Description
Sweet and Sour Chicken with Pineapple is a delicious Asian-inspired main course featuring crispy fried chicken pieces coated in a tangy and sweet sauce made from vinegar, sugar, ketchup, and soy sauce. Combined with colorful bell peppers and juicy pineapple chunks, then baked to perfection, this dish is perfect for a family dinner served over steamed rice.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 1/2 cup vegetable oil (for frying)
Vegetables and Garnish
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions (sliced, for garnish)
Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic (minced)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare the chicken: Toss the chicken pieces in cornstarch until well coated, then dip them into the beaten eggs to ensure an even coating.
- Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces in batches for 2–3 minutes per side, or until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Make the sauce: In a separate bowl, whisk together granulated sugar, vinegar, ketchup, soy sauce, and minced garlic. Pour this mixture into a large oven-safe pan or casserole dish and heat over medium heat. Bring to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Combine ingredients: Add the fried chicken, chopped red and green bell peppers, and pineapple chunks into the sauce. Stir well to coat everything evenly with the sauce.
- Bake: Transfer the pan to the oven preheated at 350°F (175°C) and bake for 25–30 minutes, stirring once halfway through cooking to ensure even heating and flavor distribution.
- Garnish and serve: Remove the dish from the oven, sprinkle sliced green onions on top for freshness and color, and serve hot over steamed rice.
Notes
- For a shortcut, skip the baking step and simmer all ingredients in the skillet until the chicken is fully cooked and the sauce thickens.
- Using pre-cooked chicken can speed up preparation, especially on busy weeknights.
- To keep the recipe gluten-free, use gluten-free soy sauce and verify the cornstarch is certified gluten-free.
- Fresh pineapple offers a brighter flavor, but canned pineapple chunks also work well drained.
