Sweet and Sour Chicken Recipe

sweet and sour chicken 2
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When it comes to crowd-pleasing dinners that bring a perfect balance of flavors, sweet and sour chicken always takes the spotlight. This dish captures the tangy zing of vinegar, the sweetness of pineapple, and the savory crunch of crispy chicken, making it a true favorite for kids and adults alike.

Whether you’re hosting a dinner party or looking for a weeknight meal that feels a bit special, this recipe is a guaranteed winner.

Growing up, the sweet and sour chicken was always a treat on the table, and the smell of it sizzling in the kitchen was enough to make everyone gather around before dinner was even ready.

It’s a dish that offers comfort yet feels indulgent, with its glossy, flavorful sauce and golden, crispy bites of chicken.

As we get into this recipe, you’ll find that it’s not only incredibly easy to make but also versatile enough to suit any season.

Pair it with steamed rice in the winter or serve it alongside a light salad during summer, it’s a dish that fits effortlessly into your meal rotation.


Why You’ll Love It

  • Quick and easy: With just a few steps, you’ll have a restaurant-quality meal on your table in under 45 minutes.
  • Balanced flavors: The sweet, tangy, and savory combination is incredibly satisfying.
  • Customizable: You can swap out ingredients to suit dietary preferences or add extra veggies for more nutrition.
  • Family-friendly: Kids love the mild sweetness, and adults appreciate the complex flavors.
  • Perfect for any occasion: Whether it’s a casual dinner or a festive gathering, sweet and sour chicken always impresses.

Ingredient List

For the Chicken:

  • 2 lbs chicken breasts (cut into bite-sized chunks)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs (beaten)
  • Vegetable oil (for frying)

For the Sweet and Sour Sauce:

  • 1 cup pineapple juice
  • ½ cup ketchup
  • ⅓ cup rice vinegar
  • ⅓ cup soy sauce
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch (mixed with 2 tbsp water to create a slurry)
  • 1 tsp garlic powder
  • 1 tsp grated ginger (optional, for added depth)

Optional Add-ins:

  • 1 cup diced bell peppers (red, yellow, or green)
  • 1 cup pineapple chunks
  • 1 small onion (cut into large chunks)

More Recipes >>>>>>> Tasty Oven-baked Chicken Thighs


Kitchen Tools Needed

To make this dish, you’ll need the following tools:

  • Cutting board and sharp knife: For prepping chicken, vegetables, and pineapple.
  • Mixing bowls: For dredging the chicken and mixing the sauce.
  • Whisk: To blend the sauce ingredients.
  • Large frying pan or wok: For frying the chicken and cooking the sauce.
  • Slotted spoon: To remove fried chicken from the oil.
  • Paper towels: To drain excess oil from the chicken.
  • Small saucepan (optional): If you want to cook the sauce separately before combining.
  • Tongs or spatula: To toss and coat the chicken in the sauce evenly.

Cooking Instructions

Step 1: Prep the Chicken

  1. Cut the chicken breasts into bite-sized chunks and pat them dry with a paper towel.
  2. In a mixing bowl, combine the flour, cornstarch, salt, and pepper.
  3. In a separate bowl, beat the eggs.
  4. Dredge the chicken pieces in the flour mixture, then dip them in the beaten egg, and finally coat them again in the flour mixture. Set aside.

Step 2: Fry the Chicken

  1. Heat about 2 inches of vegetable oil in a large frying pan over medium-high heat.
  2. Test the oil by dropping a small piece of batter—if it sizzles, the oil is ready.
  3. Fry the chicken in batches to avoid overcrowding, cooking for 3-4 minutes on each side or until golden brown and crispy.
  4. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels.

Step 3: Make the Sweet and Sour Sauce

  1. In a bowl, whisk together pineapple juice, ketchup, rice vinegar, soy sauce, sugar, garlic powder, and grated ginger.
  2. Heat the sauce mixture in a large pan over medium heat.
  3. In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour it into the sauce, whisking constantly.
  4. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens and becomes glossy.

