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Sweet and Sour Chicken

A comforting and nostalgic dish featuring crispy chicken coated in a glossy sweet and tangy sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 1 lb Chicken Breast Cut into bite-sized pieces
  • 2 tbsp Vegetable Oil For frying
Vegetables and Fruits
  • 1 red and 1 green Bell Peppers Crisp and colorful; substitute with any favorite veggie
  • 1 cup Pineapple Chunks Fresh is ideal, but canned works too
Sauce Ingredients
  • 1/4 cup Soy Sauce Use low-sodium for a healthier version
  • 1/3 cup Rice Vinegar Substitute with apple cider vinegar if needed
  • 1/2 cup Brown Sugar Coconut sugar is a great alternative
Breading and Aromatics
  • 1/3 cup Cornstarch For crispy coating; can be omitted for a lighter version
  • 1 clove Garlic Fresh, minced
  • 1 inch Ginger Fresh, minced

Method
 

Preparation
  1. Dice the chicken breast into bite-sized pieces and pat dry. Season lightly with salt and pepper.
  2. Toss the chicken pieces in cornstarch until well coated.
Cooking
  1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add chicken in batches; fry until golden brown on all sides, about 5-7 minutes total. Remove and set aside on a paper towel-lined plate.
  3. In the same skillet, sauté minced garlic and ginger for about a minute until fragrant.
  4. Mix in chopped bell peppers and pineapple chunks. Stir-fry for around 3-4 minutes until the veggies are tender-crisp.
  5. Whisk together soy sauce, rice vinegar, and brown sugar in a small bowl and pour over the sautéed veggies; bring to a simmer.
  6. Gently add back the fried chicken to the skillet and stir to coat everything in the sauce. Cook for an additional 2-3 minutes.
Serving
  1. Serve hot over a bed of rice or alongside steamed vegetables.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat in a skillet with a splash of water to keep it juicy.