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Easy Sweet and Sour Chicken

Tender chicken in a tangy homemade sauce with veggies and pineapple for takeout vibes at home.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Coating
  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 2 large eggs beaten
  • salt and black pepper to taste
  • 0.25 cup vegetable oil for frying
Vegetables and Fruit
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 medium onion cut into chunks
  • 1 cup pineapple chunks fresh or canned, drained
Sauce
  • 0.5 cup white vinegar
  • 0.5 cup ketchup
  • 0.333 cup granulated sugar
  • 0.25 cup soy sauce low-sodium preferred
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • sesame seeds and sliced green onions optional for garnish

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Season chicken cubes with salt and pepper, dredge in cornstarch, then dip in beaten eggs.
  2. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden, about 4-5 minutes per side. Drain on paper towels.
  3. In the same skillet, stir-fry bell peppers and onion for 3-4 minutes. Add pineapple and cook 1 minute more.
  4. In a saucepan, combine vinegar, ketchup, sugar, and soy sauce. Simmer, then add cornstarch slurry and cook until thickened.
  5. Return chicken to skillet, pour sauce over, and toss to coat. Heat through for 1-2 minutes.
  6. Garnish with sesame seeds and green onions if desired. Serve hot.

Notes

Adjust sauce sweetness or tang to taste. Store leftovers in fridge for up to 3 days.