Description
Sweet and Sour Chicken from my kitchen brings together tangy pineapple and crispy chicken in a quick weeknight meal that your family will devour. Grab some simple ingredients and get ready to make restaurant-quality dinner without leaving home.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breast, cubed
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can pineapple pieces
Supporting Ingredients:
- 6 tablespoons cornstarch
- 50 milliliters vegetable oil
- Salt
- Pepper
Sauce Ingredients:
- 6 tablespoons ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, grated
Instructions
- Toss 1 lb cubed chicken with 6 tbsp cornstarch, salt, and pepper until each piece gets a light, even coating.
- Pour ¼ cup vegetable oil into a skillet. Heat over medium-high heat until oil shimmers. Carefully add chicken pieces and fry for 3-4 minutes, turning to create a golden-brown exterior.
- Transfer chicken to a paper towel-lined plate. Leave behind crispy bits in the skillet for extra flavor.
- Drop sliced onion into the same skillet. Sauté at medium heat for 2-3 minutes until softened and translucent.
- Add chopped red and yellow bell peppers. Stir-fry for additional 2 minutes to maintain a slight crunch.
- Whisk together 6 tbsp ketchup, 2 tbsp cider vinegar, 6 tbsp brown sugar, 1 tbsp soy sauce, grated ginger, and garlic in a separate bowl.
- Pour sauce mixture into skillet with vegetables. Stir to combine and let simmer for 1 minute.
- Add entire can of pineapple pieces with reserved juice. Allow sauce to bubble gently.
- Return chicken to skillet. Coat completely with sauce and simmer for 5-6 minutes until chicken reaches 165°F internal temperature.
- Serve hot over steamed rice, ensuring each portion gets plenty of sauce and colorful vegetables.
Notes
- Cornstarch creates a light, crispy coating that helps seal in the chicken’s moisture during frying.
- Check chicken’s internal temperature reaches 165°F to ensure safe cooking, using a meat thermometer for precision.
- For a healthier version, bake the coated chicken pieces on a wire rack at 400°F instead of deep-frying.
- Swap pineapple juice with orange juice if you prefer a slightly different tangy flavor profile in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 315 kcal
- Sugar: 25 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2.5 g
- Protein: 27 g
- Cholesterol: 70 mg