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Crispy Sweet and Sour Chicken with Pineapple - featured image

Crispy Sweet and Sour Chicken with Pineapple

  • Author: Olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

A quick, 20-minute weeknight meal featuring double-dredged crispy chicken thighs tossed in a homemade tangy-sweet pineapple sauce with bell peppers and onions.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg
  • 1/2 cup cornstarch
  • Salt and black pepper to taste
  • Vegetable oil for frying (about 2 inches deep in pan)
  • 1/2 cup ketchup
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1/4 cup pineapple juice
  • 1 medium green bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 1 cup fresh pineapple chunks
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for slurry)

Instructions

  1. Pat chicken thighs dry and cut into 1-inch cubes. Season with salt and pepper.
  2. Set up a dredging station: beat the egg in one bowl and mix cornstarch with a pinch of salt in another.
  3. Dredge chicken pieces in cornstarch, dip in egg, then back into cornstarch (double-dredge). Let rest for 5 minutes.
  4. Heat vegetable oil in a large skillet or wok to 350°F (175°C).
  5. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels.
  6. In a small bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, and pineapple juice.
  7. In the same skillet, sauté bell pepper, red onion, and garlic for 2-3 minutes until tender-crisp.
  8. Add pineapple chunks and cook for 1 minute.
  9. Pour in the sauce mixture and simmer for 1 minute.
  10. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
  11. Add the fried chicken back to the pan and toss quickly to coat. Serve immediately.

Notes

For extra crispiness, use a double-dredge method with cornstarch. If using canned pineapple, drain and pat dry thoroughly to prevent a watery sauce. To keep chicken crispy for a crowd, fry all chicken first, keep warm in a 200°F oven on a wire rack, and toss in sauce just before serving.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 plate with rice or
  • Calories: 450
  • Sugar: 25
  • Sodium: 600
  • Fat: 20
  • Saturated Fat: 3
  • Carbohydrates: 40
  • Fiber: 2
  • Protein: 25

Keywords: sweet and sour chicken, pineapple chicken, crispy chicken, quick dinner, weeknight meals, homemade takeout, 20 minute meals

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Find it online: https://fooduku.com/crispy-sweet-and-sour-chicken-with-pineapple-20-minute-meal/