Pin it
My family has gone crazy for this sweet and sour chicken for ages - it's our top pick for busy weeknights, mixing tangy zip with sweetness, soft chicken bites, bright veggies, and juicy pineapple pieces.
I stumbled onto this dish during a hectic school week when I needed something fast that everyone would eat. These days my kids ask for it twice monthly at least, and it's become our fallback dinner when unexpected company drops by.
Ingredients
- Boneless skinless chicken breast: makes a juicy protein foundation that soaks up all the yummy sauce
- Cornstarch: creates that thin crispy outer layer that doesn't get soggy in the sauce
- Red and yellow bell peppers: bring bright colors, sweet taste and loads of vitamin C to your meal
- Demerara or brown sugar: adds that rich sweet depth that works against the sour elements
- Cider vinegar: brings the tangy kick that makes the classic sauce pop
- Pineapple pieces: add natural sweetness and tropical flair that sets this dish apart
- Fresh ginger and garlic: create the flavor base that gives the sauce its rich background notes
Step-by-Step Instructions
- Prepare the Chicken:
- Mix salt and pepper into your cornstarch well before tossing chicken pieces in it. Make sure you cover every bit of chicken completely for the best results. This thin coating keeps the chicken moist while giving it a nice golden outside.
- Cook the Chicken:
- Get your oil hot until it's shiny but not smoking. Drop in chicken pieces without crowding them, doing small batches if needed. Cook until golden all around, roughly 3 minutes total. Don't worry about cooking them through now, they'll finish in the sauce later.
- Cook the Vegetables:
- Use the same pan with the leftover oil and tasty brown bits for extra flavor. Cook onions first till they're slightly see-through, about 2 minutes, then throw in the peppers and cook another 3 minutes till they soften but stay a bit crunchy.
- Prepare the Sauce:
- Mix all sauce stuff together hard to help the sugar melt properly. Pour it into your hot pan with the veggies and let it start bubbling gently, giving the flavors time to blend. The sauce should stick to a spoon but still pour easily.
- Combine and Cook:
- Put the chicken back in the pan, mixing it carefully with the sauce and veggies. Let it all bubble without a lid for 5 to 6 minutes, stirring now and then until chicken is fully cooked and the sauce gets thick and shiny, coating everything nicely.
Pin it
Pineapple truly makes this dish special. I tried making it once without pineapple when we ran out, and while it tasted fine, something was missing. My daughter even asked what was different about the "normal chicken" that night, which shows just how important this ingredient is to get that real flavor we love.
Serving Suggestions
This sweet and sour chicken goes great with fluffy jasmine rice that soaks up all that tasty sauce. If you want fewer carbs, try it with cauliflower rice or even some lightly cooked cabbage. The dish looks as good as it tastes with all its bright colors, so think about serving it in a big white bowl to really show it off.
Pin it
Make Ahead Options
You can get parts of this meal ready beforehand to speed up dinner prep. Cut up the chicken and coat it with cornstarch up to a day early, keeping it covered in the fridge. You can also mix the sauce ingredients and keep them in a closed container for up to two days. When you're ready to cook, just fry the chicken and finish the recipe as written.
Ingredient Substitutions
Boneless chicken thighs work great if you like dark meat and they stay even juicier. You can also use pork tenderloin cut into similar chunks as a good swap for chicken. Want a vegetarian option? Try firm tofu or tempeh, but squeeze out the water before cutting and coating with cornstarch. Fresh pineapple can work instead of canned for stronger flavor, but you'll need to add more liquid to your sauce.
Frequently Asked Questions
- → Can I use another kind of meat?
Sure, pork works great! Just cut it to match chicken's size for even cooking.
- → How do I change how thick the sauce is?
For thinner sauce, add pineapple juice bit by bit. To thicken, simmer longer.
- → Is it okay to replace canned pineapple?
Definitely! Fresh pineapple has natural sweetness. Add some liquid if it feels too dry.
- → What extra veggies can I toss in?
Broccoli, carrots, or snap peas work well along with peppers and onions for variety.
- → How do I keep the chicken crispy?
Don’t crowd the pan, and make sure the oil’s hot. Mix into the sauce gently to keep the crunch.