Sweet and Sour Chicken
Skip takeout and enjoy this quick and easy sweet and sour chicken recipe instead. Delicious crispy chicken, bell peppers, pineapples with sweet and sour sauce baked and served over rice.
Ingredients
- 2 pounds chicken tenderloins cut into pieces
- 2 large eggs beaten
- 1 cup all-purpose flour
- 1 tsp garlic powder
- salt and pepper
- 1-2 multi-color bell peppers cut into chunks
- 1 can(20 oz.) pineapple chunks or tidbits
- vegetable oil for frying
Sauce
- 1½ cups sugar
- ⅓ cup vinegar
- ⅓ cup ketchup
- ⅓ cup worcestershire sauce
- pineapple juice from the can of pineapples
- 2 tbsp all-purpose flour
- ¼ cup water
Instructions
- Preheat oven to 375°
- Preheat 1-inch vegetable oil in a frying pan or skillet on medium high.
- Beat 2 eggs into a bowl and add the cup of flour into another bowl.
- Cut chicken tenderloins into 1-inch chunks, season with salt, pepper and garlic powder. Dip them into the flour and then into the beaten eggs. Add to the oil and cook until the breaded chicken is golden brown.
- Add the cooked chicken to a 9x13-inch baking dish, along with the peppers and pineapples (save the juice for the sauce).
Sweet and Sour Sauce
- To make the sweet and sour sauce, whisk the sugar, vinegar, ketchup, Worcestershire sauce, and reserved pineapple juice in a saucepan.
- Cook over medium-low heat until it comes to a boil and let it boil for 1-2 minutes before turning it down to simmer.
- To thicken the sauce, make a flour slurry by adding 2 tablespoons of flour to ¼ cup of flour. Whisk in a bowl until flour is dissolved and then slowly add to your sweet and sour sauce stirring constantly for 2-3 minutes until thickened.
- Pour sauce over chicken, pineapple, and peppers and bake for 30 minutes or until the sauce is bubbling and chicken and peppers are tender. Serve over rice.
Notes
Note: You can substitute cornstarch for the flour in this recipe if you prefer using it. I always use flour because it's what I have on hand but both options will work for this recipe.
Chicken breasts (4-5) can be used instead of the chicken tenderloins as well.
You can thicken the sauce to your desired consistency. We like the sauce to be thicker so I usually have to double the flour slurry to get it thick enough.