Sweet and Sour Chicken is the perfect gateway dish into Chinese-American cuisine that brings restaurant-quality flavors right to your home kitchen. The crispy chicken pieces coated in that iconic bright, tangy sauce create a perfect balance that’s both comforting and exciting. It’s a crowd-pleaser that transforms ordinary chicken into something truly special.
I’ve perfected this recipe over years of trial and error, finding the perfect balance between sweetness and tanginess while ensuring the chicken stays crispy even after being tossed in the sauce. In just 45 minutes, you’ll have a takeout favorite that’s fresher, healthier, and even more delicious than delivery.
Why You’ll Love This
- Crispy chicken pieces that stay crunchy even after being coated in sauce
- Perfect balance of sweet and tangy flavors that’s better than takeout
- Ready in just 45 minutes from start to finish
- Uses simple ingredients you likely already have in your pantry
- Customizable heat level to suit your family’s preferences
Ingredients
- 3 tablespoons cane or white vinegar (can substitute rice or apple cider vinegar)
- 1/4 cup ketchup
- 1/4 cup sugar
- 1/2 cup water
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 12 ounces boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 egg white, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 medium white or yellow onion, cut into 1-inch pieces
- 1/2 red bell pepper (about 1 cup), cut into 1-inch pieces
- 1/2 green bell pepper (about 1 cup), cut into 1-inch pieces
- 1 cup pineapple chunks (fresh, frozen, or canned), cut into 1-inch pieces
- 1 teaspoon minced ginger
- 3 cloves garlic, minced
- 2 stalks scallions, cut into 1½-inch sections
- Oil (canola, avocado, or other vegetable oils) for shallow-frying and sautéing
Instructions
- In a bowl, combine vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch. Stir until well mixed and set aside.
- Season chicken pieces with salt and pepper, then mix with the beaten egg white. In a separate bowl, combine flour, cornstarch, and baking powder. Coat the chicken pieces evenly with this dry mixture.
- Heat oil in a pan over medium-high heat. Fry the coated chicken for about 2 minutes until golden brown and crispy. Remove and drain on paper towels. Pour out excess oil from the pan, leaving just a small amount.
- In the same pan over high heat, quickly sauté onions, bell peppers, and pineapple for about 2 minutes until slightly blistered but still crisp. Season with a pinch of salt and pepper.
- Push the vegetables to one side of the pan and lower the heat to medium. Add a bit more oil if needed, then sauté ginger and garlic for 30 seconds until fragrant. Toss everything together.
- Add scallions and the prepared sauce to the pan. Cook until the sauce thickens, about 1 minute. Turn off the heat, add the fried chicken pieces, and toss everything together until well coated. Finish with freshly ground black pepper if desired.
Tips & Variations
- For extra crispiness, double-coat the chicken by dipping it in egg mixture and cornstarch twice
- Make it spicy by adding 1-2 teaspoons of sriracha or red pepper flakes to the sauce
- Use chicken thighs instead of breasts for juicier meat
- For a lighter version, skip the breading and simply stir-fry the chicken pieces
- Add other vegetables like carrots, snow peas, or water chestnuts for extra texture and nutrition
- Prepare the sauce up to 2 days ahead and store in the refrigerator for quicker assembly
Serving Suggestions
Serve this vibrant Sweet and Sour Chicken over a bed of steamed jasmine or basmati rice to soak up all that delicious sauce. For a complete meal, pair with simple steamed broccoli or a side of vegetable spring rolls.
For a lower-carb option, serve over cauliflower rice or alongside a fresh Asian-inspired slaw with cabbage, carrots, and a rice vinegar dressing. A sprinkle of sesame seeds adds a nice finishing touch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To reheat, use a skillet over medium heat rather than a microwave to help preserve some crispiness
- The sauce should coat the back of a spoon when properly thickened
- For best results, bring refrigerated ingredients to room temperature before cooking
FAQs
Can I make this dish ahead of time?
You can prepare the sauce and cut the vegetables ahead of time, but for best results, bread and fry the chicken just before serving to maintain crispiness.
Can I use frozen pineapple instead of fresh or canned?
Yes! Just thaw completely and drain excess liquid before adding to the sauce.
Is there a gluten-free option?
Absolutely! Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
Can I bake the chicken instead of frying?
Yes, you can bake the coated chicken pieces at 400°F (200°C) for about 15-20 minutes, turning halfway through. The texture won’t be quite as crispy, but it’s a healthier alternative.
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