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Quick Irresistible Sweet and Sour Chicken Recipe Perfect for Busy Weeknights

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A quick and easy sweet and sour chicken recipe that is crispy on the outside, tender inside, and coated with a tangy, glossy sauce. Perfect for busy weeknights with simple ingredients and minimal prep.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • ½ cup (60g) cornstarch, for coating chicken
  • 3–4 tablespoons vegetable oil (canola or peanut oil recommended) for frying
  • 1 cup chopped bell peppers (mix of red and green)
  • ½ cup pineapple chunks (fresh or canned, drained)
  • 2 stalks green onion, sliced thinly for garnish
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • ¼ cup (60ml) rice vinegar
  • ¼ cup (60ml) ketchup
  • 3 tablespoons (45ml) soy sauce (low sodium recommended)
  • ¼ cup (50g) brown sugar
  • ¼ cup (60ml) pineapple juice
  • ½ cup (120ml) water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Instructions

  1. Cut 1 lb (450g) boneless, skinless chicken into bite-sized pieces. Pat dry with paper towels to help cornstarch stick better. Toss chicken pieces in ½ cup (60g) cornstarch until evenly coated. Set aside.
  2. In a bowl, combine ¼ cup (60ml) rice vinegar, ¼ cup (60ml) ketchup, 3 tablespoons (45ml) soy sauce, ¼ cup (50g) brown sugar, ¼ cup (60ml) pineapple juice, and ½ cup (120ml) water. Stir until sugar dissolves.
  3. Heat 3-4 tablespoons vegetable oil in a large skillet or wok over medium-high heat. When hot but not smoking, add coated chicken in batches (do not overcrowd). Fry until golden and cooked through, about 4-5 minutes per batch. Drain on paper towels.
  4. Remove excess oil from pan, leaving about 1 tablespoon. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant. Add chopped bell peppers and pineapple chunks. Cook for 2-3 minutes until peppers start to soften but remain crisp.
  5. Return chicken to the pan. Stir sauce mixture once more, then pour over chicken and veggies. Bring to a simmer.
  6. Slowly stir in cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook for about 2 minutes, stirring often, until sauce thickens and coats chicken.
  7. Remove from heat. Sprinkle sliced green onions over the top. Serve immediately over steamed white rice or preferred grain.

Notes

Pat chicken dry before coating to ensure crispiness. Fry chicken in batches to avoid sogginess. Mix dry sauce ingredients first and dissolve sugar completely before heating. Add cornstarch slurry slowly to avoid lumps. If sauce is too thick, add water; if too thin, add more slurry gradually. Leftovers reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: sweet and sour chicken, quick dinner, weeknight recipe, crispy chicken, easy chicken recipe, tangy sauce, simple ingredients

Find it online: https://emacrave.com/quick-irresistible-sweet-and-sour-chicken-recipe-perfect-for-busy-weeknights/