If you’re longing for a vibrant and comforting dish that brings together crispy chicken, tangy sauce, and a burst of fruity sweetness, this Sweet and Sour Chicken Recipe is just the answer. It captures that perfect harmony between flavors and textures, offering a homemade version of a classic favorite that’s both satisfying and incredibly simple to make. Whether you’re craving a cozy weeknight dinner or hoping to impress friends with a colorful plate, this recipe promises a delightful experience every time.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is the secret to nailing this Sweet and Sour Chicken Recipe. Each element plays a role: from the tender chicken and crunchy bell peppers to the bright pineapple and tongue-tingling sauce, it all comes together in perfect balance.
- Boneless, skinless chicken breasts (1 ½ lbs): Cubed for quick, even cooking and tender bites.
- Cornstarch (1 cup): Creates a crispy coating that holds up beautifully once fried.
- Eggs (2 large, beaten): Helps the cornstarch stick for that irresistible crunch.
- Vegetable oil (½ cup): Ideal for frying to a golden perfection.
- Red and green bell peppers (1 each, chopped): Adds vibrant color and crisp sweetness.
- Pineapple chunks (1 cup): Fresh or canned; brings a juicy pop of tropical flavor.
- Small onion (1, chopped): Adds depth with its mild pungency and texture.
- Granulated sugar (¾ cup): Sweetens the sauce, balancing the tanginess.
- Distilled white vinegar (½ cup): Provides that essential tanginess that defines the dish.
- Ketchup (¼ cup): Offers richness and a subtle tomato base to the sauce.
- Soy sauce (1 tablespoon): Brings umami and saltiness for depth.
- Garlic powder (1 teaspoon): Enhances the savory profile without overpowering.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): Optional thickener for a luscious sauce consistency.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep and Coat the Chicken
Start by cutting your chicken breasts into bite-sized cubes to ensure they cook quickly and evenly. In a large bowl, toss the chicken pieces with cornstarch until each piece is lightly coated. Then dip them into the beaten eggs, which help the coating adhere and create that satisfying crunch when fried.
Step 2: Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the coated chicken pieces in batches—avoid overcrowding—to allow each cube to become perfectly crisp and golden brown. This should take about 5 to 7 minutes per batch. Once cooked, transfer the chicken to paper towels to drain excess oil, setting the stage for a crispy texture that won’t get soggy in the sauce.
Step 3: Whisk Together the Sweet and Sour Sauce
While the chicken is frying, mix the granulated sugar, white vinegar, ketchup, soy sauce, and garlic powder in a separate bowl. This blend creates the signature tangy and sweet flavor that makes this Sweet and Sour Chicken Recipe so memorable.
Step 4: Sauté the Veggies and Pineapple
In a clean skillet or wok over medium heat, add a small drizzle of oil and toss in your chopped bell peppers, onion, and pineapple chunks. Sauté for about 3 to 4 minutes until the vegetables are slightly tender but still retain their delightful crunch, and the pineapple releases some of its juicy sweetness.
Step 5: Combine Sauce and Chicken
Pour the sauce mixture into the skillet with the sautéed veggies and bring it to a gentle simmer. If you prefer a thicker sauce, stir in the prepared cornstarch slurry now. Then, add the fried chicken back into the pan, tossing everything thoroughly to ensure every piece is coated beautifully. Let it cook for another 2 to 3 minutes so the flavors meld and the chicken heats through.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
To elevate your presentation and add extra flavor, sprinkle finely chopped green onions or fresh cilantro over the top. A sprinkle of toasted sesame seeds can lend a subtle nutty crunch, while a few red chili flakes add a playful hint of heat for those who love a kick.
Side Dishes
This Sweet and Sour Chicken Recipe naturally pairs wonderfully with steamed jasmine rice or fluffy brown rice, which soak up the delicious sauce. For a lighter or more vegetable-forward meal, serve alongside steamed broccoli, snap peas, or a simple Asian-style slaw for crisp contrast.
Creative Ways to Present
For a fun twist, serve the chicken and sauce inside hollowed-out pineapple halves—this creates an eye-catching tropical feast! Another option is to wrap the chicken and veggies in warm lettuce leaves for a refreshing, handheld take that’s perfect for entertaining or casual dinners.
