If you’ve ever found yourself craving that perfect balance of tangy, sweet, and savory all in one bite, then sweet and sour chicken is the recipe you’ve been waiting for. This classic dish combines crispy, golden chicken pieces with a vibrant sauce that’s bursting with flavor. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is approachable, delicious, and guaranteed to impress. Plus, it’s made with simple ingredients that you probably already have in your kitchen!
Why This Recipe Is a Must-Try
Sweet and sour chicken is a beloved dish worldwide, and for good reason. It hits all the right notes: crispy chicken coated in a light batter, paired with a glossy, flavorful sauce that’s both tangy and sweet. This recipe stands out because it’s easy to make at home without compromising on taste or texture. Many takeout versions can be greasy or overly sweet, but this homemade version is perfectly balanced and fresh. You’ll love the satisfying crunch of the chicken and the bright pop of pineapple and bell peppers in every bite.
Not only is it a crowd-pleaser, but it’s also flexible. You can serve it over steamed rice or even noodles for a complete meal. Plus, it’s quick to whip up on a weeknight yet impressive enough for guests. If you love comfort food with a twist, this sweet and sour chicken is your new go-to recipe.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1 red bell pepper, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1 small onion, chopped into chunks
- 1 cup pineapple chunks (fresh or canned, drained)
- For the Sweet and Sour Sauce:
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
How To Make Sweet And Sour Chicken
Step 1: Prepare the Chicken
Begin by cutting your chicken into bite-sized pieces, making sure they’re uniform in size for even cooking. Season the chicken lightly with salt and pepper.
Step 2: Coat the Chicken
Set up a breading station with three bowls: one with the beaten eggs, one with the cornstarch, and one with the flour. First, dip each chicken piece into the beaten eggs, then dredge them in cornstarch, back into the egg, and finally coat them in flour. This double coating ensures a crispy, crunchy exterior once fried.
Step 3: Fry the Chicken
Heat about 1-2 inches of vegetable oil in a deep pan over medium-high heat. To test if the oil is ready, drop a small bit of batter into the oil; it should sizzle immediately. Fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
Step 4: Prepare the Sweet and Sour Sauce
In a medium saucepan, combine rice vinegar, sugar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Once it starts simmering, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy.
Step 5: Cook the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the bell peppers and onion chunks, sautéing until just tender but still crisp, about 3-4 minutes. Add the pineapple chunks and cook for an additional minute.
Step 6: Combine Everything
Add the fried chicken pieces into the skillet with the vegetables, then pour the sweet and sour sauce over everything. Toss gently to coat all ingredients evenly with the sauce. Cook for another 1-2 minutes to heat through and let the flavors meld.
Step 7: Serve
Serve your sweet and sour chicken hot over steamed white rice or jasmine rice. Garnish with chopped green onions or sesame seeds, if desired, for an extra pop of flavor and texture.
Expert Tips
- For extra crispy chicken, double coat the pieces by dipping them in egg and cornstarch twice before frying.
- Use a thermometer to monitor oil temperature; 350°F is ideal for frying chicken to get that perfect crunch without burning.
- If you want a lighter version, try baking the coated chicken pieces on a wire rack at 425°F for 20-25 minutes, flipping halfway through.
- Fresh pineapple works wonderfully for a juicy burst, but canned pineapple chunks (drained) are a convenient alternative.
- Make the sauce ahead and keep it warm. It thickens as it cools, so reheat gently with a splash of water if needed.
- Adjust the sweetness or tanginess by tweaking the sugar and rice vinegar amounts to your taste preference.
Variations and Customizations
- Protein Swap: Substitute chicken with shrimp, tofu, or turkey for a different twist.
- Veggie Add-ins: Try adding snap peas, carrots, or broccoli florets for more color and nutrition.
- Spicy Kick: Add a teaspoon of chili paste or some crushed red pepper flakes to the sauce for heat.
- Gluten-Free: Use gluten-free flour and tamari instead of soy sauce to make the recipe gluten-free.
- Low-Sugar: Reduce sugar or use natural sweeteners like honey or maple syrup for a healthier option.
How to Store Leftovers
Leftover sweet and sour chicken can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep the chicken and sauce separate if possible and combine when reheating. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Be mindful that the chicken might lose some of its crispiness after refrigeration, but the flavor will remain delicious!
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and stay juicy during cooking. Just make sure to cut them into uniform pieces so they cook evenly.
How do I make this recipe less sweet?
You can reduce the amount of sugar in the sauce or balance it out by adding a little extra vinegar. Taste the sauce as you go to find your perfect balance.
Is it possible to bake the chicken instead of frying?
Yes! Baking is a healthier alternative. Coat the chicken as directed, then bake on a wire rack at 425°F for 20-25 minutes, flipping halfway through until golden and cooked through.
What can I serve with sweet and sour chicken?
Steamed jasmine rice or white rice is classic, but you can also serve it with fried rice, noodles, or even cauliflower rice for a low-carb option.
Conclusion
Sweet and sour chicken is a timeless dish that never fails to delight. Its mix of crispy chicken, vibrant veggies, and perfectly balanced sauce makes it a versatile and satisfying meal. This recipe is straightforward enough for weeknight dinners but special enough to serve when you want to impress. With easy-to-find ingredients and simple steps, you can enjoy restaurant-quality sweet and sour chicken right from your own kitchen. So grab your skillet, whip up this flavorful dish, and enjoy a delicious meal that everyone will love!
Sweet And Sour Chicken
Equipment
- Three bowls
- Deep pan
- Medium Saucepan
- Large Skillet or Wok
- Paper Towels
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 0.5 cup cornstarch
- 2 large eggs beaten
- 0.5 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- 1 red bell pepper chopped into chunks
- 1 green bell pepper chopped into chunks
- 1 small onion chopped into chunks
- 1 cup pineapple chunks fresh or canned, drained
For the Sweet and Sour Sauce:
- 0.5 cup rice vinegar
- 0.5 cup sugar
- 0.25 cup ketchup
- 2 tablespoons soy sauce use low sodium if preferred
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
Instructions
- Begin by cutting your chicken into bite-sized pieces, making sure they’re uniform in size for even cooking. Season the chicken lightly with salt and pepper.
- Set up a breading station with three bowls: one with the beaten eggs, one with the cornstarch, and one with the flour. First, dip each chicken piece into the beaten eggs, then dredge them in cornstarch, back into the egg, and finally coat them in flour. This double coating ensures a crispy, crunchy exterior once fried.
- Heat about 1-2 inches of vegetable oil in a deep pan over medium-high heat. To test if the oil is ready, drop a small bit of batter into the oil; it should sizzle immediately. Fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- In a medium saucepan, combine rice vinegar, sugar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Once it starts simmering, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the bell peppers and onion chunks, sautéing until just tender but still crisp, about 3-4 minutes. Add the pineapple chunks and cook for an additional minute.
- Add the fried chicken pieces into the skillet with the vegetables, then pour the sweet and sour sauce over everything. Toss gently to coat all ingredients evenly with the sauce. Cook for another 1-2 minutes to heat through and let the flavors meld.
- Serve your sweet and sour chicken hot over steamed white rice or jasmine rice. Garnish with chopped green onions or sesame seeds, if desired, for an extra pop of flavor and texture.
