If you are craving a classic takeout favorite that you can whip up at home with nothing but fresh, familiar ingredients, this Sweet and Sour Chicken Recipe is absolutely your golden ticket. Crispy chicken pieces are coated in a vibrant, glossy sauce that balances tang and sweetness just right, dancing beautifully with pops of pineapple and colorful peppers. Every forkful promises that comfort-food factor we all love, but with a burst of homemade flavor that always wins over family and friends at first bite!
Ingredients You’ll Need
The beauty of this Sweet and Sour Chicken Recipe is just how approachable the ingredients list truly is. Each item brings something special to the table, whether it’s the satisfying crunch of the chicken or the bold flavors of the sauce. Don’t be surprised if you have most of these right in your kitchen already!
- Chicken Breasts: Use boneless, skinless chicken for effortless dicing and juicy results in every bite.
- Cornstarch: This is the secret to that delicate, crispy coating—don’t skip it!
- Eggs: Help the cornstarch stick and create a beautiful crust during frying.
- Vegetable Oil (for frying): Go for a neutral oil so it doesn’t compete with the sauce’s signature taste.
- Red Bell Pepper: Adds a splash of color and sweet crunch.
- Green Bell Pepper: For a bit of grassy, fresh bite and more vibrant hues.
- Pineapple Chunks: Canned or fresh both work wonders for juicy, tropical sweetness.
- Vegetable Oil (for sauce): Just a tablespoon helps cook the veggies and bring everything together.
- Garlic: Adds warmth and depth to the aromatic base.
- Sugar: Lends the classic sweet note that balances the tangy elements perfectly.
- Ketchup: Brings a familiar tang and that irresistibly shiny, red finish to the sauce.
- Rice Vinegar or White Vinegar: The “sour” in sweet and sour—use whichever you have on hand.
- Soy Sauce: A splash adds savory depth to keep the sauce from being too sweet.
- Cornstarch Slurry: Thickens the sauce right at the end for that signature glossy finish.
How to Make Sweet and Sour Chicken Recipe
Step 1: Coat the Chicken
Begin by tossing your chicken pieces in cornstarch until every piece is completely cloaked in powdery white. This step really sets the stage for the flavor—you want each nugget to have a thin layer that will turn gorgeously crisp later. Once coated, dip each piece into the beaten eggs. That double coating delivers a wonderfully crunchy texture once fried and ensures the coating stays put.
Step 2: Fry Until Golden
Heat the vegetable oil in a large skillet over medium heat. Carefully add the chicken in batches so you don’t crowd the pan (it helps keep the temperature just right for crisping!). Fry each piece for 3 to 4 minutes per side. You’ll know they’re done when they’re golden, irresistible, and cooked all the way through. Let them rest briefly on paper towels—this keeps them crisp and not too oily.
Step 3: Stir-Fry the Veggies and Pineapple
Wipe out your pan or grab a clean skillet or wok. Add just a bit of oil and toss in the minced garlic, giving it about 30 seconds—it’ll become fragrant and mellow so quickly. Toss in the red and green bell peppers and stir-fry for a couple of minutes until they’re just tender but still vibrant. Fold in the pineapple chunks for a quick, warming toss to bring out their juiciness.
Step 4: Whisk and Simmer the Sauce
Now it’s time for what makes any Sweet and Sour Chicken Recipe shine: the sauce! In a small bowl, whisk together sugar, ketchup, vinegar, and soy sauce until smooth (and such a gorgeous color!). Pour it into your hot pan with the vegetables and bring it to a gentle simmer so the flavors can marry.
Step 5: Thicken and Combine
Add your cornstarch slurry (that’s just cornstarch mixed with water) to the bubbling sauce while stirring gently. Watch as it turns thick and glossy—this just takes a minute or two. Once you reach that perfect consistency, add all your crispy chicken back into the pan, tossing everything together so each piece soaks up the magical sauce. Serve immediately for the best crunch!
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Take your Sweet and Sour Chicken Recipe to the next level with a handful of simple garnishes. Chopped fresh scallions, a sprinkle of toasted sesame seeds, or even a scattering of cilantro will elevate not just the look, but add freshness and extra flavor.
Side Dishes
A steaming bowl of fluffy jasmine or basmati rice is classic and ideal for catching every last bit of that glossy sauce. If you want even more texture, opt for fried rice or a crisp side salad tossed in a light ginger dressing.
Creative Ways to Present
Serve your Sweet and Sour Chicken Recipe family-style right from the wok, or pile it high in individual bowls over rice for a colorful weeknight dinner. For parties or gatherings, try threading the chicken and vegetables onto skewers for a playful twist!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the chicken cool completely before transferring it to an airtight container. This helps lock in the flavors and prevents the sauce from making the chicken soggy.
Freezing
While Sweet and Sour Chicken Recipe is best enjoyed fresh, you can freeze the cooked chicken pieces separately from the sauce for up to two months. This way, you can crisp them up again in the oven before reheating with freshly made sauce.
Reheating
For the crunchiest results, reheat your chicken on a baking sheet in a 350°F oven until warmed through, then heat the sauce gently on the stove and toss together right before serving—almost as good as new!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly richer and even juicier, making them a fantastic substitute in your Sweet and Sour Chicken Recipe. Just cut them into even pieces for the best results.
Is it possible to make this recipe gluten-free?
Yes, just be sure to check your soy sauce—many brands contain wheat. Opt for a gluten-free tamari or soy sauce alternative and you’re good to go.
Can I add more vegetables?
Definitely! Sliced carrots, onions, or snap peas are wonderful additions that provide extra crunch and color and work beautifully within this Sweet and Sour Chicken Recipe.
What if I don’t want to fry the chicken?
You can bake the coated chicken pieces on a greased baking sheet at 425°F for 20–25 minutes, flipping once, or use an air fryer for a crispier, lower-oil version.
How spicy is this dish?
This recipe isn’t spicy at all, but if you love a little heat, feel free to add a pinch of red pepper flakes or a squirt of sriracha to the sauce when whisking it together.
Final Thoughts
There’s just something incredibly satisfying about making your own Sweet and Sour Chicken Recipe from scratch—a little crispy, a little sticky, and loaded with bold, familiar flavors. Give it a try this week and bring a beloved takeout classic right to your dinner table. I promise, everyone will be asking for seconds!
Print
Sweet and Sour Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet and Sour Chicken recipe is a delightful balance of crispy chicken, colorful bell peppers, and juicy pineapple, all coated in a tangy and sweet sauce. It’s a classic Chinese-American dish that you can easily make at home!
Ingredients
For the chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- 1 cup vegetable oil (for frying)
For the stir-fry:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
For the sauce:
- ½ cup sugar
- ¼ cup ketchup
- ⅓ cup rice vinegar or white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Coat the chicken: Toss chicken in cornstarch, then dip in beaten eggs.
- Fry the chicken: Fry the coated chicken until golden and cooked through.
- Prepare the stir-fry: Sauté garlic, bell peppers, and pineapple in oil.
- Make the sauce: Combine sugar, ketchup, vinegar, and soy sauce. Add cornstarch slurry and cook until thickened.
- Combine and serve: Toss fried chicken in the sauce and serve over rice.
Notes
- For a healthier version, bake or air fry the chicken instead of pan-frying.
- Add sliced onions or carrots for more texture and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: About 1¼ cups
- Calories: 520
- Sugar: 22g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg
