Sweet and Sour Chicken

30-Minute Sweet and Sour Chicken

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Crispy chicken and vegetables in a homemade sweet and sour sauce. Healthier than takeout and only takes 30 minutes!

For the Chicken

1-1/2 pounds skinless, boneless chicken thighs, cut into bite-size pieces
1/3 cup cornstarch
1 large egg, lightly beaten
1/4 cup all purpose flour
canola oil, for frying
1 cup fresh pineapple, cut into chunks
1 red bell pepper, diced
1 green bell pepper, diced
1/2 medium yellow onion, diced

For the Sauce
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup ketchup
1 tablespoon brown sugar
3/4 cup granulated sugar
2 teaspoons minced garlic
1 tablespoon cornstarch + 1 tablespoon water

Directions

In a small bowl, whisk together the apple cider vinegar, soy sauce, sesame oil, ketchup, brown sugar, granulated sugar and minced garlic. In another small bowl, mix together cornstarch and water until smooth.

Add enough canola oil to a heavy bottomed pan that it comes up to an inch. Heat the oil on medium-high heat.

In a large Ziploc bag combine chicken and 1/3 cup cornstarch. Shake until all the pieces are well coated. Dip the pieces into the egg, then into the flour before adding to the hot oil. Cook the chicken until browned on all sides and cooked through. Remove chicken and place on a plate.

Lower the heat to medium. Remove oil from the pan, leaving 1 tablespoon of oil. Add onion, bell pepper and pineapple and cook until crisp-tender.

Add the sauce into the pan with vegetables. Stir in the cornstarch slurry. Bring mixture to a boil, lower heat to medium low heat. Simmer until thickened. Add in the chicken and toss to coat. Serve immediately on top of rice, if desired.

Nutrition information provided is an estimate and will vary based on brands of ingredients used.

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