Sweet and Sour Chicken

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1/2 cup white vinegar
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 bell pepper, diced
• 1/2 cup pineapple chunks

Steps

1. 1 Season chicken with salt and pepper. Dredge in flour, dip in beaten eggs, then coat again in flour.
2. 2 Heat oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, reaching an internal temperature of 165°F. Drain on paper towels.
3. 3 In the same skillet, combine vinegar, sugar, ketchup, soy sauce, garlic, ginger, and red pepper flakes. Bring to a boil, stirring until sugar dissolves.
4. 4 Add bell pepper and pineapple to the sauce, simmer for 5 minutes.
5. 5 Return chicken to skillet, toss to coat with sauce. Serve hot.

Nutrition

Tips

• For crispier chicken, double dip in flour and egg.
• Substitute crushed pineapple for fresh if desired.
• Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken sauce if needed.
• For a vegan option, swap chicken for tofu and use vegan Worcestershire sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed rice for a classic pairing.
• Pair with crispy egg rolls for a complete meal.
• Add a side of sesame broccoli for extra veggies.
• Enjoy with a refreshing cucumber salad.

FAQ