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Sweet and Sour Chicken

Sweet and Sour Chicken


  • Author: Emily
  • Total Time: 45–50 minutes
  • Yield: 4 servings 1x

Description

Crispy, golden chicken tossed in a sticky, tangy, and sweet sauce with bell peppers, pineapple, and aromatic ginger and garlic. A better-than-takeout favorite made from scratch.


Ingredients

Scale

For the Chicken

  • 5 tbsp vegetable oil (for frying)

  • 2 eggs, lightly beaten

  • 3 tbsp cornstarch

  • ¾ cup (90 g) all-purpose flour

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic salt

  • 2 tsp paprika

  • 3 boneless, skinless chicken breasts, cut into bite-size chunks

For the Sauce

  • 1 tbsp vegetable oil

  • 1 large onion, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 tsp minced ginger

  • ⅔ cup (150 ml) tomato ketchup

  • 2 tbsp malt vinegar

  • 6 tbsp dark brown muscovado sugar

  • 1 can (17 oz / 475 g) pineapple chunks in juice

To Serve

  • Cooked boiled rice or egg-fried rice

  • 1 tsp sesame seeds, toasted


Instructions

  1. Set up three bowls for coating: one with cornstarch, one with beaten eggs, and one with flour mixed with salt, pepper, garlic salt, and paprika.

  2. Dredge chicken in cornstarch, then egg, then flour mixture. Press lightly to coat well.

  3. Heat vegetable oil in a wok or large frying pan. Fry chicken in batches for 6–7 minutes until golden and cooked through.

  4. Transfer cooked chicken to a plate lined with paper towels.

  5. In a second skillet, heat 1 tbsp oil. Add onion and bell peppers. Cook for 3 minutes until slightly softened.

  6. Add garlic and ginger. Cook for 1 more minute.

  7. Stir in ketchup, vinegar, sugar, and pineapple (with juice). Bring to a boil, then reduce to a simmer for 3–5 minutes until thickened.

  8. Add the cooked chicken to the sauce. Toss to coat and heat for 1–2 minutes.

  9. Serve immediately over rice. Garnish with sesame seeds.

Notes

  • Fry chicken in small batches to maintain oil temperature and crispiness.

  • Add chili or hot sauce to the sauce for a spicier version.

  • For leftovers, keep sauce and chicken separate to preserve crispness.

  • Use chicken thighs for a juicier variation.

 

  • To reduce sweetness, cut sugar by 1–2 tablespoons or use unsweetened pineapple juice.

  • Prep Time: 25 minutes
  • Cook Time: 20–25 minutes
  • Category: Main Dish
  • Method: Stir-Fry / Deep Fry
  • Cuisine: American Chinese

Nutrition

  • Calories: 520
  • Sugar: 48g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 175mg