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Sweet and Sour Chicken

A delightful dish combining tender chicken, vibrant peppers, juicy pineapple, and a tangy sauce, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 375
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 lb. chicken breast meat, cut into 1" pieces (about 2 breasts) Provides a succulent and juicy base.
  • 1 tablespoon soy sauce Adds savory depth to the marinade.
  • 1/2 teaspoon garlic powder Provides warm, aromatic flavor.
  • 1/2 teaspoon kosher salt Enhances flavors.
  • 1/4 teaspoon black pepper Offers a slight kick.
  • 1/4 cup cornstarch Grants crispy exterior when fried.
Frying and Vegetables
  • 1/4 cup canola oil Neutral oil for frying.
  • 1 bell pepper diced (any color) Adds a crunchy, fresh bite.
  • 1/2 cup diced pineapple (canned or fresh) Adds sweet contrast.
  • 1/2 cup diced red onion (from about 1 small or 1/2 large onion) Balances dish with sweet and savory notes.
Sweet and Sour Sauce
  • 1/4 cup brown sugar Contributes to the sweet flavor.
  • 1/4 cup honey Deepens sweetness.
  • 1/4 cup ketchup Adds tanginess.
  • 1/4 cup rice vinegar Balances sweetness.
  • 1/4 cup water or pineapple juice Adjusts sauce consistency.
  • 1 teaspoon Sriracha Adds heat.
  • 1 tablespoon soy sauce Enhances umami in the sauce.
  • 1 teaspoon garlic powder Extra aromatic flavor in the sauce.
Serving Suggestions
  • cooked rice or noodles (for serving, optional) Perfect for soaking up the sauce.

Method
 

Preparation
  1. In a medium bowl, mix together the soy sauce, garlic powder, kosher salt, and black pepper. Add the diced chicken and toss to coat. Allow to marinate for at least 5 minutes.
  2. While the chicken is marinating, mix all the ingredients for the sweet and sour sauce in a small bowl: brown sugar, honey, ketchup, rice vinegar, water, Sriracha, soy sauce, and garlic powder. Dice the bell pepper and onion if needed.
Cooking
  1. Sprinkle cornstarch on the marinated chicken and toss to coat evenly.
  2. Heat canola oil in a large skillet or wok over medium-high heat. Add the chicken and fry until golden and crispy, about 5-8 minutes. Remove chicken from skillet.
  3. In the same skillet, add the diced bell pepper, diced red onion, and diced pineapple. Sauté over medium-high heat until browned and softened, about 3-5 minutes.
  4. Lower the heat and pour the sweet and sour sauce into the skillet. Stir and simmer until the sauce thickens slightly, about 2 minutes.
  5. Add the cooked chicken back into the skillet, stirring to coat in the sauce and mixed veggies.
  6. Serve over cooked rice or noodles, or wrapped in lettuce leaves. Garnish with sesame seeds and sliced green onions if desired.

Notes

When frying the chicken, ensure the oil is hot enough for a crispy texture. Consider adding water chestnuts or snap peas for extra crunch.