Sweet and Sour Chicken is a popular dish with crisp golden chicken pieces coated in a glossy, sweet-tangy sauce made with vinegar, ketchup, and pineapple. It’s a colorful and satisfying meal, great for family dinners or a homemade takeout night. This recipe serves 3 to 4.
Ingredients
For the Chicken:
500g boneless chicken breast or thighs, cut into bite-sized pieces
½ teaspoon salt
¼ teaspoon black pepper
½ cup cornstarch
2 eggs, beaten
Vegetable oil for frying
For the Sauce:
½ cup ketchup
⅓ cup rice vinegar or white vinegar
¼ cup brown sugar
1 tablespoon soy sauce
½ cup pineapple juice (from a can of pineapple chunks)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Stir-Fry:
1 tablespoon oil
1 bell pepper (any color), cut into chunks
1 small onion, chopped into chunks
1 cup pineapple chunks (fresh or canned)
Instructions
1. Prepare the Chicken
Season the chicken pieces with salt and pepper. Dip each piece into cornstarch, then into the beaten egg. Heat oil in a pan and fry the chicken in batches until golden and crispy. Drain on paper towels.
2. Make the Sauce
In a bowl, mix ketchup, vinegar, brown sugar, soy sauce, and pineapple juice. Pour into a pan and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
3. Stir-Fry the Vegetables
In another pan, heat a tablespoon of oil. Sauté the bell peppers, onion, and pineapple chunks for 2–3 minutes until slightly tender but still crisp.
4. Combine Everything
Add the fried chicken pieces to the pan with the sauce. Stir gently to coat evenly. Add the stir-fried vegetables and toss everything together until heated through.
5. Serve
Serve hot over steamed rice or noodles. Garnish with chopped green onions or sesame seeds if you like.
Tips for Extra Flavor
Add a splash of orange juice for a citrus twist
Use red and yellow peppers for more color
Bake the chicken instead of frying for a lighter version
Sweet and Sour Chicken is bold, balanced, and always a crowd-pleaser.
