Quick & Easy Sweet and Sour Chicken: A Delicious Homemade Recipe

Name: Quick & Easy Sweet and Sour Chicken: A Delicious Homemade Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 500 grams Chicken breast (Cut into 1-inch pieces); 1/4 cup Cornstarch (For coating chicken); 2 cups Vegetable oil (For frying, or as needed); 2 medium Bell peppers (Assorted colors, diced); 1 medium Onion (Diced); 1 cup Pineapple chunks (Canned or fresh); 2 cloves Garlic (Minced); 1 teaspoon Ginger (Grated); 1/2 cup Ketchup; 1/4 cup Rice vinegar; 2 tablespoons Soy sauce (Low sodium recommended); 1/4 cup Brown sugar; 1/2 cup Water (For sauce, or pineapple juice)

Master the art of making delicious sweet and sour chicken at home with this easy-to-follow recipe. Perfect for a weeknight dinner, this dish combines crispy chicken with a vibrant, tangy sauce and fresh vegetables. A true crowd-pleaser!

#Chicken

#Sweet and Sour

#Dinner

#Quick Meal

#Asian Recipe

Crispy Sweet and Sour Chicken Ready to Serve

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Medium

Asian

Indonesian

Nutrition (per serving)

450

Calories

30g

Protein

45g

Carbs

18g

Fat

Close-up of the Vibrant Sweet and Sour Chicken Dish

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Sweet and Sour Chicken with Fresh Vegetables

Instructions

0/5 completed

1
Pat chicken pieces dry, then coat them thoroughly in cornstarch, shaking off any excess. This ensures a crispy crust.
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5m
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Pat chicken pieces dry, then coat them thoroughly in cornstarch, shaking off any excess. This ensures a crispy crust.
5m
Ensure chicken is completely dry for best crispiness.
2
Heat vegetable oil in a large pan or wok over medium-high heat. Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on a paper towel-lined plate.
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10m
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Heat vegetable oil in a large pan or wok over medium-high heat. Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on a paper towel-lined plate.
10m
Do not overcrowd the pan to maintain oil temperature and ensure even crisping.

3
In a separate bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, and water (or pineapple juice) to create the sweet and sour sauce.
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3m
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In a separate bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, and water (or pineapple juice) to create the sweet and sour sauce.
3m
Taste and adjust sweetness or tanginess to your preference.
4
Remove most of the oil from the pan, leaving about 1 tablespoon. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add bell peppers, onion, and pineapple chunks, stir-frying for 2-3 minutes until vegetables are slightly tender-crisp.
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4m
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Remove most of the oil from the pan, leaving about 1 tablespoon. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add bell peppers, onion, and pineapple chunks, stir-frying for 2-3 minutes until vegetables are slightly tender-crisp.
4m
Don't overcook the vegetables; they should still have a slight crunch.
5
Pour the prepared sweet and sour sauce into the pan with the vegetables. Bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes. Return the fried chicken to the pan and toss to coat evenly.
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3m
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Pour the prepared sweet and sour sauce into the pan with the vegetables. Bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes. Return the fried chicken to the pan and toss to coat evenly.
3m
Serve immediately over steamed rice and garnish with sesame seeds or green onions for extra flavor and presentation.