Sweet and Sour Chicken
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Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple. Easy to make, vibrantly colorful, and thoroughly delicious!
For more favorite Chinese takeout recipe you won’t want to miss our Mongolian Beef , General Tso’s Chicken, Kung Pao Chicken, Sesame Chicken, Mongolian Chicken and Chinese Beef and Broccoli!
Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. There are many variations of it and for this recipe we combine the slightly spicy flavor of bell pepper with the sweetness of pineapple, a fabulous combination. That’s the way my mom made it for our family and it was always a favorite.
Sweet and Sour Chicken Key Ingredients
An important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.” The proper balance is essential.
Cider and balsamic vinegar aren’t quite strong enough, use the strongest vinegar you have. I like to supplement white vinegar with a few dashes of a German vinegar called Essig Essenz, which is a super concentrated vinegar with a great flavor and you only need a tiny bit of it. Though you won’t find it in grocery stores in the United States, it’s actually fairly popular among Asian Americans and consequently you can find it in some well-stocked Asian grocery stores. You can also purchase Essig Essenz online. It’s fabulous in vinegar-based salad dressings (and a must in German potato salad). But rest assured, even if if you only use white vinegar in this sweet and sour chicken it’s going to taste amazing!
This dish is easy to make and the flavor is downright fabulous. Another thing you’re going to love is the texture of the chicken. The chicken is battered and fried before adding it to the sauce which produces not only an exquisite crust but leaves the interior of the chicken perfectly white and moist. While it’s not a step you have to take, I highly recommend it.
This sweet and sour chicken is sure to rival your favorite Chinese takeout. Fun, flavorful, colorful and a universal favorite, your family and friends will love it!
Sweet and Sour Chicken Recipe
Let’s get started!
Let’s make the sauce first. Combine all the sauce ingredients in a bowl. Set aside.
Chop the bell peppers and slice the green onions.
Dice the chicken into bite-sized pieces. Lightly salt and pepper the chicken.
Put the cornstarch and beaten eggs in separate bowls. Coat the chicken pieces in the cornstarch and then in the egg mixture.
Heat the oil in a large skillet over medium-high heat. When you add a drop of water to the oil and it sputters, the oil is ready. Add the chicken and lightly brown on all sides.
After the chicken is done, transfer the pieces to a paper towel-lined plate.
Add the bell peppers to the skillet and cook for 4-5 minutes until they start to soften.
Add the chicken, pineapple and green onions. Stir in the sauce and simmer for 6-8 minutes.
Stir the chicken and veggies to redistribute the sauce and serve immediately with steamed rice.
Leftovers can be reheated in the microwave.
Enjoy!
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Sweet and Sour Chicken
Ingredients
- 1 pound boneless skinless chicken breast, cut into 3/4 inch cubes (or use thigh meat which has even more flavor)
- 1/2 cup cornstarch
- 2 large eggs , beaten
- 1/4 cup high heat cooking oil (I use avocado oil)
- 3/4 cup white sugar
- 1/4 cup pineapple juice from the can of pineapple chunks (see below)
- 1/3 cup white vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 3/4 cup canned pineapple chunks , drained (reserve juice for the sauce)
- 1 red bell pepper , seeded and cut into 3/4 inch chunks
- 1 green bell pepper , seeded and cut into 3/4 inch chunks
- 6 green onions , cut into 3/4 inch slices
Instructions
- Put the cornstarch in a bowl and the beaten eggs in another bowl. Lightly season the chicken with salt and pepper. Dip the chicken pieces into cornstarch, coating all sides, and then dip them in the beaten eggs.Heat the oil in a large skillet over medium high heat. Brown the chicken on all sides in batches, being careful not to overcrowd the pan. Transfer the chicken to a paper towel-lined plate.Add the bell peppers to the skillet and cook for 4-5 minutes. Add the green onions, stir to combine, and add the chicken and pineapple.
- In a bowl, combine the sugar, pineapple juice, vinegar, ketchup, soy sauce and garlic powder. Stir until the sugar is dissolved. Pour the sauce into the skillet and stir to coat the chicken and vegetables. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes, stirring a couple of times.Serve with steamed rice.
Nutrition
Originally published on The Daring Gourmet February 26, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This is one of my hubby’s favorite meals. I really should make it at HOME :) Thanks for the great recipe — it looks so good!!
That looks about a zillion times better than takeout. Love!
ooo one of our favorites when we go out for Chinese food! Making this at home is going to be so much better!
One of my very favorite dinners! This looks SO good and coating the chicken in cornstarch is a MUST. Gorgeous pics Kimberly!
Thanks so much, Trish! :)
This looks amazing! Love coating the chicken in cornstarch first. My kids will love the flavors in this!
Thanks, Erin, it’s definitely a meal the entire family can enjoy!
This is one of my favorite things to order when we go out for Chinese food! Yours looks fantastic!
Thanks, Sabrina! We love it, too, and it’s so easy to make!
I didn’t even have to look at the clock to know it’s lunch time – I’m wishing I had a plate of this right now! Sweet and sour chicken is one of my favorites, and I love the flavors you added to it!
Thanks, Chrisy, this is one of our favorites, too :)
This looks super yummy! I have been looking for a good sweet and sour chicken recipe to make at home for my hubby – I think this might be it! :)
Thanks, Brittany, you guys will both love it!
Fantastic!! My family loved i.
Wonderful, I’m happy to hear it was a hit, Netty, and appreciate the feedback!
I took your advice and got up to the shops. another huge hit with the family! looks like i will be going through all your recipes now. very inspiring stuff cooking everything from scratch. many thanks. just don’t tell my wife where I’m getting the inspiration from :0)
I’m happy to hear it was a hit, Matt, thank you! Your wife and family are very fortunate that you’re willing to cook for them, and completely from scratch – keep up the awesome work!
I thought so. Was just being lazy! will get up there now. Thanks for replying.
Hi Kimberley, I’m just about to try this but with pork and I realise i don’t have white wine vinegar. Do you think cider vinegar would work ok?
It definitely won’t taste the same, Matt. White vinegar gives it its nice edginess (not white “wine” vinegar – that will give it a very different flavor). Cider vinegar is much milder, sweeter, and has a distinct cider flavor. It won’t “ruin” the dish, but if you have a store close by I’d recommend grabbing some white vinegar.
Hi Kimberly, thanks for dropping by Southern Boy Dishes and leaving a comment on my FB page. So glad to find your blog! Everything looks so delicious and I look forward to following you to see what you’re cooking. This chicken dish looks fantastic! Great photos as well!
Thanks, Bill, and welcome!
I love Sweet and Sour Chicken and this recipe looks fabulous!
Thanks, Melanie! I love Chinese food and sweet and sour has always been a favorite. Thank you for stopping by – I’m headed over to your blog now. Best, Kimberly
Just wondering… in the video for the sweet and sour sauce you use brown sugar. In the sweet-and-sour chicken recipe it calls for white sugar does it really matter? I want to use do use Truvia (stevia blended with brown sugar or plain stevia)
Hi Regina, they’re two separate, unrelated recipes and yes, you can use either.
Sweet and Sour Chicken. Fast, easy and deeelicious! http://t.co/A79pD8ziN7