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Sweet and Sour Chicken with Pineapple Chunks

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • Vegetable oil for frying
  • For the Sweet and Sour Sauce
  • 1/2 cup pineapple juice (from canned pineapple or fresh)
  • 1/3 cup ketchup
  • 1/4 cup rice vinegar or white vinegar
  • 1/3 cup granulated sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • For the Stir-Fry
  • 1 cup pineapple chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 medium onion, cut into chunks

Instructions
 

  • Season the chicken pieces lightly with salt and black pepper.
  • Coat the chicken in cornstarch, then dip into beaten eggs, ensuring all pieces are well coated.
  • Heat vegetable oil in a deep skillet or wok over medium-high heat.
  • Fry the chicken in batches until golden and cooked through. Remove and drain on paper towels.
  • In a bowl, whisk together pineapple juice, ketchup, vinegar, sugar, and soy sauce.
  • Pour the sauce mixture into a clean skillet or wok and bring to a gentle simmer.
  • Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
  • Add pineapple chunks, bell peppers, and onion to the sauce and cook for 2–3 minutes until slightly tender.
  • Add the fried chicken to the pan and toss until evenly coated with sauce.
  • Remove from heat and serve immediately.