Sweet & Sour Chicken

A blue counter surface holds a brown rimmed bowl filled with fluffy white rice on the right side and glossy glazed chunks of chicken with a sweet and sour sauce. Mixed into the chicken are red bell peppers, onions, and chunks of pineapple all coated in the sauce. A pair of black chopsticks are placed in the rice. Sweet, sour, and oh so delicious.

missravenskitchen

We have Sweet & Sour Chicken at home, and it's the only recipe you'll ever need! Skip the takeout line because it'll take you 30 minutes to make at home (which is just as long as waiting for delivery). Juicy chicken served in a glossy, sweet yet sour sauce, tossed with bright red peppers and sweet pops of pineapple. Trust me, this will be on repeat in your house!

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Prep Time 10

Cook Time 30

Total Time 40

Course Chicken, Main Dishes

Cuisine American, Chinese

Servings 4

Calories 441 kcal

Ingredients

Chicken

2 lb chicken breasts cut into 1-inch chunks
¾ cup cornstarch
3 eggs beaten
Canola oil for frying
1 ½ tsp salt
⅓ tsp black pepper
¾ tsp garlic powder

Sweet & Sour Sauce

⅓ cup ketchup
2 tbsp + 1 tsp brown sugar
3 tbsp low-sodium soy sauce
⅓ cup apple cider vinegar
3 garlic cloves minced
20 oz can pineapple chunks in 100% juice separated, 1/4-1/3 cup juice reserved
2 tbsp water or more as needed to thin
1 ½ tbsp cornstarch
2 medium red bell peppers diced 1/2 inch chunks
1 medium yellow onion diced 1/2 inch chunks

Instructions

Whisk together the ketchup, brown sugar, soy sauce, vinegar, garlic, pineapple juice, and cornstarch. Set aside.
Season the chicken with salt, pepper, and garlic powder in a bowl and mix. Add in the cornstarch and toss to evenly coat the chicken.
Heat enough oil in a heavy-bottomed pot or Dutch oven to reach 1 inch from the bottom. Dip each piece of chicken into the beaten egg before frying (Do not allow the egg-dipped chicken to sit, see notes). Fry the chicken, working in batches, until the chicken is cooked through and temped at 165 F, and the coating is golden brown and crispy on both sides, 3-4 minutes per side. Transfer the fried chicken to a wire rack or paper towel-lined plate to remove excess oil to avoid a soggy coating. Reserve 2 tbsp of oil and discard the remaining. Do not wipe out the pot.
In the same pot, add the reserved oil back and heat over medium-high heat. Add in the peppers and onions. Cook, stirring occasionally, until the onions are softened and the peppers are crisp-tender, 5-6 minutes. Add in reserved pineapple chunks and cook 2 minutes more until heated through.
Pour in the sauce and add the chicken, tossing until the sauce thickens and coats the chicken and veggies evenly, almost as if it's glazed. Use water to thin the sauce if it gets too thick.
Serve over rice.

Notes

Storage: This can be stored in an airtight container in the fridge for up to 3 days. The chicken coating will start to get soggy after sitting for a while.

Make Ahead: I would recommend storing the chicken separately from the sauce if you are planning to use this recipe for meal prep. When you are adding the sauce, do not add the chicken; just let the vegetables and pineapple get coated in the sauce. Reheat the chicken in the air fryer or in the oven to re-crisp them, then toss with warmed sauce.
Freeze: Store the chicken separately from the sauce if possible. Otherwise, it'll stay in the freezer for 2-3 months. Thaw overnight and reheat the chicken in the air fryer, oven, or microwave (it might lose its crispiness).

Dip the chicken in the beaten egg right before adding to the hot oil. When testing this recipe, I allowed 2 pieces of chicken to sit in the egg for 30 seconds before frying them. I've come to notice that the coating doesn't have the same texture when fried. If the cornstarch-coated chicken sits in the egg, it'll start absorbing moisture and turn pasty. It can make the coating slip off or fry unevenly. Make sure you dip the chicken in the egg, then immediately fry them. It'll create a light, slightly puffy coating that holds the sweet and sour sauce well.

What to Serve This With: Serve this with a side of fluffy white rice seasoned with a bit of sesame oil, chow mein or lo mein noodles, and/or steamed broccoli. These are classics to serve on the side! If you want something different, try scallion pancakes, an asian cucumber salad, or roasted potatoes with garlic, soy sauce, and sesame oil.

Variations:

Use chunked boneless, skinless chicken thighs instead of chicken breasts.
Sub one of the red bell peppers for a green bell pepper.
Try a different protein: shrimp, tofu, or pork are great options! Keep in mind that the cooking time will be different, and the cornstarch amount may need to be adjusted a bit.
If you don't have pineapple or don't care for it, try mandarin oranges, mango, or peaches. Try to find these in canned form with 100% juice. Do not buy fruit in syrup/sugar syrup. The recipe will be way too sweet, and the sauce will be too thick.
Potato starch is a great substitute for cornstarch.

Wine Pairings:

The best wine pairing for this recipe would be an Off-Dry Riesling. It has bright acidity, stone fruit, and citrus notes that play well with the sauce, peppers, and pineapples.
The next best pairing would be a Gewürztraminer. Its aromatic lychee, rose, and tropical fruit flavors work well with the pineapple and tangy sauce.
If you like red wines, might I suggest a Lambrusco? It's slightly fizzy and fruit-forward, which cuts through the crispy chicken chunks and the tangy sauce.
As always, when in doubt, go with a Rosé! It's a refreshing wine with strawberry and melon notes that pair nicely with the sauce, and it is versatile with the peppers and onions.
For non-alcoholic options: there are many options, but my top recommendation is a ginger lemon spritzer. It cuts through the richness and complements the sweet, tangy flavors better than most drinks. Other recommendations would be to go with a pineapple sparkling water, iced jasmine tea, citrus green tea, or a sparkling apple cider.

Keyword Chicken, Chinese, Sweet & Sour, Take-out