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–+ servings
Crispy sweet and sour chicken served with colorful vegetables.

Crispy Sweet and Sour Chicken

This crispy sweet and sour chicken recipe combines crunchy chicken with a tangy sauce, making it a family-favorite dinner that’s quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cut into bite-sized pieces
  • 1 cup cornstarch (for a crisp crust; potato starch works too)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil (neutral oil with a high smoke point)
  • 1 bell pepper, diced (any color)
  • 1 onion, diced (yellow or sweet onion)
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
Sauce Ingredients
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce For gluten-free option, use tamari instead
  • 1/4 cup brown sugar
For Serving
  • Cooked rice for serving

Method
 

Preparation
  1. Pat the chicken dry with paper towels. Season lightly with salt and pepper.
  2. Place the cornstarch in a bowl and toss the chicken pieces until evenly coated. Shake off any excess.
Cooking
  1. Heat the vegetable oil in a large skillet over medium heat. Test the oil by dropping one piece of chicken in; it should sizzle.
  2. Fry the chicken in a single layer, without crowding the pan. Cook about 3 to 5 minutes per side, until golden and crisp. Transfer the cooked pieces to a plate and set aside.
  3. In the same skillet, add the diced bell pepper and onion. Sauté until softened, about 4 minutes.
  4. Add the pineapple chunks and cook for 1 to 2 minutes to warm through.
  5. In a small bowl, whisk together the ketchup, apple cider vinegar, soy sauce, and brown sugar until smooth. Pour the sauce into the skillet and bring to a gentle simmer. Let it bubble for 1 to 2 minutes to thicken slightly.
  6. Return the crispy chicken to the pan. Toss to coat every piece in the sauce and heat through for 2 to 3 minutes.
  7. Serve the chicken and sauce over steamed rice.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 1gSugar: 10g

Notes

To preserve crispiness, warm leftovers gently in a skillet over medium-low heat. Cool leftovers to room temperature and refrigerate within two hours. Freeze for up to 2 months.

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