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Easy Sweet and Sour Chicken Takeout Fakeout in 30 Minutes

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This easy sweet and sour chicken is a 30-minute takeout fakeout that brings crispy chicken bites tossed in a tangy, homemade sauce together with pineapple, peppers, and onion. Perfect for busy nights, it’s flavorful, family-friendly, and ideal for meal prep. Serve over steamed rice and finish with sesame seeds and green onions for a restaurant-quality meal at home.

Ingredients

Scale

For the chicken:

  • 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • 1/3 cup vegetable oil (for frying)

For the sauce:

  • 1/2 cup sugar
  • 1/4 cup ketchup
  • 1/2 cup rice vinegar or white vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Optional add-ins:

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 cup pineapple chunks (canned or fresh)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Coat each piece of chicken in cornstarch, then dip into the beaten eggs.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook until golden and crispy on all sides. Work in batches if needed.
  4. Remove the chicken from the skillet and set aside on a paper towel-lined plate.
  5. In a medium bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder.
  6. In a large clean skillet or wok, optionally sauté the chopped bell peppers, onion, and pineapple chunks for 3–4 minutes.
  7. Add the cooked chicken to the skillet, then pour the sauce over everything. Stir to coat evenly.
  8. Bring to a simmer and cook for 5–7 minutes, until the sauce thickens slightly. If you prefer a thicker sauce, stir in the cornstarch-water mixture and cook for 1–2 more minutes.
  9. Serve hot over steamed rice.

Notes

  • Pineapple juice swap: For extra depth, use the juice from canned pineapple in the sauce.

  • Batch cooking: Double the recipe and freeze extra portions without rice.

  • Gluten-free tip: Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.

  • Crisp tip: Let chicken sit for 2–3 minutes before tossing in sauce to retain crunch.

  • Storage: Keeps well in the fridge for 3–4 days and freezes beautifully.

Find it online: https://claradelish.com/easy-sweet-and-sour-chicken-takeout-fakeout-in-30-minutes/