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Sweet and Sour Chicken Recipe

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4.2 from 25 reviews

This Sweet and Sour Chicken recipe is a flavorful Asian-inspired main dish that can be prepared in about 30 minutes. Tender chicken pieces are coated and pan-fried, then combined with crunchy bell peppers and fresh pineapple in a tangy, slightly sweet sauce. Serve over rice or Chinese noodles for a complete meal full of vibrant colors and delicious balanced flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • ¼ cup fresh pineapple juice
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch

Sweet and Sour Chicken

  • 1¼ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-size pieces
  • ⅓ cup cornstarch
  • 2-3 tablespoons vegetable or canola oil
  • 1 medium onion, large dice
  • 1 green bell pepper, seeded and large dice
  • 1 red bell pepper, seeded and large dice
  • 1½ cups fresh pineapple chunks
  • 2 pinches red pepper flakes
  • Salt and pepper to taste
  • Optional: Cooked rice or Chinese noodles for serving

Instructions

  1. Prepare the Sauce: In a small saucepan, combine pineapple juice, garlic, water, apple cider vinegar, low sodium soy sauce, brown sugar, ketchup, and 1 tablespoon cornstarch. Simmer over low heat while whisking frequently until the sauce thickens. Cover and remove from heat once thickened.
  2. Coat the Chicken: Place the chicken pieces and ⅓ cup cornstarch into a large Ziploc bag. Shake vigorously until the chicken is evenly coated with cornstarch.
  3. Cook the Chicken: Heat 2-3 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add the coated chicken pieces, shaking off any excess cornstarch before placing them in the pan. Cook, turning occasionally, until the chicken is golden brown on all sides and cooked through, about 4-5 minutes. Adjust heat to prevent burning. Remove cooked chicken to a plate.
  4. Sauté Vegetables: Add 1 tablespoon of oil to the skillet and heat over medium-high. Add the diced onion and cook for 1-2 minutes until slightly softened. Add green and red bell peppers and cook another 2-3 minutes, stirring frequently, until the peppers are crisp-tender.
  5. Combine and Finish: Reduce heat to low. Return the cooked chicken to the skillet with the peppers and onions. Cook together for 1 minute. Pour the prepared sweet and sour sauce into the skillet. Add fresh pineapple chunks, crushed red pepper flakes, and salt to taste. Gently stir to combine and heat through until everything is warmed evenly.
  6. Serve: Serve the sweet and sour chicken hot, ideally over cooked rice or Chinese noodles for a complete meal.

Notes

  • Cut chicken into small, bite-size pieces to ensure even cooking and browning.
  • Cook the sweet and sour sauce until it is slightly thickened; it will thicken more as it cools.
  • Use fresh bell peppers and fresh pineapple when in season for best flavor and texture.
  • For extra heat, add ¼ teaspoon crushed red pepper flakes.
  • Serve immediately so the chicken and peppers remain crunchy and crisp; avoid mixing too long before serving.
  • Avoid adding too much pineapple as it can overpower the dish’s balance of flavors.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Meal
  • Method: Frying
  • Cuisine: Asian

Find it online: https://recipesvibe.com/sweet-and-sour-chicken-recipe/