Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 boneless, skinless chicken breast, cut into chunks; 1/2 cup cornstarch; 1 egg, beaten; 1/2 cup pineapple chunks; 1/2 cup bell pepper, chopped; 1/2 cup sweet and sour sauce; 1 tbsp vegetable oil; 1/4 tsp salt; 1/4 tsp black pepper

Crispy chicken pieces tossed in a tangy sweet and sour sauce with bell peppers and pineapple. A takeout favorite made at home.

40 minMediumServes 4440 cal/serving

Chinese-AmericanDinnerStovetopStandardLow-SodiumPork-FreeAlcohol-Free

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Ingredients

1 boneless, skinless chicken breast, cut into chunks
1/2 cup cornstarch
1 egg, beaten
1/2 cup pineapple chunks
1/2 cup bell pepper, chopped
1/2 cup sweet and sour sauce
1 tbsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

Season the cut into chunks 1 boneless, skinless chicken breast with 1/4 tsp salt and 1/4 tsp black pepper.
2

Place the 1/2 cup cornstarch in a shallow dish. In a separate bowl, beat the 1 egg.
3

Coat each piece of chicken in cornstarch, then dip in the beaten egg.
4

Heat the 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
5

Add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Cook until golden brown on all sides, about 3-4 minutes per side.
6

Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) for food safety.
7

Add the chopped 1/2 cup bell pepper to the skillet and stir-fry for 2 minutes until slightly softened but still crisp.
8

Add the 1/2 cup pineapple chunks and stir-fry for another minute.
9

Pour the 1/2 cup sweet and sour sauce over the chicken and vegetables. Stir gently to coat everything evenly with the sauce.
10

Cook for an additional 1-2 minutes until the sauce is heated through and slightly thickened.
11

Serve immediately over steamed rice if desired.

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Questions

What internal temperature should Sweet and Sour Chicken reach?

For Sweet and Sour Chicken, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Sweet and Sour Chicken?

Step 5 reads: "Cook until golden brown on all sides, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 5 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Do I need any special equipment for Sweet and Sour Chicken?

Beyond a knife and a board, the method uses a wok (step 4) and a probe thermometer (step 6). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Can I use chicken thighs instead of chicken breasts in Sweet and Sour Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sweet and Sour Chicken uses 1 boneless, skinless chicken breast, cut into chunks.

Does Sweet and Sour Chicken contain eggs?

Yes: 1 egg, beaten. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Sweet and Sour Chicken?

Refrigerate what is left of Sweet and Sour Chicken within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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