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    Home » Dinner Recipes

    Homemade Sweet and Sour Chicken

    BY: Ben Rayl UPDATED: 16 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    I love the combination of sweet and sour in a savory dish and they blend together so perfectly here. This sweet and sour chicken recipe is such a popular dish in Chinese restaurants, and it’s actually pretty easy to make at home. There are a lot of ingredients, and each one is necessary to provide the delicate balance between the opposing flavors. This dish is guaranteed to impress any guests or family members—it’s restaurant-quality delicious.

    An easy recipe for making the best sweet and sour chicken at home.

    📋 Recipe

    An easy recipe for making the best sweet and sour chicken at home.

    Homemade Sweet and Sour Chicken

    I love the combination of sweet and sour in a savory dish and they blend together so perfectly here. This sweet and sour chicken recipe is such a popular dish in Chinese restaurants, and it’s actually pretty easy to make at home.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Lunch
    Cuisine: Chinese
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 Servings
    Calories: 540kcal
    Author: Ben Rayl

    Ingredients
     

    for the chicken:

    • 4 chicken breasts - large
    • 1 cup corn starch
    • 2 eggs - beaten
    • ⅓ cup vegetable oil
    • salt and pepper - to taste

    for the sauce:

    • 1 can pineapple chunks - 15 oz
    • 3 tablespoon corn starch
    • ½ cup water
    • 2 tablespoon soy sauce
    • 2 tablespoon white wine vinegar
    • 1 tablespoon grated ginger - fresh
    • 2 tablespoon brown sugar
    • 3 tablespoon ketchup
    • ½ teaspoon crushed red pepper
    • 1 teaspoon garlic salt
    • 1 tablespoon vegetable oil
    • 1 large onion - sliced
    • 2 bell peppers - roughly chopped
    • 1 can water chestnuts - drained

    Instructions

    make the chicken:

    • Cut the chicken breasts into bite size cubes, about 1 inch - then season with salt and pepper.
    • Put the cornstarch into a shallow bowl, then roll the chicken pieces in it. Shake off any excess starch, then dip in the egg mixture and set on a plate. Continue until all the chicken pieces are battered.
    • Heat the oil in a large skillet over medium heat, then cook the chicken pieces until browned, then place the chicken on a paper-towel-lined plate to drain. Discard the used oil.

    make the sauce:

    • Drain the pineapple chunks and set aside, reserving the juice.
    • Put about 3 tablespoon of the reserved pineapple juice in a large bowl and whisk in the 3 tablespoon cornstarch until the mixture is smooth and creamy.
    • Stir in the remaining pineapple juice, water, soy sauce, vinegar, grated ginger, brown sugar, ketchup, chili flakes, and garlic salt then set aside.
    • In a clean, large skillet heat the 1 tablespoon of oil over medium heat and cook the onion and peppers until starting to soften, about 5 minutes.
    • Stir in the chicken, water chestnuts, pineapple and the sauce and cook, stirring often, until the chicken is cooked through and the sauce begins to thicken - about 8 - 10 minutes.
    • Serve with white rice.

    Nutrition

    Calories: 540kcal | Carbohydrates: 54g | Protein: 36g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1000mg | Potassium: 907mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1502IU | Vitamin C: 64mg | Calcium: 49mg | Iron: 2mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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