2 Shares

Create a restaurant-quality Sweet and Sour Chicken at home with crispy fried chicken, a tangy-sweet sauce, and vibrant vegetables. Perfect for family meals or impressing guests, this dish combines classic flavors with easy preparation.

Ingredients

For the Chicken:

1 1/2 lbs. boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
3 eggs, whisked
3/4 cup cornstarch
1 cup vegetable oil

For the Sauce:

1/3 cup granulated sugar
1/3 cup apple cider vinegar
1/3 cup brown sugar
1/3 cup ketchup
1/4 cup reserved pineapple juice
2 tablespoons soy sauce
1 teaspoon mustard powder
1 teaspoon garlic powder

For the Stir Fry:

1 yellow onion, cut into cubes
1 red bell pepper, cut into squares
1 orange bell pepper, cut into squares
1 (8 oz.) can pineapple chunks, drained (reserve juice)
Green onions, for garnish

Instructions

Prepare the Sauce:
- Preheat your oven to 350°F. In a medium bowl, whisk together the sugar, apple cider vinegar, brown sugar, ketchup, pineapple juice, soy sauce, mustard powder, and garlic powder. Set aside.
Prepare the Chicken:
- Cut the chicken into 2-inch pieces and pat dry with paper towels. Season with salt and pepper.
- Whisk the eggs in a medium bowl until fully combined and frothy. Add the chicken to the eggs and toss to coat.
Fry the Chicken:
- Heat 1 cup of vegetable oil in a high-walled skillet or Dutch oven over medium-high heat (approximately 365°F).
- Just before frying, coat the chicken pieces in cornstarch, then briefly dip them back into the whisked eggs.
- Fry the chicken in batches, ensuring space between each piece. Cook for 3-4 minutes per side, flipping when the bottom is golden and crisp. Adjust the heat as needed during cooking.
- Use a slotted spoon to transfer the chicken to a wire rack for cooling. Place wax or parchment paper underneath to catch excess grease.
Cook the Stir Fry:
- Remove all but 1 tablespoon of oil from the skillet. Heat over medium-high heat and add the onions, bell peppers, and pineapple chunks. Sauté for 4-5 minutes until slightly softened.
- Add the prepared sauce to the skillet and bring to a boil. Reduce the heat to a simmer.
Combine and Bake:
- Return the chicken to the skillet and toss gently to coat in the sauce. If your skillet is not oven-safe, transfer the mixture to a lightly greased 9×13-inch casserole dish.
- Bake uncovered for 10 minutes. Remove from the oven, toss gently, and spoon more sauce over the chicken. Bake for another 10 minutes.
Serve:
- Remove from the oven and spoon any remaining sauce over the chicken. Garnish with green onions and serve with white rice or vegetable fried rice.

Why You’ll Love This Recipe

Crispy and Flavorful: The double-dip coating creates an irresistibly crispy texture that pairs perfectly with the tangy sauce.
Balanced Sweet and Tangy Sauce: The combination of pineapple juice, vinegar, and ketchup creates a bold and well-balanced flavor profile.
Versatile: Perfect as a main course for weeknight dinners or special occasions.

Tips

Oil Temperature: Maintain the oil temperature around 365°F for consistent frying results. Use a thermometer if possible.
Dry Chicken: Ensure the chicken is completely dry before coating to help the batter adhere better.
Extra Sauce: Double the sauce ingredients if you prefer a saucier dish.
Cooking Tools: Use a high-walled skillet or Dutch oven for safer and easier frying.

Variations and Substitutions

Protein Options: Swap chicken for shrimp, pork, or tofu.
Vegetables: Add broccoli, snap peas, or zucchini for extra veggies.
Sauce Adjustments: For a spicier kick, add red pepper flakes or sriracha.
Gluten-Free: Use gluten-free soy sauce and cornstarch for a gluten-free version.

FAQs

Q: Can I use fresh pineapple?
A: Absolutely! Fresh pineapple works well, but ensure you reserve juice from the canned variety or substitute with fresh juice.

Q: Can this be made ahead of time?
A: Yes, prepare the sauce and stir fry in advance. Fry the chicken fresh for the best texture.

Q: Can I bake instead of fry?
A: Yes, coat the chicken in cornstarch and egg, place on a greased baking sheet, and bake at 400°F for 20-25 minutes, flipping halfway.

Serving Suggestions

Serve with steamed white rice, jasmine rice, or fried rice.
Pair with a side of stir-fried vegetables or egg rolls.
Garnish with sesame seeds for added texture and flavor.

Suggestions

Garnish with crushed peanuts for a crunchy topping.
Add a drizzle of sesame oil to the sauce for a nutty flavor.
Serve leftovers in a wrap or as a filling for lettuce cups.