Sweet and Sour Chicken
Discover the perfect balance of tangy and sweet with this homemade Sweet and Sour Chicken recipe! Featuring tender, golden-fried chicken cubes coated in a glossy, flavorful sauce made from pineapple juice, rice vinegar, ketchup, and a hint of brown sugar, this dish delivers takeout-style indulgence straight from your kitchen. Vibrant bell peppers, juicy pineapple chunks, and sautéed onions add freshness and texture, while the simple, crispy coating on the chicken ensures every bite is satisfyingly crunchy. Ready in under 45 minutes, this crowd-pleasing staple is perfect served over steamed rice or noodles for a complete meal. If you're craving a restaurant-quality classic that's both easy and delicious, this Sweet and Sour Chicken is your new go-to recipe!
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Recipe Information
Ingredients
- 1 pound Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 can (20 oz) Pineapple chunks in juice
- 0.25 cup Rice vinegar
- 0.5 cup Ketchup
- 2 tablespoons Soy sauce
- 0.25 cup Brown sugar
- 2 medium Bell peppers (red and green)
- 1 medium Onion
- 2 cloves Garlic
Instructions
Cut the chicken breasts into 1-inch cubes and season with salt and black pepper.
In a bowl, mix together cornstarch and flour. In a separate bowl, beat the eggs.
Dip each piece of chicken into the beaten eggs, then coat with the flour mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
Drain the juice from the canned pineapple into a medium saucepan. Reserve the pineapple chunks.
To the saucepan, add rice vinegar, ketchup, soy sauce, and brown sugar. Stir well and bring to a simmer over medium heat.
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then add to the saucepan and stir until the sauce thickens, about 3 minutes.
Cut the bell peppers and onion into 1-inch pieces. Mince the garlic.
In the same skillet used for the chicken, add the bell peppers, onion, and garlic. Sauté for 5 minutes until the vegetables soften.
Return the chicken to the skillet and add the reserved pineapple chunks.
Pour the sweet and sour sauce over the chicken and vegetables, stirring to coat everything evenly. Simmer for another 3-5 minutes.
Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 139.4 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2230 mg | 47% | |
*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.