Step 4: Combine Everything

  1. Add the fried chicken to the pan with the sauce, tossing to coat evenly.
  2. Add in the diced bell peppers, pineapple chunks, and onions, cooking for 2-3 minutes to warm them through and allow the flavors to meld.
  3. Serve immediately over steamed rice or noodles, garnished with sesame seeds or chopped green onions if desired.

More Recipes >>>>>> Cozy Chicken Noodle Soup

sweet and sour chicken in a wok

Tips and Tricks for Success

  • Achieve crispy chicken: Ensure the chicken pieces are completely dry before dredging, and don’t overcrowd the frying pan. Fry in small batches for the best results.
  • Balance the sauce: Taste the sauce before adding the chicken and adjust sweetness or tanginess by tweaking the sugar or vinegar levels.
  • Keep it crunchy: To maintain the chicken’s crispiness, don’t let it sit in the sauce for too long before serving. Toss it just before plating.
  • Add a kick: If you prefer a spicy kick, stir in a teaspoon of chili flakes or a dash of sriracha to the sauce.
  • Save time: Use store-bought sweet and sour sauce in a pinch, though homemade always tastes better!
  • Make it healthier: Air-fry or bake the chicken instead of frying. To bake, spread the coated chicken on a baking sheet lined with parchment paper, spray with cooking oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

With these tips, your sweet and sour chicken will come out perfect every time! Enjoy the burst of flavors and share this dish with your loved ones.


Ingredient Substitutions and Variations

Substitutions:

  • Chicken: Swap chicken breasts for chicken thighs for juicier meat or use tofu for a vegetarian option.
  • Pineapple juice: Use orange juice if pineapple juice isn’t available, but note it will slightly alter the flavor.
  • Soy sauce: Replace with tamari or coconut aminos for a gluten-free alternative.
  • Rice vinegar: Use apple cider vinegar or white vinegar as substitutes.
  • Flour and cornstarch: Gluten-free flour blends can replace all-purpose flour for a gluten-free dish.

Variations:

  • Veggie-loaded version: Add broccoli, snow peas, or carrots for more nutrients.
  • Spicy kick: Add chili flakes or a drizzle of hot sauce to the sweet and sour sauce.
  • Low-carb option: Skip the breading and frying. Instead, pan-sear the chicken for a lighter version.
  • Seafood twist: Use shrimp or fish fillets in place of chicken.

More Recipes >>>>>>> Keto Cinnamon Rolls

sweet and sour chicken

Serving Suggestions

  • Classic pairing: Serve over steamed white rice or fluffy jasmine rice.
  • Healthy option: Pair with quinoa or cauliflower rice for a lighter meal.
  • Fusion dish: Serve with stir-fried noodles for an Asian-inspired twist.
  • Family-style: Plate it with egg rolls, fried rice, or a side of wonton soup for a full Chinese takeout-inspired meal.
  • Garnishes: Sprinkle with sesame seeds or chopped green onions for added flavor and presentation.

Storage and Reheating Instructions

Storage:

  • Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3-4 days.
  • If storing sauce separately, keep it in a small container and mix it with the chicken just before reheating.

Reheating:

  • Stovetop: Reheat in a skillet over medium heat, stirring occasionally, until heated through. Add a splash of water if the sauce thickens too much.
  • Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals, stirring between each, until warm.
  • Oven: Spread leftovers in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes.

More Recipes >>>>>> Easy Homemade Ramen


FAQ

Q: Can I make this dish ahead of time?
Yes! Fry the chicken and prepare the sauce separately, storing them in the fridge. When ready to serve, reheat the sauce, toss it with the chicken, and warm through.

Q: Can I freeze sweet and sour chicken?
Yes, you can freeze it. Store the chicken and sauce separately in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as instructed above.

