Sweet and Sour Chicken

Sweet and sour chicken always reminds me of my first attempt at recreating a takeout favorite at home when I wanted something both crispy and tangy without waiting for delivery. The smell of sizzling chicken and bubbling sauce made me so excited to see how it would turn out and it became an instant hit at the dinner table.

Over time I have perfected this recipe because the balance of sweet pineapple, tangy sauce, and crispy chicken makes it irresistible. Every bite combines crunchy, juicy, and saucy textures that pair so well with fluffy white rice, creating the ultimate comfort dish with a tropical twist.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Cut into bite-sized pieces for crispy frying.
• Cornstarch – Helps create a light, crunchy coating on the chicken.
• Bell peppers – Add a colorful, sweet crunch to the dish.
• Pineapple chunks – Bring a burst of sweetness that balances the sauce.
• Soy sauce – Adds depth and umami to the sauce.
• Rice vinegar – Gives the sauce its signature tangy flavor.
• Ketchup – Provides sweetness and a vibrant red color.
• Brown sugar – Enhances the sauce with rich caramelized sweetness.
• Garlic – Adds aromatic flavor to the sauce.
• Oil – For frying the chicken until golden.
• Green onions – Fresh garnish to brighten the dish.

Tools You’ll Need

• Frying pan or wok – For frying the chicken and cooking the sauce.
• Mixing bowls – To coat the chicken and mix the sauce ingredients.
• Tongs – To flip and remove the chicken without losing its crispiness.
• Whisk – Helps combine the sauce smoothly.
• Slotted spoon – Useful for draining fried chicken pieces.

Instructions

Step 1:

I start by coating the chicken pieces with cornstarch until they are evenly covered.

Step 2:

I heat oil in a frying pan and fry the chicken until golden and crispy, then transfer it to a paper towel-lined plate.

Step 3:

In a small bowl, I whisk together soy sauce, rice vinegar, ketchup, brown sugar, and minced garlic to make the sweet and sour sauce.

Step 4:

I pour the sauce into the same pan, bring it to a simmer, and let it thicken slightly.

Step 5:

I add the bell peppers and pineapple chunks, stirring until they are coated and slightly softened.

Step 6:

I return the fried chicken to the pan, tossing everything together until the chicken is coated in the glossy sauce, then I garnish with chopped green onions.

Tips

I like to fry the chicken in batches to keep it crispy. For extra tang, add a splash of orange juice to the sauce. If you want a healthier version, bake or air fry the chicken instead of frying.

Ways to Serve

This sweet and sour chicken is perfect over steamed white rice or fried rice. You can also serve it with noodles or as part of a larger Asian-inspired meal.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, thighs stay juicy and work perfectly for this recipe.

Can I make this ahead of time?

You can prepare the sauce and fry the chicken separately, then combine and heat just before serving.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days and reheat gently to maintain texture.

See You in the Kitchen

I hope you try this sweet and sour chicken because it’s a delicious homemade version of a takeout classic that’s easy to make. Share it with your family and enjoy every flavorful bite.

Happy Cooking!

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