Easy Sweet and Sour Chicken (30 Minutes)
Crispy, juicy chicken with pineapple and bell peppers coated in a sticky, sweet and tangy sauce. This easy sweet and sour chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays intact and crispy.
Ingredients
- 1 lb skinless boneless chicken thighs
- 1 medium red bell pepper diced into 1-inch pieces
- ½ cup pineapple diced into 1-inch chunks, or use drained canned pineapple chunks
- ½ medium onion sliced into 1⁄2-inch-wide pieces
- ¼ cup cornstarch
- ⅓ cup vegetable oil or any neutral oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon sesame seeds toasted kind
- 1 green onion finely chopped
Sweet and Sour Sauce
- ⅓ cup ketchup
- ½ cup brown sugar packed
- ¼ cup white vinegar
- 2 tablespoon water cold
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon cornstarch
Instructions
- Whisk together all the sauce ingredients until the sugar dissolves. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces and transfer to a large bowl. Don't pat them dry, as the natural surface moisture helps the cornstarch stick.
- Season the diced chicken with salt and garlic powder, then add the cornstarch and coat evenly. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes total. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and crispy and the internal temperature reaches 165°F.
- Transfer each batch to a wire rack to keep the coating crispy. Remove any browned bits from the oil and let it return to 350°F before frying the next batch.
- Remove all but 1 teaspoon (5 ml) of oil from the pan and reduce the heat to medium. Add the onion, red bell pepper, and pineapple, and sauté for about 30-45 seconds until crisp-tender.
- Whisk the sauce again, pour it into the pan, and simmer for about 30-45 seconds until thickened and glossy.
- Add the fried chicken and toss until evenly coated in the sauce. Remove from the heat, garnish with green onions and toasted sesame seeds, and serve immediately.
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Nutrition
Calories: 444kcal | Carbohydrates: 65g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1506mg | Potassium: 669mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1473IU | Vitamin C: 67mg | Calcium: 69mg | Iron: 2mg