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

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.

Questions

How long does Sweet and Sour Chicken keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Sweet and Sour Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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