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Sweet Sour Chicken topped on rice in a bowl.
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Sweet and Sour Chicken Recipe

Crispy chicken with bell peppers, onions, and pineapple tossed in a sweet and tangy sauce.
Course Main Dish
Cuisine Asian, Chinese, Filipino
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 628kcal
Author Nora Rey
Cost $4-$6

Equipment

  • Large pan or wok

Ingredients

For the chicken

  • 12 ounces boneless, skinless thighs or breasts (cut into 1-inch pieces)
  • 1 egg white lightly beaten
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • Salt and pepper
  • Oil

For the sauce

  • 3 tablespoons vinegar
  • ¼ cup ketchup
  • ¼ cup sugar
  • ½ cup water
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

For the stir-fry

  • 1 medium onion (cut into 1-inch pieces)
  • ½ red bell pepper (cut into 1-inch pieces)
  • ½ green bell pepper (cut into 1-inch pieces)
  • 1 cup pineapple chunks (cut into 1-inch pieces)
  • 1 teaspoon minced ginger
  • 3 garlic cloves minced
  • 2 stalks scallions (cut into 1½-inch sections)
US Customary - Metric

Instructions

  • In a cup, combine vinegar, ketchup, sugar, water, crushed red pepper, soy sauce, and cornstarch. Mix well and set aside.
  • Season chicken with salt and pepper, then mix in egg white.
  • In a bowl, combine flour, cornstarch, and baking powder. Coat the chicken evenly.
  • Heat about 1 inch of oil in a large pan over medium-high heat. Fry the chicken until golden and crisp, then drain on paper towels.
  • In the same pan over high heat, sauté onion, bell peppers, and pineapple until slightly charred. Season with salt and pepper.
  • Push everything to the side. Lower the heat, then cook ginger and garlic for about 30 seconds. Toss together.
  • Add scallions and pour in the sauce. Cook until thickened.
  • Turn off the heat, then add the chicken right away and toss until coated. Serve immediately.

Video

Notes

  • Egg white: Helps the coating stick and keeps the chicken crispier.
  • Starch/flour: Flour gives a thicker, crisp crust. Cornstarch makes it lighter and crispier.
  • Baking powder: Makes the coating light and crisp. Don’t skip it.
 
Cooking Tips
  • Fry in batches so the chicken stays crispy.
  • Make sure the oil is hot before adding the chicken.
  • Use high heat so the vegetables get a nice sear.
  • Let the sauce thicken before adding the chicken.
  • Add the chicken last and toss quickly.

Nutrition

Calories: 628kcal | Carbohydrates: 46g | Protein: 19g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1446mg | Potassium: 440mg | Fiber: 2g | Sugar: 27g | Vitamin A: 844IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 2mg