Description
This Quick & Easy Sweet and Sour Chicken recipe features crispy, golden fried chicken thighs tossed in a tangy and sweet homemade sauce with pineapple, bell peppers, and onions. Ready in just 27 minutes, this vibrant dish is perfect for a weeknight dinner that satisfies sweet, sour, and savory cravings all in one bite.
Ingredients
Chicken and Coating
- 1 lb skinless boneless chicken thighs, diced into 1.5-inch pieces
- ¼ cup cornstarch (or potato starch)
- 1 tsp salt
- ½ tsp garlic powder
- ⅓ cup vegetable oil (or any neutral oil) for frying
Vegetables & Garnishes
- 1 medium red bell pepper, large diced (or substitute green/yellow/orange bell pepper)
- ½ medium onion, sliced
- ½ cup pineapple, diced into 1-inch chunks
- 1 green onion, finely chopped
- ½ tsp toasted sesame seeds (optional garnish)
Sweet and Sour Sauce
- ⅓ cup ketchup
- ½ cup brown sugar
- ¼ cup white vinegar (or rice vinegar/apple cider vinegar)
- 2 tbsp cold water
- 1 tbsp regular soy sauce (or light soy sauce)
- 1 tbsp cornstarch (or potato starch)
Instructions
- Prepare the sauce: In a small bowl, combine the ketchup, brown sugar, vinegar, cold water, soy sauce, and 1 tablespoon of cornstarch. Stir well until the sugar and cornstarch are fully dissolved. Set the sauce mixture aside.
- Coat the chicken: Dice the chicken thighs into 1.5-inch pieces and place them in a large bowl. Season with salt and garlic powder, then sprinkle with ¼ cup cornstarch. Toss thoroughly until all pieces are evenly coated without any dry spots.
- Fry the chicken: Heat ⅓ cup vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches to avoid overcrowding the pan, cooking each piece about 3-4 minutes per side until golden, crispy, and cooked through.
- Drain excess oil: Transfer the fried chicken pieces to a wire rack or a paper towel-lined plate to drain off excess oil, which keeps the chicken crispy and prevents sogginess.
- Sauté vegetables and pineapple: Reserve 1 teaspoon of the oil in the pan and discard the rest. Reduce the heat to medium. Add the sliced onion, diced bell pepper, and pineapple chunks and sauté for 30-45 seconds until slightly softened.
- Simmer with sauce: Pour the prepared sweet and sour sauce into the pan with the vegetables. Stir and let it simmer for 30-45 seconds until the sauce thickens and becomes glossy.
- Combine chicken and sauce: Add the fried chicken back into the pan and toss gently to coat all pieces evenly with the sauce and vegetables.
- Garnish and serve: Remove the pan from the heat. Sprinkle finely chopped green onions and toasted sesame seeds on top for a fresh, nutty finish. Serve hot.
Notes
- To keep chicken extra crispy, fry in small batches and avoid crowding the pan.
- You can swap pineapple for canned if fresh is unavailable – just drain well.
- Adjust sweetness or sourness by varying the amount of brown sugar or vinegar to taste.
- Use potato starch instead of cornstarch for a slightly different texture if desired.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
