This Sweet and Sour Chicken recipe is so easy to make and lets you recreate your favorite Chinese takeout dish at home. Crispy chicken, sticky sweet and sour sauce, and pineapple and veggies is the best combination.
The Sweet and Sour Chicken sauce utilizes basic storeroom fixings and is entirely tacky and sweet. Present with white or earthy colored rice or attempt some Easy Egg Fried Rice or Chow Mein for a total supper that the entire family will adore.
How to Make Crispy Sweet and Sour Chicken
- It takes less than 30 minutes to prepare and cook the crispy chicken and the sauce. See the simple steps below:
- Bread chicken: Start by making the dry breading mixture and whisk together the cornstarch, flour, salt, and pepper. Coat the chicken in the dry mixture, then dredge in the beaten eggs, and finish with one more coating in the flour mixture. Set the breaded chicken aside.
- Fry chicken: Heat oil in a large, deep pan to 350 degrees F. Fry the chicken for about 5 minutes or until golden brown. Remove from the oil and set aside. You may need to do this in batches.
- Cook veggies: Heat 1 tablespoon of oil over medium in a large skillet and saute the bell pepper and green onions until tender.
- Sweet and sour sauce: To the softened veggies, add the pineapple juice, apple cider vinegar, ketchup, soy sauce, and brown sugar. Whisk to combine and continue to whisk while you bring it to a simmer. To thicken, remove about 2 tablespoons of the sauce mixture from the pan and mix with 1 tablespoon of cornstarch. Add back to the skillet and cook for about 1 minutes until the sauce is thickened.
- Serve: Add the chicken back to the skillet and toss with the sauce and veggies. Sprinkle with sesame seeds and serve with white rice and thinly sliced green onion, if desired.
This Sweet and Sour Chicken recipe has crispy chicken, veggies, pineapple, and a tangy sweet and sour sauce for your favorite takeout at home.
- PREP TIME 15 mins
- COOK TIME 10 mins
- TOTAL TIME 25 mins
- COURSE Dinner
- CUISINE Asian
- SERVINGS 6
- CALORIES 469kcal
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large eggs lightly beaten
- oil for frying
- 1 tablespoon oil
- ½ cup red bell pepper chopped
- ½ cup sliced green onions
- 1 can canned pineapple chunks drained – juice reserved
Sweet & Sour Sauce
- ½ reserved pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1-2 tablespoons brown sugar
- 1 teaspoon sesame seeds
- In a medium bowl, whisk together the cornstarch, flour, salt, and pepper.
- Lightly coat the chicken in the flour mixture, then dip into the beaten eggs and coat again in the flour mixture. Set aside. (Flour, egg, flour)
- In a large deep pan, heat oil to 350 degrees for frying. Cook the coated chicken for about 5 minutes or until golden brown, remove from oil and set aside.
- In a large skillet, heat 1 Tablespoon of oil over medium heat. Saute the red bell pepper and green onion for 3 minutes or until tender.
- Add the reserved pineapple juice, apple cider vinegar, ketchup, soy sauce, and brown sugar, whisking constantly until thoroughly mixed and simmering.
- Remove 2 Tablespoons of the sauce and whisk with 1 Tablespoon of cornstarch, then add the mixture back to the skillet, cooking until the sauce is thickened. (About 1 minute)
- Add the chicken back into the skillet along with the sesame seeds and toss in sauce to coat.
- Serve with white rice and fresh green onion slices, if desired.
- Leftovers – The chicken is best served warm and fresh when the breading is still crispy, but leftovers will keep in an airtight container in the fridge for up to 5 days.
- Reheating: Place chicken in an oven safe dish and bake at 350℉ until heated through. Cover with foil to keep from drying out, but it may also increase moisture, making the breading soggy. If covering, cut a few slits in the foil to let steam escape.
- Calories: 469kcal
- Carbohydrates: 32g
- Protein: 28g
- Fat: 26g
- Saturated Fat: 3g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 15g
- Trans Fat: 1g
- Cholesterol: 127mg
- Sodium: 757mg
- Potassium: 643mg
- Fiber: 2g
- Sugar: 17g
- Vitamin A: 658IU
- Vitamin C: 28mg
- Calcium: 44mg
- Iron: 2mg