Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup white sugar
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tbsp pineapple juice
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup pineapple chunks (canned, drained)
Instructions
- Step 1: In a bowl, combine flour, cornstarch, salt, and pepper. Add chicken cubes and toss to coat evenly.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 3: In a separate bowl, whisk together sugar, vinegar, soy sauce, ketchup, and pineapple juice.
- Step 4: Pour the sweet and sour sauce into the skillet and bring to a simmer. Add the sliced green bell pepper and red onion and cook for 2-3 minutes, until slightly softened.
- Step 5: Return the cooked chicken to the skillet and toss to coat in the sauce. Add pineapple chunks and cook for another minute or two, until heated through.
- Step 6: Serve hot over rice or noodles.
Notes
- Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet, adding a splash of water or pineapple juice if needed to prevent dryness.
- Serve this vibrant dish over fluffy rice, and garnish with sesame seeds for an extra touch of flavor and visual appeal.
- For extra tender chicken, marinate the cubed chicken in a small amount of soy sauce for 30 minutes before dredging in the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American