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Crispy Sweet and Sour Chicken with Pineapple

crispy sweet and sour chicken with pineapple - featured image
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A quick and easy homemade recipe featuring crispy fried chicken coated in a tangy sweet and sour pineapple sauce, perfect for family dinners and potlucks.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (65g) cornstarch
  • 2 large eggs, beaten (room temperature)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 1/2 cup (120ml) pineapple juice (fresh or canned, unsweetened if possible)
  • 1/4 cup (60ml) rice vinegar (or white vinegar as substitute)
  • 1/3 cup (70g) brown sugar, packed
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 small onion, sliced
  • Optional: sliced green onions or sesame seeds for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. Season lightly with salt and black pepper. Set up a dredging station with flour and cornstarch mixture in one bowl and beaten eggs in another.
  2. Dip each chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the flour-cornstarch mix until fully coated. For extra crunch, double dip by repeating the egg and coating step once more. Place coated pieces on a wire rack.
  3. Pour about 2 inches of vegetable oil into a wok or heavy-bottomed skillet. Heat over medium-high heat until it reaches about 350°F (175°C).
  4. Fry the chicken in batches to avoid overcrowding, cooking each piece about 4-5 minutes until golden brown and cooked through (internal temp 165°F or 74°C). Remove with a slotted spoon and drain on paper towels or wire rack.
  5. While frying, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a medium saucepan. Bring to a gentle boil over medium heat.
  6. Slowly stir in the cornstarch slurry while stirring continuously. Cook for 2-3 minutes until sauce thickens and becomes glossy.
  7. Add pineapple chunks, red bell pepper, and onion to the sauce. Stir for 1-2 minutes until vegetables are slightly tender but still crisp.
  8. Add fried chicken pieces into the sauce, tossing gently to coat each piece evenly.
  9. Garnish with sliced green onions or sesame seeds if desired. Serve immediately over steamed rice or noodles.

Notes

Maintain oil temperature at 350°F for crispy chicken. Fry in small batches to avoid overcrowding. Toss chicken in sauce just before serving to keep coating crunchy. Use fresh pineapple for best flavor. Sauce can be loosened with water or pineapple juice if too thick.

Nutrition

Keywords: sweet and sour chicken, crispy chicken, pineapple chicken, homemade sweet and sour sauce, easy chicken recipe, fried chicken, family dinner, quick recipe

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