Put down the takeout menu and the phone, and grab a skillet instead! Easy Sweet & Sour Chicken ensures you never need to open up a white box again to enjoy that sweet and tangy goodness you crave! The chicken is crisp and juicy, the vegetables are tender, and the pineapple is tropical and luscious! And that sauce is just something else! Easy Sweet & Sour Chicken will make delivery seem like the real chore!
Ingredients
- 2 eggs, lightly beaten
- salt, to taste
- black pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup plus 1 tablespoon cornstarch, divided
- 2 teaspoons neutral oil, plus more, to taste
- 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 cup onion, cut into 1-inch pieces
- 3/4 cup canned pineapple chunks, drained
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup ketchup
- rice, optional, cooked and warm, for serving
Directions
Step 1 –In a bowl, add the eggs, the salt, and the black pepper, and whisk to combine.
Step 2 –In a shallow plate or rimmed plate, add the flour and 1/2 cup of the cornstarch and whisk to combine.
Step 3 –In a deep pot, heat 3 inches of the extra oil to 350 degrees F.
Step 4 –Dip each of the chicken pieces into the egg mixture and then roll them in the flour mixture.
Step 5 –Repeat until all of the chicken pieces are coated.
Step 6 –Fry the chicken pieces, 7-8 pieces at a time, until they are golden-brown and they reach an internal temperature of 165 degrees F, about 5 minutes.
Step 7 –Drain the cooked chicken pieces on paper towels and repeat until all of the chicken pieces are cooked.
Step 8 –In a large pan over medium-high heat, add the remaining 2 teaspoons of the oil.
Step 9 –Add the green bell peppers, the red bell peppers, and the onions to the hot oil and season with the salt and the black pepper.
Step 10 –Cook the veggies until just tender, about 4-5 minutes.
Step 11 –Add the pineapple to the vegetable mixture and stir to combine.
Step 12 –In a small bowl, add the sugar, the vinegar, the soy sauce, the garlic powder, the onion powder, the ketchup, and the remaining cornstarch and whisk to combine.
Step 13 –Add the sauce mixture into the vegetable-pineapple mixture and bring it to a simmer.
Step 14 –Cook the sauce mixture until thickened, about 2-3 minutes.
Step 15 –Add the chicken pieces to the sauce mixture and toss to coat.
Step 16 –Serve immediately over the warm rice.
