Better Than Takeout Sweet and Sour Pineapple Chicken
This takeout-style sweet and sour pineapple chicken features shatteringly crisp chicken coated in a perfectly balanced, glossy sauce. Unlike many restaurant versions, this recipe uses fresh ingredients and a vibrant pineapple flavor for a crave-worthy dish that stays crunchy until the last bite.
Equipment
- Large Skillet or Wok
- Medium bowl
- Shallow Dish or Large Ziplock Bag
- Small bowl
- Whisk
- Slotted spoon
- Wire Rack or Plate with Paper Towels
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large egg
- ½ cup cornstarch, for coating
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable or canola oil, for frying
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 medium yellow onion, chopped into 1-inch pieces
- ¼ cup rice vinegar
- ¼ cup ketchup
- 3 tbsp low-sodium soy sauce
- ⅓ cup packed brown sugar
- 1 tbsp toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- In a medium bowl, whisk the egg until light and frothy. In a separate shallow dish or large ziplock bag, combine the cornstarch, garlic powder, onion powder, salt, and pepper.
- Add the cubed chicken to the whisked egg and toss to coat every piece thoroughly. Working in batches, transfer the egg-coated chicken to the cornstarch mixture and toss until each piece is completely covered. Set the coated chicken aside on a plate.
- Prepare the sauce. Drain the juice from the can of pineapple chunks into a small bowl (reserve the pineapple chunks). Add the rice vinegar, ketchup, low-sodium soy sauce, and brown sugar to the pineapple juice. Whisk until the sugar is fully dissolved and set aside.
- In a large skillet or wok, heat about 1 inch of oil over medium-high heat. Once the oil is hot (a pinch of cornstarch will sizzle immediately), carefully add half of the coated chicken in a single layer. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Repeat with the remaining chicken.
- Carefully drain all but one tablespoon of oil from the skillet. Return the skillet to medium heat. Add the chopped bell peppers and onion and sauté for 3-4 minutes until tender-crisp.
- Add the reserved pineapple chunks to the skillet and cook for another minute to warm them through.
- Pour the prepared sweet and sour sauce over the vegetables and pineapple. Bring to a simmer, stirring, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Return the crispy chicken to the skillet. Gently toss to coat everything in the sauce. Remove from heat immediately.
- Serve hot over steamed rice, garnished with toasted sesame seeds and sliced green onions.
Notes
For the best results, fry the chicken in two batches to prevent overcrowding the pan, which ensures a crispy coating. To add more flavor, sauté 1 tsp of grated ginger and 2 minced garlic cloves with the peppers and onions. For a touch of heat, add a pinch of red pepper flakes to the sauce. This dish is best served immediately to maintain the chicken's crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days, though the chicken will soften upon reheating.