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–+ servings
Benjamin

Sweet and Sour Chicken with Homemade Sauce

This Sweet & Sour Chicken Stir-Fry is a perfect homemade take on a classic favorite. Crispy, golden-brown chicken is tossed with vibrant bell peppers, onions, and juicy pineapple, all coated in a perfectly balanced sweet and tangy sauce. Ready in under 30 minutes, this dish is a fantastic alternative to takeout, bringing bold flavors and fresh ingredients to your table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 500 g 1 lb boneless, skinless chicken breast, diced into 2.5 cm cubes
  • 6 tablespoons ⅓ cup cornstarch
  • 50 ml ¼ cup vegetable oil for frying
  • Salt and pepper to taste
For the Vegetables:
  • 1 onion thinly sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
For the Sweet & Sour Sauce:
  • 6 tablespoons ⅓ cup ketchup
  • 2 tablespoons cider vinegar
  • 6 tablespoons ⅓ cup demerara or brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic grated
  • 432 g 15 ¼ oz tin pineapple pieces, drained (reserve the juice)

Method
 

  1. Prepare the Chicken: In a bowl, season the diced chicken with salt and pepper. Toss with cornstarch until evenly coated.
  2. Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the chicken in batches until golden and crispy, about 5-6 minutes. Remove and set aside.
  3. Sauté the Vegetables: Remove excess oil from the pan, leaving about 1 tablespoon. Add the onion, red bell pepper, and yellow bell pepper. Stir-fry for 3-4 minutes until slightly softened.
  4. Make the Sauce: In a bowl, whisk together ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and the reserved pineapple juice. Pour into the pan with the vegetables and bring to a simmer.
  5. Combine Everything: Add the cooked chicken and pineapple pieces to the pan, tossing to coat in the sauce. Simmer for 2-3 minutes until the sauce thickens.
  6. Serve: Enjoy hot over steamed rice or noodles.

Notes

  • For extra crispiness, fry the chicken in batches to avoid overcrowding.
  • Adjust the sauce by adding more vinegar for tanginess or more sugar for sweetness.
  • Leftovers can be stored in the fridge for up to 3 days. Reheat gently in a pan to retain texture.

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