Make Ahead and Storage
Storing Leftovers
Place any leftover sweet and sour chicken in an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days. The sauce’s tangy profile actually intensifies overnight, making for a great next-day meal.
Freezing
If you want to freeze the leftovers, separate the chicken and sauce mixture into a freezer-safe container or heavy-duty freezer bags. Properly sealed, it can last up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the sweet and sour chicken gently in a skillet over medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth can help loosen the sauce if it’s thickened too much. Avoid microwaving to maintain the crispy chicken texture as much as possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this Sweet and Sour Chicken Recipe, providing a juicier, more tender result with a bit more flavor depth. Just adjust cooking time slightly to ensure they are cooked through.
Is there a way to make this recipe gluten-free?
Yes, simply substitute the regular soy sauce with a gluten-free tamari and double-check that your ketchup and cornstarch are gluten-free. This keeps the recipe safe for gluten-sensitive folks without compromising taste.
Can I bake the chicken instead of frying?
For a lighter version, you can bake the coated chicken pieces at 425°F (220°C) for about 20 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it still tastes delicious and reduces oil usage.
How spicy is this Sweet and Sour Chicken Recipe?
By default, this recipe is mild and kid-friendly with a pleasant balance of sweet and tangy flavors. If you want some heat, adding a pinch of red chili flakes or a dash of hot sauce will easily spice it up.
What’s the best way to serve this dish for meal prep?
Prepare the chicken and sauce as directed, then portion it into containers with rice and steamed veggies. This makes for an easy grab-and-go lunch or dinner that reheats well and stays fresh for several days.
Final Thoughts
Trying out this Sweet and Sour Chicken Recipe is like inviting a burst of joyful flavors to your dinner table. It’s a warm, colorful dish that’s straightforward to make and sure to please anyone who loves that perfect dance of sweet, tangy, and savory notes. So, roll up your sleeves and treat yourself to this delightful homemade classic—you’ll wonder why you haven’t made it sooner!
Print
Sweet and Sour Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
- Diet: Dairy-Free
Description
This Sweet and Sour Chicken recipe combines crispy fried chicken pieces with vibrant bell peppers, pineapple chunks, and a tangy homemade sauce. Perfectly balanced between sweet and tangy flavors, it delivers the nostalgic taste of your favorite Chinese takeout right at home. Serve hot over steamed rice for a satisfying and delicious meal.
Ingredients
Chicken and Coating
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup cornstarch
- 2 large eggs, beaten
- ½ cup vegetable oil (for frying)
Vegetables & Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1 small onion, chopped
Sauce
- ¾ cup granulated sugar
- ½ cup distilled white vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Chicken: In a large bowl, coat the chicken cubes thoroughly with cornstarch. Then dip each piece into the beaten eggs, ensuring they are fully coated for a crispy finish.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan, until they turn golden brown and are cooked through, approximately 5 to 7 minutes per batch. Remove the fried chicken and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate bowl, whisk together the granulated sugar, distilled white vinegar, ketchup, soy sauce, and garlic powder until the mixture is smooth and well combined.
- Sauté Vegetables and Pineapple: In a large skillet or wok over medium heat, add a small drizzle of oil and sauté the chopped bell peppers, onion, and pineapple chunks for about 3 to 4 minutes until they are slightly tender but still crisp.
- Simmer the Sauce: Pour the prepared sauce into the skillet with the vegetables and bring to a gentle simmer. If the sauce appears too thin, stir in the cornstarch slurry and cook for an additional minute or two until the sauce thickens.
- Combine Chicken and Sauce: Add the cooked chicken pieces back into the skillet and toss everything together to coat the chicken evenly in the sweet and sour sauce. Cook for another 2 to 3 minutes to ensure the chicken is heated through.
- Serve: Serve the sweet and sour chicken hot over steamed jasmine or brown rice for a complete meal.
Notes
- Substitute chicken thighs for breasts for a juicier texture.
- Add a pinch of chili flakes to the sauce if you prefer a spicy kick.
- Pairs wonderfully with jasmine or brown rice for an authentic accompaniment.
