This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a family favorite that so many people love. It’s so easy to make and so delicious! Skip the take-out and make this tasty recipe right at home. If you’re looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet and sour sauce, you’ll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and be requested often.
Sweet and Sour Chicken recipe starts out with breading the chicken pieces.
Simply coating each piece in a mixture of flour and corn starch. Then dipping
each piece in the egg. Then frying it to perfection.
Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.
The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It’s just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.
This meal is a quick one if you’re needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite take-out meal right at home!
Sweet and Sour Chicken
For the Chicken:
- 1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
- 2 Tbsp. olive oil
- 3 Tbsp. all-purpose flour
- 3 Tbsp. Clabber Girl Corn Starch
- 1 lg. egg
- 1/4 tsp. black pepper
- 1/3 C. green bell pepper, diced
- 1/4 C. crushed pineapple
For the Sauce:
- 3/4 C. granulated sugar
- 1/2 C. white distilled vinegar
- 1/3 C. ketchup
- 1 Tbsp. soy sauce
- 1 tsp. garlic powder
- 1 Tbsp. Clabber Girl Corn Starch
In a medium bowl, add the flour and corn starch and stir to combine. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with remaining chicken pieces so they are all coated.
In a large frying pan, heat the olive oil.
In a small bowl, add the egg and pepper; stir to combine. Dip each flour/starch coated piece of chicken into the egg mixture and coat well. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes and reaches an internal temperature of 165° F. Once cooked, remove the chicken and drain on paper towels.
In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to soften, stirring regularly.
In the meantime, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes to thicken.
Combine the cooked chicken, sauce, and the peppers/pineapple mixture and mix together. Serve over cooked rice and with steamed vegetables for a complete meal.