why make this recipe
This Sweet and Sour Chicken recipe is quick, bright, and friendly for busy nights. It gives a good balance of sweet and tangy flavors. You can make it with simple pantry items and fresh bell peppers. It also pairs well with rice or noodles for an easy family meal.
introduction
Sweet and Sour Chicken is a classic takeout favorite you can make at home. The chicken gets a light crisp outside and stays juicy inside. The sauce is glossy and bright from pineapple, ketchup, and vinegar. Try this version if you like simple steps and bold flavors. If you want other bold chicken ideas, see this easy recipe for sweet and spicy chicken wings for a different twist.
how to make Sweet and Sour Chicken
Follow these steps to cook the dish well. Work fast once the sauce goes in so the vegetables stay crisp. For a different style, you can borrow ideas from a Korean-style glaze like this sweet and spicy Korean chicken, but keep to the recipe here for the classic flavor.
- Cut the chicken into even bite-sized pieces. Season with salt and pepper. Toss each piece in cornstarch to coat.
- Heat oil in a wide skillet or wok over medium-high heat. Add chicken in one layer. Fry until golden and cooked through, about 4–5 minutes. Move chicken to a plate.
- In the same pan, add garlic and ginger. Cook 20–30 seconds until fragrant.
- Add sliced bell peppers and pineapple chunks. Stir-fry 2–3 minutes so they stay slightly crisp.
- Whisk soy sauce, rice vinegar, ketchup, brown sugar, and the cornstarch slurry until smooth. Pour into the pan and stir to thicken.
- Return chicken to the pan. Toss to coat it in the glossy sauce. Cook 1–2 minutes more so the flavors blend.
- Taste and add extra salt or pepper if needed. Serve hot.
Ingredients :
2 skinless, boneless chicken breasts, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup pineapple chunks
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
3 tablespoons ketchup
2 tablespoons brown sugar or honey
2 teaspoons cornstarch (or arrowroot powder for gluten-free), dissolved in 2 tablespoons water
2 tablespoons vegetable oil
Salt and pepper, to taste
Directions :
Cut the chicken breasts into evenly sized bite-sized pieces to ensure uniform cooking. Season lightly with salt and pepper, then toss in cornstarch to coat each piece, setting the stage for a nice crispy exterior when cooked.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and fry until they turn golden brown and are cooked through, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, toss in minced garlic and fresh ginger, cooking just until fragrant. Add the bell peppers and pineapple chunks next; stir-fry for 2-3 minutes to retain some crunch and freshness.
Whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch slurry. Pour this sauce mixture into the pan with the vegetables, stirring well to combine and thicken the sauce.
Return the cooked chicken to the pan and toss everything together to coat evenly in the glossy sweet and sour sauce. Cook for another 1-2 minutes so the flavors meld perfectly.
how to serve Sweet and Sour Chicken
Serve this dish over steamed white or brown rice. You can also serve it with fried rice or noodles. Add chopped green onions or sesame seeds on top for color. For a simple side, pair it with a creamy mac dish like BBQ chicken mac and cheese to make a hearty meal.
how to store Sweet and Sour Chicken
Cool the dish to room temperature before storing. Put it in an airtight container. Keep in the fridge up to 3 days. Reheat gently in a skillet over low heat so the sauce does not break. Freeze for up to 1 month in a freezer-safe container; thaw in the fridge before reheating.
tips to make Sweet and Sour Chicken
- Cut chicken into even pieces so they cook at the same rate.
- Pat chicken dry before tossing in cornstarch for better crisp.
- Do not overcook the peppers; keep them slightly crisp for texture.
- If sauce thickens too much, add a splash of water to loosen it.
- For crunch and fun, try serving with a side salad or a crunchy bake like this cheesy and crunchy Doritos chicken casserole as a treat.
variation
- Baked version: Coat chicken and bake until cooked, then toss with sauce for a lighter take.
- Add more vegetables: Use onion, carrot, or snap peas.
- Make it spicy: Add a little chili paste or red pepper flakes to the sauce.
- Gluten-free: Use tamari and arrowroot instead of soy and cornstarch.
FAQs
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain extra juice before cooking so the sauce does not get too thin.
Q: Can I use thighs instead of breasts?
A: Yes. Boneless skinless thighs work well and stay moist.
Q: How do I keep the chicken crispy?
A: Cook chicken in one layer without crowding the pan. Finish by tossing in sauce just before serving.
Q: Can I make the sauce ahead of time?
A: Yes. Keep the sauce in the fridge up to 2 days and heat it before tossing with cooked chicken.
Conclusion
This Sweet and Sour Chicken is quick, flavorful, and easy to make at home. For another tested home version, see the detailed recipe at Sweet and Sour Chicken Recipe – Taste and Tell. If you want a baked alternative with step-by-step tips, check this Sweet and Sour Chicken {Baked} – Mel’s Kitchen Cafe.
Sweet and Sour Chicken
Ingredients
Main Ingredients
- 2 pieces skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 cup pineapple chunks
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar or honey
- 2 teaspoons cornstarch (or arrowroot powder for gluten-free), dissolved in 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
Preparation
- Cut the chicken into even bite-sized pieces. Season with salt and pepper. Toss each piece in cornstarch to coat.
- Heat oil in a wide skillet or wok over medium-high heat. Add chicken in one layer. Fry until golden and cooked through, about 4–5 minutes. Move chicken to a plate.
- In the same pan, add garlic and ginger. Cook 20–30 seconds until fragrant.
- Add sliced bell peppers and pineapple chunks. Stir-fry 2–3 minutes so they stay slightly crisp.
- Whisk soy sauce, rice vinegar, ketchup, brown sugar, and the cornstarch slurry until smooth. Pour into the pan and stir to thicken.
- Return chicken to the pan. Toss to coat it in the glossy sauce. Cook 1–2 minutes more so the flavors blend.
- Taste and add extra salt or pepper if needed. Serve hot.
