Looking for a quick and satisfying dinner? This Sweet and Sour Chicken is the perfect go-to meal. Tender pieces of chicken are coated in a deliciously sticky, tangy-sweet sauce and paired with vibrant bell peppers and juicy pineapple. It’s a family-friendly dish that comes together in under an hour and tastes better than takeout!
⭐️ Why You’ll Love This Recipe
- Perfect Texture: Chicken is tossed in cornstarch before frying, giving it a crispy outside and juicy inside.
- Delicious Sauce: The homemade sweet and sour sauce is easily adjustable to taste with just a few pantry staples.
- Fast & Easy: Ready in 45 minutes using simple ingredients.
- Family Favorite: A comforting meal that both kids and adults will enjoy.
🥢 Ingredients Overview
For the Chicken:
- 500g (1 lb) boneless, skinless chicken breast, cubed
- 6 tbsp cornstarch
- 50 ml (1/4 cup) vegetable oil
- Salt & pepper to taste
For the Vegetables:
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
For the Sauce:
- 6 tbsp ketchup
- 2 tbsp cider vinegar
- 6 tbsp brown sugar (or demerara sugar)
- 1 tbsp soy sauce
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, grated
- 1 can (432g / 15 oz) pineapple pieces (reserve juice)
👩🍳 Step-by-Step Instructions
- Coat the Chicken: In a bowl, combine cornstarch, salt, and pepper. Toss the chicken until evenly coated.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry chicken pieces until golden brown on all sides. Transfer to a paper towel-lined plate. (Don’t worry if it’s not fully cooked yet.)
- Cook the Vegetables: In the same skillet, add sliced onion and cook until soft. Add bell peppers and stir-fry until just tender.
- Make the Sauce: In a bowl, mix ketchup, vinegar, brown sugar, soy sauce, ginger, and garlic. Add to the skillet with the veggies.
- Add Pineapple: Stir in pineapple pieces. Use reserved juice to thin the sauce as needed.
- Combine & Finish Cooking: Return chicken to the skillet. Simmer everything together for 5-6 minutes until the chicken is cooked through and the sauce thickens.
- Serve: Spoon over steamed rice or noodles. Garnish with chopped green onions if desired.
🌍 Variations
- Use Chicken Thighs: For a juicier option.
- Make It Vegetarian: Swap chicken for tofu or tempeh.
- Gluten-Free: Use tamari instead of soy sauce.
- Try Different Fruits: Mango or peaches can replace pineapple for a unique twist.
🍳 Expert Tips
- Double Fry for Crispiness: Fry the chicken twice for an extra crispy texture.
- High Heat for Veggies: Keeps peppers bright and slightly crisp.
- Adjust Sauce to Taste: Use pineapple juice to tweak sweetness or acidity.
🥜 Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or microwave in 30-second intervals. Note: Chicken won’t be as crispy once reheated.
❓ FAQs
Can I use pork instead of chicken? Yes! Diced pork works well as a substitute.
Can I make this ahead of time? You can prep the sauce and chop ingredients ahead, but fry the chicken fresh for best texture.
Is it freezer-friendly? Not ideal, as fried chicken loses its texture after freezing and reheating.
🍽️ Serve With
- Steamed jasmine or basmati rice
- Stir-fried noodles
- Cucumber salad for a refreshing side