Craving takeout but don’t want to order in? This classic sweet and sour chicken is an easy way to get those same sweet, tangy flavors right at home.
The chicken gets lightly coated and cooked until golden and crispy, then tossed with colorful peppers, onion, pineapple, and a quick homemade sweet and sour sauce. Best of all, the whole thing comes together in about 30 minutes, making it perfect for a busy weeknight. Serve it over some fluffy steamed rice, and dinner is done!
Ingredients
For the Chicken
- 1 egg
- 1 tablespoon soy sauce
- 2 large chicken thigh fillets, cut into 1½ inch pieces
- ⅔ cup corn flour, plus 2 teaspoons extra
- White pepper, to taste
- ½ cup vegetable oil, plus 1 tablespoon extra
For the Stir-Fry
- 1 onion, roughly chopped
- 2 red capsicums, cut into chunks
- 4 garlic cloves, crushed
- Thinly sliced long green shallot, for serving
- Steamed rice, for serving
Sweet and Sour Sauce
- 1 can pineapple pieces in juice
- ¼ cup tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
Directions
Step 1
First, start with the sauce. Drain the pineapple, but don’t toss that juice (you’ll need some of it for the sauce.) Add the pineapple pieces, tomato sauce, brown sugar, and apple cider vinegar to a medium bowl. Then pour in ½ cup of the reserved pineapple juice and give everything a good stir. Set it aside for later.
Step 2
Now let’s get the chicken ready. Crack the egg into a large bowl and whisk it together with the soy sauce. Then add the chicken pieces and toss until they’re evenly coated. In a separate large bowl, add half of the corn flour and season it generously with white pepper. Using your hands or a slotted spoon, scoop out half of the chicken, letting any extra egg mixture drip off. Add the chicken to the corn flour and toss until every piece is nicely coated.
Step 3
Heat half of the vegetable oil in a large frying pan over medium-high heat. Add the chicken in a single layer, making sure not to overcrowd the pan. Cook for about 6 minutes, turning as needed, until the chicken is golden and cooked through. Transfer the chicken to a plate and repeat with the remaining chicken, corn flour, white pepper, and oil. Once all the chicken is cooked, wipe the pan clean.
Step 4
After that, add the extra tablespoon of oil to the pan and toss in the onion and red capsicum. Cook for 2-3 minutes, stirring occasionally, until they start to soften. Add the garlic and cook for another minute, just until it becomes nice and fragrant. Then, pour in the pineapple pieces and sweet and sour sauce and bring everything to a boil.
Step 5
While the sauce is heating, mix the extra 2 teaspoons of corn flour with 1 tablespoon of water to make a quick slurry. Pour it into the pan and stir until the sauce thickens slightly. Return the crispy chicken to the pan and toss until the sauce coats the chicken with a glossy, tangy glaze. Give it a taste and adjust the seasoning if needed.
Step 6
Finally, finish with a sprinkle of sliced green shallots and serve over hot, fluffy steamed rice.
Sweet, tangy, crispy, and loaded with pineapple and colorful veggies. This classic sweet and sour chicken is one of those dinners that might make you forget all about takeout!
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