🍍 Sweet and Sour Chicken
Crispy chicken tossed in a glossy, tangy-sweet sauce with pineapple and peppers — better than takeout and easy to make at home.
📝 Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breast, cut into bite-size pieces
- Salt and pepper to taste
- ½ cup cornstarch
- 2 eggs, beaten
- Oil for frying
For the Sauce:
- ¾ cup sugar
- ½ cup apple cider vinegar (or white vinegar)
- ¼ cup ketchup
- 1 tbsp soy sauce
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Add-Ins:
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ onion, chopped
👩🍳 Instructions
- Prep chicken:
Season chicken lightly with salt and pepper. - Coat:
Dip chicken pieces in cornstarch, then into beaten eggs. - Fry:
Heat oil to 350°F (175°C). Fry chicken in batches 3–4 minutes until golden and cooked through. Drain on paper towels. - Make sauce:
In a saucepan, combine sugar, vinegar, ketchup, and soy sauce. Bring to a simmer. Stir in cornstarch slurry and cook until thick and glossy. - Combine:
In a large skillet or wok, sauté peppers and onion 2–3 minutes (keep slightly crisp). Add pineapple and fried chicken. Pour sauce over everything and toss to coat. - Serve:
Serve hot over steamed rice.
✨ Tips
- For a lighter version, bake the coated chicken at 400°F (200°C) for 20–25 minutes instead of frying.
- Add a pinch of red pepper flakes for mild heat.
- For extra crispy chicken, double-fry for 1–2 minutes after the first fry.
If you want, I can also give a slow-cooker version with tender, saucy chicken (not crispy but very flavorful).
