Sweet and Sour Chicken is a beloved classic that brings together crispy, golden chicken pieces coated in a glossy sauce that’s equal parts sweet, tangy, and savory. Inspired by Chinese takeout favorites, this homemade version delivers all the bold flavors you crave with fresher ingredients and customizable sweetness and acidity. Juicy chicken, colorful bell peppers, pineapple chunks, and a vibrant sauce make this dish visually appealing and irresistibly delicious. It’s a comforting, crowd-pleasing meal that feels special yet is simple enough to make at home.
Why I Love This Recipe
I love this recipe because it captures the nostalgic taste of restaurant-style sweet and sour chicken while allowing complete control over the ingredients. The sauce is perfectly balanced—not overly sweet or sour—and the chicken stays crispy even after being tossed in the sauce. It’s a family favorite that disappears fast every time I make it.
Why This Is a Must-Try Dish
- Perfect balance of sweet, tangy, and savory flavors
- Crispy chicken with a glossy homemade sauce
- Colorful, fresh vegetables and juicy pineapple
- Better than takeout and easy to customize
- Loved by kids and adults alike
Recipe Overview
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: ~480 calories per serving (approx.)
- Course: Main Course
- Cuisine: Chinese / Asian-Inspired
Ingredients
For the Chicken
- 1½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- Salt and black pepper, to taste
- ½ cup cornstarch
- 2 eggs, beaten
- Vegetable oil, for frying
For the Sweet and Sour Sauce
- ½ cup ketchup
- ⅓ cup rice vinegar (or white vinegar)
- ½ cup sugar (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- ½ cup pineapple juice (from canned pineapple)
For Stir-Fry
- 1 cup pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- ½ onion, cut into chunks
Cooking Directions
- Prepare Chicken: Season chicken with salt and pepper. Dip pieces into beaten eggs, then coat with cornstarch.
- Fry Chicken: Heat oil in a deep skillet or wok. Fry chicken in batches until golden and crispy. Drain on paper towels.
- Make Sauce: In a bowl, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice, and cornstarch.
- Cook Sauce: Pour sauce into a pan and cook over medium heat, stirring until thickened and glossy.
- Add Vegetables: Add bell peppers, onion, and pineapple to the sauce and cook 2–3 minutes until slightly tender.
- Combine: Add fried chicken to the pan and toss until evenly coated in sauce.
- Serve: Remove from heat and serve hot.
Step-by-Step Preparation Method
- Cut chicken into bite-sized pieces and season.
- Coat chicken with egg and cornstarch.
- Fry until crispy and golden.
- Mix and cook sweet and sour sauce until thickened.
- Add vegetables and pineapple.
- Toss chicken in sauce.
- Serve immediately.
How to Serve
Serve Sweet and Sour Chicken hot over steamed jasmine or basmati rice. It also pairs well with fried rice or noodles. Garnish with sesame seeds or sliced green onions for extra flavor and presentation.
Recipe Tips
- Fry chicken in batches to keep oil temperature steady
- Adjust sugar and vinegar to suit your taste
- Use fresh pineapple for brighter flavor
- Serve immediately for best crispiness
- Double the sauce if you like extra coating
Variations (Detailed)
- Baked Sweet and Sour Chicken: Bake breaded chicken at 400°F (200°C) for 20–25 minutes instead of frying
- Spicy Version: Add chili flakes or sriracha to the sauce
- Pineapple-Free: Omit pineapple and use bell peppers only
- Gluten-Free: Use gluten-free soy sauce and cornstarch
- Vegetarian: Substitute chicken with tofu or cauliflower
Freezing and Storage
- Refrigerator: Store leftovers in airtight container for up to 3 days
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months
- Reheating: Reheat gently on stovetop or microwave; chicken may lose some crispness
Special Equipment Needed
- Deep skillet or wok
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
Conclusion
Sweet and Sour Chicken is a timeless favorite that combines crispy chicken, vibrant vegetables, and a perfectly balanced sauce into one unforgettable dish. Easy to prepare and endlessly customizable, this homemade version delivers all the comfort and flavor of takeout—right from your own kitchen. Once you try it, it’s sure to become a regular on your dinner table.
Sweet and Sour Chicken
Sweet and Sour Chicken is a beloved classic that brings together crispy, golden chicken pieces coated in a glossy sauce that’s equal parts sweet, tangy, and savory.
Ingredients
For the Chicken
For the Sweet and Sour Sauce
For Stir-Fry
Instructions
-
Prepare Chicken: Season chicken with salt and pepper. Dip pieces into beaten eggs, then coat with cornstarch.
-
Fry Chicken: Heat oil in a deep skillet or wok. Fry chicken in batches until golden and crispy. Drain on paper towels.
-
Make Sauce: In a bowl, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice, and cornstarch.
-
Cook Sauce: Pour sauce into a pan and cook over medium heat, stirring until thickened and glossy.
-
Add Vegetables: Add bell peppers, onion, and pineapple to the sauce and cook 2–3 minutes until slightly tender.
-
Combine: Add fried chicken to the pan and toss until evenly coated in sauce.
-
Serve: Remove from heat and serve hot.
