Sweet and Sour Chicken
Sweet and sour chicken is a fun, colorful dish that’s as delicious as it is eye-catching. Chunks of tender chicken are cooked with vibrant bell peppers and pineapple, then coated in a glossy sauce that combines tanginess and sweetness in perfect harmony. It’s simple to make at home and comes together in under an hour, making it great for both weeknight meals and weekend gatherings. Serve it over fluffy white rice or lo mein noodles to soak up the sauce and turn it into a full, satisfying meal that rivals your favorite takeout.
Ingredients
For the Sauce
- ⅓ cup pineapple juice from the can of pineapple chunks
- ⅓ cup apple cider vinegar
- ⅓ cup ketchup
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 3 tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon cornstarch
For the Chicken
- ½ cup cornstarch
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
Other Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1 small sweet yellow onion chopped into 1-inch pieces
- 8 ounce can pineapple chunks in 100% juice save the juice for the sauce
- sesame seeds optional for garnish
Instructions
- To make the sauce, combine all of the sauce ingredients in a bowl and whisk until fully blended and smooth. Set the sauce aside for later use while you prepare the chicken and vegetables.
- Place the ½ cup of cornstarch in a medium-sized mixing bowl.
- In a separate medium bowl, whisk together the eggs along with a pinch of salt and pepper until the mixture is well combined and smooth.
- Dredge the chicken pieces by first coating them in the cornstarch, then dipping them into the egg mixture. Lightly shake off any excess after each step to help the coating stick properly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. A cast iron skillet works particularly well for this recipe. Once the oil is hot, use tongs to carefully place the coated chicken pieces in the pan. Cook for about 10 minutes, flipping the pieces gently to brown them evenly on all sides and cook through. Be careful when turning to avoid disturbing the coating. Once done, transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers and onions, and cook while stirring frequently for 4 to 5 minutes, until the vegetables are softened but still slightly crisp.
- Add the pineapple chunks to the pan and stir briefly. Whisk the sauce again to make sure it’s well mixed, then pour it into the skillet. Cook the mixture for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy consistency. Gently return the cooked chicken to the pan and stir to coat it in the sauce. Remove the skillet from the heat once everything is well combined.
- Serve the sweet and sour chicken over rice and garnish with sesame seeds or other toppings you enjoy.
Notes
Start by making the sauce. In a bowl, combine all of the sauce ingredients and whisk until smooth and well blended. Set the bowl aside so it’s ready when it’s time to finish the dish.
Pour ½ cup of cornstarch into a medium mixing bowl, which will be used to coat the chicken pieces.
In another medium bowl, crack in the eggs and add a pinch of salt and pepper. Whisk until the mixture is evenly combined and slightly frothy.
Take the chicken pieces and coat each one first in the cornstarch, making sure they’re fully coated, then dip them into the egg mixture. Shake off any excess to prevent clumping and ensure the coating sticks during cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. A cast iron pan is ideal for even cooking and browning. Once the oil is hot, use tongs to place the coated chicken pieces into the pan. Let them cook for about 10 minutes, flipping occasionally to brown on all sides and cook through. Be gentle when flipping to avoid breaking the coating. Once cooked, transfer the chicken to a clean plate and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the chopped bell peppers and onions to the pan and sauté for 4 to 5 minutes, stirring frequently, until the vegetables are soft and fragrant.
Add the pineapple chunks to the pan and stir briefly. Whisk the sauce again to make sure everything is mixed, then pour it into the skillet. Stir for 1 to 2 minutes until the sauce thickens and becomes glossy. Carefully add the cooked chicken back into the pan and stir until all pieces are coated in the sauce. Remove the pan from the heat once everything is combined.
Serve the sweet and sour chicken over steamed rice and garnish with sesame seeds or your favorite toppings.
Pour ½ cup of cornstarch into a medium mixing bowl, which will be used to coat the chicken pieces.
In another medium bowl, crack in the eggs and add a pinch of salt and pepper. Whisk until the mixture is evenly combined and slightly frothy.
Take the chicken pieces and coat each one first in the cornstarch, making sure they’re fully coated, then dip them into the egg mixture. Shake off any excess to prevent clumping and ensure the coating sticks during cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. A cast iron pan is ideal for even cooking and browning. Once the oil is hot, use tongs to place the coated chicken pieces into the pan. Let them cook for about 10 minutes, flipping occasionally to brown on all sides and cook through. Be gentle when flipping to avoid breaking the coating. Once cooked, transfer the chicken to a clean plate and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the chopped bell peppers and onions to the pan and sauté for 4 to 5 minutes, stirring frequently, until the vegetables are soft and fragrant.
Add the pineapple chunks to the pan and stir briefly. Whisk the sauce again to make sure everything is mixed, then pour it into the skillet. Stir for 1 to 2 minutes until the sauce thickens and becomes glossy. Carefully add the cooked chicken back into the pan and stir until all pieces are coated in the sauce. Remove the pan from the heat once everything is combined.
Serve the sweet and sour chicken over steamed rice and garnish with sesame seeds or your favorite toppings.