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Crispy Sweet And Sour Chicken

Golden, crispy chicken pieces tossed in a tangy, sweet, and slightly fruity sauce with bell peppers and pineapple. This classic Chinese American dish is perfect for weeknight dinners and pairs beautifully with steamed rice.
Print Recipe
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes

Equipment

  • Cutting board
  • Sharp chef’s knife
  • Mixing bowls (medium & small)
  • Whisk
  • Large skillet or wok
  • Small saucepan
  • Paper towels

Ingredients

  • For the Chicken:
  • 1 lb 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs beaten
  • Vegetable oil for frying
  • For the Sweet and Sour Sauce:
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry
  • For Stir-Fry:
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 cup pineapple chunks fresh or canned
  • 1 tbsp vegetable oil

Instructions

  • Prepare the Chicken:
  • In a bowl, mix flour, cornstarch, salt, and pepper. Dip chicken pieces into beaten eggs, then coat with the flour mixture.
  • Fry the Chicken:
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
  • Make the Sweet and Sour Sauce:
  • In a small saucepan, combine pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 1–2 minutes.
  • Stir-Fry Vegetables:
  • In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add bell peppers and pineapple chunks and stir-fry for 2–3 minutes until slightly tender-crisp.
  • Combine Chicken and Sauce:
  • Add the fried chicken to the skillet with vegetables. Pour the sweet and sour sauce over everything and toss to coat evenly. Cook for 1–2 minutes until heated through.
  • Serve:
  • Serve hot over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Servings: 4 servings