Homemade Sweet and Sour Chicken
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Ingredients
- For the Chicken:
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1/3 cup vegetable oil for frying
- For the Sweet and Sour Sauce:
- 1/3 cup ketchup
- 1/3 cup rice vinegar or white vinegar
- 1/3 cup granulated sugar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- For the Stir-Fry:
- 1 cup bell peppers red, green, or yellow, diced
- 1 cup pineapple chunks canned or fresh
- 1/2 cup onion diced
Instructions
- Prepare the Chicken:
- Coat the Chicken: Toss the chicken pieces in cornstarch, ensuring they are evenly coated. Dip the coated chicken into the beaten eggs.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy (about 4-5 minutes per side). Remove and drain on paper towels.
- Prepare the Sauce:
- Make the Sauce: In a small saucepan, whisk together the ketchup, rice vinegar, sugar, and soy sauce. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
- Stir-Fry the Vegetables:
- Cook the Vegetables: In the same skillet used for the chicken (with excess oil removed), stir-fry the bell peppers, pineapple chunks, and onion over medium heat for 3-4 minutes, until slightly softened.
- Combine and Serve:
- Combine Chicken and Sauce: Return the fried chicken to the skillet with the vegetables. Pour the sweet and sour sauce over the chicken and stir gently to coat everything evenly. Simmer for 2-3 minutes until heated through.
- Serve: Serve hot over steamed rice or noodles.