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Sweet and Sour Chicken

Crispy chicken pieces, coated in a vibrant, tangy, and sweet sauce, tossed with colorful bell peppers and juicy pineapple chunks. This homemade Sweet and Sour Chicken is faster, fresher, and tastier than takeout, bringing restaurant-quality flavors straight to your kitchen.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes (halal certified)
  • 1 cup cornstarch
  • 1 egg, lightly beaten
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • Vegetable oil, for frying
  • ½ cup pineapple juice
  • ½ cup rice vinegar
  • ½ cup granulated sugar
  • ¼ cup ketchup
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil (for stir-frying)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 yellow onion, cut into wedges
  • 1 cup pineapple chunks, fresh or canned (drained)
  • Cooked white rice, brown rice, or noodles, for serving
  • Optional: Sesame seeds and chopped green onions for garnish

Instructions

  1. In a bowl, combine chicken, cornstarch, egg, salt, and white pepper. Mix until evenly coated.
  2. Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry chicken in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
  3. In a small bowl, mix cornstarch and water to make a slurry.
  4. In a saucepan, whisk together pineapple juice, rice vinegar, sugar, ketchup, and soy sauce. Bring to a simmer.
  5. Stir in cornstarch slurry and cook until sauce thickens, about 1-2 minutes. Remove from heat.
  6. Heat vegetable oil in a wok or large skillet over medium-high heat.
  7. Add bell peppers and onion, stir-frying for 3-4 minutes until tender-crisp.
  8. Add pineapple chunks and stir-fry for another 1-2 minutes.
  9. Add fried chicken to the wok and pour in sweet and sour sauce. Toss to coat evenly.
  10. Cook for 1-2 minutes until everything is heated through.
  11. Serve hot over rice or noodles. Garnish with sesame seeds and green onions if desired.

Notes

For extra crunch, double-fry the chicken. Add chili flakes for spice or substitute orange juice for a citrus twist.

  • Author: Camilia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 plate
  • Calories: 480
  • Sugar: 25g
  • Sodium: 720mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 90mg

Keywords: Sweet and sour chicken, crispy chicken, takeout recipe, Chinese stir-fry, homemade Chinese food