Description
This Sweet and Sour Chicken recipe pairs crispy fried chicken with a combo of bell peppers and sweet yet tangy pineapple-laced sauce. It’s a family favorite and is ready and on the table in less than 30 minutes.
Ingredients
Units
Scale
- 1 lb (4) boneless chicken breast
- 1 1/2 tsp black pepper, divided
- 1/2 tsp ground ginger
- 1 tsp garlic powder, divided
- 1 tsp sea salt, divided
- 1/2 cup cornstarch
- 2 eggs
- 1/2 cup all-purpose flour
- 1 cup canola oil, for frying
- optional rice, cooked
Sweet and Sour Sauce:
- 1/2 cup red bell peppers, chopped
- 1/2 cup green bell peppers, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup pineapple juice (from canned pineapples)
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1/8 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Cut chicken breast into cubes. Season evenly with 1 tsp black pepper, ground ginger, 1/2 tsp garlic powder, and 1/2 tsp salt.
- In a bowl, add eggs and whisk (paid link), and set to the side. In a second bowl, add the cornstarch. Add flour, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp salt in a large bowl. Whisk (paid link) and set to the side. Coat chicken in cornstarch, and egg mixture, then coat in the flour mixture.
- Add cooking oil to a frying pan at high heat and pan-fry chicken for 4 to 6 minutes. Remove from heat and drain on a rack or paper towel.
- For the sauce, add chopped peppers to a sauté pan at medium heat. Cook for 4 to 5 minutes. Add apple cider vinegar, white vinegar, brown sugar, ketchup, pineapple juice, soy sauce, minced garlic, garlic powder, and salt. Stir slowly until well blended.
- Combine cornstarch and water in a small bowl and mix. Add to the same pan. Cook at medium-low heat for 7 to 10 minutes. Lower the heat to low.
- Place cooked chicken into the sauce and coat well. Service with rice (optional).
Notes
To transform this recipe to gluten-free, replace the cornstarch with arrowroot (an easy one-to-one substitution) and replace the all-purpose flour with almond flour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Calories: 592
- Sugar: 25.5g
- Sodium: 745mg
- Fat: 10.3g
- Carbohydrates: 80.4g
- Fiber: 2.1g
- Protein: 40.9g
- Cholesterol: 147mg