Description
A quick and easy homemade sweet and sour chicken recipe featuring crispy chicken chunks coated in a tangy, flavorful sauce. Perfect for busy weeknights and better than takeout!
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 1/2 cup pineapple chunks
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/2 cup white vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Dip chicken pieces in cornstarch, then in beaten eggs.
- Heat oil in a skillet over medium heat and cook chicken until golden brown, about 2-3 minutes per side. Remove and set aside.
- In a separate bowl, mix sugar, ketchup, vinegar, soy sauce, and garlic powder to create the sauce.
- In a large baking dish, combine chicken, bell peppers, onion, and pineapple chunks. Pour sauce over the top and toss to coat.
- Bake uncovered for 30 minutes, stirring once halfway through.
- Serve hot over rice or noodles.
Notes
- You can substitute chicken thighs for a juicier texture.
- Add chili flakes for a spicy kick.
- Use fresh or canned pineapple based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 24g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg