Sweet and sour chicken combines crispy, fried chunks of breaded chicken with pineapple, bell peppers, and onions! It's a classic Chinese food takeout meal at home! Plus, it's so easy to make and can be on the table ready to enjoy in just 25 minutes!
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Instructions
Prep
Slice or cut onion into chunks, mince garlic, cut bell peppers into strips or chunks, and chunk up pineapple (or use canned chunks of pineapple or frozen). Then Cut up your chicken into 1 inch pieces.
Place your chicken into a plastic ziploc bag then add the corn starch, seal, and shake to coat. Remove the chicken and set aside.
In a small bowl whisk up 2 eggs, in another small bowl add in the flour. (This will be your dredging station.)
Cooking the sweet and sour chicken
Add enough oil to cover the bottom of your fry pan by at least ½ inch. Heat oil to medium-high to high heat until it reaches 360°F (182°C).
Start by taking the chicken that has been coated in cornstarch, dip in the egg, dredge in the flour (shake off any excess flour), and then carefully put into the hot oil.
Cook the chicken in batches till completely cooked through for about 3-4 minutes, and set aside. Remove excess oil from pan, leaving a small amount to cook the veggies.
Over medium to medium high heat add in your garlic and onions and cook for a couple of minutes to soften the onions. Add in your bell peppers and pineapple. Cook until tender 3-4 minutes.
Stir in the sweet and sour sauce. Add the fried chicken pieces, fold in gently to coat. Allow the sauce to cook for a minute until it starts to boil. Turn heat off.
Allow the sauce to cool slightly, garnish with sliced green onions if desired. Serve and enjoy!
Notes
If using paper towels to remove some of the oil from the fried chicken that is fine, just do not leave them on paper towels as the chicken will become soggy. Use a wire rack with a paper towel lined baking sheet under to catch the grease.