Sweet and Sour Chicken
This Sweet and Sour Chicken recipe is better than takeout! Crispy chicken, vibrant peppers, and juicy pineapple all tossed in a tangy-sweet sauce—perfect for a quick dinner everyone loves.
Ingredients
Chicken:
- - 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- - 1/3 cup cornstarch
- - Salt and pepper to taste
- - 1/4 cup vegetable oil for frying
Vegetables:
- - 1 medium onion thinly sliced
- - 1 red bell pepper chopped
- - 1 yellow bell pepper chopped
Sauce:
- - 1/3 cup ketchup
- - 2 tablespoons apple cider vinegar
- - 1/3 cup brown sugar
- - 1 tablespoon soy sauce
- - 1 tablespoon fresh ginger grated
- - 2 cloves garlic grated
- - 1 can 15 oz pineapple chunks, drained (reserve the juice)
Instructions
- In a medium bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown. Remove and set aside.
- In the same skillet, add sliced onion and sauté for 1-2 minutes. Add bell peppers and cook for 3-4 minutes until softened.
- In a small bowl, whisk together the ketchup, vinegar, sugar, soy sauce, ginger, and garlic.
- Pour the sauce into the skillet and bring to a simmer. Stir in pineapple chunks. Add reserved juice if needed to adjust sauce consistency.
- Return the chicken to the skillet. Simmer for 5–6 minutes until the chicken is cooked through and the sauce is thickened.
Notes
- Use chicken thighs if preferred for juicier results.
- Add red pepper flakes for extra heat.
- Serve with white rice, fried rice, or noodles.