Easy Sweet and Sour Chicken Recipe That’ll Wow Your Guests

Culinary adventures sometimes spark unexpected magic with a sweet and sour chicken that dances between tangy and rich flavors.

Vibrant ingredients combine in a symphony of taste that catches everyone’s attention.

Regional Chinese cooking techniques inspire this delightful dish that feels both familiar and exciting.

Bold spices and careful preparation turn simple ingredients into something extraordinary.

Curious cooks can master this restaurant-style favorite without complicated steps.

Fresh vegetables and succulent chicken pieces create a balanced meal that satisfies every craving.

You’ll be amazed how quickly this recipe comes together with just a few smart techniques.

Dive into this delectable journey and surprise your taste buds with a restaurant-quality meal at home.

Reheat Sweet and Sour Chicken Without Drying It Out

• Store leftover sweet and sour chicken in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Warm chicken over medium heat in a skillet, adding a splash of water to prevent drying. Stir gently for 3-4 minutes until heated evenly.
• Place chicken in a microwave-safe dish, cover with a damp paper towel. Heat in 30-second intervals, stirring between each to distribute heat.
• Freeze chicken without sauce for best quality. Store in freezer-safe container for up to 2 months. Thaw overnight in refrigerator before reheating.

What Matches Sweet and Sour Chicken Well

• Select a chilled, slightly sweet German Riesling that balances the tangy sauce and cuts through the crispy chicken's richness.
• Create a fluffy jasmine rice side dish infused with fresh herbs like cilantro or green onions to enhance the sweet and sour flavors.
• Craft a crunchy coleslaw with rice vinegar, sesame oil, and julienned vegetables that mirrors the dish's bright, zesty profile and adds textural contrast.
• Serve a light, fragrant lychee sorbet as a palate-cleansing dessert that echoes the tropical pineapple notes in the chicken.

Sweet and Sour Chicken That Rivals Your Favorite Takeout

• Elevates ordinary chicken into a restaurant-quality dish with minimal cooking skills required.
• Comes together in just 30 minutes, perfect for busy families needing delicious dinner solutions without complicated techniques.
• Adaptable recipe allows swapping vegetables or adjusting sauce sweetness to match family preferences, making it versatile for different taste buds.
• Delivers incredible contrast between crispy golden chicken and silky sweet-tangy sauce, creating a mouthwatering experience that keeps everyone excited about dinner.

What You’ll Need for Sweet and Sour Chicken

• Chicken: Tender protein base for the dish, preferably boneless and skinless pieces.
• Eggs: Helps create a crispy coating that binds cornstarch to chicken.

• Cornstarch: Creates a light, crispy exterior for the chicken, helps sauce adhere.
• Salt and Pepper: Basic seasoning for enhancing chicken's natural flavor.

• Ketchup: Provides sweet and tangy base for the sauce.
• White Vinegar: Adds sharp acidic notes to balance sweetness.
• Sugar: Balances and sweetens the sauce.
• Soy Sauce: Adds depth and umami flavor to the sauce.
• Garlic Powder: Provides subtle aromatic seasoning.
• Bell Peppers: Fresh, colorful vegetable that adds crunch and sweetness.
• Onion: Adds savory depth and texture to the dish.
• Pineapple Chunks: Brings tropical sweetness and juicy element.

• Vegetable Oil: Used for frying chicken and sautéing vegetables.
• Cornstarch (for slurry): Thickens sauce and creates glossy texture.

Cook Sweet and Sour Chicken the Way

Step 1: Prepare Chicken for Crispy Coating

Sprinkle salt and pepper over chicken pieces. Roll chicken in cornstarch, then dip into beaten eggs, ensuring each piece is completely covered.

Step 2: Fry Chicken to Golden Perfection

Heat vegetable oil in a large skillet or wok over medium-high temperature. Carefully place chicken pieces into hot oil, cooking until golden and crispy. Fry in batches to maintain oil temperature. Transfer cooked chicken to paper towels to drain excess oil.

Step 3: Create Tangy Sauce Mixture

• Ketchup
• Vinegar
• Sugar
• Soy sauce
• Garlic powder
• Cornstarch slurry

Whisk ingredients until smooth and well blended.

Step 4: Saute Colorful Vegetables

• Bell peppers
• Onions

Cook for a few minutes until vegetables start to soften. Toss in pineapple chunks for extra sweetness.

Step 5: Combine Sauce and Vegetables

Pour prepared sauce over sauteed vegetables. Stir continuously and cook until sauce thickens and becomes glossy.

Step 6: Reunite Chicken with Sauce

Gently add crispy chicken pieces into the sauce. Carefully toss to ensure each piece gets evenly coated with the tangy mixture.

Step 7: Final Heating

Cook the combined chicken and sauce for a few additional minutes, stirring gently to heat everything thoroughly.

Step 8: Serve and Enjoy

Place the sweet and sour chicken over fluffy white rice or alongside noodles. Garnish with chopped green onions if desired.

