Sweet and Sour Chicken

Kimberly Killebrew

This sweet and sour chicken is packed with flavor and rivals your favorite Chinese takeout!

4.97 from 121 votes

Prep Time 10

Cook Time 20

Total Time 25

Course Main Course

Cuisine Chinese

Servings servings

Calories 583 kcal

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

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.

Keyword Sweet and Sour Chicken

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