This dish will impress with its tender chicken, flavorful sauce, and colorful vegetables. It's easy to make with simple ingredients and a little prep time. So why not give it a try and enjoy a delicious meal tonight?
How to Make Sweet and Sour Chicken
Note: The full instructions are provided in the recipe card below.
In a small bowl, whisk to combine all the sauce ingredients and set aside. Combine the chicken pieces, oil, garlic powder, and salt in a separate medium bowl. Mix well and let marinate for 20 to 30 minutes.
Once you have marinated your chicken, add the beaten egg to the bow. Stir to combine well. Add cornstarch. Stir to coat chicken until it forms an uneven coating with some dry cornstarch left unattached.
Heat oil in a heavy-duty skillet until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet—separate chicken pieces with tongs. Cook without touching the chicken for 2 to 3 minutes or until the bottom turns golden.
Flip to brown the other side for 2 to 3 minutes. Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat.
You should still have 1 to 2 tablespoons of oil in the pan.
Add garlic and ginger. Cook and stir a few times until the garlic releases its fragrance. Stir the sauce again to dissolve the cornstarch completely. Pour the sauce into the pan. Stir and cook until it thickens.
Add the chicken pieces, white onion, and bell peppers back in. Stir to coat the chicken with the sauce for about 30 seconds. Transfer the Sweet and Sour Chicken to a plate immediately.
Serve hot over steamed rice with optional green onion garnishes. Enjoy our Sweet and Sour Chicken!
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📖 Recipe
Easy Sweet and Sour Chicken
Ingredients
- 1-½ pound boneless skinless chicken thighs or breasts , cut into 1-inch pieces
- 1 tablespoon peanut oil or canola oil
- 1 large egg , beaten
- ¼ teaspoon kosher salt
- ½ cup cornstarch
- ¼ teaspoon garlic powder
For the Sweet and Sour Sauce:
- 2 tablespoons ketchup
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons water
- ½ tablespoon cornstarch
- ½ teaspoon red pepper flakes , to taste
- ¼ teaspoon knorr chicken-flavored bouillon
For the Stir-fry:
- ⅓ cup peanut oil or canola oil
- 2 cloves garlic , minced
- 3 teaspoons minced ginger
- 1 yellow onion , cut into 1'' pieces
- 1 red pepper , cut into 1'' piece
- 1 poblano or green bell pepper , cut into pieces
- 1 cup pineapple chunks
Instructions
- In a small bowl, whisk to combine all the sauce ingredients and set aside.
- In a separate medium bowl, combine the chicken pieces, oil, garlic powder, and salt. Mix well and let marinate for 20 to 30 minutes.
- Once you have marinated your chicken, add the beaten egg into the bow. Stir to combine well. Add cornstarch. Stir to coat chicken until it forms an uneven coating with a bit of dry cornstarch left unattached.
- Heat oil in a heavy-duty skillet until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet—separate chicken pieces with a pair of tongs.
- Cook without touching the chicken for 2 to 3 minutes or until the bottom turns golden.
- Flip to brown the other side, for 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have about 1 to 2 tablespoons of oil in the pan.
- Add garlic and ginger. Cook and stir a few times until it releases its fragrance. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
- Add back the chicken pieces, white onion, and bell peppers. Stir to coat chicken with sauce, for about 30 seconds. Transfer the Sweet and Sour Chicken to a plate immediately. Serve hot over steamed rice with optional garnishes of green onions. Enjoy our Sweet and Sour Chicken!
Notes
- Microwave: Place the desired amount of Sweet and Sour Chicken in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
- Stovetop: Heat a small amount of oil in a non-stick skillet over medium heat. Add the Sweet and Sour Chicken and occasionally stir until heated through.
- Oven: Preheat the oven to 350°F. Place the Sweet and Sour Chicken in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.