Q: Can I bake the chicken instead of frying?
Absolutely! Coat the chicken as directed, spray with cooking oil, and bake on a lined sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Q: Can I make it gluten-free?
Yes, use gluten-free flour and tamari or coconut aminos instead of soy sauce. Ensure your other ingredients are also labeled gluten-free.

Q: How do I adjust the sweetness or tanginess of the sauce?
Taste the sauce before adding the chicken. Add more sugar for sweetness or extra vinegar for tanginess to suit your preference.


This comprehensive post ensures your sweet and sour chicken turns out perfectly every time! Enjoy the process of making (and eating) this delightful dish.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

sweet and sour chicken

Sweet and Sour Chicken Recipe

This dish captures the tangy zing of vinegar, the sweetness of pineapple, and the savory crunch of crispy chicken—making it a true favorite for both kids and adults alike. Whether you're hosting a dinner party or looking for a weeknight meal that feels a bit special, this recipe is a guaranteed winner.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese-American
Servings 6 servings
Calories 430 kcal

Equipment

  • Cutting Board and Sharp Knife
  • Mixing Bowls
  • Whisk
  • Large frying pan or wok
  • Slotted spoon
  • Paper Towels
  • Small saucepan optional
  • Tongs or Spatula

Ingredients
  

For the Chicken:

  • 2 lbs chicken breasts cut into bite-sized chunks
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs beaten
  • Vegetable oil for frying

For the Sweet and Sour Sauce:

  • 1 cup pineapple juice
  • ½ cup ketchup
  • cup rice vinegar
  • cup soy sauce
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch mixed with 2 tbsp water to create a slurry
  • 1 tsp garlic powder
  • 1 tsp grated ginger optional, for added depth

Optional Add-ins:

  • 1 cup diced bell peppers red, yellow, or green
  • 1 cup pineapple chunks
  • 1 small onion cut into large chunks

Instructions
 

Step 1: Prep the Chicken

  • Cut the chicken breasts into bite-sized chunks and pat them dry with a paper towel.
  • In a mixing bowl, combine the flour, cornstarch, salt, and pepper.
  • In a separate bowl, beat the eggs.
  • Dredge the chicken pieces in the flour mixture, then dip them in the beaten egg, and finally coat them again in the flour mixture. Set aside.

Step 2: Fry the Chicken

  • Heat about 2 inches of vegetable oil in a large frying pan over medium-high heat.
  • Test the oil by dropping a small piece of batter—if it sizzles, the oil is ready.
  • Fry the chicken in batches to avoid overcrowding, cooking for 3-4 minutes on each side or until golden brown and crispy.
  • Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels.

Step 3: Make the Sweet and Sour Sauce

  • In a bowl, whisk together pineapple juice, ketchup, rice vinegar, soy sauce, sugar, garlic powder, and grated ginger.
  • Heat the sauce mixture in a large pan over medium heat.
  • In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour it into the sauce, whisking constantly.
  • Cook the sauce for 3-4 minutes, stirring frequently, until it thickens and becomes glossy.

Step 4: Combine Everything

  • Add the fried chicken to the pan with the sauce, tossing to coat evenly.
  • Add in the diced bell peppers, pineapple chunks, and onions, cooking for 2-3 minutes to warm them through and allow the flavors to meld.
  • Serve immediately over steamed rice or noodles, garnished with sesame seeds or chopped green onions if desired.

Notes

Nutritional Value (per serving)

The nutritional values may vary based on exact portion sizes and specific brands of ingredients used.
  • Calories: ~430 kcal
  • Protein: ~27g
  • Carbohydrates: ~43g
    • Sugar: ~18g
  • Fat: ~15g
    • Saturated Fat: ~2g
  • Cholesterol: ~110mg
  • Sodium: ~750mg
  • Fiber: ~2g
Note: These values include fried chicken and sweet and sour sauce but exclude rice or other sides. For a healthier version, baking or air-frying the chicken and reducing sugar in the sauce can lower calories and fat content.
 
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword sweet and sour chicken

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