Sweet and Sour Chicken Recipe
This Sweet and Sour Chicken Recipe is the ultimate homemade answer to your takeout cravings—juicy pieces of chicken, perfectly crispy on the outside, tossed in the most dazzling tangy sauce with pops of colorful peppers and pineapple. It’s everything you love about your favorite Chinese restaurant classic, but made right in your own kitchen, with each bite offering a magical mix of sweet, savory, and a subtle zing of heat. If you’ve ever wanted to impress family or friends with a crowd-pleasing dish, or just want to treat yourself to something spectacular, this is the one to make!
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients can transform into a restaurant-worthy Sweet and Sour Chicken Recipe. Each component plays a unique role in creating that craveable crunch, bold color, and layer-upon-layer of irresistible flavor.
- Vegetable oil (5 tbsp): Get your wok or skillet sizzling—this is key for achieving a crispy, golden finish on the chicken.
- Eggs (2, lightly beaten): Helps build that pillowy, irresistible coating on every chicken piece.
- Cornflour/cornstarch (3 tbsp): This is your secret to the lightest, crunchiest batter possible.
- Plain flour/all-purpose flour (90g or 3/4 cup): Adds structure and body to the coating, making sure each bite stays satisfyingly crisp.
- Salt (½ tsp): A little goes a long way to enhance every flavor packed into the chicken.
- Pepper (½ tsp): For a gentle background warmth that balances the sweetness.
- Garlic salt (½ tsp): Adds a savory punch that makes the chicken extra moreish!
- Paprika (2 tsp): Not just for color, it gives a gentle smokiness and pop of flavor.
- Chicken breast fillets (3, chopped into bite-size chunks): The star of the show—make sure to cut them evenly for perfect cooking.
- Vegetable oil (1 tbsp, for sauce): Keeps the veggies vibrant and adds a glossy finish to the sauce.
- Large onion (peeled and chopped into large chunks): Sautéed until just tender for a touch of sweetness.
- Red pepper (chopped into 1-inch pieces): Brings bold color and a mild, sweet flavor.
- Green pepper (chopped into 1-inch pieces): Lends a gentle bitterness that balances things out.
- Garlic (2 cloves, peeled and chopped/crushed): For aromatic depth and subtle heat.
- Minced ginger (1 tsp): Adds a tiny kick of zest that brightens up the whole dish.
- Tomato ketchup (150ml or 2/3 cup): The tangy base that gives the sauce its signature flavor.
- Malt vinegar (2 tbsp): Enhances that craveable sweet and sour tang.
- Dark brown muscovado sugar (6 tbsp): For a rich, molasses undertone that offsets the acidity.
- Canned pineapple chunks in juice (475g or 17 oz): Don’t drain the juice—this is where the iconic tropical sweetness comes from!
- Egg fried rice or boiled rice: Your classic base for soaking up every last drop of sauce.
- Sesame seeds (1 tsp): A sprinkle on top for a hint of nuttiness and crunch.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prepare Your Dredging Stations
Before you start cooking, set yourself up for stress-free breading. Pour your lightly beaten eggs into one shallow bowl, cornflour in another, and in a third bowl, whisk together the plain flour, salt, pepper, garlic salt, and paprika. This three-step breading method ensures every piece of chicken is gorgeously coated and crisp.
Step 2: Coat the Chicken Pieces
Take your bite-sized chicken chunks and work assembly-line style: dredge each piece in the cornflour first (for extra crunch), then dip it into the egg (this helps the final coating stick), and finally roll it through the seasoned flour mixture. Lay finished pieces on a plate, ready for the fryer—don’t skip this step, as it’s the secret to that classic Sweet and Sour Chicken Recipe crunch!
Step 3: Fry to Crispy Perfection
Heat your vegetable oil in a large wok or frying pan until it’s shimmering hot. Carefully add your coated chicken pieces in a single layer—work in batches if needed so they don’t crowd each other. Fry for 6-7 minutes, turning now and then, until they’re deeply golden, crunchy, and cooked through. Transfer cooked chicken to a plate lined with kitchen towels to soak up any excess oil.
Step 4: Sauté the Vegetables
While your chicken is sizzling, start building flavor for the sauce. Heat a tablespoon of oil in a separate skillet, then toss in your onion and bell peppers. Stir-fry for around three minutes, just until the onions become translucent and the peppers are bright and just-tender. This quick sauté keeps the veggies lively and the colors beautiful.
Step 5: Build the Sweet and Sour Sauce
Add in the garlic and ginger for one more minute—your kitchen will instantly smell incredible! Pour in the tomato ketchup, malt vinegar, dark brown muscovado sugar, and all of the canned pineapple (including the juice). Bring this vibrant mixture to the boil, then lower the heat and let it bubble gently for 3-5 minutes, stirring now and then. The sauce will thicken ever so slightly, turning shiny and irresistible.
Step 6: Toss Chicken in the Sauce
Now for the best part: add your crisp chicken pieces to the pan with the bubbling sauce and veggies. Gently toss to coat every piece in that luscious, glossy red sauce. Let them mingle for a minute so the flavors really settle into the chicken. This is when the magic happens, transforming simple ingredients into your favorite takeout meal right before your eyes.
