Sweet and Sour Chicken
Sweet and Sour Chicken combines crispy chicken with a bright, glossy sweet-and-tangy sauce.Tender chicken pieces are coated in cornstarch and flour for a satisfying crunch.Colorful bell peppers and onions add freshness, texture, and natural sweetness.Pineapple provides juicy bursts of tropical flavor throughout the dish.The homemade sauce balances sugar, vinegar, soy sauce, and pineapple juice.Serve it over steamed rice for an easy and delicious Chinese-American dinner.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 large egg
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¾ cup cornstarch
- Vegetable or canola oil, for frying
For the Sweet and Sour Sauce
- ½ cup pineapple juice
- ¼ cup rice vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon fresh ginger, grated
For the Vegetables
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small yellow onion, cut into chunks
- 1 cup pineapple chunks
- 1 tablespoon neutral cooking oil
Garnishes
- 2 green onions, sliced
- Toasted sesame seeds, optional
- Fresh cilantro, optional
Instructions
- Add soy sauce, rice vinegar, egg, garlic powder, and white pepper.
- Add the marinated chicken pieces and toss until each piece is evenly coated.
- Heat approximately 2 inches of neutral oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- Fry for approximately 4–6 minutes, turning occasionally, until golden brown and completely cooked.
- In a bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, honey, and cornstarch.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
- Add the red bell pepper, green bell pepper, and onion.
- Add the pineapple chunks and stir gently to combine.
- Pour the prepared sauce into the wok.
- Toss quickly until every piece is coated with the sweet and sour sauce.
- Serve immediately over steamed jasmine rice or fried rice.
Notes
- Chicken thighs are juicy: They work especially well for this recipe.
- Chicken breast is also suitable: Cut it evenly and avoid overcooking.
- Don't overcrowd the oil: Frying in batches keeps the chicken crisp.
- Use fresh pineapple or canned: Both work well depending on availability.
- Keep vegetables slightly crisp: Overcooking can make the dish watery.
- Whisk the sauce before adding: Cornstarch settles quickly.
- Add the chicken at the end: This helps maintain its crispy texture.
- Taste the sauce: Adjust sweetness and acidity according to your preference.