Description

Sweet and sour chicken features tender chicken pieces coated in a crispy batter, tossed with vibrant bell peppers, onions, and pineapple, all smothered in a tangy sweet and sour sauce. Perfect for weeknight dinners, family gatherings, or as a homemade takeout alternative. Easily made gluten-free, low-carb, or vegan.

Ingredients

For the Chicken:

– 1½ lbs chicken breasts, cut into 1-inch chunks

– ½ cup cornstarch

– 2 eggs, beaten

– ¼ cup flour

For the Vegetables:

– 1 cup pineapple chunks, cut into 1-inch pieces

– 1 red bell pepper, cut into 1-inch chunks

– 1 green bell pepper, cut into 1-inch chunks

– ½ yellow onion, cut into 1-inch chunks

For the Sauce:

– ½ cup sugar (substitute monk fruit or erythritol for low-carb diets)

– ¼ cup brown sugar

– ½ cup apple cider vinegar

– ⅓ cup ketchup

– 4 tsp reduced sodium soy sauce (substitute gluten-free soy sauce if needed)

– 2 garlic cloves, minced

Optional Garnishes:

– Sesame seeds

– Chopped green onions

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Instructions

In a small bowl, whisk together sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic. Set aside.
Pour enough vegetable oil into a Dutch oven or frying pan so that it comes up about 1½ inches from the bottom. Preheat on medium-high heat.
Add cornstarch to a large ziplock bag, then add chicken pieces and shake until well coated. Dip the chicken pieces into beaten egg, then into flour before adding to the hot oil.
Fry in batches for 2–3 minutes until cooked through and crispy. Remove to a cookie sheet and continue cooking the remaining batches.
When done cooking the chicken, remove all but 1 tablespoon of oil from the pan. Add bell peppers, onion, and pineapple; sauté for 1–2 minutes until crisp-tender.
Add the cooked chicken pieces and prepared sauce to the pan. Stir until the sauce thickens and bubbles.
Garnish with optional sesame seeds or green onions and serve hot over rice or noodles.

Notes

– Use fresh garlic: Fresh garlic provides maximum aroma and flavor. Substitute dried garlic powder if needed, but use half the amount.

– Prevent sogginess: Avoid overcrowding the pan while frying and let the chicken rest briefly before tossing with sauce. Store chicken and sauce separately if not serving immediately.

– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispiness. Avoid microwaving if possible.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course / Asian-Inspired
Method: Frying and Stir-Frying
Cuisine: Chinese-Inspired / Takeout Alternative

Nutrition

Serving Size: 1 serving
Calories: ~400
Sugar: 25g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg