Crispy, tangy, and absolutely irresistible, Sweet and Sour Chicken is a classic takeout favorite that’s surprisingly easy to make at home. With tender pieces of chicken coated in a crispy batter and tossed in a vibrant, glossy sweet and sour sauce, this dish is the perfect combination of flavors and textures. Whether you’re serving it with steamed rice or as a stand-alone comfort dish, it’s a family favorite that’ll have everyone coming back for seconds.
Why You’ll Love This Recipe?
- Restaurant-Quality at Home – No need to order out when you can make this yourself!
- Perfect Balance of Flavors – Tangy, sweet, savory, and crispy all in one dish.
- Customizable – Add your favorite vegetables or adjust the sweetness and tanginess to suit your taste.
- Easy to Make – A simple recipe with ingredients you can find at home.
Ingredients
Here’s what you’ll need to make this delicious Sweet and Sour Chicken:
- Boneless, skinless chicken breasts (cut into bite-sized pieces)
- All-purpose flour and cornstarch (for coating the chicken)
- Eggs
- Vegetable oil (for frying)
- Red bell peppers, green bell peppers, and onions
- Pineapple chunks
- Soy sauce
- Rice vinegar or white vinegar
- Brown sugar
- Garlic and ginger
The full list of ingredients and exact measurements can be found in the recipe card below.
Directions
- Prepare the Chicken: In a bowl, mix the flour, cornstarch, and a pinch of salt. Dip each piece of chicken into beaten eggs, then coat them in the flour mixture.
- Fry the Chicken: Heat oil in a large skillet or pot over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Remove and set aside.
- Stir-Fry the Vegetables: In the same skillet, add a bit more oil if needed and sauté onions, red and green bell peppers, and garlic/ginger until fragrant and tender.
- Make the Sauce: Add soy sauce, rice vinegar (or white vinegar), brown sugar, and a splash of water to the skillet. Stir well until it thickens into a glossy sweet and sour sauce.
- Add Pineapple and Chicken: Toss in pineapple chunks and the fried chicken. Stir everything together until coated in the sauce. Simmer for a few minutes until everything is heated through.
- Serve: Serve hot with steamed rice or enjoy on its own. Garnish with sesame seeds if desired.
Expert Tips and Tricks
- Double-Crispy: For extra crunch, coat the chicken with a bit more cornstarch before frying.
- Frying Tips: Ensure your oil is at the right temperature (around 350°F) to ensure crispy, non-greasy chicken.
- Perfect Sauce Balance: Taste your sweet and sour sauce as you go. Adjust the vinegar and brown sugar to achieve the perfect tang-to-sweet ratio.
- Add Veggies: You can mix in snap peas, carrots, or bok choy for added color and texture.
Recipe Variations and Possible Substitutions
- Vegetable Variations: Add other stir-fried veggies like snow peas or broccoli.
- Protein Swap: Use shrimp, tofu, or pork instead of chicken for variety.
- Healthier Option: Bake the chicken instead of frying for a lighter version.
- Spicy Version: Add a dash of chili sauce or red pepper flakes for some heat!
Serving and Pairing Suggestions
Sweet and Sour Chicken pairs wonderfully with:
- Steamed White Rice: A simple and neutral option to balance the flavors.
- Fried Rice: A great way to complement the tangy sauce.
- Stir-Fried Noodles: For a full and hearty meal.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or in the oven to retain the crispiness.
FAQs
1. Can I make this recipe ahead of time?
You can prep the chicken and vegetables ahead of time, but cook it fresh for the best taste and texture.
2. What can I substitute for rice vinegar?
White vinegar or apple cider vinegar can be used if you don’t have rice vinegar.
3. Can I bake the chicken instead of frying it?
Yes! Bake at 400°F for 20–25 minutes until crispy and golden.
4. Can I make this dish gluten-free?
Yes! Use a gluten-free flour blend or almond flour for coating the chicken.
Conclusion
Sweet and Sour Chicken is a classic comfort food that’s perfect for family dinners, parties, or even meal prepping for the week. With tender, crispy chicken, colorful veggies, pineapple chunks, and that irresistible sweet and tangy sauce, this dish will quickly become a favorite in your home. So grab your wok or skillet and whip up a batch today—you’ll thank yourself later!
Print
Sweet and Sour Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Chinese-American
- Diet: Gluten Free
Description
Sweet and Sour Chicken is a classic Chinese-American dish featuring crispy chicken chunks tossed in a tangy, flavorful sauce made with vinegar, sugar, and ketchup. It’s the perfect balance of sweet and tart, served with vibrant bell peppers, onions, and pineapple, creating a delicious meal that’s sure to satisfy.
Ingredients
- 1 pound chicken breast or thighs, cut into bite-sized chunks
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (for frying)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small onion, sliced
- 1 cup pineapple chunks (fresh or canned)
For the Sweet and Sour Sauce:
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Pinch of salt
Instructions
- Prepare the Chicken:
- In a bowl, combine chicken chunks with soy sauce and cornstarch. Mix until the chicken is well-coated.
- Fry the Chicken:
- Heat vegetable oil in a large skillet or wok over medium heat.
- Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and set aside on a paper towel-lined plate.
- Make the Sweet and Sour Sauce:
- In a small saucepan, whisk together rice vinegar, sugar, ketchup, soy sauce, cornstarch, water, and a pinch of salt.
- Bring to a simmer over medium heat, stirring constantly until the sauce thickens, about 3-4 minutes.
- Sauté the Vegetables:
- In the same skillet, add the red and green bell peppers, onion, and pineapple. Cook over medium heat for about 3-4 minutes until the vegetables are tender but still crisp.
- Combine Everything:
- Add the fried chicken back into the skillet with the vegetables.
- Pour the sweet and sour sauce over the chicken and vegetables, tossing everything together until coated and heated through.
- Serve:
- Serve the Sweet and Sour Chicken over steamed rice and enjoy!
Notes
- For extra flavor, try adding a bit of ginger or garlic to the sauce.
- You can substitute chicken with shrimp or tofu for a variation.
- To make the dish spicier, add a pinch of crushed red pepper flakes or chili sauce.
Nutrition
- Serving Size: 1 plate
- Calories: ~380 kcal
- Sugar: ~25 g
- Sodium: ~800 mg
- Fat: ~15 g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: ~70 mg