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Easy Sweet and Sour Chicken

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Easy sweet and sour chicken is a quick and flavorful homemade version of the classic takeout favorite. It features crispy chicken, vibrant vegetables, and a tangy-sweet sauce, all ready in under 30 minutes.

Ingredients

  • 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
  • 2 eggs, beaten
  • 1/2 cup cornstarch (plus 1 tbsp for slurry)
  • Salt and pepper to taste
  • 2 tbsp oil for pan-frying
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup pineapple chunks (fresh or canned)
  • 1/4 cup ketchup
  • 3 tbsp vinegar (white or apple cider)
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce (use gluten-free if needed)
  • 2 tbsp pineapple juice (optional)
  • 1 clove garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

  1. Season chicken pieces with salt and pepper. Dip each piece into beaten eggs, then coat with cornstarch.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and crispy on all sides, about 5–6 minutes. Remove and set aside.
  3. In the same skillet, sauté bell peppers, onion, and pineapple for 2–3 minutes until slightly softened.
  4. In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and pineapple juice if using.
  5. Pour sauce into the skillet and bring to a simmer.
  6. Stir in the cornstarch slurry and cook for 1–2 minutes until sauce thickens.
  7. Return crispy chicken to the skillet and toss to coat in the sauce. Heat through.
  8. Serve hot over rice or noodles.

Notes

  • Air-fry or bake the chicken for a lighter version.
  • Add vegetables like carrots, broccoli, or snap peas for variety.
  • Prepare the sauce ahead and refrigerate for up to 3 days.
  • Wait to combine the chicken with the sauce until just before serving to maintain crispiness.
  • Use tofu or shrimp as a vegetarian or pescatarian alternative.

Nutrition

Find it online: https://thefamilycooking.com/easy-sweet-and-sour-chicken-2/