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Sweet and Sour Chicken

A cozy, weeknight-friendly dish that hits all the right notes: crispy chicken tossed in a glossy, tangy-sweet sauce with colorful bell peppers and pineapple. This version keeps things approachable with simple pantry ingredients and clear steps, so you can enjoy restaurant-worthy flavor at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp soy sauce
  • 1 large egg
  • 1 cup vegetable oil (for frying)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup pineapple chunks (fresh or canned)
  • 3 tbsp ketchup
  • 2 tbsp rice vinegar or white vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder or 1 tsp grated fresh ginger
  • 1 tbsp cornstarch (for slurry)
  • 2 tbsp water (for slurry)

Instructions
 

  • In a large mixing bowl, whisk the egg with soy sauce. Add the chicken pieces and toss to coat. Let them marinate briefly while you set up the coating.
  • In a shallow dish, combine flour, 1 cup cornstarch, salt, and pepper. Dredge the marinated chicken pieces in the coating, pressing gently so the mixture sticks.
  • Heat about 1 inch of oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches until golden and crisp, about 3–4 minutes per side. Transfer to a rack or paper towels to drain. Reserve 2–3 tablespoons of oil for the sauce if needed.
  • In a large skillet, sauté the bell peppers and pineapple chunks over medium heat for 2–3 minutes until just tender-crisp.
  • In a small bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic powder, ginger, and 2 tablespoons water. Pour into the skillet with the peppers and pineapple.
  • Whisk 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the sauce and simmer until thickened to a glossy coating, about 1–2 minutes.
  • Return the fried chicken to the pan and toss to coat evenly with the sauce. Cook for an additional 1–2 minutes to meld the flavors.
  • Taste and adjust sweetness or tang with a touch more vinegar or sugar, if you like. Serve immediately over steamed rice or alongside noodles.