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Sweet and Sour Chicken Recipe

This dish captures the tangy zing of vinegar, the sweetness of pineapple, and the savory crunch of crispy chicken—making it a true favorite for both kids and adults alike. Whether you're hosting a dinner party or looking for a weeknight meal that feels a bit special, this recipe is a guaranteed winner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese-American
Servings 6 servings
Calories 430 kcal

Equipment

  • Cutting Board and Sharp Knife
  • Mixing Bowls
  • Whisk
  • Large frying pan or wok
  • Slotted spoon
  • Paper Towels
  • Small saucepan optional
  • Tongs or Spatula

Ingredients
  

For the Chicken:

  • 2 lbs chicken breasts cut into bite-sized chunks
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs beaten
  • Vegetable oil for frying

For the Sweet and Sour Sauce:

  • 1 cup pineapple juice
  • ½ cup ketchup
  • ⅓ cup rice vinegar
  • ⅓ cup soy sauce
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch mixed with 2 tbsp water to create a slurry
  • 1 tsp garlic powder
  • 1 tsp grated ginger optional, for added depth

Optional Add-ins:

  • 1 cup diced bell peppers red, yellow, or green
  • 1 cup pineapple chunks
  • 1 small onion cut into large chunks

Instructions
 

Step 1: Prep the Chicken

  • Cut the chicken breasts into bite-sized chunks and pat them dry with a paper towel.
  • In a mixing bowl, combine the flour, cornstarch, salt, and pepper.
  • In a separate bowl, beat the eggs.
  • Dredge the chicken pieces in the flour mixture, then dip them in the beaten egg, and finally coat them again in the flour mixture. Set aside.

Step 2: Fry the Chicken

  • Heat about 2 inches of vegetable oil in a large frying pan over medium-high heat.
  • Test the oil by dropping a small piece of batter—if it sizzles, the oil is ready.
  • Fry the chicken in batches to avoid overcrowding, cooking for 3-4 minutes on each side or until golden brown and crispy.
  • Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels.

Step 3: Make the Sweet and Sour Sauce

  • In a bowl, whisk together pineapple juice, ketchup, rice vinegar, soy sauce, sugar, garlic powder, and grated ginger.
  • Heat the sauce mixture in a large pan over medium heat.
  • In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour it into the sauce, whisking constantly.
  • Cook the sauce for 3-4 minutes, stirring frequently, until it thickens and becomes glossy.

Step 4: Combine Everything

  • Add the fried chicken to the pan with the sauce, tossing to coat evenly.
  • Add in the diced bell peppers, pineapple chunks, and onions, cooking for 2-3 minutes to warm them through and allow the flavors to meld.
  • Serve immediately over steamed rice or noodles, garnished with sesame seeds or chopped green onions if desired.

Notes

Nutritional Value (per serving)

The nutritional values may vary based on exact portion sizes and specific brands of ingredients used.
  • Calories: ~430 kcal
  • Protein: ~27g
  • Carbohydrates: ~43g
    • Sugar: ~18g
  • Fat: ~15g
    • Saturated Fat: ~2g
  • Cholesterol: ~110mg
  • Sodium: ~750mg
  • Fiber: ~2g
Note: These values include fried chicken and sweet and sour sauce but exclude rice or other sides. For a healthier version, baking or air-frying the chicken and reducing sugar in the sauce can lower calories and fat content.
 
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword sweet and sour chicken