Sweet and Sour Chicken Recipe – Crispy, Tangy, and Absolutely Irresistible
Ain’t nothing like that first bite of crispy, golden chicken coated in a sweet and tangy glaze, bursting with flavor in every bite. Sweet and Sour Chicken is one of those dishes that hits all the right notes—crunchy, juicy, sweet, and just the right amount of tang. Whether you’re making it for a weeknight dinner, a special gathering, or just because you’re craving some serious flavor, this homemade version will have you questioning why you ever ordered takeout. Best part? It’s easier than you think, and once you get that first taste, it’s gonna be hard not to go back for seconds.
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 2 eggs, beaten
- Canola oil (for frying)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- ½ yellow onion, cut into 1-inch pieces
- 1 cup pineapple chunks
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- 4 teaspoon reduced-sodium soy sauce
- 2 clove garlic, minced
Instructions
- Start by mixing up that sauce. In a small bowl, whisk together the granulated sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic. Set that aside—this sauce is about to bring everything together later.
- Pour enough canola oil into a deep frying pan or Dutch oven so it’s about 1 to 1 ½ inches deep. Heat it over medium-high heat until it reaches 350°F (175°C). This ensures the chicken gets that crispy, golden texture we’re after.
- Place the cornstarch into a large ziplock bag, add the chicken chunks, seal, and shake well until fully coated. Dip each piece into the beaten eggs, then coat it in flour, making sure each bite is evenly covered.
- Carefully add the coated chicken to the hot oil in small batches.Fry for 2-3 minutes per batch, or until golden brown and crispy.Transfer the chicken to a wire rack or baking sheet (skip the paper towels—this keeps it crispy).
- Drain off excess oil, leaving about a tablespoon behind. Toss in the red bell pepper, green bell pepper, onion, and pineapple chunks. Sauté for 1-2 minutes until they’re crisp-tender.
- Pour in the sweet and sour sauce and stir to coat the veggies and pineapple. Cook for 30 seconds to let the garlic infuse the sauce.Add the fried chicken back to the pan, tossing everything together until the sauce thickens and coats each bite.
- Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions for that final touch.
Nutrition
Serving: 1g | Calories: 340kcal