Sweet and Sour Chicken Skillet

closeup of sweet and sour chicken in skillet

5 from 14 votes

Sweet and Sour Chicken Skillet

This Sweet and Sour Chicken Skillet is the perfect family dinner! Chicken is fried until crispy, added to a skillet with sautéed bell peppers, onions and pineapple, and tossed in an amazing takeout style sweet and sour sauce!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Chinese

Keyword: easy dinner, homemade takeout

Servings: servings

Calories: 359kcal

Author: The Chunky Chef

Ingredients

Chicken

2 average sized boneless skinless chicken breasts cut into small bite-sized pieces
1/2 tsp kosher salt
1/2 cup all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
3/4 cup cold water
enough vegetable oil to fill a deep skillet by about 1.5 inches

Sauce

1 cup canned pineapple juice
2/3 cup packed light brown sugar
1/3 cup rice vinegar
1/4 cup ketchup
2 Tbsp reduced sodium soy sauce
2 Tbsp cold water
1 1/2 Tbsp cornstarch
1 - 2 drops red food coloring (optional)

Skillet

1 medium yellow onion peeled and sliced into roughly 1 inch pieces
1 red bell pepper seeded and sliced into roughly 1 inch pieces
1 green bell pepper seeded and sliced into roughly 1 inch pieces
3 cloves garlic minced
8 oz can pineapple tidbits drained
sesame seeds for garnish
sliced green onions for garnish

Instructions

In a large deep skillet, heat oil over MED heat until it reaches approximately 350°F. Line a baking sheet with a paper towel, then top with a cooling rack. Set nearby, as this is where the chicken will rest once fried.
In a mixing bowl, combine flour, cornstarch, baking powder, baking soda and cold water and whisk until smooth. Set near your stove.
Season chicken pieces with salt and place near the mixing bowl.
Whisk sauce ingredients together in a small mixing bowl and set aside.
When oil is ready, dip chicken pieces, one a time, into batter and then carefully add them to the hot oil. Add about 10 pieces to the oil at a time.
Let fry for 2-3 minutes, or until golden brown. Remove with a metal spider or slotted spoon, and place on prepared baking sheet/cooling rack. Repeat with remaining chicken.
Drain out all but about 1-2 Tbsp of the oil and keep heat over MED HIGH. Add onion and bell peppers to the skillet and cook for about 2 minutes, until crisp tender.
Add garlic and pineapple and cook about 1 minute.
Pour sauce into skillet, stirring well to coat. Cook until sauce is bubbling and thickening, then add in fried chicken pieces and stir well.
Serve immediately, garnished with sesame seeds and sliced green onions if desired. We like to serve white rice alongside.

Notes

Recipe times do not include the time needed for the oil to come up to temperature, since that will vary from individual to individual.
Calorie count does not include the oil, as the amount needed will vary from individual to individual.

Nutrition