Sweet and Sour Chicken Easy
Discover the ultimate crowd-pleaser with this Sweet and Sour Chicken Easy recipe, a quick and flavorful takeout-inspired dish you can create right at home! Juicy, bite-sized chicken breast pieces are coated in a crisp golden crust, then tossed with a vibrant sweet and tangy sauce made from pantry staples like ketchup, soy sauce, and white vinegar. Featuring a medley of stir-fried bell peppers and juicy pineapple chunks, this dish delivers an irresistible burst of color and flavor in every bite. Perfect for busy weeknights, this easy recipe comes together in just 35 minutes and pairs beautifully with steamed rice or noodles. Whether you're hosting a family dinner or craving comfort food, this Sweet and Sour Chicken is guaranteed to satisfy!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 120 grams Cornstarch
- 2 large Eggs
- 500 milliliters Vegetable oil (for frying)
- 2 medium Bell peppers (red, green, or yellow), diced
- 200 grams Pineapple chunks (canned or fresh)
- 80 milliliters White vinegar
- 120 grams Ketchup
- 30 milliliters Soy sauce
- 80 grams Sugar
- 120 milliliters Water
- 10 grams Cornstarch (for sauce thickening)
- 15 milliliters Water (for cornstarch slurry)
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
Set up a breading station by placing the 120 grams of cornstarch in one bowl and beating the 2 eggs in another bowl.
Dredge each piece of chicken in cornstarch first, then dip it in the beaten eggs, ensuring they’re evenly coated.
Heat the vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot, carefully fry the chicken pieces in batches until golden brown and crispy. Remove them from the oil and set on a paper towel-lined plate to drain excess oil.
In a separate pan, heat a small amount of vegetable oil over medium heat. Add the diced bell peppers and stir-fry for 2–3 minutes until slightly softened.
Add the pineapple chunks to the pan and cook for another minute.
In a small mixing bowl, combine the white vinegar, ketchup, soy sauce, sugar, and 120 milliliters of water. Stir well to create the sweet and sour sauce base.
Pour the sauce mixture into the pan with the vegetables and pineapple. Bring to a gentle simmer.
In a separate small bowl, make a cornstarch slurry by mixing 10 grams of cornstarch with 15 milliliters of water. Slowly add the slurry to the sauce while stirring to thicken it.
Add the fried chicken pieces to the pan with the sauce, stirring to coat the chicken evenly.
Simmer the mixture for 2–3 more minutes to ensure everything is heated through and the flavors combine.
Serve the sweet and sour chicken hot, over steamed white rice or noodles if desired.
Nutrition Facts
Calories |
6381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.7 g | 678% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 2199 mg | 96% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 131.3 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 179 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2321 mg | 49% | |
*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.
