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+ servings

Kid-Friendly Sweet and Sour Chicken

Sweet and sour chicken perfectly combines crispy chicken, bell peppers, pineapple and onion. It's crispy, saucey and perfect for a weeknight dinner. Be sure to include some rice too!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Izzy

Ingredients

Chicken

  • 1 pound boneless skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 cup cornstarch
  • 1 1/2 cups flour
  • 1 egg beaten
  • 1 tablespoon oil
  • 1 ¼ cups water
  • vegetable oil for frying

Vegetables

  • 1 red bell pepper cut into 1" pieces
  • 1 green bell pepper cut into 1" pieces
  • 1 medium yellow onion cut into 1" pieces
  • 1 tablespoon oil canola oil or similar
  • 1 cup pineapple chunks fresh, or canned/frozen

Sweet and Sour Sauce

  • 1/2 cup sugar
  • ¼ cup rice vinegar or white vinegar
  • 2 teaspoon garlic minced, or garlic powder
  • 2 tablespoons soy sauce low sodium recommended
  • 1/4 cup ketchup
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • sesame seeds optional garnish

Instructions

  • In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
  • Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
  • Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
  • Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
  • Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
  • Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
  • Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
  • Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
  • Garnish with optional sesame seeds and serve immediately.