Description
This Sweet and Sour Chicken recipe offers a delicious homemade version of the classic Asian-inspired takeout favorite. Tender chicken breast pieces are coated with cornstarch and lightly fried to a golden crisp, then baked in a tangy and sweet sauce made from sugar, vinegar, ketchup, and soy sauce. Mixed with vibrant bell peppers, onions, and pineapple chunks, this dish balances savory, sweet, and tart flavors perfectly. It’s a great main course served over steamed rice or noodles and can be prepared ahead for convenience.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup vegetable oil (for frying)
- 1 tablespoon chopped garlic (optional)
Vegetables and Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare Chicken Coating: Preheat your oven to 325°F (165°C) and lightly grease a 9×13-inch baking dish. Place the beaten eggs in one bowl and cornstarch in another. Dip each piece of chicken first into the cornstarch, then the egg, ensuring they are fully coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and fry them until golden brown on all sides, about 2 to 3 minutes per side. The chicken does not need to be fully cooked at this stage. Once browned, transfer the chicken pieces to the prepared baking dish.
- Make Sweet and Sour Sauce: In a medium bowl, whisk together sugar, rice or white vinegar, ketchup, soy sauce, and garlic powder until smooth. Pour this sauce over the chicken in the baking dish and gently stir to coat all pieces evenly.
- Bake Chicken with Sauce: Place the baking dish uncovered in the oven. Bake for 40 to 45 minutes, stirring once or twice during baking to make sure the chicken is well coated and flavors are distributed evenly.
- Sauté Vegetables and Pineapple: While the chicken is baking, heat a small amount of oil in a separate skillet over medium heat. Add chopped red and green bell peppers, onion, and pineapple chunks. Sauté for 5 to 7 minutes until the vegetables are slightly softened but still vibrant.
- Add Vegetables and Thicken Sauce: In the last 10 minutes of baking, stir the cornstarch slurry (cornstarch mixed with water) into the chicken to thicken the sauce. Also, add the sautéed vegetables and pineapple to the baking dish, stirring gently to combine and heat through.
- Serve: Once baking is complete, remove the dish from the oven. Serve the sweet and sour chicken hot over steamed rice or noodles for a complete meal.
Notes
- This dish is perfect served over steamed rice or noodles for a full meal.
- You can prepare the dish ahead of time and reheat before serving to save time.
- For a shortcut, use pre-cooked chicken nuggets or tenders, then simply toss with the sauce and bake.
- If you prefer more sauce, you can double the sauce ingredients accordingly.
- Using fresh pineapple adds juiciness, but canned pineapple works well too as long as it’s drained.
