Sweet and Sour Chicken Recipe

Craving that perfect balance of tangy sweetness and crispy, juicy chicken? This Sweet and Sour Chicken Recipe brings the iconic Chinese takeout flavor right to your kitchen. Coated in a glossy, flavorful sauce and paired with colorful bell peppers and pineapple, it’s a family-friendly meal that’s easy to whip up any night of the week.

Ingredients

• 500g boneless chicken breast (cut into bite-size chunks)
• ½ cup cornstarch
• 2 eggs (beaten)
• Salt and pepper to taste
• Oil for frying
• 1 red bell pepper (cut into chunks)
• 1 green bell pepper (cut into chunks)
• 1 cup pineapple chunks
• 2 cloves garlic (minced)
• 1 tablespoon oil (for stir-frying)

For the Sweet and Sour Sauce

• ¼ cup ketchup
• ⅓ cup rice vinegar (or white vinegar)
• ¼ cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

• Prepare the Chicken
  Season chicken with salt and pepper. Dip pieces in cornstarch, then coat with beaten egg.
• Fry the Chicken
  Heat oil in a pan. Fry chicken until golden and crispy. Remove and drain on paper towels.
• Stir-Fry the Veggies
  In another pan, heat 1 tbsp oil. Sauté garlic, then add bell peppers and pineapple. Cook for 3–4 minutes until slightly tender.
• Make the Sauce
  In a bowl, mix ketchup, vinegar, brown sugar, soy sauce, and the cornstarch-water slurry. Pour over veggies and stir until thickened.
• Combine Everything
  Add the crispy chicken back to the pan. Toss to coat evenly with the sauce.
• Serve Hot
  Plate over steamed rice or serve with noodles. Garnish with sesame seeds or green onions if desired.

Tips

• Double-fry the chicken for extra crispiness.
• Add a splash of orange juice to the sauce for a citrusy kick.
• Use air fryer for a lighter version.
• Don’t overcrowd the pan while frying.

Variations and Substitutions

• Protein Swap: Try with shrimp, tofu, or even cauliflower for a vegetarian version.
• Low-Sugar Option: Replace brown sugar with honey or a sugar substitute.
• Sauce Twist: Add chili flakes for a spicy version.

Ingredient	Quantity	Notes
Chicken breast	500g	Boneless, cut into cubes
Cornstarch	½ cup	For coating chicken
Eggs	2	Beaten
Salt and pepper	To taste	For seasoning
Bell peppers	2 (red & green)	Cut into chunks
Pineapple chunks	1 cup	Fresh or canned (drained)
Garlic	2 cloves	Minced
Oil (for frying)	As needed	Use neutral oil like canola
Ketchup	¼ cup	For sauce
Rice vinegar	⅓ cup	Can use white vinegar too
Brown sugar	¼ cup	Adjust to taste
Soy sauce	1 tbsp	Adds umami
Cornstarch + water	1 tbsp + 2 tbsp	To thicken sauce

Serving Suggestions

• Serve with steamed jasmine rice or garlic noodles.
• Add a side of stir-fried broccoli or spring rolls.
• Garnish with sesame seeds and chopped scallions for extra flavor.

Why You’ll Love This Recipe

• Combines sweet, sour, and savory flavors beautifully
• Crispy on the outside, tender on the inside
• Better than takeout — and healthier too!
• Simple ingredients, easy steps