Easy Sweet And Sour Chicken Recipe

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Sweet and sour chicken is the ultimate comfort food that brings a burst of flavor with every bite. This classic dish perfectly balances crispy chicken bites with a sticky, tangy sauce and colorful vegetables, all served over a fluffy bed of rice. It’s a go-to favorite for takeout nights, but making it at home is quicker than you might think and even more satisfying.

With juicy chicken pieces coated in a golden crust and tossed in a glossy, homemade sweet and sour sauce, this meal is both indulgent and wholesome. The bell peppers and pineapple chunks add freshness and a touch of sweetness that perfectly complements the savory flavors. Whether you’re feeding a hungry family or preparing for a cozy night in, this dish is sure to please everyone at the table.

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Ingredients for this Easy Sweet And Sour Chicken Recipe

For the chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• Salt and pepper to taste
• Vegetable oil, for frying

For the sauce:

• 1/2 cup rice vinegar
• 1/3 cup ketchup
• 1/4 cup soy sauce
• 3/4 cup brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Vegetables and extras:

• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 green onions, sliced
• Sesame seeds for garnish (optional)
• Steamed white rice, for serving

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Step 1

Season chicken pieces with salt and pepper. Dip each piece into the beaten eggs, then coat with cornstarch. Set aside on a plate.

Step 2

Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.

Step 3

In a saucepan, whisk together rice vinegar, ketchup, soy sauce, and brown sugar. Bring to a simmer over medium heat.

Step 4

Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens, about 2 minutes.

Step 5

In a clean skillet, sauté bell peppers and pineapple chunks for 2-3 minutes until slightly tender.

Step 6

Add the cooked chicken to the skillet and pour the sauce over. Toss everything together until well coated.

Step 7

Serve hot over steamed rice, garnished with green onions and sesame seeds if desired.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave in short bursts, stirring in between to ensure even heating. For best texture, avoid freezing.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 490
• Protein: 28g
• Carbohydrates: 48g
• Sugars: 26g
• Fat: 22g
• Saturated Fat: 4g
• Sodium: 890mg

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Frequently Asked Questions

What can I use instead of chicken?

You can substitute chicken with tofu, shrimp, or pork for different protein options.

Can I make this gluten-free?

Yes, use gluten-free soy sauce and ensure your cornstarch is certified gluten-free.

How can I make it spicier?

Add red pepper flakes or sliced chili peppers when sautéing the vegetables.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for about 20 minutes, turning halfway through until golden and cooked through.

Is this recipe kid-friendly?

Absolutely! The sweet flavor profile is often a hit with kids, but you can adjust sugar to taste.

Can I make this ahead of time?

You can prepare the components ahead but combine and heat just before serving for best texture.

What kind of rice pairs best with this dish?

Steamed jasmine or basmati rice complements the flavors well.

Can I double the sauce?

Yes, simply double each sauce ingredient if you prefer extra sauce.

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