If you have ever craved a perfect balance between tangy, sweet, and savory flavors, this Sweet and Sour Chicken Recipe is your new best friend in the kitchen. It’s a vibrant, colorful dish that pairs crispy, tender chicken pieces with a luscious, homemade sauce that brings out the best in every bite. Whether you’re cooking for a busy weeknight dinner or a special occasion, this recipe is incredibly satisfying and surprisingly simple, delivering restaurant-quality flavors without the fuss.
Ingredients You’ll Need
Getting the ingredients right is key to mastering this dish. Each element plays a pivotal role, whether it adds crispness, that signature tangy sweetness, or colorful texture to make the meal inviting and delicious.
- Boneless, skinless chicken breasts (1 pound): The perfect protein base that becomes wonderfully tender when fried.
- Cornstarch (½ cup plus 1 tablespoon): Essential for creating a light, crispy coating on the chicken and thickening the sauce.
- Large eggs (2, beaten): Helps the coating stick to the chicken, ensuring every piece is perfectly crispy.
- All-purpose flour (¼ cup): Adds a bit more structure to the chicken coating for that ideal crunch.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Simple seasoning that enhances the flavor of the chicken without overpowering it.
- Vegetable oil (¼ cup for frying + 1 tablespoon for stir-frying): Provides the right amount of fat for frying and cooking vegetables to perfection.
- Rice vinegar (½ cup): Brings the essential tang to the sweet and sour sauce; apple cider vinegar works as a great substitute.
- Ketchup (¼ cup): Adds sweetness and a rich tomato depth to the sauce.
- Sugar (½ cup): Balances the acidity and contributes to the classic sweet note.
- Low-sodium soy sauce (¼ cup): Adds umami richness while keeping saltiness in check.
- Pineapple juice (½ cup) and pineapple chunks (1 cup): The tropical twist that gives the sauce and stir-fry their signature freshness and juiciness.
- Vegetables – red bell pepper, green bell pepper, and onion: Adds crunch, bright color, and natural sweetness to the dish.
- Garlic (2 cloves, minced): Provides a subtle punch of flavor and aroma that wakes up the entire recipe.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prepare and Coat the Chicken
Begin by tossing the chicken pieces with beaten eggs, salt, and pepper. This simple step ensures the seasoning penetrates the meat, giving each bite flavor. Next, dredge the chicken evenly in a mixture of cornstarch and flour. This combination guarantees a light yet sturdy coating that crisps up beautifully during frying.
Step 2: Fry the Chicken
Heat the vegetable oil in a skillet over medium-high heat until shimmering. Fry the chicken pieces in batches, making sure not to crowd the pan. Cook them until they turn golden brown and develop a satisfyingly crispy texture while remaining juicily tender inside. Once done, transfer the pieces to paper towels to drain excess oil. This frying method is what gives this Sweet and Sour Chicken Recipe its irresistible crunch.
Step 3: Make the Sweet and Sour Sauce
In a saucepan, whisk together rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Simmer this blend over medium heat to meld the flavors into a cohesive sauce. Stir in the cornstarch slurry (cornstarch mixed with water), which will thicken the sauce to that perfect glossy coating consistency. This step transforms simple ingredients into a vibrant sauce that defines the dish.
Step 4: Stir-Fry the Vegetables
Use a clean skillet or wok to heat a tablespoon of vegetable oil over medium-high heat. Add the minced garlic first, stir-frying until fragrant but not browned—this unlocks a lovely aroma that builds the flavor foundation. Quickly toss in the bell peppers and onions, cooking until they’re tender-crisp, retaining color and a bit of crunch. These veggies provide freshness and a pleasant bite to contrast the chicken.
Step 5: Combine and Toss Everything
Finally, add pineapple chunks and the fried chicken into the skillet with the vegetables. Pour the warm sweet and sour sauce over the mixture and gently toss everything until the chicken and veggies are fully coated. Serve immediately over steamed rice or your favorite noodles, soaking up every drop of that luscious sauce. This finishing step is the moment all the flavors and textures come together in perfect harmony.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Sprinkle some chopped green onions or freshly chopped cilantro on top to add a burst of color and a fresh herbal note. You can even add toasted sesame seeds for a subtle nutty crunch that complements the crispy chicken beautifully.
