Take Out Sweet Sour Chicken
Bring the irresistible flavors of your favorite takeout to your kitchen with this homemade Take Out Sweet and Sour Chicken recipe! Crispy, golden-brown chicken bites are coated in a mouthwatering sweet and tangy glaze, featuring a vibrant medley of pineapple, bell peppers, and onion. The dish strikes the perfect balance of tangy rice vinegar, savory soy sauce, and the sweetness from brown sugar and ketchup, all thickened to glossy perfection. Paired with a bed of fluffy white rice, this 25-minute family-friendly recipe is ideal for weeknight dinners or a comforting treat. Skip the delivery—this satisfying meal is fresher, healthier, and just as delicious as your favorite restaurant version!
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breast
- 0.5 cup Cornstarch
- 0.25 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Pineapple chunks (canned, in juice)
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.5 medium White onion
- 2 Garlic cloves
- 0.5 cup Ketchup
- 0.25 cup Rice vinegar
- 0.25 cup Brown sugar
- 2 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Water (for sauce slurry)
- 4 cups Cooked white rice
Instructions
Trim the chicken breasts and cut them into bite-sized pieces (about 1-inch cubes).
In a bowl, combine 1/2 cup cornstarch and 1/4 cup flour. In a separate bowl, lightly beat the eggs.
Dip each chicken piece into the egg, then coat it in the flour-cornstarch mix. Set the coated chicken pieces on a plate.
Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch. Remove and set aside on a paper towel-lined plate.
Cut the red bell pepper, green bell pepper, and white onion into 1-inch chunks. Mince the garlic cloves.
In a small bowl, mix the ketchup, rice vinegar, brown sugar, and soy sauce to form the sweet and sour sauce.
In another small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
In a separate large skillet or wok over medium heat, add a splash of oil. Stir-fry the garlic, bell peppers, and onion for 3-4 minutes until slightly softened but still crisp.
Add the pineapple chunks and sweet and sour sauce to the skillet. Stir until the vegetables and pineapple are coated.
Add the cornstarch slurry to the skillet and stir. Allow the sauce to simmer for 2-3 minutes, thickening as it cooks.
Return the fried chicken to the skillet, tossing to coat it in the sauce and mix with the vegetables. Cook for another 1-2 minutes to heat everything through.
Serve immediately over a bed of cooked white rice.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.8 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 94.8 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 292 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2384 mg | 51% | |
*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.
