Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4
My mom loves this dish! It’s got pineapple apart from the bell peppers, onion, and crispy battered chicken. Stir-fried to perfection before finally coated in a delicious sticky sauce. A pretty easy and quick dish that is ready in just thirty minutes from start to finish!
Ingredients
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Chicken:
1 lb boneless skinless chicken thighs, cut into 1” pieces, or chicken breasts
1 tsp salt
1/2 c. cornstarch
1 1/2 c. flour
1 Egg, beaten
1 tbsp oil, canola oil, or similar
1 ¼ c. water
vegetable oil, for frying
Vegetables:
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
1 tbsp oil, canola oil, or similar
1 c. pineapple chunks, fresh, or canned/frozen
Sweet and Sour Sauce:
1/2 c. sugar
¼ c. rice vinegar, or white vinegar
2 tsp garlic, minced, or garlic powder
2 tbsp soy sauce, low sodium recommended
1/4 c. ketchup
2 tbsp cornstarch, mixed with 2 tbsp water
sesame seeds, optional garnish
How to make Crispy Sweet and Sour Chicken
Step 1: Combine the cornstarch, flour, and salt in a large bowl. Add the egg, a tbsp oil, and water and whisk until smooth and the consistency is in line with a pancake batter.
Step 2: To the batter, thoroughly coat the cubed pieces of chicken. Marinate at room temperature for at least 10 minutes or an hour in the fridge.
Step 3: To a medium saucepan or deep fryer, pour in an inch of oil and heat to 350 degrees F. Once the oil is hot, add the chicken to the pan in batches and fry for about 3 to 4 minutes until golden and crispy. Using a slotted spoon, take the pieces of chicken out.
Step 4: On medium-high heat, put a skillet or wok. Add in a tbsp oil along with the onion and bell peppers and saute until slightly softened. This takes about 2 to 4 minutes. Add in the pineapple along with garlic, sugar, vinegar, soy sauce, and ketchup. Bring the mixture to a simmer. Adjust the seasoning according to taste.
Step 5: In a cup, whisk the cornstarch with water, then gradually stir this into the sauce. Slightly reduce the heat and allow the sauce to simmer for about 2 to 3 minutes until it is thick enough to coat the veggies. Return the cooked chicken to the pan and toss to coat evenly with the sauce.
Step 6: Before serving, garnish the Crispy Sweet and Sour Chicken with sesame seeds if desired. Enjoy immediately.
Notes:
If planning to marinate the chicken longer, store it in the fridge. I like to marinate longer as it makes the chicken more tender. Make sure to remove the chicken from the fridge at least 15 minutes before cooking.
For a lighter version, forget the batter and just stir fry the cubed chicken in a skillet with a tbsp oil. Or bake the breaded chicken at 350 degrees F oven for about 15 minutes.
If desired, you can make this dish ahead and simply store it in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition Facts:
Amount Per Serving (4 ounces): Calories 466 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 2g 10% | Cholesterol 128mg 43% | Sodium 1096mg 46% | Potassium 802mg 23% | Carbohydrates 68g 23% | Fiber 5g 20% | Sugar 45g 50% | Protein 27g 54% | Vitamin A 1419IU 28% | Vitamin C 81mg 98% | Calcium 54mg 5% | Iron 3mg 17%
Ingredients
- Chicken:
- 1 lb boneless skinless chicken thighs, cut into 1” pieces, or chicken breasts
- 1 tsp salt
- 1/2 c. cornstarch
- 1 1/2 c. flour
- 1 Egg, beaten
- 1 tbsp oil, canola oil, or similar
- 1 ¼ c. water
- vegetable oil, for frying
- Vegetables:
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 1 tbsp oil, canola oil, or similar
- 1 c. pineapple chunks, fresh, or canned/frozen
- Sweet and Sour Sauce:
- 1/2 c. sugar
- ¼ c. rice vinegar, or white vinegar
- 2 tsp garlic, minced, or garlic powder
- 2 tbsp soy sauce, low sodium recommended
- 1/4 c. ketchup
- 2 tbsp cornstarch, mixed with 2 tbsp water
- sesame seeds, optional garnish
Instructions
Step 1: Combine the cornstarch, flour, and salt in a large bowl. Add the egg, a tbsp oil, and water and whisk until smooth and the consistency is in line with a pancake batter.
Step 2: To the batter, thoroughly coat the cubed pieces of chicken. Marinate at room temperature for at least 10 minutes or an hour in the fridge.
Step 3: To a medium saucepan or deep fryer, pour in an inch of oil and heat to 350 degrees F. Once the oil is hot, add the chicken to the pan in batches and fry for about 3 to 4 minutes until golden and crispy. Using a slotted spoon, take the pieces of chicken out.
Step 4: On medium-high heat, put a skillet or wok. Add in a tbsp oil along with the onion and bell peppers and saute until slightly softened. This takes about 2 to 4 minutes. Add in the pineapple along with garlic, sugar, vinegar, soy sauce, and ketchup. Bring the mixture to a simmer. Adjust the seasoning according to taste.
Step 5: In a cup, whisk the cornstarch with water, then gradually stir this into the sauce. Slightly reduce the heat and allow the sauce to simmer for about 2 to 3 minutes until it is thick enough to coat the veggies. Return the cooked chicken to the pan and toss to coat evenly with the sauce.
Step 6: Before serving, garnish the Crispy Sweet and Sour Chicken with sesame seeds if desired. Enjoy immediately.
Notes
If planning to marinate the chicken longer, store it in the fridge. I like to marinate longer as it makes the chicken more tender. Make sure to remove the chicken from the fridge at least 15 minutes before cooking. For a lighter version, forget the batter and just stir fry the cubed chicken in a skillet with a tbsp oil. Or bake the breaded chicken at 350 degrees F oven for about 15 minutes. If desired, you can make this dish ahead and simply store it in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.