Why You’ll Love This Recipe
This homemade Sweet & Sour Chicken combines the perfect balance of sweet and tangy flavors. The chicken is crispy on the outside and juicy on the inside, while the sauce delivers just the right amount of sweetness and tang. Pineapple adds a burst of flavor, while the vinegar and brown sugar provide depth and complexity. It’s an easy-to-make dish that’s way better than takeout, and it’s sure to become a family favorite!
Ingredients
- 4 tbsp olive oil
- 3 chicken breasts, diced into 1-inch cubes
- 1.5 cups colored bell pepper, diced
- 5 tbsp cornstarch
- 1 can diced pineapple with juice
- 1 tbsp ginger puree
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1/2 cup flour
- 2 eggs
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 6 tbsp ketchup
- 1 tsp paprika
- 1 tsp granulated garlic
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken:
Place the diced chicken in a bowl and add the cornstarch. Cover the bowl and shake until each piece is fully coated. - Coat the Chicken:
In a separate bowl, beat the eggs with a fork. In another bowl, mix the flour, salt, paprika, granulated garlic, and pepper. Dip each chicken piece into the egg mixture, then coat it with the flour mixture. - Fry the Chicken:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken in batches, frying each batch for 2-3 minutes per side, until the chicken is golden brown. Add more oil as needed. Once the chicken is cooked, transfer it to a plate lined with paper towels to absorb excess oil. - Sauté the Vegetables:
In the same skillet, add 1 tablespoon of olive oil and sauté the diced bell pepper over low heat for 3-4 minutes. Add the garlic and ginger, and cook for another minute until fragrant. - Make the Sauce:
Add the diced pineapple (with juice), ketchup, apple cider vinegar, and brown sugar to the skillet. Bring the mixture to a simmer and cook on low heat for about 5 minutes, allowing the flavors to combine. - Combine the Chicken and Sauce:
Add the fried chicken to the sauce and gently stir to coat. Let the chicken heat in the sauce for 2-3 minutes. - Serve and Enjoy:
Serve the sweet and sour chicken over rice or noodles and enjoy!
Servings and Timing
- Servings: 5 servings
- Prep time: 5 minutes
- Cook time: 45 minutes
- Total time: 50 minutes
Variations
- Add More Veggies: For extra nutrition, try adding vegetables like carrots, snap peas, or broccoli to the sauce.
- Spicy Sweet & Sour: Add a few dashes of hot sauce or red pepper flakes to the sauce for a spicy kick.
- Grilled Chicken: If you prefer grilled chicken, you can skip the frying step and grill the chicken instead, then toss it in the sweet and sour sauce.
- Low-Carb Version: Skip the breading on the chicken and use a low-carb flour alternative, such as almond flour, for a keto-friendly version.
Storage/Reheating
Leftover Sweet & Sour Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it on the stovetop over low heat until heated through. If you’d like the sauce to be a bit more saucy, add a splash of water or broth while reheating.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs for a richer, juicier option. Just make sure to cook them until they reach an internal temperature of 165°F (75°C).
2. Can I make this recipe in advance?
Yes, you can prepare the sauce and cook the chicken ahead of time. Store the chicken and sauce separately, then combine and heat them together before serving.
3. Can I use frozen chicken?
It’s best to use fresh chicken for this recipe, but if you’re using frozen chicken, make sure it’s fully thawed before coating and frying it.
4. Can I make this recipe with a different protein?
Absolutely! This recipe works well with shrimp or tofu as a substitute for chicken.
5. Can I skip the frying step?
You can bake the chicken at 400°F (200°C) for about 20 minutes to achieve a healthier version of this dish without frying.
6. Can I use a different sweetener instead of brown sugar?
Yes, you can use honey or maple syrup as a substitute for brown sugar. Just adjust the quantity to your taste.
7. How do I make the sauce thicker?
If you want a thicker sauce, simply simmer it for a few extra minutes until it reduces to your desired consistency.
8. How do I make the chicken extra crispy?
For extra crispiness, double-coat the chicken: dip it in the egg mixture, coat it in the flour mixture, dip it in the egg again, and coat it once more in the flour.
9. Can I serve this dish with noodles instead of rice?
Yes, you can serve Sweet & Sour Chicken with noodles for a delicious variation. Stir-fried noodles or plain noodles both work well.
10. Can I freeze Sweet & Sour Chicken?
Yes, you can freeze the cooked chicken and sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Conclusion
This Sweet & Sour Chicken recipe brings the flavors of your favorite takeout dish into your kitchen with ease. The crispy chicken, combined with the sweet and tangy pineapple sauce, makes for a satisfying meal that everyone will love. Whether you’re serving it for dinner or as part of a special occasion, this homemade dish is sure to impress. With simple ingredients and a quick prep time, it’s the perfect addition to your weekly meal rotation. Enjoy!
Sweet & Sour Chicken
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Pan-fried
- Cuisine: Chinese
Description
This Sweet & Sour Chicken is a crispy, flavorful dish with tender chicken pieces fried to perfection and tossed in a tangy homemade sauce made with pineapple, apple cider vinegar, brown sugar, and ketchup. It’s an easy-to-make dish perfect for family dinner.
Ingredients
4 tbsp olive oil
3 chicken breasts, diced into 1-inch cubes
1.5 cups colored bell pepper, diced
5 tbsp cornstarch
1 can diced pineapple with juice
1 tbsp ginger puree
2 garlic cloves, minced
1 onion, finely chopped
1/2 cup flour
2 eggs
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
6 tbsp ketchup
1 tsp paprika
1 tsp granulated garlic
Instructions
- Prepare the Chicken: Place the diced chicken in a bowl and add the cornstarch. Cover the bowl and shake until each piece is fully coated.
- Coat the Chicken: In a separate bowl, beat the eggs with a fork. In another bowl, mix the flour, salt, paprika, granulated garlic, and pepper. Dip each chicken piece into the egg mixture, then coat it with the flour mixture.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken in batches, frying each batch for 2-3 minutes per side until golden brown. Transfer to a plate lined with paper towels.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil and sauté the diced bell pepper over low heat for 3-4 minutes. Add garlic and ginger, cooking for 1 more minute.
- Make the Sauce: Add diced pineapple (with juice), ketchup, apple cider vinegar, and brown sugar to the skillet. Simmer on low heat for 5 minutes.
- Combine the Chicken and Sauce: Add the fried chicken to the sauce and gently stir to coat. Heat for 2-3 minutes.
- Serve and Enjoy: Serve over rice or noodles and enjoy!
Notes
For extra crispiness, double-coat the chicken by dipping it in the egg mixture and then the flour, then repeating the process.
For a spicier version, add hot sauce or red pepper flakes to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
