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This Sweet and Sour Chicken combines crispy chicken with chunks of onion, bell pepper and pineapple in a sticky homemade sauce. Serve it in rice bowls for a quick weeknight dinner. So much better than takeout!

Firm outwardly and delicate inside, this Chinese chicken formula is an unsurpassed top pick. The tacky prepared sauce makes it tart and absolutely addictive!.It’s child affirmed and we find even exacting eaters love it! You can twofold or significantly increase the formula for a potluck or gathering, and it’s a tasty supper prep thought as well.

With a couple of tips, you can make this heavenly dish in the solace of your own home!

Elements for Sweet and Sour Chicken

  • Chicken – utilize boneless skinless chicken thighs for the best flavor, or chicken bosoms for a lighter alternative.
  • Hitter – you’ll require cornstarch, generally useful flour, egg, oil and water to make it
  • Vegetable oil – for searing the chicken pieces
  • Ringer peppers – you can utilize red chime peppers or a mix of red, yellow and green
  • Onion – yellow or white onions balance the flavor mix
  • Pineapple – new pineapple pieces are ideal, yet canned or frozen will work as well.

Crispy battered chicken stir-fried with bell peppers, onion and pineapple before being coated in a sticky sauce!



  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces, or chicken breasts
  • 1  teaspoon salt
  • 1/2  cup cornstarch
  • 1 1/2  cups flour
  • 1  egg, beaten
  • 1  tablespoon oil, canola oil or similar
  • 1 ¼  cups water
  • vegetable oil, for frying


  • 1 red bell pepper , cut into 1″ pieces
  • 1  green bell pepper , cut into 1″ pieces
  • 1  medium yellow onion , cut into 1″ pieces
  • 1  tablespoon oil, canola oil or similar
  • 1  cup pineapple chunks, fresh, or canned/frozen

Sweet and Sour Sauce

  • 1/2 cup sugar
  • ¼  cup rice vinegar , or white vinegar
  • 2  teaspoon garlic, minced, or garlic powder
  • 2  tablespoons soy sauce , low sodium recommended
  • 1/4  cup ketchup
  • 2  tablespoons cornstarch, mixed with 2 tablespoons water
  • sesame seeds, optional garnish.


  • In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
  • Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
  • Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
  • Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
  • Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
  • Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
  • Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
  • Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
  • Garnish with optional sesame seeds and serve immediately.


  • Marinating: Longer marinating makes the chicken more tender, but it should be stored in the fridge and removed 15 minutes before cooking to prevent the oil temperature from dropping.
  • Lighter variations: Omit the batter and stir fry the cubed chicken in a skillet in 1 tablespoon oil. Alternatively, you can bake the breaded chicken on a baking sheet for 15 minutes at 350°F.
  • Make ahead: You can store this dish for up to 3 days in an airtight container in the fridge (the flavor will improve but it will lose its crispiness). You can also freeze it for up to 3 months.

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