Sweet and Sour Chicken
Sweet and Sour Chicken cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Sweet and Sour Chicken needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
- ✓1 tablespoon sherry or reduced-sodium chicken broth
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon garlic powder
- ✓1/2 teaspoon ground ginger
- ✓1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- ✓1 can (20 ounces) unsweetened pineapple chunks
- ✓2 tablespoons plus 1/3 cup cornstarch, divided
- ✓2 tablespoons sugar
- ✓1/4 cup cider vinegar
- ✓1/4 cup ketchup
- ✓2 tablespoons canola oil
- ✓3 cups hot cooked rice
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
In a large shallow dish, combine 1 tablespoon soy sauce with the sherry, salt, garlic powder and ginger. Add the chicken and turn it to coat. Cover and refrigerate for 30 minutes.
- 2
Drain the pineapple chunks, reserving the juice and setting the pineapple aside. Add enough water to the juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch with the sugar and pineapple juice mixture until smooth. Stir in the vinegar, ketchup and remaining soy sauce. Set aside.
- 3
Drain the chicken, and discard the marinade. Place the remaining cornstarch in a large shallow dish. Add the chicken, a few pieces at a time, and turn to coat. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken. Cook and stir until no longer pink. Remove and keep warm.
- 4
Stir the pineapple juice mixture and add it to the pan. Bring the mixture to a boil and cook, stirring, for two minutes or until thickened. Add the chicken and reserved pineapple to the pan and heat through. Serve the chicken and sauce with rice.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Sweet and Sour Chicken
Serve Sweet and Sour Chicken with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Sweet and Sour Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 524 calories
- Carbohydrates: 77g carbohydrate (28g sugars
- Cholesterol: 63mg cholesterol
- Fiber: 2g fiber)
- Protein: 28g protein.
- Sodium: 575mg sodium
- Fat: 10g fat (1g saturated fat)