Ah yes 😏 — Sweet and Sour Chicken, the classic takeout favorite you can make at home: crispy chicken tossed in a tangy, sticky sauce with bell peppers and pineapple. Here’s a solid recipe.
Sweet and Sour Chicken
Ingredients (serves 3–4)
For the chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt & pepper to taste
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
For the sauce:
- ½ cup ketchup
- ¼ cup rice vinegar or white vinegar
- ¼ cup brown sugar or honey
- 2 tbsp soy sauce
- ½ cup pineapple chunks (fresh or canned)
- 1 small bell pepper, diced
- 1 small onion, diced
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Instructions
1. Prepare the chicken
- Season chicken with salt and pepper.
- Set up a breading station: dredge chicken in flour, dip in beaten eggs, then coat with cornstarch.
2. Fry the chicken
- Heat oil in a skillet or deep pan to 350°F (175°C).
- Fry chicken in batches 3–4 minutes until golden and cooked through. Drain on paper towels.
3. Make the sauce
- In a separate pan, sauté onions and bell peppers until slightly tender.
- Add ketchup, vinegar, brown sugar, soy sauce, and pineapple.
- Bring to a simmer, then stir in cornstarch slurry to thicken.
4. Combine
- Toss fried chicken into the sauce until fully coated.
5. Serve
- Over steamed rice or noodles.
- Optional garnish: sesame seeds or sliced green onions.
💡 Tips for Perfect Sweet and Sour Chicken
- Fry in small batches so the chicken stays crispy.
- Adjust sweetness or tanginess to taste by adding more sugar or vinegar.
- For a lighter version, bake or air-fry the chicken instead of frying.
If you want, I can also give a slow-cooker sweet and sour chicken version where the chicken stays tender and the sauce is super rich — no frying required 😏.
Do you want me to give that version?
