Sweet and Sour Chicken Recipe
If you’re looking for a dish that’s the perfect blend of tangy, sweet, and savory, this Sweet and Sour Chicken Recipe will absolutely win your heart (and your taste buds). Juicy bites of crispy chicken, tossed with vibrant bell peppers, onions, and sweet pineapple, all coated in a glossy, irresistible sauce—it’s everything you love about classic takeout, but made right at home. Whether you’re planning a family dinner or just want to impress your friends, this recipe delivers that iconic flavor and colorful appeal, every single time.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients come together to create the magic in this Sweet and Sour Chicken Recipe. Each element plays its own important role—adding crunch, juiciness, bold flavor, or that signature sweet-tangy zing you crave.
- Chicken Breasts: Boneless, skinless, and cut into bite-sized pieces—these are the juicy foundation of the dish.
- Cornstarch: Gives the chicken its ultra-crispy, light coating that soaks up sauce perfectly.
- Eggs: Help the cornstarch and flour stick to the chicken for a golden crust.
- All-Purpose Flour: Adds structure and crunch to the coating.
- Salt: Brings out all the flavors in the chicken and balances the sweet sauce.
- Vegetable Oil: Used for frying; choose a neutral oil with a high smoke point for best results.
- Sugar: The base of the sauce’s signature sweetness.
- Apple Cider Vinegar: Provides a tangy punch that’s key for authentic sweet and sour flavor.
- Ketchup: Adds color and just the right touch of acidity and sweetness to the sauce.
- Soy Sauce: Offers savory depth and a touch of umami.
- Garlic Powder: Rounds out the sauce with aromatic warmth.
- Ground Ginger: A hint of spice that pairs beautifully with the pineapple.
- Cornstarch Slurry: Thickens the sauce to that perfectly glossy, clingy consistency.
- Green Bell Pepper: Adds color and a mild, grassy crunch.
- Red Bell Pepper: Sweet and vibrant, it makes every bite pop.
- Onion: Sliced and sautéed until just tender, bringing sweetness and aroma.
- Pineapple Chunks: Bursts of juicy, tropical flavor that are absolutely essential.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken pieces with salt in a medium bowl. This first layer of flavor makes the chicken taste incredible from the inside out, and it also helps the coating stick later on.
Step 2: Coat the Chicken
Set up a little assembly line with two shallow bowls: one for cornstarch and one for your beaten eggs. Dip each chicken piece into the cornstarch first, then into the egg, making sure each piece is completely coated. This double-dip technique creates that signature crispy shell you love in restaurant-style Sweet and Sour Chicken Recipe.
Step 3: Fry the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, giving each piece enough room to get crunchy and golden brown—about 3 to 4 minutes per side. Once cooked, transfer the chicken to a plate lined with paper towels to drain off excess oil. The result? Chicken nuggets that are irresistibly crisp and tender.
Step 4: Make the Sauce
In a small saucepan, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ground ginger. Bring this mixture to a gentle simmer so all the flavors meld together. Stir in your cornstarch slurry, and watch as the sauce thickens into a glossy, luscious glaze that’s the soul of this Sweet and Sour Chicken Recipe.
Step 5: Stir-Fry the Veggies and Pineapple
In a clean skillet or wok, heat a splash of oil and sauté the green and red bell peppers, onion, and pineapple chunks for 3 to 4 minutes. You want the veggies to stay crisp-tender, providing a fresh contrast to the rich chicken and sauce.
Step 6: Combine and Toss Everything Together
Add your crispy chicken to the skillet with the veggies and pineapple, then pour the sweet and sour sauce over the top. Toss everything gently until every piece is coated in that gorgeous, sticky glaze. Let it all heat through for a minute or two, and you’re ready to serve!
How to Serve Sweet and Sour Chicken Recipe
Garnishes
A sprinkle of sliced green onions or a scattering of toasted sesame seeds can add a fresh, aromatic crunch to your Sweet and Sour Chicken Recipe. For extra color and flavor, throw on a few sprigs of cilantro or a dusting of chili flakes if you like a little heat.
