Sweet and Sour Chicken
This Sweet and Sour Chicken recipe has crispy chicken, veggies, pineapple, and a tangy sweet and sour sauce for your favorite takeout at home.
Servings: 6
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large eggs lightly beaten
- oil for frying
Veggies
- 1 tablespoon oil
- ½ cup red bell pepper chopped
- ½ cup sliced green onions
- 1 can canned pineapple chunks drained - juice reserved
Sweet & Sour Sauce
- ½ reserved pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1-2 tablespoons brown sugar
- 1 teaspoon sesame seeds
Instructions
- In a medium bowl, whisk together the cornstarch, flour, salt, and pepper.
- Lightly coat the chicken in the flour mixture, then dip into the beaten eggs and coat again in the flour mixture. Set aside. (Flour, egg, flour)
- In a large deep pan, heat oil to 350 degrees for frying. Cook the coated chicken for about 5 minutes or until golden brown, remove from oil and set aside.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Saute the red bell pepper, pineapple and green onion for 3 minutes or until tender.
- Add the reserved pineapple juice, apple cider vinegar, ketchup, soy sauce, and brown sugar, whisking constantly until thoroughly mixed and simmering.
- Remove 2 tablespoons of the sauce and whisk with 1 tablespoon of cornstarch, then add the mixture back to the skillet, cooking until the sauce is thickened. (About 1 minute)
- Add the chicken back into the skillet along with the sesame seeds and toss in sauce to coat.
- Serve with white rice and fresh green onion slices, if desired.
Notes
Leftovers - The chicken is best served warm and fresh when the breading is still crispy, but leftovers will keep in an airtight container in the fridge for up to 5 days.
Reheating: Place chicken in an oven safe dish and bake at 350℉ until heated through. Cover with foil to keep from drying out, but it may also increase moisture, making the breading soggy. If covering, cut a few slits in the foil to let steam escape.
Nutrition
Calories: 469kcal | Carbohydrates: 32g | Protein: 28g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 757mg | Potassium: 643mg | Fiber: 2g | Sugar: 17g | Vitamin A: 658IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg
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