Ingredients
Equipment
Method
- In a medium bowl, toss the cubed chicken with salt and pepper. In a shallow dish or plate, combine the 1/4 cup cornstarch. Dredge each piece of chicken in the cornstarch, ensuring it's lightly coated on all sides. This coating is key to achieving that slightly crispy exterior.1 lb boneless, skinless chicken breasts or thighs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup cornstarch
- Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. You may need to cook in batches to avoid overcrowding the pan, which can lead to steaming instead of browning. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels.2 tablespoons vegetable oil, 1 lb boneless, skinless chicken breasts or thighs
- While the chicken is cooking or immediately after, whisk together all the sauce ingredients in a small bowl: ketchup, pineapple juice, rice vinegar, brown sugar, soy sauce, 1 teaspoon cornstarch, and ground ginger (if using). Ensure the cornstarch is fully dissolved.1/3 cup ketchup, 1/4 cup pineapple juice, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/4 teaspoon ground ginger
- Add a little more oil to the same skillet if needed. Add the chopped green bell pepper, red bell pepper, and sliced yellow onion to the hot skillet. Stir-fry for about 3-4 minutes, or until the vegetables are slightly tender-crisp. You still want them to have a bit of bite.2 tablespoons vegetable oil, 1/2 green bell pepper, 1/2 red bell pepper, 1/4 cup sliced yellow onion
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sweet and sour sauce over the chicken and vegetables. Stir everything together gently to coat.1 lb boneless, skinless chicken breasts or thighs, 1/2 green bell pepper, 1/2 red bell pepper, 1/4 cup sliced yellow onion
- Bring the sauce to a simmer over medium heat, stirring constantly. The sauce will thicken as it cooks, coating the chicken and vegetables deliciously. This should take about 1-2 minutes. The sauce should be glossy and cling to the ingredients.
- Once the sauce has thickened to your desired consistency, remove the skillet from the heat. Taste and adjust seasoning if necessary, adding a pinch more sugar for sweetness or vinegar for tang.2 tablespoons brown sugar, 2 tablespoons rice vinegar
Notes
Allow the Easy Sweet N Sour Chicken to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, use a skillet over medium heat with a tablespoon of water or pineapple juice. Reheat in the microwave if preferred, stirring halfway through.
