Sweet and Sour Chicken
This Sweet and Sour Chicken recipe is better than takeout! Crispy chicken bites are tossed in a sticky, sweet, and tangy sauce that clings to every piece. Perfect for serving over rice or alongside stir-fried vegetables for a comforting meal.
Ingredients
For the Chicken:
- 2 pounds boneless chicken breast or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
For the Sauce:
- 1 cup pineapple juice
- 1/3 cup rice vinegar (or white vinegar)
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Optional Add-Ins:
- Pineapple chunks
- Bell peppers (red, green, or yellow), diced
- Sliced green onions for garnish
Instructions
- Prepare the Chicken:
Season chicken with salt and pepper. Coat each piece in cornstarch, then dip into beaten eggs. - Fry the Chicken:
Heat oil in a skillet or deep fryer. Fry chicken pieces in batches until golden and crispy. Remove and drain on paper towels. - Make the Sauce:
In a saucepan, whisk together pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Add cornstarch slurry and stir until thickened. - Combine:
Toss the fried chicken pieces in the sauce until fully coated. Add pineapple chunks or bell peppers if desired. - Serve:
Garnish with sliced green onions and serve immediately over steamed rice.
Variations
- Orange Chicken Style: Replace pineapple juice with fresh orange juice and zest.
- Spicy Kick: Add 1–2 teaspoons of chili flakes or Sriracha to the sauce.
- Air Fryer Method: Cook chicken pieces in an air fryer at 375°F (190°C) for 15 minutes, flipping halfway.
- Baked Version: Bake coated chicken at 400°F (200°C) for 20–25 minutes until crispy, then toss with sauce.
Nutritional Information (Per Serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 28g |
| Carbohydrates | 46g |
| Fat | 12g |
| Fiber | 1g |
| Sugar | 22g |
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauced chicken in a container for up to 2 months.
- Reheating: Reheat in a skillet over medium heat until warmed through, or bake in the oven at 350°F (175°C) for 10 minutes.
Pro Tips
- Fry chicken in small batches to keep it crispy.
- Use fresh pineapple juice for a brighter flavor.
- Add vegetables for more texture and nutrition.
- Serve over jasmine rice for an authentic takeout feel.
