect for lovers of crispy chicken and sweet-and-savory sauces!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 100 grams cornstarch
- 2 pieces eggs
- 200 grams breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 250 milliliters vegetable oil
- 200 grams pineapple chunks
- 1 piece red bell pepper
- 1 piece green bell pepper
- 1 piece onion
- 2 cloves garlic
- 4 tablespoons ketchup
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 100 milliliters water
- 1 teaspoon cornstarch (for the sauce)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Set up a breading station with three bowls: one with cornstarch, one with beaten eggs, and the last with breadcrumbs.
Dredge each piece of chicken in cornstarch, dip in the beaten eggs, and coat with breadcrumbs. Set aside.
Heat vegetable oil in a large skillet or frying pan over medium-high heat. Fry the breaded chicken pieces in batches until golden and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate and set aside.
Chop the red bell pepper, green bell pepper, and onion into bite-sized pieces. Mince the garlic.
In a small bowl, mix ketchup, rice vinegar, soy sauce, brown sugar, water, and the remaining 1 teaspoon of cornstarch. Stir until smooth and set aside.
Using a clean skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the garlic and stir-fry for 30 seconds until fragrant.
Add the chopped bell peppers, onion, and pineapple chunks to the skillet. Stir-fry for 2-3 minutes until slightly softened.
Pour the prepared sweet and sour sauce into the skillet. Stir and cook for 2-3 minutes until the sauce thickens.
Add the fried breaded chicken to the skillet and gently toss to coat the chicken with the sauce.
Remove from heat and serve immediately. This dish pairs well with steamed rice or noodles.
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.5 g | 334% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 144.7 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 9366 mg | 407% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 78.2 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 363 mg | 28% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2833 mg | 60% | |
*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.
