Description
This homemade Sweet and Sour Chicken is crispy on the outside, juicy inside, and coated in a perfectly tangy and sweet sauce. Better than takeout and made with everyday ingredients, this dish is a family favorite that pairs perfectly with steamed rice or stir-fried veggies.
Ingredients
For the Chicken:
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1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
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1/2 cup cornstarch
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2 large eggs, beaten
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Salt and pepper, to taste
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Vegetable oil, for frying
For the Sweet and Sour Sauce:
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1/2 cup ketchup
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1/2 cup rice vinegar (or white vinegar)
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1/2 cup sugar
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1/4 cup soy sauce
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1 tablespoon cornstarch + 2 tablespoons water (for slurry)
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1 teaspoon garlic powder
Optional Add-Ins:
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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1 small onion, chopped
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1 cup pineapple chunks (canned or fresh)
Instructions
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Prepare the chicken: Season the chicken pieces with salt and pepper. Dredge in cornstarch, then dip into beaten eggs.
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In a large skillet or wok, heat about 1/2 inch of vegetable oil over medium-high heat. Fry chicken pieces in batches until golden and crispy (about 3–4 minutes per side). Remove and drain on paper towels.
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In a medium bowl, whisk together ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch slurry.
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In a clean skillet or wok, add a little oil and sauté the bell peppers and onion for 3–4 minutes until slightly tender. Add pineapple chunks.
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Pour in the sweet and sour sauce and cook until it thickens (2–3 minutes).
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Add the crispy chicken to the pan and toss to coat with the sauce.
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Cook for another 2–3 minutes, stirring gently, until everything is heated through.
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Serve hot over white rice or with noodles.
Notes
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For extra crispy chicken, double-fry the pieces: fry once, remove, let rest for 5 minutes, then fry again briefly.
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Use thighs instead of breasts for juicier results.
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You can prep the sauce ahead and store it in the fridge for up to 3 days.