Name: Sweet and Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1.5 lb boneless skinless chicken thighs or breasts, cut into 1–1.5 inch pieces; Salt and black pepper, to taste; 1 tsp garlic powder; 1 large egg; ¾ cup cornstarch; 2–3 tbsp all-purpose flour (optional); Neutral oil for frying (vegetable, canola, or peanut); 1 red bell pepper, sliced into bite-sized squares; 1 green bell pepper, sliced into bite-sized squares; 1 cup pineapple chunks (fresh or canned); 1 small onion, cut into thick wedges; 2 cloves garlic, minced; 1 tsp fresh grated ginger or ½ tsp ground ginger; ¼ cup rice vinegar; ¼ cup ketchup; 3 tbsp brown sugar; 2 tbsp soy sauce; ¼ cup water or pineapple juice; 1–2 tbsp cornstarch + equal water for slurry; 1 tsp sesame oil (optional); Chopped scallions and toasted sesame seeds for garnish

Description

A cozy, crispy sweet and sour chicken recipe with a delightful balance of tangy and sweet flavors, perfect for a comforting weeknight meal.

Ingredients

Scale

1.5 lb boneless skinless chicken thighs or breasts, cut into 1–1.5 inch pieces
Salt and black pepper, to taste
1 tsp garlic powder
1 large egg
¾ cup cornstarch
2–3 tbsp all-purpose flour (optional)
Neutral oil for frying (vegetable, canola, or peanut)
1 red bell pepper, sliced into bite-sized squares
1 green bell pepper, sliced into bite-sized squares
1 cup pineapple chunks (fresh or canned)
1 small onion, cut into thick wedges
2 cloves garlic, minced
1 tsp fresh grated ginger or ½ tsp ground ginger
¼ cup rice vinegar
¼ cup ketchup
3 tbsp brown sugar
2 tbsp soy sauce
¼ cup water or pineapple juice
1–2 tbsp cornstarch + equal water for slurry
1 tsp sesame oil (optional)
Chopped scallions and toasted sesame seeds for garnish

Instructions

Prep everything first. Lay out your chicken, peppers, onion, pineapple, and aromatics. Whisk the sauce ingredients and make the cornstarch slurry separately.
Cut and season the chicken, pat dry and season with salt, pepper, and garlic powder.
Dredge the chicken in egg followed by the cornstarch mixture, shaking off excess.
Fry the chicken in batches until golden and cooked through, about 3–4 minutes per side.
Sauté the veggies in the remaining oil until charred and softened, then add pineapple and cook through.
Bring the whisked sauce to the skillet, simmer, and stir in the cornstarch slurry until thickened.
Finish by tossing fried chicken in the sauce off the heat.
Plate and garnish with scallions and sesame seeds; serve immediately.

Notes

For extra crispiness, double-dip the chicken in the cornstarch mixture. Serve with fluffy jasmine rice for a perfect meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 18g
Sodium: 650mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 32g
Cholesterol: 100mg

Keywords: sweet and sour chicken, easy chicken recipe, weeknight dinner