Sweet and Sour Chicken
Crispy chicken, juicy pineapple, red and green bell peppers, and onion are coated in a glossy homemade sweet-and-sour sauce for a colorful family dinner.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 2 large eggs lightly beaten
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Neutral vegetable oil for frying
Vegetables and Pineapple
- 1/2 cup yellow onion cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 3/4 cup pineapple chunks
Sweet-and-Sour Sauce
- 1/2 cup granulated sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions
Prepare the coating station:
- Place the beaten eggs in a bowl and season lightly with salt and pepper. In a separate shallow dish, combine the flour and cornstarch until evenly mixed.
Coat the chicken:
- Dip each chicken piece into the beaten egg, let the excess drip away, then coat it evenly in the flour-and-cornstarch mixture.
Fry the chicken in batches:
- Heat the neutral oil in a deep heavy pot to about 350°F. Fry the chicken in small batches for about 5 minutes, or until golden and cooked through to 165°F. Remove with a spider strainer and drain on a paper-towel-lined tray.
Cook the vegetables and pineapple:
- Heat about 2 teaspoons of neutral oil in a wide sauté pan over medium-high heat. Add the onion and bell peppers, season lightly with salt and pepper, and cook for 4–5 minutes until just tender. Stir in the pineapple.
Mix the sweet-and-sour sauce:
- Whisk together the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ketchup, and cornstarch until completely smooth.
Thicken the sauce:
- Pour the sauce into the pan with the vegetables and pineapple. Bring to a gentle simmer and cook for 2–3 minutes until glossy and thickened.
Toss and serve immediately:
- Add the fried chicken to the pan and gently toss until every piece is coated. Remove from the heat and serve immediately for the crispiest texture.
CHEF’S TIP
Keep the frying oil close to 350°F and cook in small batches so the coating stays crisp.
Chicken breast can replace chicken thighs.
For the best leftover texture, store and use within about two days.
Chicken breast can replace chicken thighs.
For the best leftover texture, store and use within about two days.
CALORIES PER SERVING