Sweet and Sour Chicken
45 min
|
intermediate
|
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 20 min | 45 min |
Introduction
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.
Ingredients (4 servings)
Ingredients for the Chicken:
Ingredients for the Sauce:
Ingredients for the Stir-Fry:
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How to Make Sweet and Sour Chicken
-
Prep the chicken and veggies
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.
-
Season and coat the chicken
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.
-
Pan-fry the chicken
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.
-
Mix the sweet and sour sauce
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.
-
Stir-fry the veggies and pineapple
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.
-
Combine chicken with sauce and finish
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.
Substitutions
- Chicken breast -> boneless, skinless chicken thighs
- Use the same weight of chicken thighs for richer flavor and extra juiciness that holds up well during pan-frying.
- Regular soy sauce -> low-sodium soy sauce or tamari
- Low-sodium soy sauce keeps the dish from tasting too salty, while tamari makes it friendly for most gluten-free eaters.
- Pineapple chunks -> canned peach chunks
- Peach chunks stay sweet and golden, add a softer bite, and give the sauce a fun, slightly Southern twist.
Tips
- Cut even chicken pieces
- Aim for 1-inch cubes so the chicken cooks evenly and stays tender without drying out in the hot oil.
- Keep one hand dry when breading
- Use one hand for cornstarch and the other for egg so the coating stays light instead of clumping on your fingers.
- Do not move the chicken too soon
- Let each side sear for a few minutes before flipping so a crisp crust forms and the pieces release easily.
- Adjust the sauce thickness slowly
- If the sauce gets too thick, splash in a tablespoon of water at a time until it looks glossy and pourable.
- Prep ingredients before heating the pan
- Sweet and sour sauce cooks fast, so having everything chopped and measured keeps the dish from overcooking while you search.
Nutrition Facts *
| 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.
FAQ
- How do I keep the chicken crispy after adding the sauce?
- Fry the chicken until golden, then add it to the pan right before serving so it spends less time sauced.
- Can I bake the chicken instead of pan-frying?
- Yes, coat the chicken as written, place on a greased sheet pan, and bake at 400°F until cooked. Broil for a minute or two at the end if you want more browning on the edges.
- How can I make the sauce less sweet?
- Reduce the sugar to 6 tablespoons and add another tablespoon of vinegar for more tangy balance. You can also stir in a squeeze of fresh lime juice right before serving.
- Can I make this ahead for meal prep?
- Yes, store the cooked chicken and thickened sauce with veggies together, then reheat gently on the stove over medium heat. For the crispiest texture, keep the chicken separate and combine with hot sauce right before eating.
Serving Suggestions
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.
More pairings:
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