Sweet and Sour Chicken
A classic Chinese-American dish featuring crispy battered chicken pieces tossed in a tangy and sweet homemade sweet and sour sauce, served with bell peppers and pineapple chunks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1 cup pineapple chunks, drained if canned
1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup granulated sugar
2 tablespoons soy sauce
1/2 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
In a medium bowl, place the chicken pieces and coat them evenly with cornstarch.
Dip the cornstarch-coated chicken pieces into the beaten eggs, ensuring each piece is fully coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the hot oil in batches, frying until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
In the same skillet, add the red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes until slightly tender but still crisp.
In a small bowl, whisk together ketchup, rice vinegar, granulated sugar, soy sauce, and water to make the sweet and sour sauce.
Pour the sauce mixture into the skillet with the vegetables and bring to a simmer over medium heat.
Add the cornstarch slurry to the sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
Add the fried chicken pieces and pineapple chunks to the skillet. Toss everything together to coat evenly with the sauce.
Cook for another 2 minutes until heated through.
Serve hot over steamed white rice or noodles.