Classic Sweet and Sour Chicken Stir-Fry

Course: Entree

Cuisine: Chinese / American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 568kcal

Author: Kris Longwell

Wok-fried chicken tossed in a tangy sweet-and-sour sauce, with an optional air-fryer finish for extra-crispy chicken. Serve with rice and your favorite takeout-inspired sides.

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Equipment

1 Wok or large sturdy skillet (i.e., cast-iron)

Ingredients

For the Sauce

⅓ cup rice vinegar
⅓ cup ketchup
¼ cup brown sugar dark or light
2 tablespoon soy sauce
1 tablespoon pineapple juice

For the Stir-Fry

1½ lbs chicken breasts boneless, skinless, cut into 1-inch pieces
salt and pepper
½ cup cornstarch
2 large eggs lightly beaten, plus another egg (if needed)
¼ cup vegetable oil or canola oil, or peanut oil
cornstarch slurry 1 tablespoon cornstarch mixed with 1 tablespoon water
1 red bell pepper seeded and cut into 1-inch pieces
1 green bell pepper seeded and cut into 1-inch pieces
1 cup pineapple chunks about 1 inch each, fresh or canned (drained)
1 teaspoon garlic minced
1 teaspoon ginger fresh, minced
2 scallions chopped, for garnish
1 tablespoon sesame seeds for garnish (optional)
steamed rice

Instructions

In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Set aside.
⅓ cup rice vinegar, ⅓ cup ketchup, ¼ cup brown sugar, 2 tbsp soy sauce, 1 tbsp pineapple juice
Place the chicken on a platter and season generously with salt and pepper.
1½ lbs chicken breasts, salt and pepper
Put the cornstarch in a shallow bowl and the beaten eggs in another. Working in batches, toss the chicken in the cornstarch, shake off the excess, then dip it in the egg. You may need to add another egg to the bowl after a couple of batches.
½ cup cornstarch, 2 large eggs
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Cook the chicken in batches so the pan isn’t crowded, turning as needed, until golden and cooked through—about 5–7 minutes per batch. Add more oil if the pan gets dry. Transfer the chicken to a plate.
¼ cup vegetable oil
Create the cornstarch slurry by combining 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Set aside.
cornstarch slurry
Carefully wipe out any loose bits from the pan. Add a little more oil if needed, then stir-fry the peppers for a few minutes, until bright and crisp-tender. Add the pineapple, garlic, and ginger, and stir-fry for another minute.
1 red bell pepper, 1 green bell pepper, 1 cup pineapple chunks, 1 tsp garlic, 1 tsp ginger
Pour the sauce mixture into the pan and bring it to a gentle simmer. Stir the cornstarch slurry again, then drizzle it in while stirring. Cook for about 1 minute, until the sauce is glossy and lightly thickened.
Return the chicken to the pan and toss gently until coated. Scatter with scallions and sesame seeds, if using. Serve right away over steamed rice.
2 scallions, 1 tbsp sesame seeds, steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Prepare and measure all ingredients before heating the wok. Stir-frying moves quickly, so having everything chopped and within reach helps each ingredient cook properly without overcooking.
For extra-crispy chicken, transfer the wok-fried chicken to the air fryer in a single layer and cook at 400°F (200°C) for 3–5 minutes.
Keep the sauce separate until serving to help the chicken stay crisp.
You can substitute boneless, skinless chicken thighs for chicken breast; cut into bite-size pieces and cook thoroughly.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat the chicken in a skillet, wok, or air fryer until hot; store and reheat the sauce separately when possible to help the chicken stay crisp.

Nutrition