Sweet and Sour Chicken
Homemade sweet and sour chicken with pineapple, bell peppers, and a bright ketchup-vinegar glaze—American-Chinese takeout tray classic from your skillet. Chicken cooked to 165°F; sauce balanced sweet-tart for weeknight rice bowls.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/3 cup neutral oil for pan-frying
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked
- 1 small onion, chunked
- 1 cup pineapple chunks, drained (reserve 1/4 cup juice)
- Sauce: 1/4 cup ketchup, 1/4 cup rice vinegar, 1/4 cup brown sugar, 1/4 cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon cornstarch
- Cooked rice for serving
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Mixing bowls
- Tongs
📝Instructions
- 1
Toss chicken with cornstarch and salt. Whisk sauce ingredients until smooth.
- 2
Heat oil in a large skillet over medium-high. Pan-fry chicken in batches until golden and 165°F, 3–4 minutes per side. Drain; pour off excess oil leaving 1 tablespoon.
- 3
Stir-fry peppers and onion 3–4 minutes until crisp-tender. Add pineapple 1 minute.
- 4
Pour in sauce; simmer until thick and glossy, 1–2 minutes. Return chicken; toss to coat.
- 5
Serve over rice. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 510
🏷️Recipe Tags
❓Frequently Asked Questions
Fresh pineapple?
Yes—use fresh chunks and 1/4 cup juice or a splash of orange juice.
Less sweet?
Cut brown sugar to 2 tablespoons and add extra vinegar.
Air fryer chicken?
Air fry coated chicken at 400°F until 165°F, then toss in sauce with sautéed peppers.
Food safety?
Chicken to 165°F; leftovers to 165°F within 3 days.
