Go Back
Sweet and Sour Chicken Recipe

Sweet And Sour Chicken

This Sweet and Sour Chicken recipe brings a delicious balance of tangy and sweet flavors wrapped in a crispy coating. Tender chicken pieces are fried to perfection and tossed in a vibrant homemade sauce with crunchy peppers and pineapple. Perfect for a weeknight dinner or sharing with friends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Chinese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 large eggs
  • 80 grams all-purpose flour
  • 50 grams cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 500 ml vegetable oil (for frying)
  • 100 ml rice vinegar or apple cider vinegar
  • 80 grams brown sugar
  • 60 ml tomato ketchup
  • 2 tablespoons light soy sauce
  • 1 tablespoon cornstarch
  • 120 ml water
  • 1 medium red bell pepper, chopped (about 120 grams)
  • 1 medium green bell pepper, chopped (about 120 grams)
  • 150 grams fresh pineapple or canned pineapple chunks, drained Fresh pineapple gives a tangier flavor but canned works well too.
  • 2 cloves garlic, minced
  • 1 small onion, chopped (about 80 grams)

Equipment

  • 1 large frying pan or wok
  • 2 mixing bowls
  • 1 whisk
  • 1 tongs or slotted spoon
  • 1 paper towels
  • 1 measuring cups and spoons

Method
 

  1. In a large bowl, whisk the eggs. In another bowl, mix flour, cornstarch, salt, and black pepper. Dip each chicken piece into the egg, then coat with the flour mixture.
  2. Heat vegetable oil in a large frying pan or wok over medium-high heat. Fry the chicken in batches until golden and cooked through, about 4-5 minutes per batch. Drain on paper towels and set aside.
  3. In a small bowl, whisk together vinegar, brown sugar, ketchup, soy sauce, cornstarch, and water until smooth.
  4. Remove most of the oil from your pan, leaving about 1 tablespoon. Add garlic and onion, stir fry for 1 minute. Add bell peppers and pineapple, cook for 3-4 minutes until slightly tender.
  5. Add the fried chicken to the pan with vegetables. Pour the sauce over everything and toss well. Allow to simmer for 2-3 minutes until the sauce thickens and nicely coats the chicken and vegetables.
  6. Plate the sweet and sour chicken hot, ideally with steamed rice.

Notes

For extra crunch, you can double-fry the chicken pieces.
You can substitute the chicken for pork or tofu for a variation.
Fresh pineapple gives a tangier flavor, but canned works well too.
If you’d like it spicier, add a pinch of chili flakes to the sauce.