Sweet and Sour Chicken - Tastes Better From Scratch (original) (raw)
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_This easy Sweet and Sour Chicken is made with crispy chicken, bell peppers, onion, pineapple, and a quick and easy Sweet and Sour Sauce. It's simple and a meal the whole family will enjoy.
Check out more of my Chinese-Inspired recipes. I love Mongolian Beef, Chow Mein, General Tso's Chicken, and Kung Pao Shrimp!
Why I love this recipe:
- Delicious – Whenever we're craving take-out flavors from home, this sweet and sour chicken tops the list. I first made this recipe over a decade ago, from Mel's Kitchen Cafe, and this adapted version has been a family favorite ever since. It's definitely not authentic like this recipe, but it uses simple ingredients and is always devoured.
- The Sauce – nothing beats simple sauces made from home and this easy sweet and sour is no exception. It tastes so much better than anything bottled in the grocery store, and I love knowing the ingredients added.
- Make Ahead – I love to prep this recipe ahead, so It comes together effortlessly at dinner time.
How to make Sweet and Sour Chicken:
Prep Chicken: Cut the chicken breasts into 1-inch chunks then season with salt and pepper. Place the cornstarch in a large Ziploc bag; add the chicken pieces then toss to coat the chicken evenly.
Dip Chicken: In a shallow bowl beat the eggs together. Heat the oil in a large skillet over high heat. Dip the chicken pieces in the beaten eggs and place them carefully in the hot skillet (you may need to coat and cook the chicken in batches), and cook for just about one minute on each side, until golden and crispy, but not cooked through.
Bake: Add chicken to a large rimmed baking dish. Bake at 400 degrees F for 12-17 minutes or until the chicken is cooked through.
Sauté Veggies: Meanwhile, add the bell peppers and onion to the skillet and saute for 2-3 minutes. Add pineapple.
How to make Sweet and Sour Sauce: Mix the sauce ingredients together in a bowl then pour into the skillet with the veggies. Cook, stirring, until thickened.
Serve: Remove chicken from oven then pour sauce and veggies over the top. Toss to coat. Serve homemade sweet and sour chicken immediately with hot steamed white or brown rice.
Make Ahead Instructions:
To Make Ahead: Cut the chicken and chop veggies ahead of time, storing seperatly in the fridge. Make the sauce 1 to 2 days a head of time, stored in the fridge. then store it in the fridge. You can also cut up the veggies ahead of time to make this a super fast meal!
Try more of my Chinese-Inspired Favorites:
▢ 4 boneless skinless chicken breasts, , cut into 1 inch chunks
▢ 1 cup cornstarch
▢ 3 large eggs, , beaten
▢ 1/4 cup oil, (vegetable or canola), or more as needed
▢ 2 bell peppers, , red and green, chopped into large chunks
▢ 1/2 sweet onion, , chopped into large chunks
▢ 1 cup pineapple chunks
▢ 5 or 6 cups hot cooked rice
Preheat oven to 400 degrees F.
Coat chicken: Cut chicken breasts into 1-inch chunks and season with salt and pepper. Place the cornstarch in a large resealable bag; add the chicken pieces and toss to coat the chicken evenly.
Dip chicken:Heat the oil in a large skillet over high heat. In a shallow bowl, beat the eggs together. Dip chicken piecesin beaten eggs and place on hot skillet
Cook: Add chicken pieces to hot pan (may need to cook in batches) and cook for about one minute on each side, until golden and crispy, but not cooked through.
Bake: Add chicken to a large rimmed baking dish and bake at 400 degrees F for 12-15 minutes or until chicken is cooked through.
Veggies: Meanwhile, add the bell peppers and onion to the skillet and sauté for 2-3 minutes. Add pineapple.
Sauce: Mix the sauce ingredients together in a bowl then pour into the skillet with the veggies. Cook, stirring, until thickened.
Serve: Remove chicken from oven and pour sauce and veggies over the top. Toss to coat. Serve immediately with hot steamed white or brown rice.
Nutritional label does not include rice.
Make Ahead Instructions: Cut the chicken and chop veggies ahead of time, storing seperatly in the fridge. Make the sauce 1 to 2 days a head of time, stored in the fridge.
Gluten Free Adaptation: Use gluten-free soy sauce.
Original recipe adapted from Mel's Kitchen Cafe
Calories: 486kcal, Carbohydrates: 69g, Protein: 21g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 141mg, Sodium: 1280mg, Potassium: 565mg, Fiber: 2g, Sugar: 44g, Vitamin A: 1518IU, Vitamin C: 67mg, Calcium: 38mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe August 2014. Updated January 2019 and March 2024.
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Published March 5, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.