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–+ servings

Sweet & Sour Chicken

Chi & Kel
If you love the bold, tangy flavors of takeout-style sweet and sour chicken, the you should try our homemade copycat.
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Prep Time 5 minutes
Cook Time 40 minutes

Ingredients
  

  • 4 tbsp olive oil
  • 3 chicken breasts (diced into 1-inch cubes)
  • 1 ½ bell peppers ( ½ of red, ½ of green and ½ of yellow all cut into 1 inch chunks)
  • 5 tbsp cornstarch
  • 15 oz pineapple chunks with juice (or 1 ½ cup)
  • 1 Tablespoon ginger puree
  • 2 garlic cloves (minced)
  • 1 Small onion (finely chopped)
  • ½ cup flour
  • 2 large eggs
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons Low sodium soy sauce
  • 2 Tablespoons brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon Black pepper
  • 6 tbsp ketchup
  • 1 tsp paprika
  • 1 tsp Garlic powder

Instructions
 

  • Toss the diced chicken with cornstarch in a bowl, ensuring each piece is well coated.
  • In a separate bowl, whisk the eggs. In a third bowl, combine the flour, salt, and spices. Dip each chicken piece in the egg, then coat it with the seasoned flour mixture.
  • Heat olive oil in a skillet over medium heat. Cook the chicken in batches for 2-3 minutes per side until golden brown. Add more oil as needed.
  • Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
  • In the same skillet, add a tablespoon of oil and sauté the bell pepper on low heat for 3-4 minutes. Stir in the garlic and ginger, cooking for another minute.
  • Pour in the pineapple with its juice, ketchup, apple cider vinegar, soy sauce and brown sugar.
  • Let the sauce simmer on low heat for about 5 minutes.
  • Return the cooked chicken to the skillet and gently stir to coat. Allow it to heat through for 2-3 minutes.

Notes

  1. For extra crunch, use panko breadcrumbs instead of flour.
  2. Adjust the sweetness or tanginess by tweaking the amount of sugar or vinegar.
  3. Add red pepper flakes or sriracha if you like a bit of heat.
  4. This dish pairs well with white rice, brown rice, or even cauliflower rice for a low-carb option.
  5. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 467kcalCarbohydrates: 45gProtein: 34gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 161mgSodium: 935mgPotassium: 837mgFiber: 3gSugar: 23gVitamin A: 1433IUVitamin C: 59mgCalcium: 68mgIron: 2mg
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