Sweet and Sour Chicken Tips Worth Trying

• Crisp Chicken Coating: Use potato starch or arrowroot powder instead of cornstarch for an extra crispy exterior that stays crunchy even after adding sauce.
• Prevent Soggy Texture: Fry chicken pieces at precisely 350-375°F to ensure a golden, crisp coating that won't become soggy when mixed with sauce.
• Balance Sauce Flavors: Adjust sweet and sour ratio by adding more vinegar for tanginess or extra sugar for sweetness, depending on personal preference.
• Make It Healthier: Bake chicken instead of deep-frying by placing coated pieces on a wire rack over a baking sheet and spraying with cooking oil, then bake at 425°F until golden and crisp.
• Dietary Adaptations: Swap regular soy sauce for tamari to make the recipe gluten-free, and use coconut sugar or honey as alternative sweeteners for a more natural approach.

Recipe Variations for Sweet and Sour Chicken Fans

• Gluten-Free Version: Replace cornstarch with rice flour or potato starch for dredging. Use tamari instead of soy sauce to ensure gluten-free compliance.
• Low-Carb Alternative: Swap chicken for cauliflower or use chicken thighs. Replace sugar with monk sweetener and skip cornstarch. Serve over cauliflower rice instead of white rice.
• Vegetarian Option: Substitute chicken with extra-firm tofu or tempeh. Coat plant-based protein with cornstarch and eggs (or egg substitute), then fry until crispy. Keep all other sauce and vegetable ingredients the same.
• Spicy Kick Version: Add red pepper flakes or sriracha sauce to the sweet and sour sauce. Include diced jalapeños when sautéing vegetables for extra heat.

Sweet and Sour Chicken: Everything You Need to Know

• Can I use chicken breast instead of other chicken cuts?

Yes, chicken breast works perfectly. Just cut it into bite-sized pieces and follow the same coating and frying process.

• How do I keep the chicken crispy after adding sauce?

Fry the chicken until golden brown first, then add sauce just before serving to maintain the crispy texture. Add sauce quickly and toss gently to prevent soggy coating.

• Is there a way to make this recipe healthier?

Bake the chicken instead of deep-frying. Use less oil and coat chicken with cooking spray. You can also use less sugar in the sauce or substitute with honey.

• What if I don't have cornstarch?

You can substitute with all-purpose flour, but cornstarch creates a crispier coating. If using flour, the chicken might not be as crunchy.

Sweet and Sour Chicken Recipe

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4.8 from 28 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Savor Chinese-American classic Sweet and Sour Chicken, where crispy golden chicken pieces dance in a tangy sauce of balanced flavors. Colorful bell peppers and pineapple chunks complement the perfectly glazed protein, inviting you to enjoy a delightful culinary journey through comforting international cuisine.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken breasts, cut into 1-inch cubes

Coating Ingredients:

• 0.5 cup cornstarch
• 2 large eggs, beaten
• Salt, to taste
• Pepper, to taste

Sauce Ingredients:

• 0.5 cup ketchup
• 0.5 cup rice vinegar (or white vinegar)
• 0.5 cup sugar
• 0.25 cup soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon garlic powder

Optional Vegetable and Fruit Additions:

• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 1 cup pineapple chunks (canned or fresh)

Cooking Ingredient:

• Vegetable oil, for frying

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Instructions

1. Meticulously pat chicken pieces dry and generously season with salt and pepper. Create a crispy coating by thoroughly dredging each piece in cornstarch, then delicately dipping into whisked eggs.
2. Heat vegetable oil in a spacious skillet or wok until shimmering. Carefully fry chicken portions in small batches, achieving a golden-brown exterior and ensuring even cooking. Transfer fried pieces onto paper towels to absorb excess oil.
3. Craft the signature sweet and sour sauce by whisking together ketchup, vinegar, sugar, soy sauce, garlic powder, and a cornstarch slurry until smooth and well-integrated.
4. Cleanse the cooking vessel and introduce a touch of oil. Rapidly sauté bell peppers and onions until they soften and develop slight caramelization. Incorporate vibrant pineapple chunks to enhance the flavor profile.
5. Pour the prepared sauce over the vegetable mixture, stirring continuously until the liquid transforms into a glossy, thickened consistency.
6. Gently introduce the crispy chicken pieces into the sauce, carefully coating each morsel to ensure maximum flavor absorption.
7. Allow the entire mixture to simmer briefly, ensuring all components are heated uniformly and thoroughly melded together.
8. Present the dish steaming hot, nestled atop fluffy white rice or accompanied by delicate noodles for a complete culinary experience.

Notes

• Ensure chicken pieces are evenly coated with cornstarch for a crispier texture that locks in moisture and creates a golden-brown exterior.
• Control oil temperature carefully when frying to prevent burning; use a thermometer around 350°F for perfect crispy chicken without excessive greasiness.
• Make a gluten-free version by substituting soy sauce with tamari and using cornstarch as a thickener instead of traditional wheat-based alternatives.
• Customize the sweetness and tanginess by adjusting vinegar and sugar ratios to suit personal taste preferences, creating a more personalized sauce profile.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 540
• Sugar: 6 g
• Sodium: 890 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 90 mg