If you’ve ever dreamed of recreating that perfect balance of tangy, sweet, and crispy flavors at home, this Sweet and Sour Chicken Recipe is just what you need. It’s a delightful dish that brings together crispy golden chicken pieces coated in a luscious, brightly flavored sauce with bell peppers, pineapple, and a touch of garlic. Easy enough for a weeknight treat yet impressive enough to share with friends, this recipe makes the magic of your favorite takeout totally achievable in your own kitchen.
Ingredients You’ll Need
The simplicity of this Sweet and Sour Chicken Recipe starts with straightforward, everyday ingredients that each play a vital role. The chicken creates that satisfying crunch, the sauce offers a perfect blend of sweetness and acidity, and the vegetables add vibrant color and texture.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for even cooking and easy eating.
- ½ cup cornstarch: Helps achieve that irresistible crispy coating on the chicken.
- 2 large eggs, beaten: Acts as the perfect binder for the coating mixture.
- ¼ cup all-purpose flour: Adds body to the crispy chicken crust.
- 1 teaspoon salt: Enhances all the other flavors perfectly.
- ½ teaspoon black pepper: Adds a subtle hint of spice.
- ¼ cup vegetable oil: For frying and giving the chicken its golden finish.
- ½ cup rice vinegar: Or apple cider vinegar if you prefer, for a tangy zing in the sauce.
- ¼ cup ketchup: Adds a touch of tomato-rich sweetness to the sauce.
- ½ cup sugar: Balances the vinegar with a smooth sweetness.
- ¼ cup low-sodium soy sauce: Provides a savory depth but keeps saltiness in check.
- ½ cup pineapple juice: Brings natural fruitiness that brightens the sauce beautifully.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Creates the perfect thickening slurry for the sauce.
- 1 medium red bell pepper: Adds color and a bit of sweetness when stir-fried.
- 1 medium green bell pepper: Offers a fresh, slightly grassy crunch.
- 1 small onion: Gives a mild sharpness that balances the sweetness brilliantly.
- 1 cup pineapple chunks: Fresh or canned, drained—must-have for that tropical burst.
- 2 cloves garlic, minced: Adds aromatic depth and savory warmth.
- 1 tablespoon vegetable oil: For stir-frying the vegetables perfectly crisp-tender.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep the Chicken for Maximum Crispiness
First things first, get your chicken ready. Toss those juicy bite-sized pieces in beaten eggs mixed with salt and pepper to season inside and out. Then, coat every piece thoroughly with a combination of cornstarch and flour. This step is crucial; it’s what ensures your chicken gets that crispy golden crust that holds up perfectly against the sweet and sour sauce without getting soggy.
Step 2: Fry the Chicken to Perfection
Heat your vegetable oil in a skillet over medium-high heat until shimmering. Fry your coated chicken pieces in batches, so they aren’t crowded, allowing each piece to brown evenly and cook through. Once every bite is a crisp, golden delight, transfer them to paper towels to drain off any excess oil. The result is crispy chicken that’s ready to soak up all the delicious sauce.
Step 3: Whip Up the Sweet and Sour Sauce
While the chicken fries, start your sauce by combining vinegar, ketchup, sugar, soy sauce, and pineapple juice in a saucepan. Bring it to a gentle simmer; this mixture is where that iconic sweet and sour flavor truly comes to life. Stir in the cornstarch slurry and let the sauce thicken until it’s glossy and coats the back of a spoon. This luscious sauce is the heart of your Sweet and Sour Chicken Recipe.
Step 4: Stir-Fry Your Vibrant Vegetables
In a separate skillet or wok, heat a tablespoon of vegetable oil over medium-high heat and add your minced garlic, stir-frying just until fragrant. Toss in the bell peppers and onions and cook until they’re tender yet still have a lively crunch—this adds fresh texture and color to the dish. The vegetables brighten every bite and are essential for that takeout-style experience.
Step 5: Combine Everything for a Flavor Bomb
Now for the best part: mix the pineapple chunks and golden chicken into your vegetables, then pour the sweet and sour sauce over everything. Toss everything together so each piece is glossy and bursting with flavor. Serve the hot and saucy chicken over steamed rice or noodles, and you’re all set for a stunning meal that hits all the right notes.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Simple garnishes like freshly chopped green onions or toasted sesame seeds bring an inviting touch of color and a little extra crunch or nuttiness. A sprinkle of chopped cilantro can also elevate the dish with a fresh herbal note that complements the sweet and tangy sauce beautifully.
