Sticky Sweet and Sour Chicken with Pineapple, Bell Peppers, and Sesame Glaze over Rice (Easy Takeout-Style Dinner)

Prep Time: 20 minutes   |   Cook Time: 20 minutes   |   Total Time: 40 minutes   |   Servings: 4

Introduction

Sweet and sour chicken is a classic takeout favorite that’s easy to recreate at home with fresh ingredients and bold flavor. This version features crispy chicken pieces coated in a glossy sweet and tangy sauce, combined with juicy pineapple and colorful bell peppers for a perfect balance of taste and texture. Served over fluffy rice, it delivers that irresistible mix of crispy, sticky, sweet, and savory in every bite. It’s ideal for weeknight dinners when you want something comforting yet exciting. For the best results, fry the chicken until golden before tossing it in the sauce.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (450 g)
• 1/2 cup cornstarch (60 g)
• 2 eggs, beaten
• Oil for frying
• 1 cup pineapple chunks (150 g)
• 1 red bell pepper, chopped (150 g)
• 1 green bell pepper, chopped (150 g)
• 2 cups cooked white rice (360 g)
• 1 tablespoon sesame seeds (optional)

For the Sweet and Sour Sauce:

• 1/3 cup ketchup (80 ml)
• 1/4 cup vinegar (60 ml)
• 1/3 cup sugar (65 g)
• 2 tablespoons soy sauce (30 ml)
• 1 tablespoon cornstarch (8 g)
• 1/2 cup water (120 ml)

Step-by-Step Instructions

1. Prepare the chicken: Dip chicken pieces in beaten eggs, then coat with cornstarch.
2. Fry the chicken: Heat oil to 350°F (175°C) and fry chicken in batches for 5–6 minutes until golden and crispy. Remove and drain.
3. Make the sauce: In a pan, combine ketchup, vinegar, sugar, soy sauce, water, and cornstarch. Cook over medium heat until thick and glossy.
4. Cook the vegetables: Add pineapple and bell peppers to the sauce and cook for 2–3 minutes until slightly tender but still crisp.
5. Combine: Add fried chicken to the sauce and toss until fully coated.
6. Serve: Serve over rice and sprinkle with sesame seeds if desired.

FAQs

Q1: Can I bake the chicken instead of frying?
Yes, bake at 425°F (220°C) for 20–25 minutes, though it will be less crispy.

Q2: How do I keep the chicken crispy?
Add the sauce just before serving to maintain crispiness.

Q3: Can sweet and sour chicken be meal prepped?
Yes, store chicken and sauce separately and combine when reheating.

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