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Sweet & Sour Chicken
Crispy fried chicken with peppers, pineapple, and a tangy sweet-sour sauce that coats everything perfectly.
Sweet and Sour Sauce
- 1/2 C sugar
- 1/4 C brown sugar
- 1/2 C apple cider vinegar
- 1/3 C ketchup
- 4 t reduced sodium soy sauce
- 2 cloves garlic, minced
Chicken & Vegetables
- 1 1/2 lbs chicken breast, cut into 1-inch chunks
- 1/2 C cornstarch
- 2 eggs, beaten
- 1/4 C flour
- 1 C pineapple chunks
- 1 red and 1 green bell pepper, cut into 1-inch chunks
- 1/2 yellow onion, cut into 1-inch chunks
- Vegetable oil, for frying
Instructions
- Whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic in a small bowl. Set aside.
- Pour enough vegetable oil into a frying pan so it comes up about an inch and a half from the bottom. Preheat over medium-high heat.
- Add the cornstarch to a large ziplock bag, add the chicken pieces, and shake until well coated.
- Dip the chicken pieces into the egg, then into the flour before adding to the hot oil. Cook in batches.
- Cook the chicken until cooked through and crispy.
- Remove to a plate (no paper towels!) and continue cooking the remaining batches.
- When done, remove all but a tablespoon of the oil. Add peppers, onion, and pineapple. Cook for 1–2 minutes until crisp-tender.
- Add the chicken pieces and pour in the sauce. Stir until the sauce is thickened and bubbling.
- Best part — serve and enjoy!
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