Take Out Sweet Sour Chicken

Bring the irresistible flavors of your favorite takeout to your kitchen with this homemade Take Out Sweet and Sour Chicken recipe! Crispy, golden-brown chicken bites are coated in a mouthwatering sweet and tangy glaze, featuring a vibrant medley of pineapple, bell peppers, and onion. The dish strikes the perfect balance of tangy rice vinegar, savory soy sauce, and the sweetness from brown sugar and ketchup, all thickened to glossy perfection. Paired with a bed of fluffy white rice, this 25-minute family-friendly recipe is ideal for weeknight dinners or a comforting treat. Skip the delivery—this satisfying meal is fresher, healthier, and just as delicious as your favorite restaurant version!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Boneless skinless chicken breast
• 0.5 cup Cornstarch
• 0.25 cup All-purpose flour
• 2 large Eggs
• 0.5 cup Vegetable oil
• 1 cup Pineapple chunks (canned, in juice)
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 0.5 medium White onion
• 2 Garlic cloves
• 0.5 cup Ketchup
• 0.25 cup Rice vinegar
• 0.25 cup Brown sugar
• 2 tablespoons Soy sauce
• 2 teaspoons Cornstarch
• 2 tablespoons Water (for sauce slurry)
• 4 cups Cooked white rice

Directions

Step 1

Trim the chicken breasts and cut them into bite-sized pieces (about 1-inch cubes).

Step 2

In a bowl, combine 1/2 cup cornstarch and 1/4 cup flour. In a separate bowl, lightly beat the eggs.

Step 3

Dip each chicken piece into the egg, then coat it in the flour-cornstarch mix. Set the coated chicken pieces on a plate.

Step 4

Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch. Remove and set aside on a paper towel-lined plate.

Step 5

Cut the red bell pepper, green bell pepper, and white onion into 1-inch chunks. Mince the garlic cloves.

Step 6

In a small bowl, mix the ketchup, rice vinegar, brown sugar, and soy sauce to form the sweet and sour sauce.

Step 7

In another small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 8

In a separate large skillet or wok over medium heat, add a splash of oil. Stir-fry the garlic, bell peppers, and onion for 3-4 minutes until slightly softened but still crisp.

Step 9

Add the pineapple chunks and sweet and sour sauce to the skillet. Stir until the vegetables and pineapple are coated.

Step 10

Add the cornstarch slurry to the skillet and stir. Allow the sauce to simmer for 2-3 minutes, thickening as it cooks.

Step 11

Return the fried chicken to the skillet, tossing to coat it in the sauce and mix with the vegetables. Cook for another 1-2 minutes to heat everything through.

Step 12

Serve immediately over a bed of cooked white rice.

Nutrition Facts

Serving size	2179.3 grams (2179.3g)

Amount per serving	% Daily Value*
Calories	3145

Total Fat 131.60g	169%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 67.80g
Cholesterol 716mg	239%
Sodium 2558mg	111%
Total Carbohydrate 327.40g	119%
Dietary Fiber 12.60g	45%
Total Sugars 94.80g
Protein 163.20g	326%

Vitamin D 82IU	410%
Calcium 292mg	22%
Iron 17mg	93%
Potassium 2384mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 20.7%

Carbs: 41.6%