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- 1 lb boneless, skinless chicken breasts - ½ cup cornstarch - 2 eggs, beaten - ¼ cup vegetable oil - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup pineapple chunks - ½ cup onion, diced - 2 cloves garlic, minced - 1 teaspoon ginger, minced - ¼ cup ketchup - ¼ cup apple cider vinegar - ¼ cup brown sugar - 2 tablespoons soy sauce - Cooked rice for serving Gather these ingredients to make your sweet and sour chicken better than takeout. Each item plays a key role in the dish's flavor and texture. The chicken gives you protein, while the cornstarch helps create a crispy coating. The eggs bind the cornstarch to the chicken, making it stick well. The colorful bell peppers add crunch and sweetness. Pineapple chunks bring a juicy burst of flavor that balances the sauce. Onions, garlic, and ginger add depth and warmth. In the sauce, ketchup gives sweetness, while apple cider vinegar adds a nice tang. Brown sugar enhances the overall sweetness, and soy sauce adds savory depth. Don't forget the rice, as it’s perfect to soak up the tasty sauce. With this list, you’re all set to start cooking! Start by seasoning the chicken. Use salt and pepper to add flavor. Make sure you coat all sides. This simple step makes a big difference. Next, you will coat the chicken. Use two bowls. In one bowl, place the cornstarch. In the other, beat the eggs. Dip each piece of chicken into the cornstarch. Shake off any extra cornstarch. Then dip it into the beaten eggs. This helps create a crunchy layer when cooking. Now it's time to fry the chicken pieces. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Fry until golden brown, about 5 to 7 minutes. Make sure you cook it all the way through. After frying, set the chicken aside on a paper towel-lined plate. This helps drain excess oil. Next, let’s make the sweet and sour sauce. In the same skillet, add the diced onions. Sauté them for 2 to 3 minutes until they become translucent. Then, add the minced garlic. Cook for about 30 seconds until it smells great. Now toss in the diced bell peppers. Cook for another 3 to 4 minutes until they start to soften. After that, mix in the pineapple chunks. They add a nice sweetness to the dish. In a small bowl, combine the sauce ingredients. Mix together the ketchup, apple cider vinegar, brown sugar, soy sauce, and minced ginger. Pour this mixture into the skillet. Stir it all together. Finally, it's time to mix the chicken with the sauce. Add the fried chicken back to the skillet. Stir well to coat everything evenly with the sauce. Let it simmer for 2 to 3 minutes. Check the seasoning. If needed, adjust with more salt and pepper. This dish should taste sweet, sour, and just right! Seasoning is key to great sweet and sour chicken. Start with salt and pepper. This basic step builds flavor. Don’t skip it! You can add more spices if you like, such as garlic powder or paprika, for an extra kick. When frying chicken, use a large skillet. Make sure your oil is hot enough. This helps create a crispy crust. If the oil is too cool, the chicken will soak up grease. Fry the chicken in batches. This keeps the oil hot and helps with even cooking. Each piece should be golden brown and cooked through in about 5-7 minutes. Serve your sweet and sour chicken over a bed of fluffy rice. The rice absorbs the sauce and adds a nice base. You can use white rice, brown rice, or even jasmine rice for a fragrant twist. For garnishing, green onions and sesame seeds work great. Chop some green onions and sprinkle them on top. They add color and a fresh taste. Toasted sesame seeds also add a nice crunch. They make the dish look fancy, just like at a restaurant! {{image_2}} You can easily make this dish lighter. First, try using baked or grilled chicken instead of fried. Baking reduces fat and keeps the chicken juicy. For a tasty sauce, consider substituting low-sugar or homemade sauce. This way, you control the sweetness and can use fresh ingredients. Feel free to get creative with veggies. You can add carrots, snap peas, or broccoli. These add great color and crunch. If you want different proteins, tofu or shrimp work well too. Tofu absorbs flavors and is a great plant option. Shrimp cooks fast and brings a different taste. To keep your sweet and sour chicken fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. - Freezing: For longer storage, freeze the chicken. Use a freezer-safe bag or container. It can last up to 3 months in the freezer. Make sure to label the bag with the date. When reheating sweet and sour chicken, aim to keep it tasty and fresh. Here are the best methods: - Microwave: Place your chicken on a microwave-safe plate. Cover it with a damp paper towel. Heat in short bursts, checking often. - Stovetop: Heat a non-stick skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until heated through. - Best Practices: Avoid overheating to keep the chicken tender. For crispy texture, use the stovetop method. Yes, you can! Sweet and sour chicken works great with other proteins. Try using shrimp, tofu, or pork. Each protein will absorb the sauce's flavor well. Just adjust cooking times. Shrimp cooks fast, while pork may take a bit longer. Sweet and sour chicken stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. Make sure it cools down before you seal it. This helps keep the texture nice and tasty. Absolutely! You can make the sweet and sour sauce ahead. Just mix all the sauce ingredients in a bowl and store it in the fridge. It can last for up to a week. When you’re ready, just heat it up and mix it with your cooked chicken. I love serving sweet and sour chicken over fluffy rice. It soaks up the sauce well. You can also add steamed veggies or a fresh salad on the side. For extra fun, try some spring rolls or egg rolls too! This sweet and sour chicken recipe combines tasty ingredients and simple steps. You start with seasoned chicken, then fry it to golden perfection. The vibrant sauce brings together strong flavors from fresh veggies and sweet pineapple. Remember, you can make variations with healthier options or different proteins. Try this dish over rice to delight your taste buds. Store leftovers correctly for later enjoyment. I hope you enjoy making and sharing this meal as much as I do. Happy cooking!

Sweet & Sour Chicken Better Than Takeout

A delicious homemade version of sweet and sour chicken that rivals takeout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 0.5 cup cornstarch
  • 2 eggs beaten
  • 0.25 cup vegetable oil (for frying)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 cup pineapple chunks (fresh or canned)
  • 0.5 cup onion, diced
  • 2 cloves garlic, minced
  • 0.25 cup ketchup
  • 0.25 cup apple cider vinegar
  • 0.25 cup brown sugar
  • 2 tablespoons soy sauce (low sodium)
  • 1 teaspoon ginger, minced
  • to taste salt and pepper
  • as needed cooked rice for serving

Instructions
 

  • Start by seasoning the chicken pieces with salt and pepper.
  • In one bowl, place the cornstarch. In another bowl, beat the eggs.
  • Dip each piece of chicken into the cornstarch, shaking off the excess, then dip it into the beaten eggs.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Remove and set aside on a paper towel-lined plate.
  • In the same skillet, add the diced onions and cook for 2-3 minutes until translucent.
  • Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Toss in the diced bell peppers and cook for another 3-4 minutes until they start to soften.
  • Stir in the pineapple chunks.
  • In a small bowl, mix together the ketchup, apple cider vinegar, brown sugar, soy sauce, and minced ginger to create the sweet and sour sauce. Pour it into the skillet and mix thoroughly.
  • Add the fried chicken back to the skillet, stir to coat everything evenly with the sauce, and let it simmer for 2-3 minutes.
  • Adjust seasoning with salt and pepper, if needed.
  • Serve the Sweet & Sour Chicken over a bed of fluffy rice, garnished with chopped green onions or sesame seeds for an extra pop of color.

Notes

Serve over rice and garnish with green onions or sesame seeds.
Keyword chicken, sweet and sour, takeout