Description
This Sweet and Sour Chicken is about to be your new favorite go-to recipe on those nights you’re craving takeout. Crispy battered chicken, sliced bell peppers and pineapple chunks tossed in a tangy, sweet sauce and served over a bed of rice.
Ingredients
Units
Scale
Battered Chicken
- 2 chicken breasts, cubed
- 1/2 cup cornstarch
- 2 eggs, beaten
- 3 tbsp olive oil
Sweet and Sour Sauce
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1/2 cup pineapple juice
- 3 tbsp brown sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 3 garlic cloves, minced
Mix-ins
- 2 bell peppers
- 1 cup pineapple chunks, fresh or canned
Instructions
- Start by making your sweet and sour sauce. In a separate bowl, whisk together ingredients for sauce – soy sauce, sesame oil, pineapple juice, brown sugar, rice vinegar, ketchup, and minced garlic. Whisk until a smooth sauce forms. Set aside for now.
- Prep your chicken battering space. In one bowl, beat eggs. In another bowl, add cornstarch. Cube chicken and coat in beaten egg first. Then toss in cornstarch and make sure all surfaces are evenly coated. Place battered chicken on a plate.
- Heat oil in a skillet over medium heat. Add chicken to the pan and cook for 4-6 minutes on each side until cooked through and slightly browned and crispy. The chicken should be cooked to an internal temperature of 165ºF.
- Remove the cooked chicken from the skillet and place it on a plate until you’re ready to add it back in. Set to the side for now.
- In the same skillet, cook veggies until just softened. Pour in the sauce, pineapple chunks, and chicken to simmer for about 5-8 minutes until the sauce has thickened. Remove from the heat.
- Serve over bowls of rice or with a side of broccoli. Top with sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes