Sweet and sour chicken with peppers and pineapple
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Sweet and sour chicken—really, it’s one of those dishes that just lights up any Asian menu. Taking a cue from the classic Chinese “maiale in agrodolce,” this sweet and sour chicken with pineapple and peppers nails the heart of what folks adore about Chinese cuisine. You know, how the different flavors and colors come together. Really good stuff. The chicken gets chopped into bite-sized pieces, coated in a batter that fries up extra crispy. And then? It mixes with bell peppers and juicy chunks of sweet pineapple. Seriously good.
The magic, though? It’s all in the thick, glossy sweet and sour chicken sauce—where tangy vinegar and sugar team up to make each bite pop. You get that mix of tender meat and crunchy veggies, and the whole dish just looks bright and inviting on the table. Pretty simple but, honestly, it’s a fantastic way to bring a bit of authentic Asian flavor into your dinner routine. And it’s no wonder it’s a favorite, from China to local takeout spots. With a solid sweet and sour chicken recipe, nailing the perfect balance between tangy and sweet is key. Plus, adding pineapple? It enhances that tropical vibe for sure.
People love this contrast: first, the crunchy batter, then the pop of flavor from the peppers, and then, you know, the pineapple's juicy, almost moist bite—it’s kinda addictive. Not only is this dish hugely popular as a main course, but it’s also a party favorite because it’s easy to share, and the flavors just work—whether you’re eating with chopsticks or a fork. Some folks like to try other Chinese chicken recipes like Kung Pao or lemon chicken, but sweet and sour chicken with peppers is the one people often come back to. For that hit of taste, no question.
The sweet and sour chicken marinade keeps everything tender and flavorful—so nothing dries out. And you know what? The sauce clings perfectly to each piece. Once you start making homemade sweet and sour chicken, it quickly becomes a go-to for anyone who digs bold, colorful and satisfying food. And listen, it brings the best of Chinese cooking to the table—really really does.
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INGREDIENTS
- Chicken breast 1.5 lbs (650 g)
- Red peppers 2.3 cups (350 g)
- Pineapple 1.3 cups (230 g) - already cleaned
- Chives to taste
- Extra virgin olive oil 2 spoonfuls
- For the sweet-and-sour sauce
- Sugar ¾ cup (150 g)
- White wine vinegar 10 tbsp (150 g)
- Water 3.5 oz (100 g)
- Tomato paste 4 tsp (20 g)
- Potato starch 4 tsp (10 g)
- Water 2 tsp
- For the batter
- Water 0.8 cup (200 g)
- Type 00 flour 1 ¼ cup (150 g)
- Fine salt to taste
- For frying
- Peanut seed oil 4 ¼ cups (1 l)
How to prepare Sweet and sour chicken with peppers and pineapple
To make the sweet and sour chicken with peppers and pineapple, first prepare the ingredients: remove any cartilage or small bones from the chicken breast 1, then cut it into cubes of about 1 inch 2. Clean the pepper and cut it into chunks of the same size 3.
Finally remove the base and crown of the pineapple 4, then slice it, remove the skin 5 and cut about 1 1/2 cups (about 8 oz / 230 g) of flesh into cubes, again about 1 inch in size 6.
Move on to the batter: put the flour in a bowl and add the salt 7, then pour the water in a thin stream while whisking 8 until you obtain a homogeneous, lump-free mixture 9.
Set the batter aside and prepare the sweet-and-sour sauce: in a small saucepan put the sugar together with the water 10 and the white wine vinegar 11, then turn the heat to medium-high and dissolve the sugar. Now add the tomato paste 12, whisk to combine and cook for a few minutes.
Meanwhile, mix the potato starch with 2 teaspoons (2 tsp) of water in a small bowl 13. Add the mixture to the sauce little by little while stirring 14. Let it thicken on the heat for a few moments, then set aside 15.
You're ready to fry: heat the oil to 338°F (170°C), then coat the chicken pieces with the batter, letting the excess drip off 16. Immerse a few pieces at a time in the hot oil 17 and fry for 3-4 minutes. Once golden, drain the pieces on paper towels and set aside 18.
After frying the chicken, heat a wok well, then add the oil, the peppers 19 and the pineapple 20. Stir-fry on high heat for 8-9 minutes. Add the fried chicken pieces 21 and toss everything together for a couple of minutes.
At this point pour the sweet-and-sour sauce into the pan 22 and combine it by tossing briefly. Turn off the heat and season with chopped chives 23, then your sweet and sour chicken with peppers and pineapple is ready to be served 24!