Description

A deliciously crispy Sweet and Sour Chicken recipe featuring tender chicken pieces coated in a crunchy breadcrumb crust, complemented by a vibrant medley of bell peppers and pineapple, all tossed in a tangy, homemade sweet and sour sauce. Perfect for a family dinner or entertaining guests, this recipe combines frying and stovetop cooking techniques for a delightful balance of flavors and textures.

Ingredients

Chicken and Coating

1 1/2 pounds boneless, skinless chicken breasts
2/3 cup all-purpose flour
3 large eggs
3 cups Panko breadcrumbs
Vegetable oil, for frying

Vegetables and Fruit

1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup cubed pineapple

Sauce

1 Tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 cup pineapple juice
1/2 cup ketchup
2 Tablespoons apple cider vinegar
1/4 cup packed brown sugar
1 Tablespoon soy sauce
2 teaspoons cornstarch, whisked with 1 Tablespoon water

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Instructions

Prepare the chicken pieces: Cut chicken breasts into 1-inch pieces for bite-sized portions, making them easier to cook evenly and enjoy in one bite.
Coat the chicken with flour: Place the flour in a sealable plastic bag, add the chicken, seal the bag, and shake well until each piece is fully coated with flour. This helps the egg and breadcrumbs adhere to the chicken.
Set up egg and breadcrumb stations: Whisk the eggs in a shallow dish. Place the Panko breadcrumbs in a separate shallow dish to prepare for breading.
Bread the chicken: Take each floured chicken piece from the bag, shake off excess flour, dip it into the egg mixture, then coat it thoroughly with the Panko breadcrumbs. Repeat for all pieces to ensure a crispy outer layer after frying.
Heat oil for frying: In a large heavy-bottomed stock pot, heat at least 2 inches of vegetable oil over medium-high heat until it reaches 360°F (182°C), suitable for deep frying chicken.
Fry the chicken: Cook the chicken pieces in batches, avoiding overcrowding. Fry each batch, flipping occasionally, until golden brown and cooked through, approximately 2 minutes per batch.
Drain the cooked chicken: Using a slotted spoon, transfer the fried chicken onto a paper towel-lined baking sheet to remove excess oil. Repeat frying with remaining chicken, maintaining oil temperature between batches.
Combine chicken with vegetables and pineapple: Place all fried chicken pieces into a large bowl and stir in the red and green bell peppers and cubed pineapple, preparing for the sauce addition.
Prepare the sauce base: Heat olive oil in a medium saucepan over medium-low heat. Add minced garlic and sauté, stirring frequently, until golden brown and aromatic, about 2 minutes.
Add sauce ingredients: Stir in pineapple juice, ketchup, apple cider vinegar, brown sugar, soy sauce, and the cornstarch-water mixture. Whisk well to combine all ingredients smoothly.
Cook the sauce: Bring the mixture to a boil and cook for 3 to 5 minutes, stirring frequently until the sauce thickens to a syrupy consistency. Remember it will thicken more upon cooling.
Toss chicken in sauce and serve: Pour the prepared sweet and sour sauce over the chicken and vegetable mixture, toss everything together to evenly coat, and serve immediately while hot and flavorful.

Notes

Maintain oil temperature at 360°F between batches to ensure even, crispy frying.
Do not overcrowd the frying pot to prevent lowering the oil temperature and soggy chicken.
The sauce thickens as it cools—remove from heat once it reaches a syrupy texture.
Use fresh pineapple juice for the best flavor in the sauce.
You can substitute soy sauce with tamari for a gluten-free option, but ensure Panko breadcrumbs are also gluten-free if needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-American