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a serving of sweet and sour chicken over a bed of rice.
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4.98 from 38 votes

Crispy Sweet And Sour Chicken Stir Fry

Crispy Sweet and Sour Chicken Stir Fry made with golden pan fried chicken, tender peppers, pineapple, and a glossy sweet and sour sauce that clings to every bite. A takeout classic made fresher, lighter, and perfectly balanced for an easy weeknight dinner.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: Asian
Keyword: sweet and sour chicken
Servings: 4
Calories: 613kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Chicken:

  • 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
  • ½ cup cornstarch
  • 2 large eggs beaten
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil for frying

For the Sweet and Sour Sauce:

  • ½ cup rice vinegar or apple cider vinegar
  • ¼ cup ketchup
  • ½ cup sugar
  • ¼ cup soy sauce low sodium
  • ½ cup pineapple juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Stir-Fry:

  • 1 medium red bell pepper cut into bite-sized pieces
  • 1 medium green bell pepper cut into bite-sized pieces
  • 1 small onion cut into bite-sized pieces
  • 1 cup pineapple chunks fresh or canned, drained
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil
US Customary - Metric

Instructions

  • In a large bowl, combine the chicken pieces with the beaten eggs, salt, and pepper. Mix until the chicken is fully coated with the egg mixture.
    process shots showing how to make sweet and sour chicken.
  • Sprinkle the cornstarch and flour over the chicken, then toss until all the pieces are evenly coated. The coating should be shaggy and uneven, which helps create a crispy texture when fried.
    process shots showing how to make sweet and sour chicken.
  • Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
    process shots showing how to make sweet and sour chicken.
  • In a medium saucepan, combine the rice vinegar (or apple cider vinegar), ketchup, sugar, soy sauce, and pineapple juice. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
    process shots showing how to make sweet and sour chicken.
  • In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers, and onion. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
    process shots showing how to make sweet and sour chicken.
  • Add the pineapple chunks and cooked chicken pieces to the skillet. Pour the sweet and sour sauce over the top and toss to coat everything evenly.
    process shots showing how to make sweet and sour chicken.
  • Serve the sweet and sour chicken hot over steamed rice or noodles.

Video

Notes

  1. Cook the chicken in batches if needed so it browns properly. Overcrowding the pan will steam the coating instead of crisping it.
  2. The coating should look shaggy before frying. That uneven texture is what creates crisp edges.
  3. Let the sauce simmer long enough to thicken before adding it to the stir fry. It should coat the back of a spoon.
  4. Once the sauce is added, toss quickly and remove from heat. Don’t let the chicken sit and simmer or the coating will soften.
  5. For best texture, serve immediately.

Nutrition

Serving: 1serving | Calories: 613kcal | Carbohydrates: 71g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1465mg | Potassium: 824mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1320IU | Vitamin C: 74mg | Calcium: 57mg | Iron: 2mg
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