If you’ve ever craved that perfect balance of tangy, sweet, and crispy textures in a meal, this Sweet and Sour Chicken Recipe is exactly what you need. It features juicy chicken cubes fried to golden perfection and tossed with vibrant bell peppers and pineapple, all smothered in a luscious homemade sweet and sour sauce. This dish brings the irresistible flavor of takeout right into your kitchen, making every bite a delightful harmony of savory goodness and zesty brightness that’s sure to become a family favorite.
Ingredients You’ll Need
These simple yet essential ingredients work together to create a dish bursting with texture, color, and flavor. From the crispy chicken coating to the fresh vegetables and tangy sauce, each component is key to achieving that perfectly balanced sweet and sour experience.
- 1 ½ pounds boneless, skinless chicken breasts (cut into 1-inch cubes): The tender base that soaks up all the delicious flavors.
- 1 cup cornstarch: Ensures the chicken gets wonderfully crispy when fried.
- 2 large eggs (beaten): Helps the cornstarch adhere to the chicken for that irresistible crunch.
- 1 cup vegetable oil (for frying): Essential for crisping the chicken evenly.
- 1 green bell pepper (chopped): Adds fresh color and a mild, sweet crunch.
- 1 red bell pepper (chopped): Brings vibrant color and a hint of sweetness.
- 1 cup pineapple chunks (drained): Gives the dish its signature juicy sweetness and a tropical twist.
- 2 tablespoons vegetable oil (for sautéing): For lightly cooking the peppers and pineapple.
- 2 green onions (sliced, for garnish): Adds a fresh, mild onion flavor to finish the dish perfectly.
- For the sauce:
- 1/2 cup sugar: Sweetens the sauce to balance the tanginess.
- 1/3 cup rice vinegar or white vinegar: Provides the classic tart kick.
- 1/4 cup ketchup: Adds richness, color, and a subtle hint of tomato flavor.
- 1 tablespoon soy sauce: Brings umami depth that elevates every bite.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry): Thickens the sauce to a glossy, coating perfection.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prepare and Coat the Chicken
Start by tossing the chicken cubes in cornstarch until each piece is coated evenly. This layer is what gives the chicken that irresistibly crisp exterior. Then, dip every piece into the beaten eggs, which acts like a glue to hold the coating tight as you fry.
Step 2: Fry the Chicken
Heat a full cup of vegetable oil in a large skillet or wok over medium-high heat. Carefully fry the chicken pieces in batches so they aren’t crowded, allowing them to become crispy and golden—this usually takes about 4 to 5 minutes per batch. Drain the cooked chicken on paper towels to remove any excess oil.
Step 3: Sauté the Vegetables and Pineapple
In a separate pan, warm 2 tablespoons of vegetable oil over medium heat. Toss in the chopped green and red bell peppers along with the pineapple chunks, sautéing them just long enough (about 3 to 4 minutes) to soften slightly while keeping their vibrant color and crunch intact.
Step 4: Craft the Sweet and Sour Sauce
Combine sugar, vinegar, ketchup, and soy sauce in a small saucepan, whisking everything together until smooth. Bring this mixture to a gentle simmer over medium heat before stirring in the cornstarch slurry. Keep cooking for about 2 minutes until the sauce thickens to a glossy, luscious finish perfect for coating your crispy chicken.
Step 5: Toss Everything Together
Add the fried chicken to the pan with the sautéed vegetables and pineapple, pour the thickened sauce over everything, and toss to make sure every bite is drenched in that signature sweet and sour glaze. Don’t forget to sprinkle sliced green onions on top for a fresh, final touch.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Green onions are a classic and simple garnish that adds freshness and color. You can also sprinkle a few sesame seeds for subtle nuttiness and a bit of extra crunch. If you love a little heat, a light dusting of chili flakes works beautifully too.
Side Dishes
This dish pairs beautifully with steamed white rice, which absorbs all the saucy goodness without overpowering it. For a healthier twist, try serving it over brown rice or quinoa. Light vegetable stir-fries or steamed broccoli are also excellent complements that keep the meal balanced and colorful.
