Description
This sweet and sour chicken recipe features crispy battered chicken pieces tossed with colorful bell peppers and juicy pineapple in a homemade tangy-sweet sauce. It’s easy to make, customizable, and tastes even better than restaurant takeout!
Ingredients
For the Chicken:
- 1½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Salt and black pepper, to taste
- Vegetable oil (for frying or sautéing)
For the Batter (if frying):
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup water (or club soda for extra crispiness)
For the Sauce:
- ½ cup ketchup
- ⅓ cup rice vinegar or white vinegar
- ½ cup brown sugar, packed
- 2 tablespoons soy sauce
- ½ cup pineapple juice (from canned pineapple)
Instructions
Cut your chicken into bite-size pieces, about 1 to 1½ inches each. Season generously with salt and black pepper.
In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the water (or club soda) while whisking until you have a thick, smooth batter—think pancake batter consistency. It should coat the back of a spoon but still drip off slowly. If it’s too thick, add a splash more water; too thin, add a bit more flour.
For Crispy Fried Chicken: Heat about 2 inches of vegetable oil in a deep pan to 350°F (medium-high heat). Dip each chicken piece into the batter, letting excess drip off, then carefully lower into the hot oil. Don’t overcrowd the pan! Fry in batches for 4-5 minutes, turning once, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
For Lighter Sautéed Chicken: Skip the batter entirely. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temp of 165°F). Remove and set aside.
While the chicken cooks, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice in a medium bowl until completely smooth. Taste it—it should be sweet with a nice tangy kick!
In a large skillet or wok, pour in the sauce mixture and heat over medium heat. Once it starts to bubble gently, add your bell peppers, pineapple chunks, and onions. Cook for 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender but still have some crunch. You want them vibrant and slightly caramelized!
Add your cooked chicken to the pan with the sauce and vegetables. Toss everything together gently but thoroughly until every piece of chicken is coated in that gorgeous glossy sauce. Let it simmer for 2-3 minutes until everything is heated through and the sauce has thickened slightly and is clinging to the chicken.
Remove from heat and sprinkle with sliced green onions for a fresh pop of color and flavor. Serve immediately while the chicken is at its crispiest!
Notes
- Don’t dump cold chicken into sauce: Let your fried chicken sit on the paper towels for a minute to cool slightly. This prevents the batter from getting soggy immediately.
- Cornstarch slurry fix: If your sauce isn’t thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering sauce.
- Taste as you go: Everyone’s sweet-to-sour preference is different! Adjust the sugar and vinegar before adding the chicken.
- Cut uniformly: Same-size chicken pieces = even cooking = no dry or undercooked pieces!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying/Stir-Frying
- Cuisine: Chinese-American