Sweet & Sour Chicken Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 1- to 1.5-inch bite-sized pieces. Pat dry with paper towels.

Season the pieces with 2 tsp kosher salt and 1 tsp black pepper; toss to coat evenly.

Set up a dredging station: place 1 cup cornstarch in a shallow bowl. Beat 2 eggs in another bowl. Working in batches, dip each chicken piece into the egg, letting excess drip off, then dredge thoroughly in the cornstarch until coated. Shake off excess.

In a large heavy skillet or a wok, heat 1 cup vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer). Fry the coated chicken in batches so pieces are not crowded, about 3–4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a wire rack or paper towel–lined plate to drain. Keep warm.

In a medium bowl, combine 1 cup sugar, 1 cup apple cider vinegar, 1 cup ketchup, 2 tbs soy sauce, 1 cup pineapple juice, and 1 tsp salt. Whisk until sugar is mostly dissolved.

In a small cup, whisk together 2 tbs cornstarch and 3 tbs water to make a smooth slurry; set aside.

Discard excess frying oil, leaving 1 tbs in the pan (or heat a clean 1–2 tbs vegetable oil in a wok) over medium-high heat. Add the minced garlic and grated ginger and stir-fry for ~30 seconds until fragrant.

Add the sliced red and green bell peppers and 1/2 chopped yellow onion. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Add the pineapple chunks and pour in the prepared sweet-and-sour sauce. Bring to a gentle boil, then reduce heat to medium.

Give the cornstarch slurry a quick stir and slowly whisk it into the simmering sauce. Cook 1–2 minutes, stirring, until the sauce thickens and becomes glossy.

Return the fried chicken pieces to the pan and toss to coat thoroughly in the sauce and to reheat the chicken, about 1–2 minutes. Taste and adjust seasoning: add up to 1/2 tsp more salt or 1 tbs soy sauce if needed.

Turn off the heat and stir in the sliced scallions.

Divide steamed rice among 4 plates. Spoon the sweet & sour chicken and vegetables over the rice. Sprinkle with sesame seeds if using. Serve immediately.