Step 7: Serve and Sprinkle
Spoon your glorious Sweet and Sour Chicken Recipe onto a bed of fluffy rice, and finish with a generous sprinkle of toasted sesame seeds. Get ready for major flavor fireworks—dinner is officially served!
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Brighten up your plate with a shower of toasted sesame seeds—they add a hint of nuttiness and a subtle crunch. For even more color, scatter over some thinly sliced green onions or a handful of fresh cilantro. If you love a bit of heat, a few slices of red chili will truly wake up your taste buds.
Side Dishes
This classic Sweet and Sour Chicken Recipe loves company! Fluffy boiled jasmine rice or egg-fried rice are traditional favorites, soaking up all that delicious sauce. Steamed greens like broccoli, snap peas, or bok choy make a lovely fresh pairing, balancing out the bold flavors of the chicken and sauce.
Creative Ways to Present
If you’re serving a crowd or want to impress at family dinner, try piling the chicken high on a big platter, surrounded by pineapple rings and colorful bell pepper strips. For a fun twist, serve in individual takeout boxes with chopsticks, or skewer the chicken and veggies on wooden sticks for a playful party snack.
Make Ahead and Storage
Storing Leftovers
If you’ve gone all-in and made a big batch, leftovers will stay fresh in an airtight container in the fridge for up to 3 days. Let the chicken cool completely before storing, to keep everything fresh and prevent steam from making the coating soggy.
Freezing
The Sweet and Sour Chicken Recipe is actually quite freezer-friendly! For the best results, freeze the chicken and the sauce separately. Simply spread the cooked, cooled chicken pieces on a tray to freeze, then transfer to a zip-top bag. Portion the strained sauce into containers, leaving room for expansion, and freeze for up to 2 months.
Reheating
To bring your leftovers back to their former glory, reheat the chicken in a hot oven or air fryer until crispy, then warm the sauce separately on the stove or in the microwave. Once both are piping hot, toss together and serve right away. This keeps the coating crispy and the sauce perfectly glossy.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicy and flavorful, and make for an even richer Sweet and Sour Chicken Recipe. Just chop them into bite-sized pieces and follow the recipe as written.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the plain flour for a good gluten-free all-purpose blend, and double-check that your cornflour and ketchup are gluten-free brands. You’ll still get that same irresistible crunch and zingy sauce!
Can I make the sauce in advance?
You can make the sweet and sour sauce a day ahead and store it in the fridge. Just reheat gently before tossing it with the crispy chicken at dinnertime. This makes weeknight meals or entertaining a total breeze.
What’s the best way to get ultra-crispy chicken?
The key is to dredge the chicken well and fry in hot oil without crowding the pan. Work in batches if needed, and don’t flip the pieces too often—let them develop a nice golden crust before turning.
Can I add more vegetables to the dish?
For sure! Feel free to toss in snap peas, baby corn, carrots, or even water chestnuts for a little extra crunch and color. This Sweet and Sour Chicken Recipe is endlessly adaptable, so make it your own!
Final Thoughts
If you’ve ever wanted to recreate that classic takeout magic at home, this Sweet and Sour Chicken Recipe is your ticket to crispy, saucy, downright delicious chicken perfection! Gather your favorite people (or keep it all to yourself—I won’t judge), and let the sweet, tangy, and utterly addictive flavors light up your dinner table. Give it a try and watch it become an instant favorite in your house too!
Print
Sweet and Sour Chicken Recipe
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Non-Vegetarian
Description
Enjoy the perfect balance of sweet and tangy flavors with this delicious Sweet and Sour Chicken recipe. Crispy fried chicken coated in a flavorful sauce with peppers, onions, and pineapple, served with rice.
Ingredients
For the Chicken:
- 5 tbsp vegetable oil
- 2 eggs, lightly beaten
- 3 tbsp cornflour (cornstarch)
- 90 g (3/4 cup) plain flour (all-purpose flour)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 skinless chicken breast fillets, chopped into bite-size chunks
For the Sauce:
- 1 tbsp vegetable oil
- 1 large onion, peeled and chopped into large chunks
- 1 red pepper, chopped into 1-inch pieces
- 1 green pepper, chopped into 1-inch pieces
- 2 cloves of garlic, peeled and chopped/crushed
- 1 tsp minced ginger
- 150 ml (2/3 cup) tomato ketchup
- 2 tbsp malt vinegar
- 6 tbsp dark brown muscovado sugar
- 475 g (17 oz) canned pineapple chunks in juice
For Serving:
- egg fried rice or boiled rice
- 1 tsp sesame seeds
Instructions
- Prepare the Chicken: Heat vegetable oil in a wok. Coat chicken in cornflour, egg wash, and seasoned flour. Fry until browned.
- Make the Sauce: In a pan, sauté onions, peppers, garlic, and ginger. Add ketchup, vinegar, sugar, and pineapple. Simmer until thickened.
- Combine: Toss fried chicken in the sauce until coated.
- Serve: Enjoy with rice and a sprinkle of sesame seeds.
Notes
- Cook chicken until internal temperature reaches 165°F (74°C).
- Adjust sweetness or tanginess of the sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 24g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg
Keywords: Sweet and Sour Chicken, Chinese Chicken Recipe, Homemade Takeout, Sweet and Sour Sauce