Side Dishes
Pair your Sweet and Sour Chicken Recipe with steamed jasmine rice or fluffy white rice to soak up the sauce perfectly. For a lighter option, steamed broccoli or snap peas lend a refreshing contrast. If you want to embrace Asian flavors fully, try serving with fried rice or even crispy egg rolls for a fun, complete meal.
Creative Ways to Present
For impressing guests, serve the chicken in individual bowls lined with a bed of fragrant rice, topped with pineapple chunks and a wedge of lime on the side for an extra zesty finish. You could even pile the saucy chicken and veggies over crispy wonton chips for a casual appetizer twist that keeps everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Sweet and Sour Chicken Recipe in an airtight container and refrigerate. The sauce will continue to meld with the chicken overnight, sometimes even tasting better the next day. Consume within 3 to 4 days for best freshness.
Freezing
You can freeze cooked chicken and vegetables covered in sauce, but for best texture, freeze the components separately if possible. Store chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, gently reheat in a skillet over medium heat until warmed through, stirring occasionally to prevent sticking. This method keeps the chicken crispy enough and the vegetables tender-crisp. Microwaving works in a pinch but can sometimes soften the coating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add extra richness to the dish. Just cut them into similar-sized pieces and follow the same coating and frying process for best results.
Is it possible to make this recipe gluten-free?
Yes, you can swap all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free. Cornstarch is naturally gluten-free, so the coating and sauce thickening will still work beautifully.
Can the sauce be made ahead of time?
Definitely! The sweet and sour sauce can be made a day ahead and stored in the fridge. When ready to serve, simply reheat it gently before tossing with the cooked chicken and veggies.
What if I don’t have pineapple juice?
If pineapple juice isn’t available, you can use orange juice or a mix of apple juice with a splash of lemon juice for a similar sweet and tangy profile. The flavor won’t be exactly the same but will still be delicious.
How do I get the chicken extra crispy?
Make sure your oil is hot enough before frying (around medium-high heat). Avoid overcrowding the pan, which lowers the temperature. Also, using cornstarch combined with flour creates a lovely light crunch.
Final Thoughts
This Sweet and Sour Chicken Recipe is a rewarding way to bring vibrant, comforting flavors into your home kitchen. From the crispy bites of chicken to the tangy sauce and colorful veggies, every forkful feels special. Give it a try and watch as your family or friends light up with delight—you’ll want to make it again and again!
Print
Sweet and Sour Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces tossed in a tangy homemade sauce with vibrant bell peppers, pineapple chunks, and a savory stir-fry. Perfectly balanced flavors and textures, ready in just 45 minutes for a delicious family 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
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
- Prep Chicken: In a large bowl, combine the chicken pieces with the beaten eggs, salt, and black pepper. Toss well to coat all the chicken evenly.
- Coat Chicken: Add cornstarch and all-purpose flour to the bowl with the chicken and eggs. Toss again until each piece is evenly coated with the dry mixture, creating a light batter.
- Fry Chicken: Heat ¼ cup of vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches, avoiding overcrowding, until they turn golden brown and are cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- Make Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, low-sodium soy sauce, and pineapple juice. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and continue cooking while stirring until the sauce thickens, about 2-3 minutes.
- Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and stir-fry briefly until fragrant, approximately 30 seconds. Add the red and green bell peppers and onion pieces, stir-frying until they are tender-crisp, about 3-4 minutes.
- Combine and Serve: Add the pineapple chunks and cooked fried chicken to the skillet with the vegetables. Pour the thickened sweet and sour sauce over all and toss gently to coat everything evenly with the sauce. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Use low-sodium soy sauce to control the salt content in the dish.
- Ensure the oil is hot enough before frying to achieve crispy chicken.
- The cornstarch slurry is essential to thicken the sauce without lumps.
- Fresh pineapple chunks offer a better texture and flavor, but canned works well too—drain them well to avoid excess liquid.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
