Preparing the ChickeN

Season the Chicken: Season the chicken pieces with salt and pepper.
Coat the Chicken: Place the cornstarch in a bowl and the beaten eggs in another bowl. Dip each piece of chicken in cornstarch, then in the beaten eggs, and finally coat with flour.
Fry the Chicken: Heat oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and drain on paper towels.
Making the Sweet and Sour Sauce
Mix the Sauce Ingredients: In a bowl, whisk together the rice vinegar, ketchup, brown sugar, and soy sauce.
Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce mixture and stir well.
Cooking the Vegetables
Stir-Fry the Vegetables: In the same skillet or wok, add a little more oil if needed. Stir-fry the bell pepper, onion, and carrots until tender-crisp, about 5-7 minutes.
Add the Pineapple: Add the pineapple chunks and stir to combine.
Combining Everything
Add the Sauce: Pour the sweet and sour sauce over the vegetables and pineapple. Stir well to coat everything evenly.
Add the Chicken: Return the fried chicken pieces to the skillet, tossing them in the sauce until everything is well coated and heated through.
Final Touches
Serve: Serve the Sweet and Sour Chicken over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.
Tips and Variations
Healthier Option: For a lighter version, skip the frying and stir-fry the chicken pieces directly until fully cooked.
Vegetable Variations: Feel free to add other vegetables such as broccoli, snap peas, or baby corn to the mix.
Extra Heat: Add a touch of heat by including a chopped chili pepper or a dash of chili flakes in the sauce.
Storing Leftovers
Store any leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. Add a splash of water if the sauce has thickened too much.

Perfect Pairings
Sweet and Sour Chicken pairs wonderfully with steamed white or brown rice, fried rice, or even plain noodles. For a complete meal, serve it alongside a simple cucumber salad or egg drop soup.

FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier and more flavorful alternative. Just make sure to cut them into bite-sized pieces like the chicken breasts.

What can I use instead of rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white vinegar if needed. The flavor will be slightly different, but still delicious.

How do I make the sauce thicker?
If your sauce isn’t thick enough, you can add more cornstarch slurry (a mixture of cornstarch and water) and cook for an additional minute or two until the desired thickness is reached.

Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator and combine them when ready to serve. Reheat on the stove for the best results.

Call to Action
I hope you enjoy making and savoring this delicious Sweet and Sour Chicken as much as I do. If you loved this recipe, please share it with your friends and family! Don’t forget to subscribe to my blog for more delicious recipes and cooking tips. Happy cooking!

Preparing the ChickeN

Season the Chicken: Season the chicken pieces with salt and pepper.
Coat the Chicken: Place the cornstarch in a bowl and the beaten eggs in another bowl. Dip each piece of chicken in cornstarch, then in the beaten eggs, and finally coat with flour.
Fry the Chicken: Heat oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and drain on paper towels.
Making the Sweet and Sour Sauce
Mix the Sauce Ingredients: In a bowl, whisk together the rice vinegar, ketchup, brown sugar, and soy sauce.
Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce mixture and stir well.
Cooking the Vegetables
Stir-Fry the Vegetables: In the same skillet or wok, add a little more oil if needed. Stir-fry the bell pepper, onion, and carrots until tender-crisp, about 5-7 minutes.
Add the Pineapple: Add the pineapple chunks and stir to combine.
Combining Everything
Add the Sauce: Pour the sweet and sour sauce over the vegetables and pineapple. Stir well to coat everything evenly.
Add the Chicken: Return the fried chicken pieces to the skillet, tossing them in the sauce until everything is well coated and heated through.
Final Touches
Serve: Serve the Sweet and Sour Chicken over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.
Tips and Variations
Healthier Option: For a lighter version, skip the frying and stir-fry the chicken pieces directly until fully cooked.
Vegetable Variations: Feel free to add other vegetables such as broccoli, snap peas, or baby corn to the mix.
Extra Heat: Add a touch of heat by including a chopped chili pepper or a dash of chili flakes in the sauce.
Storing Leftovers
Store any leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. Add a splash of water if the sauce has thickened too much.

Perfect Pairings
Sweet and Sour Chicken pairs wonderfully with steamed white or brown rice, fried rice, or even plain noodles. For a complete meal, serve it alongside a simple cucumber salad or egg drop soup.

FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier and more flavorful alternative. Just make sure to cut them into bite-sized pieces like the chicken breasts.

What can I use instead of rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white vinegar if needed. The flavor will be slightly different, but still delicious.

How do I make the sauce thicker?
If your sauce isn’t thick enough, you can add more cornstarch slurry (a mixture of cornstarch and water) and cook for an additional minute or two until the desired thickness is reached.

Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator and combine them when ready to serve. Reheat on the stove for the best results.

Call to Action
I hope you enjoy making and savoring this delicious Sweet and Sour Chicken as much as I do. If you loved this recipe, please share it with your friends and family! Don’t forget to subscribe to my blog for more delicious recipes and cooking tips. Happy cooking!

Preparing the ChickeN

Season the Chicken: Season the chicken pieces with salt and pepper.
Coat the Chicken: Place the cornstarch in a bowl and the beaten eggs in another bowl. Dip each piece of chicken in cornstarch, then in the beaten eggs, and finally coat with flour.
Fry the Chicken: Heat oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and drain on paper towels.
Making the Sweet and Sour Sauce
Mix the Sauce Ingredients: In a bowl, whisk together the rice vinegar, ketchup, brown sugar, and soy sauce.
Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce mixture and stir well.
Cooking the Vegetables
Stir-Fry the Vegetables: In the same skillet or wok, add a little more oil if needed. Stir-fry the bell pepper, onion, and carrots until tender-crisp, about 5-7 minutes.
Add the Pineapple: Add the pineapple chunks and stir to combine.
Combining Everything
Add the Sauce: Pour the sweet and sour sauce over the vegetables and pineapple. Stir well to coat everything evenly.
Add the Chicken: Return the fried chicken pieces to the skillet, tossing them in the sauce until everything is well coated and heated through.
Final Touches
Serve: Serve the Sweet and Sour Chicken over steamed rice or noodles. Garnish with sesame seeds or chopped green onions if desired.
Tips and Variations
Healthier Option: For a lighter version, skip the frying and stir-fry the chicken pieces directly until fully cooked.
Vegetable Variations: Feel free to add other vegetables such as broccoli, snap peas, or baby corn to the mix.
Extra Heat: Add a touch of heat by including a chopped chili pepper or a dash of chili flakes in the sauce.
Storing Leftovers
Store any leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. Add a splash of water if the sauce has thickened too much.

Perfect Pairings
Sweet and Sour Chicken pairs wonderfully with steamed white or brown rice, fried rice, or even plain noodles. For a complete meal, serve it alongside a simple cucumber salad or egg drop soup.

FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier and more flavorful alternative. Just make sure to cut them into bite-sized pieces like the chicken breasts.

What can I use instead of rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white vinegar if needed. The flavor will be slightly different, but still delicious.

How do I make the sauce thicker?
If your sauce isn’t thick enough, you can add more cornstarch slurry (a mixture of cornstarch and water) and cook for an additional minute or two until the desired thickness is reached.

Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator and combine them when ready to serve. Reheat on the stove for the best results.

Call to Action
I hope you enjoy making and savoring this delicious Sweet and Sour Chicken as much as I do. If you loved this recipe, please share it with your friends and family! Don’t forget to subscribe to my blog for more delicious recipes and cooking tips. Happy cooking!