For the Chicken:

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1/2 cup cornstarch
  • 2 large eggs beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying

For the Sweet and Sour Sauce:

  • 1/2 cup sugar
  • 1/4 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 cup pineapple juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening

For the Stir-Fry:

  • 1 green bell pepper cut into bite-sized pieces
  • 1 red bell pepper cut into bite-sized pieces
  • 1 onion cut into bite-sized pieces
  • 1/2 cup pineapple chunks


Prepare the Chicken:

  • Season the chicken pieces with salt and pepper. Dredge them in cornstarch, then dip into the beaten eggs, and finally coat with flour.
  • Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and cooked through. Set aside on paper towels to drain excess oil.

Make the Sweet and Sour Sauce:

  • In a saucepan, combine sugar, ketchup, white vinegar, apple cider vinegar, soy sauce, garlic powder, and pineapple juice. Bring to a simmer over medium heat.
  • Stir in the cornstarch and water mixture. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.

Stir-Fry Vegetables:

  • In the same pan or wok used for frying chicken (with most of the oil removed), stir-fry the bell peppers and onion for a few minutes until they start to soften but are still crisp.
  • Add the pineapple chunks to the pan and stir to combine.

Combine Chicken and Sauce:

  • Add the fried chicken pieces back into the pan with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat everything evenly.


  • Serve the Sweet and Sour Chicken hot, ideally over a bed of steamed rice.

By Admin

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