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Homemade sweet and sour chicken with pineapple chunks, chopped red bell pepper and chopped green bell pepper in a bowl.

Sweet and Sour Chicken

This homemade sweet and sour chicken features crispy battered chicken, pineapple, bell peppers, and a perfectly balanced DIY sweet-and-tangy sauce. Faster, fresher and way better than takeout!
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

Ingredients  

For the chicken:

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

For the 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 

Instructions 

Make the chicken:

  • Cut the chicken breasts into 1-inch pieces.
  • Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
  • Whisk the eggs in a shallow dish. Add the breadcrumbs to a second shallow dish.
  • Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
  • Heat at least 2 inches of oil in a large heavy-bottomed stock pot set over medium-high heat. Once the oil reaches 360°F, add a portion of the chicken and cook, flipping occasionally, until golden brown and cooked through, about 2 minutes.
  • Using a slotted spoon, transfer the chicken to the paper towel-lined baking sheet then repeat the cooking process with the remaining chicken, returning the oil to 360°F between batches.
  • Transfer all of the chicken to a large bowl then stir in the red and green peppers and pineapple. 

Make the sauce:

  • Add the olive oil to a medium saucepan set over medium-low heat. Once the oil is hot, add the garlic and cook, stirring, until golden brown, about 2 minutes.
  • Whisk in the pineapple juice, ketchup, apple cider vinegar, brown sugar, soy sauce and cornstarch mixture. Bring the mixture to a boil and cook until the sauce is thick and syrupy, 3 to 5 minutes. (It will thicken as it cools.)
  • Pour the prepared sauce over the chicken and toss to combine. Serve immediately. 

Notes

  • Boneless, skinless chicken breasts keep this dish lighter, but chicken thighs work great, too, for a more traditional takeout-style result.
  • For the crispiest chicken, keep the oil around 360°F and let it return to temperature between batches.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in a skillet over medium heat or spread it on a baking sheet and reheat in a 350°F oven until heated through. An air fryer works, too.
  • Serve over steamed white rice or creamy coconut rice.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!