There’s something about the sizzle of chicken hitting hot oil that pulls me into the kitchen every time. One evening, after a long day, I decided to make this sweet and sour chicken, craving a dish that felt both familiar and exciting. The kitchen filled with the tangy aroma of vinegar and sugar mingling with the sweetness of pineapple. The sound of the bell peppers sizzling alongside the sauce promised a satisfying crunch. Each bite was a dance of textures—the crispy batter giving way to tender chicken, all coated in a glossy, vibrant sauce. It wasn’t just dinner; it was a moment of calm, a little treat to myself that made the whole day better.
- Bright, colorful vegetables add a fresh crunch that balances the rich sauce.
- The homemade sweet and sour sauce offers the perfect harmony of tang and sweetness.
- Crispy battered chicken pieces deliver satisfying texture in every bite.
- Quick to prepare, it’s an ideal meal for busy weeknights when you want something special.
- Pairs beautifully with steamed rice or your favorite side to soak up every drop of sauce.
If you’ve been hesitant about making sweet and sour chicken at home, don’t be. The process is straightforward, and the result tastes like it came from your favorite takeout spot—only better, because you made it yourself. Plus, leftovers keep well, so you can enjoy the magic again the next day.
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Sweet and Sour Chicken
- Total Time: 40 minutes
- Yield: 4
Description
A classic Chinese-American dish featuring crispy battered chicken pieces tossed in a tangy and sweet homemade sweet and sour sauce with bell peppers and pineapple.
Ingredients
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil, for frying
1/2 cup pineapple chunks, drained
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup granulated sugar
2 tablespoons soy sauce
1/4 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
In a medium bowl, whisk together eggs, cornstarch, flour, salt, and black pepper until smooth to make the batter.
Dip the chicken pieces into the batter, ensuring they are fully coated.
Heat vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
Fry the battered chicken pieces in batches for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
In a separate large skillet or wok, combine ketchup, rice vinegar, granulated sugar, soy sauce, and water. Stir and bring to a simmer over medium heat.
Add the cornstarch slurry to the sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Add pineapple chunks, red bell pepper, green bell pepper, and onion to the sauce. Cook for 3-4 minutes until the vegetables are tender-crisp.
Add the fried chicken pieces to the skillet and toss gently to coat with the sauce.
Cook for an additional 1-2 minutes to heat through.
Serve hot over steamed white rice or your choice of side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
FAQ
Can I use other vegetables?
Absolutely. Feel free to add or swap in veggies like snap peas, carrots, or broccoli to suit your taste.
Is it okay to bake instead of fry the chicken?
Yes, baking is an option if you prefer a lighter version, though the crispiness won’t be quite the same.
How long does the sauce keep?
The sauce can be stored separately in the fridge for up to 3 days and reheated gently before combining with the chicken.
Can I make this gluten-free?
With some ingredient swaps like gluten-free flour and soy sauce, this recipe can be adapted for gluten-free diets.
Give this sweet and sour chicken a try tonight and let it turn your routine dinner into a moment worth savoring.