Side Dishes
This dish shines when paired with simple steamed white or jasmine rice—its fluffy grains are ideal for soaking up the sweet and sour sauce. For a low-carb option, serve alongside cauliflower rice or lightly steamed green beans to keep the meal light and vibrant.
Creative Ways to Present
For a fun twist, serve the Sweet and Sour Chicken Recipe in mini lettuce cups for a refreshing handheld bite, or pile it high on a bed of crispy fried rice for a richer dining experience. Adding a side of crunchy spring rolls or a fresh cucumber salad can also elevate the entire meal visually and texturally.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate promptly. The chicken will keep well for up to 3 days, and the flavors often develop even more overnight, making for an excellent next-day meal.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Freeze the vegetables fresh or freeze them separately as cooked vegetables tend to lose their crispness when frozen and reheated.
Reheating
Reheat leftover Sweet and Sour Chicken gently in a skillet over medium heat, adding a splash of water or pineapple juice if the sauce has thickened too much. This method helps maintain the chicken’s crisp texture while warming everything evenly without drying it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add a deeper flavor, but keep in mind they might take slightly longer to cook. Just cut them into bite-sized pieces and follow the same coating and frying steps.
Is there a gluten-free version of this recipe?
Yes, simply replace the all-purpose flour with a gluten-free flour blend and use gluten-free soy sauce. Cornstarch is naturally gluten-free, so your crispy coating and sauce thickener will remain intact.
How spicy is this Sweet and Sour Chicken Recipe?
The classic recipe is mild and sweet with a tangy kick, making it family-friendly. If you want a little heat, try adding some crushed red pepper flakes or a dash of chili garlic sauce to the stir-fry step.
What can I substitute for pineapple juice?
If you don’t have pineapple juice on hand, orange juice mixed with a little lemon or lime juice can mimic that fruity tartness and sweetness in the sauce.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared a day ahead and refrigerated. When ready to serve, gently warm it up before tossing with the chicken and vegetables for best results.
Final Thoughts
I can’t wait for you to try this Sweet and Sour Chicken Recipe because it’s one of those dishes that never fails to impress—a perfect mix of flavors, textures, and colors that brighten up any meal. Once you taste that crispy chicken bathed in tangy, sweet sauce with fresh vegetables and pineapple bursts, you’ll understand why it’s such a beloved classic. This recipe is truly a joy to make and share, so gather your ingredients and have some fun cooking it up!
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
Description
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces tossed in a tangy and flavorful sweet and sour sauce, combined with colorful bell peppers, onion, and pineapple chunks. This dish is perfect served over steamed rice or noodles for a vibrant and satisfying meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil, for frying
For the Sweet and Sour Sauce:
- ½ cup rice vinegar (or apple cider vinegar)
- ¼ cup ketchup
- ½ cup sugar
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Stir-Fry:
- 1 medium red bell pepper, cut into bite-sized pieces
- 1 medium green bell pepper, cut into bite-sized pieces
- 1 small onion, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with beaten eggs, salt, and black pepper. Toss the mixture with cornstarch and all-purpose flour until the chicken is evenly coated with the dry ingredients, ensuring a crispy texture after frying.
- Fry the Chicken: Heat ¼ cup vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook them until they turn golden brown and are fully cooked through. Once done, drain the chicken on paper towels to remove excess oil.
- Prepare the Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, low-sodium soy sauce, and pineapple juice. Simmer this mixture over medium heat, stirring occasionally. Slowly add the cornstarch slurry while stirring continuously and cook until the sauce thickens and becomes glossy.
- Stir-Fry Vegetables: In a separate skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add minced garlic and stir-fry until it becomes fragrant but not burnt. Add the chopped red and green bell peppers and onion, stir-frying until they reach a tender-crisp texture.
- Combine and Serve: Add the pineapple chunks and the cooked fried chicken pieces to the skillet with the vegetables. Pour the thickened sweet and sour sauce over the mixture and toss everything together gently to coat evenly. Serve hot over steamed rice or noodles.
Notes
- For a healthier alternative, consider baking the chicken pieces instead of frying.
- Adjust the sweetness or tanginess of the sauce by modifying the amount of sugar or vinegar according to taste.
- Use fresh pineapple chunks for a brighter flavor, but canned pineapple works well too—just drain excess juice to avoid diluting the sauce.
- Make sure to coat the chicken pieces well with cornstarch and flour to achieve a crispy exterior.
- If desired, garnish with chopped green onions or sesame seeds before serving.
