Sweet and Sour Chicken

Crispy golden chicken pieces coated in a glossy sweet-and-sour glaze made with bell peppers and pineapple. This homemade version beats takeout with a perfectly balanced tangy-sweet sauce and a crunchy, never-soggy coating.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

480

Ingredients

• 1.5 lb (680 g) boneless skinless chicken breast, cut into 1-inch cubes
• 1/2 cup cornstarch, plus 1 tablespoon extra
• 1/2 cup all-purpose flour
• 1 teaspoon salt and 0.5 teaspoon white pepper, divided
• 2 large eggs, beaten
• 1 cup vegetable oil, for frying
• 1 red bell pepper, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/3 cup rice vinegar
• 1/3 cup granulated sugar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

1. Pat the chicken cubes dry with paper towels and season with 1/2 teaspoon of the salt and the white pepper. Drying the chicken helps the coating stick and fry up crisp.
2. Set up two bowls: one with the beaten eggs, and one with the 1/2 cup cornstarch, flour, and remaining 1/2 teaspoon salt whisked together. Dredge each chicken cube in the flour mixture, dip in egg, then coat again in the flour mixture, pressing lightly so the crust adheres.
3. Heat the vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in two batches, turning once, for 4-5 minutes until deep golden and cooked through. Transfer to a wire rack to drain.
4. In a clean wok or large skillet over medium-high heat, add 1 tablespoon of the frying oil. Stir-fry the red and green bell peppers for 2 minutes until bright and just tender, then add the pineapple chunks and cook 1 minute more.
5. Whisk together the rice vinegar, sugar, ketchup, soy sauce, and the extra 1 tablespoon of cornstarch. Pour into the wok and bring to a simmer, stirring until the sauce thickens to a glossy glaze, about 2 minutes.
6. Return the fried chicken to the wok and toss quickly so every piece is coated in the hot sauce. Serve immediately over steamed jasmine rice.

Pro tips

• Keep the oil at 350°F (175°C) — too cool and the chicken absorbs oil; too hot and the crust burns before the inside cooks.
• Taste the sauce before adding the chicken and adjust the sugar-vinegar balance to your liking; it should be bright and tangy, not syrupy.
• For extra crunch, give the fried chicken a second 30-second fry before tossing with the sauce.
• Add the sauce to the vegetables while it is still bubbling so the cornstarch sets into a smooth, shiny glaze.

Frequently asked questions