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Easy Crispy Sweet and Sour Chicken Bowl Recipe Perfect for Weeknight Dinners

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A quick and easy recipe featuring crispy chicken coated in a tangy, glossy sweet and sour sauce, perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 large chicken breasts, cut into 1-inch bite-sized pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 cup panko breadcrumbs
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 clove garlic, minced
  • 1/2 cup pineapple chunks (fresh or canned, drained)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Cooked white or brown rice (about 2 cups cooked)
  • Steamed broccoli or snap peas (optional)
  • Chopped green onions and sesame seeds (for garnish)

Instructions

  1. Pat the chicken pieces dry with paper towels. Season with salt, pepper, garlic powder, and paprika.
  2. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dip each chicken piece first into the flour, shaking off excess, then into the eggs, and finally coat thoroughly with panko breadcrumbs.
  4. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Cook chicken pieces in a single layer for 3-4 minutes per side until golden and crispy. Cook in batches if necessary. Drain on paper towels.
  5. In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, grated ginger, and minced garlic. Heat over medium heat, stirring until sugar dissolves and sauce simmers.
  6. Add pineapple chunks to the sauce. Stir the cornstarch slurry and slowly whisk it into the sauce. Cook for 2-3 minutes until thickened and glossy.
  7. Toss the crispy chicken pieces gently in the sweet and sour sauce until well coated.
  8. Serve immediately over cooked rice with steamed broccoli or snap peas on the side. Garnish with chopped green onions and sesame seeds.

Notes

If chicken loses crispiness, reheat in a 350°F (175°C) oven for 5 minutes before tossing in sauce. Be gentle when dredging to keep coating intact. Use panko breadcrumbs for best crunch. Avoid overcrowding pan to maintain oil temperature and crispiness. Stir sauce constantly after adding cornstarch slurry to avoid lumps. Sauce thickness can be adjusted with water or pineapple juice.

Nutrition

Keywords: sweet and sour chicken, crispy chicken, weeknight dinner, easy chicken recipe, Asian chicken bowl, quick dinner, family meal

Find it online: https://flurpchef.com/easy-crispy-sweet-and-sour-chicken-bowl-recipe-perfect-for-weeknight-dinners/