Quick Takeaway
This sweet and sour chicken is a low oxalate take on the takeout classic: crispy cornstarch coated chicken, onion, red bell pepper, and pineapple tossed in a tangy sauce sweetened with honey. New here? Start with our Low Oxalate Foods List.
This Chinese sweet and sour chicken has everything you love about the takeout version: crisp, golden chicken and a glossy sauce that is both tangy and sweet. The sauce is made with honey, apple cider vinegar, and pineapple juice, and it gets whisked together first so the flavors have time to blend. The chicken gets a quick sear in the skillet and finishes in the oven, so you get a crisp coating without deep frying. Dinner is on the table in about 45 minutes.
Why You’ll Love This Recipe
- Better than takeout. Crispy chicken and a tangy sauce made with ingredients you know.
- Sweetened with honey. The sauce gets its sweetness from honey and pineapple juice, with no refined sugar.
- Less oil than deep frying. A quick sear for color, then the oven finishes the chicken.
- Sauce made first. Whisking it together at the start gives the flavors time to blend while the chicken cooks.
- Ready in about 45 minutes. The stir fry and sauce come together on the stove while the chicken bakes.
Why Sear and Then Bake
Most sweet and sour chicken is deep fried, which takes a lot of oil and a lot of attention. Searing the coated chicken for just 3 to 4 minutes gives it a golden, crisp outside, and then the oven cooks it through gently and evenly. You get the crunch you want from takeout without a pot of hot oil, and you are free to make the stir fry while the chicken bakes.
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Ingredient Notes
- Mutti tomato paste. I use Mutti tomato paste because it is made without the seeds and skins, which hold the highest concentration of oxalates in a tomato.
- Coconut aminos and oyster sauce. A teaspoon of each adds savory depth to the sauce.
- Canned pineapple. Drain it and save the juice. Two tablespoons of that juice go into the sauce, and the pineapple goes into the stir fry.
- Cornstarch. It does two jobs here: it coats the chicken for a crisp outside, and it thickens the sauce.
Low Oxalate Chinese Sweet and Sour Chicken
Print Recipe
Ingredients
Sauce
- 1/2 cup honey
- 1/3 cup apple cider vinegar
- 2 Tbsp pineapple juice, reserved from the canned pineapple
- 1 Tbsp Mutti tomato paste, made without seeds or skins
- 1 tsp coconut aminos
- 1 tsp oyster sauce
- 1/4 tsp sea salt
- 2 tsp cornstarch, for thickening
- 2 Tbsp water
Chicken
- 1 1/2 lb chicken breast, cut into bite sized pieces
- 1 large egg, lightly beaten
- 1/2 cup cornstarch
- 1 tsp sea salt
- 4 Tbsp avocado oil, plus extra for the baking pan
Stir Fry
- 1 Tbsp avocado oil
- 2 garlic cloves, pressed or minced
- 1 onion, cut into 1/2 inch pieces
- 1 red bell pepper, cut into bite sized pieces
- 1 can pineapple, drained and chopped, juice reserved
Topping (optional)
- sliced green onions, optional, for garnish
Instructions
- Preheat the oven to 385°F. Lightly grease a baking sheet with avocado oil.
- Drain the canned pineapple, saving the juice. Chop the pineapple into bite sized pieces and set it aside for the stir fry.
Sauce
- In a bowl, whisk together the honey, apple cider vinegar, 2 Tbsp of the reserved pineapple juice, tomato paste, coconut aminos, oyster sauce, and sea salt until smooth. Set the sauce aside so the flavors can blend while you make the chicken.
Chicken
- Place the chicken in a bowl, add the beaten egg, and toss until every piece is coated.
- Add the cornstarch and sea salt to a large zip top bag, toss to combine. Working a handful at a time, lift the chicken out of the egg with a slotted spoon, let the extra egg drip off, and drop the chicken into the bag.
- Seal the bag and then shake until all of the chicken is coated with the cornstarch and salt. There may be extra cornstarch left over.
- Heat 4 Tbsp of the avocado oil in a large skillet over medium high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until the outside is lightly golden and a little crisp. You may need to work in batches. The inside will still be raw.
- Spread the chicken on the prepared baking sheet. Bake for 15 to 20 minutes, until the chicken is golden and cooked through.
Stir Fry
- While the chicken bakes, pour the oil out of the skillet and wipe it out with a paper towel. Return the skillet to medium high heat and add 1 Tbsp avocado oil.
- Add the garlic and cook for 20 seconds, then add the onion and cook for 3 to 5 minutes, until translucent.
- Add the bell pepper and cook for 3 to 5 minutes.
- Whisk the sauce again to make sure it is well mixed, then pour it into the skillet. Bring it to a light simmer.
- In a small bowl, stir the cornstarch into the water to make a slurry. Once the sauce is simmering, stir in the slurry. Keep stirring and cook for about 2 minutes, until the sauce thickens.
- Stir in the pineapple just to warm it through, then take the skillet off the heat.
- When the chicken is done, add it to the skillet and toss to coat it in the sauce. Serve right away over rice.
Topping (optional)
- Optional: Sprinkle the sliced green onions over the top just before serving.
Pro Tips for the Best Sweet and Sour Chicken
- Let the extra egg drip off. Too much egg makes the coating gummy instead of crisp.
- Don’t crowd the skillet. Keep the chicken in a single layer, working in batches if needed, so it browns instead of steaming.
- Keep the sear short. Three to four minutes is all it needs. The oven finishes the cooking.
- Add the cornstarch slurry last. Stir the cornstarch into water first so it doesn’t clump, then add it once the sauce comes to a simmer and before the chicken goes in.
- Toss and serve right away. The coating stays crispest when the chicken goes straight from the sauce to the plate.
Storage and Reheating
- Serving. Serve right away over rice for the crispiest chicken.
- Refrigerator. Store leftovers in an airtight container for up to 3 days. The coating softens as it sits, but the flavor holds up.
- Freezing. Freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator.
- Reheating. Warm in a skillet over medium heat, stirring often, until heated through.
Substitutions and Variations
- Use maple syrup instead of honey, both are low-oxalate sweeteners.
Frequently Asked Questions
Is this sweet and sour chicken low oxalate?
Yes. It is built on chicken, onion, garlic, red bell pepper, pineapple, honey, and apple cider vinegar. The sauce uses just 1 tablespoon of Mutti tomato paste, which is made without the seeds and skins.
Can I make the sauce ahead?
Yes. Whisk the sauce together up to 2 days ahead and keep it covered in the refrigerator. Whisk it again before adding it to the skillet.
Why bake the chicken instead of frying it all the way?
A quick sear gives the chicken a crisp, golden outside, and the oven cooks it through evenly with much less oil than deep frying.
What should I serve with sweet and sour chicken?
White rice is the classic pairing and soaks up the extra sauce.