Side Dishes
This dish is a superstar over a bed of fluffy steamed jasmine rice, which soaks up every drop of that amazing sauce. You can also pair it with fried rice, simple stir-fried noodles, or even cauliflower rice for a lighter twist. A side of steamed broccoli or snap peas makes for a complete, balanced meal.
Creative Ways to Present
Serve your Sweet and Sour Chicken Recipe in a big family-style platter for sharing, or pile it into individual bowls for a colorful, takeout-inspired presentation. For a fun party twist, skewer the chicken and veggies on bamboo sticks for easy, bite-sized appetizers—perfect for gatherings!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The sauce will soak into the chicken a bit, making it extra flavorful, though it may lose some crispiness.
Freezing
You can freeze Sweet and Sour Chicken Recipe for up to 2 months. For best results, freeze the chicken and sauce separately if possible. Thaw in the fridge overnight before reheating so the textures stay as close to fresh as possible.
Reheating
To recapture that crispy magic, reheat the chicken in a skillet over medium heat, adding a splash of water to the sauce if it needs loosening. You can also use the oven at 350°F for about 10 minutes, or microwave individual portions if you’re in a hurry.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and more flavorful, and they work beautifully in this Sweet and Sour Chicken Recipe. Just trim any excess fat and cut into bite-sized pieces, then follow the recipe as written.
Is it possible to bake the chicken instead of frying?
Yes! For a lighter version, arrange coated chicken pieces on a greased baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. You’ll still get a lovely crispy texture with less oil.
Can I make the sauce less sweet or more tangy?
Of course! Adjust the sugar and vinegar in the sauce to your personal taste. If you like it more tart, add a little extra vinegar; for more sweetness, increase the sugar by a tablespoon or two.
What’s the best way to keep the chicken crispy?
For the crispiest results, serve the chicken immediately after tossing with the sauce. If you need to wait, keep the chicken and sauce separate until just before serving, then combine and heat through.
Can I add other vegetables?
Definitely! This Sweet and Sour Chicken Recipe is flexible—try adding snap peas, carrots, or even baby corn for extra color and crunch. Just be sure to cut everything into bite-sized pieces for even cooking.
Final Thoughts
If you’re ready to bring true takeout magic into your own kitchen, this Sweet and Sour Chicken Recipe is the one to try. With its crispy chicken, vibrant veggies, and that glossy, tangy-sweet sauce, it’s guaranteed to become a family favorite. Give it a go and watch everyone come back for seconds!
Print
Sweet and Sour Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet and Sour Chicken recipe offers a deliciously crispy chicken combined with a tangy homemade sauce and colorful vegetables, making it a perfect Chinese-American main course to enjoy at home.
Ingredients
Chicken and Coating
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil for frying
Sauce
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Stir-Fry Vegetables and Fruit
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 1 cup pineapple chunks, drained if canned
Instructions
- Prepare the Chicken: In a medium bowl, season chicken pieces with salt. Place cornstarch in one shallow bowl and beaten eggs in another. Dip each chicken piece first in cornstarch, then into the beaten eggs, ensuring an even coating.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches, cooking about 3 to 4 minutes per side until golden brown and crispy. Remove the chicken and drain on paper towels.
- Make the Sweet and Sour Sauce: In a small saucepan, whisk together sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ground ginger. Bring to a simmer over medium heat. Add cornstarch slurry and stir continuously until the sauce thickens.
- Cook Vegetables and Combine: In a separate skillet or wok, heat a little oil and sauté green and red bell peppers, onion, and pineapple chunks for 3 to 4 minutes until slightly tender yet crisp. Add the fried chicken pieces to the skillet, pour the sauce over everything, and toss gently to coat and warm through.
- Serve: Serve the sweet and sour chicken hot, ideally over steamed rice for a complete meal.
Notes
- You can bake the chicken instead of frying by placing it on a greased baking sheet and baking at 400°F (200°C) for 20–25 minutes, flipping halfway through cooking.
- Adjust the ratio of vinegar and sugar in the sauce to tailor the sweetness or tanginess according to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 24g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 155mg
