Ingredients
- Chicken breast, cut into 1-inch cubes: 1.5 lbs
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Vegetable oil: 1/2 cup, plus 2 tablespoons
- Pineapple chunks (canned), drained: 1 cup
- Green bell pepper, cut into 1-inch pieces: 1 cup
- Sweet and sour sauce: 1 bottle (approximately 12 oz)
- Soy sauce: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the chicken cubes with cornstarch and flour. Toss to coat evenly.
- Step 2: Heat 1/2 cup of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pan. Cook until golden brown and cooked through, about 5-7 minutes per batch. Remove the chicken and set aside on a plate lined with paper towels.
- Step 3: Drain any excess oil from the skillet, leaving about 2 tablespoons. Add the green bell pepper and pineapple chunks to the skillet. Cook for 3-4 minutes, until the bell pepper is slightly tender.
- Step 4: Pour the sweet and sour sauce and soy sauce into the skillet with the vegetables. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
- Step 5: Add the cooked chicken back to the skillet and stir to coat evenly with the sauce. Cook for another 2-3 minutes, allowing the chicken to heat through.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm in a skillet over medium-low heat, adding a splash of water if the sauce becomes too thick.
- Serve this sweet and sour chicken over steamed rice or noodles for a complete and satisfying meal.
- Chef's tip: Don't overcrowd the pan when frying the chicken – working in batches ensures a crispy, evenly cooked result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American