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Sweet and sour chicken served over fluffy white rice on a white beaded platter.

Sweet and Sour Chicken

5 from 1 vote
Aliana Recipes
Crispy, golden chicken pieces tossed in a homemade tangy pineapple glaze with crunchy peppers and onions. This Sweet and Sour Chicken comes together in one skillet for a family meal that beats takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings:4 people
Course:Dinner
Cuisine:Chinese-American
Calories:380kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ lbs boneless skinless chicken breasts or thighs, cut into bite-size pieces Thighs stay juicier
  • ⅓ cup cornstarch For coating the chicken
  • 3 tablespoon vegetable or canola oil Divided for frying
  • ¼ cup fresh pineapple juice Base of the sauce
  • 2 cloves garlic, minced Adds aromatic depth
  • 2 tablespoon apple cider vinegar Provides the sour tang
  • 1 tablespoon low sodium soy sauce Adds savory umami
  • 2 tablespoon brown sugar For sweetness and gloss
  • 2 tablespoon ketchup Adds color and body
  • 1 tablespoon cornstarch To thicken the sauce
  • 1 medium onion, large dice Adds savory crunch
  • 1 medium green bell pepper, seeded and large dice Fresh color and crunch
  • 1 medium red bell pepper, seeded and large dice Sweet pepper flavor
  • 1 ½ cups fresh pineapple chunks Adds fruity bursts
  • 2 pinches red pepper flakes Optional heat

Equipment

  • 1 Large skillet For cooking chicken and veggies
  • 1 Small saucepan For making the sauce
  • 1 Whisk To blend sauce ingredients
  • 1 Ziploc bag For coating chicken

Method
 

  1. Whisk pineapple juice, garlic, water, vinegar, soy sauce, sugar, ketchup, and cornstarch in a saucepan and simmer until thickened. The sauce is ready when it coats the back of a spoon.
  2. Shake the chicken pieces with cornstarch in a sealed bag to coat them evenly. Ensure every piece looks dry and fully dusted.
  3. Sear the chicken in hot oil until golden brown and cooked through. Remove when the exterior is crispy and firm.
  4. Sauté the onions and peppers in the same skillet to soften them slightly. They are done when the onions turn translucent.
  5. Return the chicken to the pan with sauce, pineapple, and red pepper flakes, stirring to combine. Serve when the sauce looks glossy and hot.
  6. Serve immediately over cooked rice or noodles if desired.

Nutrition

Serving: 350g (1 bowl)Calories: 380kcalCarbohydrates: 35gProtein: 28gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 420mgPotassium: 600mgFiber: 2gSugar: 22gVitamin A: 15IUVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

Cut the chicken into uniform pieces to ensure even cooking; sear in batches if using a smaller pan to maintain the crispy coating. Adjust the red pepper flakes for heat preference.