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Sweet and Sour Chicken – Crispy, Tangy & Better Than Takeout

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Crispy chicken tossed in a glossy sweet and sour sauce with bell peppers, pineapple, and onion—better than takeout and ready in under 40 minutes.

Ingredients

Scale

  • 1½ lbs boneless chicken breast or thighs, cut into chunks

  • ½ cup cornstarch

  • 2 eggs, beaten

  • 2–3 tbsp vegetable oil (for frying)

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 small onion, chopped

  • 1 cup pineapple chunks

  • Salt & pepper to taste

Sauce:

  • ½ cup pineapple juice

  • ¼ cup rice vinegar or white vinegar

  • ¼ cup ketchup

  • ⅓ cup sugar

  • 1 tbsp soy sauce

  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

  • Toss chicken in cornstarch, then dip in beaten egg.

  • Pan-fry chicken in oil until golden and crispy. Set aside.

  • Stir-fry peppers and onion for 3–4 minutes. Add pineapple.

  • Whisk sauce ingredients and pour into pan. Bring to simmer.

  • Stir in slurry and cook until thickened. Add chicken and toss to coat.

  • Serve hot over rice. Garnish if desired.

Notes

  • Use fresh or canned pineapple in juice (not syrup).

  • Adjust sweetness or tang by tweaking sugar and vinegar.

  • Add chili flakes for a spicy kick.

Find it online: https://goldenflavorstudio.com/sweet-and-sour-chicken-crispy-tangy-better-than-takeout/