This Sweet and Sour Chicken has crispy skinless chicken breasts battered and stir-fried with chunks of onion, bell pepper and pineapple in a homemade sweet and sour sauce. Serve on top of rice for a quick weeknight dinner. Skip the Chinese takeout and make this irresistible dish everyone will love!
In a medium bowl, whisk together the vinegar, sugar, ketchup, soy sauce and water. Set aside.
Place cornstarch in a ziplock bag. Add chicken and shake to coat evenly.
In a small bowl, add the beaten egg. In another bowl, add the flour. Set aside along with a wire cooling rack.
Place a large skillet over medium-high heat. Add oil and heat to 350˚F until almost smoking.
Dip 6-8 pieces of chicken into the egg, and then the flour. Shake off excess and add to the oil.
Fry 2-3 minutes until golden and crispy, and remove to the rack with a slotted spoon. Repeat for the remaining chicken pieces.
Add onion, bell peppers and pineapple to the pan. Sauté for about 2 minutes until slightly softened.
Add the reserved sauce mixture and bring to boil.
Add in the cooked chicken pieces and stir to coat evenly with the sauce. Serve and enjoy!
For a lighter variation, stir-fry using 2 tbsp of oil instead of 2 cups. Alternatively, you can also bake the breaded chicken on a baking sheet at 350°F for 15 minutes instead of frying.