Print

Sweet and Sour Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This Sweet and Sour Chicken recipe features crispy chicken chunks coated in cornstarch and eggs, lightly fried and then baked to perfection. Tossed in a tangy homemade sweet and sour sauce with bell peppers, onions, and pineapple chunks, it's a delightful blend of flavors perfect for a comforting meal served over steaming hot rice.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, cut into 1-inch chunks
  • Salt and freshly ground black pepper, to taste
  • 1 cup cornstarch
  • 3 large eggs, beaten
  • 1/4 cup oil (vegetable or canola), or more as needed

Vegetables & Fruit

  • 2 bell peppers (red and green), chopped into large chunks
  • 1/2 sweet onion, chopped into large chunks
  • 1 cup pineapple chunks

Sauce

  • 1 cup granulated sugar
  • 1/2 cup ketchup
  • 1 cup apple cider vinegar (or rice vinegar)
  • 2 Tablespoons low-sodium soy sauce
  • 2 teaspoons garlic salt
  • 1 1/2 Tablespoons cornstarch

To Serve

  • 5 or 6 cups hot cooked rice

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken after frying.
  2. Coat Chicken: Season the chicken chunks with salt and freshly ground black pepper. Place the cornstarch in a large resealable bag, add the chicken pieces, and toss well to coat each piece evenly with cornstarch.
  3. Dip Chicken in Egg: In a shallow bowl, beat the eggs together. Dip each coated chicken piece into the beaten eggs to fully cover them before frying.
  4. Fry Chicken: Heat oil in a large skillet over high heat. Add the egg-dipped chicken pieces carefully to the hot oil, and cook in batches if necessary. Fry each piece for about one minute on each side, until they are golden and crispy but not fully cooked through yet.
  5. Bake Chicken: Transfer the partially cooked chicken to a large rimmed baking dish. Bake it in the preheated oven for 12 to 15 minutes, or until the chicken is cooked through completely.
  6. Sauté Veggies: While the chicken is baking, add the bell peppers and onion to the same skillet used for frying. Sauté the vegetables for 2 to 3 minutes until slightly softened, then add the pineapple chunks and stir them through.
  7. Prepare Sauce: In a bowl, mix together the sugar, ketchup, apple cider vinegar, soy sauce, garlic salt, and cornstarch until fully combined. Pour this sauce mixture into the skillet with the vegetables and pineapple, stirring regularly as it cooks until the sauce thickens.
  8. Combine and Serve: Remove the cooked chicken from the oven. Pour the thickened sweet and sour sauce with vegetables over the chicken and toss gently to coat all pieces. Serve immediately alongside hot steamed white or brown rice.

Notes

  • Cooking the chicken in two stages (frying then baking) ensures a crispy exterior with a juicy interior.
  • Use high heat when frying the chicken to get a nice crisp without overcooking it before baking.
  • The sauce thickens due to cornstarch, so be sure to stir continuously to prevent lumps.
  • Serve with steamed rice, but it also pairs well with noodles or quinoa for variation.
  • Adjust sweetness or tanginess of the sauce by varying sugar or vinegar amounts to taste.

Find it online: https://cookedbygrace.com/sweet-and-sour-chicken-recipe/