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45 min
|
intermediate
|
lactose-free,
low-fat
This homemade sweet and sour chicken gives you that classic takeout flavor with crisp pan-fried chicken and a glossy, tangy sauce.
Juicy pineapple, colorful bell peppers, and tender chicken make this a fun, family-friendly stir-fry everyone gets excited about.
It’s perfect for a weeknight dinner when you’re craving takeout, but want something fresher and made right in your own kitchen.
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Cut the chicken into 1-inch bite-size pieces if needed, and pat them dry with paper towels.
Chop the bell peppers and green onions, and slice the onion so everything is ready near the stove.
In a medium bowl, toss the chicken with salt and black pepper until evenly seasoned.
Place the ½ cup cornstarch in one shallow bowl and the beaten eggs in another.
Dredge each chicken piece in cornstarch, shake off excess, then dip into the egg to coat completely.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the coated chicken in a single layer, working in batches so you do not crowd the pan.
Cook about 3 to 4 minutes per side until golden and cooked through, then transfer to a paper towel lined plate.
Repeat with the remaining chicken, adding a splash more oil if the pan looks dry.
In a small bowl, stir together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder.
In a separate cup, mix the cornstarch with 2 tablespoons cold water to make a smooth slurry.
Set both mixtures near the stove so you can whisk and pour quickly when the pan is hot.
Pour off all but about 1 tablespoon oil from the skillet, keeping the tasty browned bits in the pan.
Add the sliced onion and chopped bell peppers, and stir-fry over medium-high heat for 3 to 4 minutes.
Stir in the pineapple chunks and cook 1 to 2 minutes until heated and lightly caramelized at the edges.
Return the cooked chicken to the pan and toss with the veggies and pineapple.
Give the sauce base a quick stir, then pour it into the pan and bring to a gentle simmer.
Whisk in the cornstarch slurry and cook, stirring often, until the sauce turns glossy and thick enough to coat.
Taste and adjust with a splash of vinegar or a pinch of sugar if needed, then top with green onions.
Serve hot over steamed rice or noodles so the sauce can soak into the starch.
| Energy | 631 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 24 | g |
| Carbohydrates | 57 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This sweet and sour chicken shines with simple sides like steamed jasmine rice, fried rice, or crisp cucumber salad.
Try sprinkling toasted sesame seeds on top or adding chili flakes if your crowd likes a little heat.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
Lily, Oxnard: I was in a time crunch last night and remembered I had printed this recipe out, and was glad I did.I am a sucker for sweet and sour chicken and that was why I wanted something super fast, easy and delishAnother thing you could do to make it even faster is use chicken tenders cut up.Very nice recipe, will be making this again.
: Glad it worked well for a busy night, Lily!
asca: My family loved this recipe!! The only thing I did differently was to add a little extra salt and pepper to the chicken. We will definitely make this again soon!!!
: So glad your family enjoyed it, and extra salt and pepper is a great touch!
Martha, New York, NY: This has been a real good receipe, I only changed one ingredent and that was to cut back on the sugar a little and add a bit more vinegar for tang.
: Glad the sugar and vinegar tweak worked for you!
Leslie Bennett, Atlanta, GA: Very good and SO easy! It did need a little more tang I thought- I added a splash more vinegar or so. I made a few alternations as well. Instead of using all breast- I used some thighs I had. I also used a little less sugar. Instead of frying in a skillet, I did it in a wok with less oil, just enough to brown. This is what I used:about 1/3 cup vinegar, 1/4 cup ketchup, 1 T. soy sauce, 1 t. garlic powder, and a cornstarch slurry with cold water. So easy and quick. It tastes a lot like the take out kind.......... 🍍
: Happy it worked out for you, Leslie! For extra tang without thinning the sauce, add vinegar a teaspoon at a time and simmer a minute to let it tighten back up, and thighs + wok browning are both great tweaks for this sweet and sour chicken.
Donna, Tampa: So tasty! The chicken stayed nice and crisp and the sauce turned perfectly glossy. I tossed in a pinch of chili flakes at the end for a little kick and it was amazing.
: Happy to hear it, Donna!
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