My Version of Sweet and Sour Chicken

Elevate your takeout game with "My Version of Sweet and Sour Chicken," a perfectly balanced blend of tangy, sweet, and savory flavors that’s easy to recreate at home. This recipe features crispy, golden-brown chicken bites coated in an irresistible homemade sauce made with ketchup, soy sauce, white vinegar, and a touch of sugar. Adding vibrant red and green bell peppers paired with juicy pineapple chunks gives the dish a colorful, tropical flair that takes it to the next level. Ready in just 40 minutes, this skillet-cooked masterpiece comes together in no time and pairs seamlessly with steamed rice or noodles for a restaurant-quality meal in the comfort of your kitchen. Perfect for family dinners or a quick weeknight treat, this sweet and sour chicken recipe will become your new go-to for satisfying cravings with fresh, wholesome ingredients.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 cup Cornstarch
• 2 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Vegetable oil
• 1 cup Pineapple chunks (canned, drained)
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 0.25 cup White vinegar
• 0.5 cup Ketchup
• 2 tablespoons Soy sauce
• 0.5 cup Sugar
• 0.5 cup Water
• 1 tablespoon Cornstarch (for sauce)
• 2 tablespoons Water (for cornstarch slurry)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.

Step 2

In a shallow bowl, beat the eggs. In a separate shallow bowl, place the cornstarch.

Step 3

Dip each chicken piece in the cornstarch to coat, then dip it in the egg mixture, and set aside on a plate.

Step 4

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 4-5 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.

Step 5

While the chicken cooks, prepare the sauce by whisking together white vinegar, ketchup, soy sauce, sugar, and water in a medium bowl.

Step 6

In another small bowl, mix the cornstarch and water to create a slurry. Set aside.

Step 7

Dice the red and green bell peppers into bite-sized pieces.

Step 8

In a separate large pan or wok, heat a tablespoon of vegetable oil over medium heat. Add the diced bell peppers and pineapple chunks, cooking for 3-4 minutes until slightly softened.

Step 9

Pour the prepared sweet and sour sauce into the pan with the peppers and pineapple, then bring to a simmer.

Step 10

Add the cornstarch slurry to the simmering sauce while stirring continuously until the sauce thickens, about 1-2 minutes.

Step 11

Add the fried chicken pieces into the pan with the sauce and vegetables, tossing to coat evenly.

Step 12

Cook for another 2 minutes to let the flavors meld together.

Step 13

Serve immediately over steamed rice or noodles, garnished with optional chopped scallions for a fresh touch.

Nutrition Facts

Serving size	(1848.2g)

Amount per serving	% Daily Value*
Calories	5077.5

Total Fat 437.6g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 270.1g
Cholesterol 578.4mg	0%
Sodium 4964.7mg	0%
Total Carbohydrate 242.1g	0%
Dietary Fiber 9.1g	0%
Total Sugars 156.9g
Protein 86.5g	0%

Vitamin D 82IU	0%
Calcium 165.9mg	0%
Iron 5.6mg	0%
Potassium 1790.0mg	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: 75.0%

Protein: 6.6%

Carbs: 18.4%