Crispy chicken, juicy pineapple, and a sticky, tangy sauce - this sweet and sour chicken is a total weeknight winner! Better than takeout and ready in just 35 minutes!
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- Salt and pepper to taste
- ½ cup cornstarch
- 2 eggs, beaten
- ¼ cup vegetable oil (for frying)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
- For the sauce:
- ½ cup ketchup
- ¼ cup rice vinegar or white vinegar
- ⅓ cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions:
Coat the chicken:
Season chicken with salt and pepper. Toss pieces in cornstarch, then dip into the beaten eggs.
Prep Time: 10 minutes
Fry the chicken:
Heat oil in a large skillet over medium-high heat. Fry chicken pieces until golden and crispy (about 5–6 minutes), turning to cook evenly. Remove and drain on paper towels.
Frying Time: 6 minutes
Sauté veggies and pineapple:
In the same skillet, remove excess oil leaving about 1 tbsp. Sauté garlic for 30 seconds, then add bell peppers and pineapple. Cook for 3–4 minutes until slightly softened.
Cooking Time: 4 minutes
Make the sauce:
In a bowl, mix ketchup, vinegar, brown sugar, soy sauce, and cornstarch slurry. Pour into the skillet and stir until the sauce thickens (about 2 minutes).
Sauce Time: 2 minutes
Combine and finish:
Add the fried chicken back into the skillet. Toss to coat evenly in the sauce. Cook for 2 more minutes to heat through.
Final Cook Time: 2 minutes
Serve hot:
Serve over steamed white rice or noodles for a full meal!
Total Time: 35 minutes
Kcal: 510 kcal | Servings: 4 servings