Creative Ways to Present
Serve the sweet and sour chicken in a hollowed-out pineapple for a tropical wow factor that’s sure to impress at your next dinner. You can also pile it into lettuce cups for a lighter, hand-held option that’s fun and fresh. Don’t be afraid to play with presentation—it’s a dish that shines both visually and on the palate.
Make Ahead and Storage
Storing Leftovers
Store your leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. The sauce helps keep the chicken moist, but the crispiness of the coating may soften a bit after refrigeration.
Freezing
If you want to save some for later, freeze the cooked chicken and sauce separately in freezer-safe containers. The chicken will keep well for up to 2 months. When ready, thaw overnight in the fridge for the best texture.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over medium heat, stirring occasionally until heated through. To refresh some of the crispiness, finish the chicken in a hot oven or toaster oven for a few minutes before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and can add extra juiciness and flavor to your Sweet and Sour Chicken Recipe. Just cut them into similar-sized cubes for even cooking.
Is it possible to bake the chicken instead of frying?
Yes, for a lighter version, bake the coated chicken at 400°F for 20 to 25 minutes, flipping halfway through for even crisping. While it won’t be quite as crunchy as frying, it’s a tasty alternative.
Can I make the sauce ahead of time?
You can prepare the sauce in advance and store it in the fridge for up to 3 days. Warm it gently before tossing it with freshly cooked chicken and vegetables for best results.
What vinegar should I use for the sauce?
Rice vinegar is preferred for its mild, slightly sweet acidity, but white vinegar works just fine if that’s what you have on hand. Avoid stronger vinegars like balsamic, which alter the dish’s flavor profile.
How can I add a spicy kick to this Sweet and Sour Chicken Recipe?
For a little heat, simply add chili flakes to the sauce or sprinkle them over the finished dish. It creates a nice contrast without overpowering the sweet and sour balance.
Final Thoughts
This Sweet and Sour Chicken Recipe is a true crowd-pleaser that’s both fun to make and incredibly satisfying to eat. The combination of crispy chicken, tangy sauce, and colorful veggies brings bright flavors that everyone will love. Give it a try on your next night in—it might just become your new go-to comfort meal.
Print
Sweet and Sour Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Sweet and Sour Chicken recipe delivers crispy, golden chicken tossed in a tangy, homemade sweet and sour sauce with bell peppers and pineapple. It’s a takeout favorite made easy at home—perfect over rice for a family-friendly meal that balances savory, sweet, and zesty flavors in every bite.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 cup cornstarch
- 2 large eggs (beaten)
- 1 cup vegetable oil (for frying)
For the Vegetables:
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 cup pineapple chunks (drained)
- 2 tablespoons vegetable oil (for sautéing)
- 2 green onions (sliced, for garnish)
For the Sauce:
- 1/2 cup sugar
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Coat the Chicken: In a bowl, toss the chicken pieces with cornstarch until evenly coated, then dip each piece into the beaten eggs to prepare for frying.
- Fry the Chicken: Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for about 4–5 minutes per batch until golden and crispy. Remove and drain on paper towels.
- Sauté Vegetables: In a separate pan, heat 2 tablespoons of vegetable oil and sauté the green and red bell peppers along with the pineapple chunks for 3–4 minutes until slightly softened.
- Prepare the Sauce: In a small saucepan, whisk together sugar, vinegar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry. Cook until the sauce thickens, about 2 minutes.
- Combine and Toss: Add the crispy fried chicken to the pan with sautéed vegetables. Pour the thickened sauce over everything and toss well to coat all ingredients evenly.
- Garnish and Serve: Garnish with sliced green onions and serve the sweet and sour chicken hot over steamed rice for a complete meal.
Notes
- For a lighter version, bake the coated chicken at 400°F for 20–25 minutes instead of frying.
- Add extra chili flakes to the sauce to give it a spicy kick if desired.
