Beth's Best Sweet and Sour Chicken

Discover the irresistible harmony of flavors in Beth's Best Sweet and Sour Chicken—your next family-favorite recipe! This dish features tender, golden-fried chicken pieces that are perfectly crispy on the outside and juicy on the inside, tossed with vibrant bell peppers, sweet pineapple chunks, and a luscious homemade sweet and tangy sauce. The sauce, a mouthwatering blend of ketchup, rice vinegar, soy sauce, brown sugar, garlic, and ginger, thickens to coat every bite in its bold flavors. Quick to prepare in under an hour, this classic takeout-inspired recipe is served over fluffy jasmine rice, making it the ultimate comfort food with a homemade twist. Perfect for easy weeknight dinners or impressing guests, this sweet and sour chicken is sure to earn a permanent spot in your recipe rotation!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 lbs Chicken breast
• 0.5 cup Cornstarch
• 0.25 cup All-purpose flour
• 2 large Eggs
• 0.5 cup Vegetable oil
• 1 cup Pineapple chunks (canned or fresh)
• 1 large Red bell pepper, diced
• 1 large Green bell pepper, diced
• 1 medium White onion, diced
• 0.5 cup Ketchup
• 0.3 cup Rice vinegar
• 0.25 cup Soy sauce
• 0.3 cup Brown sugar
• 0.5 cup Water
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Cornstarch
• 1 tablespoon Cold water
• 4 cups Cooked jasmine rice (for serving)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces. Set aside.

Step 2

In a bowl, mix 1/2 cup cornstarch and 1/4 cup all-purpose flour. In a separate bowl, beat the eggs.

Step 3

Coat each chicken piece in the flour mixture, then dip into the beaten eggs, and coat again in the flour mixture. Set the coated chicken pieces on a plate.

Step 4

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.

Step 5

In a saucepan, prepare the sweet and sour sauce. Combine the ketchup, rice vinegar, soy sauce, brown sugar, and 1/2 cup water. Bring to a simmer over medium heat.

Step 6

Add the minced garlic and grated ginger to the sauce and stir for 1-2 minutes.

Step 7

In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water to make a slurry. Gradually add the slurry to the sauce, stirring constantly. Let it thicken for about 2 minutes, then reduce the heat to low.

Step 8

In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced red bell pepper, green bell pepper, and onion. Stir-fry for 2-3 minutes until slightly tender.

Step 9

Add the pineapple chunks to the skillet and toss with the vegetables.

Step 10

Return the fried chicken pieces to the skillet or wok. Pour the sweet and sour sauce over the chicken and vegetables, tossing everything together until evenly coated.

Step 11

Simmer the mixture for 2-3 minutes to allow the flavors to meld.

Step 12

Remove from heat and serve immediately over cooked jasmine rice.

Nutrition Facts

Serving size	(1834.9g)

Amount per serving	% Daily Value*
Calories	2663.6

Total Fat 117.8g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 67.2g
Cholesterol 372mg	0%
Sodium 661.5mg	0%
Total Carbohydrate 361.9g	0%
Dietary Fiber 13.2g	0%
Total Sugars 39.2g
Protein 46.2g	0%

Vitamin D 82IU	0%
Calcium 252.3mg	0%
Iron 14.0mg	0%
Potassium 1398.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 6.9%

Carbs: 53.8%