Here’s a classic Sweet and Sour Chicken recipe — crispy chicken tossed in a tangy, colorful sauce with bell peppers and pineapple 🍍🍗
🍗 Sweet and Sour Chicken
Ingredients (Serves 4)
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
For the Sweet & Sour Sauce:
- ½ cup pineapple juice (or use the juice from canned pineapple)
- ¼ cup rice vinegar (or white vinegar)
- ⅓ cup ketchup
- ¼ cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Vegetables & Extras:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (canned or fresh)
Instructions
- Prepare the chicken
Pat chicken pieces dry.
Coat each piece first in flour-cornstarch mixture, dip in beaten eggs, then dredge in flour mixture again for a light, crispy coating. - Fry the chicken
Heat oil in a deep skillet or pan to 350°F (175°C). Fry chicken in batches 3–5 minutes until golden and cooked through. Drain on paper towels. - Make the sauce
In a small saucepan over medium heat, combine pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Stir in cornstarch slurry and cook 1–2 minutes until thickened. - Cook vegetables
In a large skillet or wok, sauté bell peppers and onion 3–4 minutes until just tender. Add pineapple chunks. - Combine
Add fried chicken to the skillet and pour sauce over everything. Toss gently until coated and heated through. - Serve
Serve hot over steamed white rice or fried rice. Garnish with green onions or sesame seeds if desired.
Tips & Variations
- For a lighter version, bake chicken at 425°F (220°C) for 20–25 minutes instead of frying.
- Swap chicken for shrimp or tofu for a twist.
- Adjust sweetness or tang by adding more sugar or vinegar to the sauce.
- Add carrot slices or snow peas for extra crunch.
If you want, I can also give you a quick one-pan version that’s faster and easier for weeknights.
