If you’re craving a dish that perfectly balances tangy sweetness with a satisfying crunch, this Sweet and Sour Chicken Recipe is exactly what you need. Each bite offers tender chicken coated in a crisp batter, enveloped in a luscious, glossy sauce that sings of vinegar, pineapple, and a hint of soy. It’s a vibrant, flavor-packed meal that brightens any dinner table with its colorful medley of bell peppers and pineapple chunks. Whether you’re cooking for family or friends, this recipe is guaranteed to become a fast favorite, delivering both comfort and excitement on a single plate.
Ingredients You’ll Need
These ingredients are simple, yet each plays an essential role in bringing the Sweet and Sour Chicken Recipe to life. From the crispy coating on the chicken to the fresh vegetables and tangy sauce, every element adds its own unique taste, texture, or vibrant color that makes this dish truly stand out.
- Boneless, skinless chicken breasts: The foundation of the dish, cut into bite-sized pieces for perfect frying and bite-friendly portions.
- Cornstarch: Adds the irresistibly crispy crunch to the chicken’s coating when fried.
- Eggs: Help the cornstarch and flour stick to the chicken, ensuring an even, golden crust.
- All-purpose flour: Works together with cornstarch to give the chicken a light and crispy exterior.
- Salt and black pepper: Simple seasonings that elevate the chicken’s natural flavor.
- Vegetable oil: Used both for frying the chicken and stir-frying the vegetables, providing a neutral base that doesn’t overpower.
- Rice vinegar (or apple cider vinegar): Brings the essential tanginess to the sweet and sour sauce’s signature flavor.
- Ketchup: Adds depth and a touch of sweetness to the sauce’s balance.
- Sugar: Sweetens the sauce perfectly without being overpowering.
- Low-sodium soy sauce: Lends savory umami that rounds out the sauce’s complexity.
- Pineapple juice: Infuses lovely tropical sweetness into the sauce.
- Cornstarch slurry (cornstarch mixed with water): Thickens the sauce to a glossy finish that clings beautifully to the chicken and vegetables.
- Red and green bell peppers: For that crisp freshness and vibrant color.
- Onion: Adds sweetness and texture when stir-fried.
- Pineapple chunks: Provide juicy bursts of sweetness complementing the tangy sauce.
- Garlic: Aromatic and savory, it enhances the overall depth of flavor during stir-frying.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep the Chicken
Begin by cutting your chicken breasts into bite-sized pieces — perfect for that crispy coating. Then, in a bowl, mix them with beaten eggs, salt, and pepper to season and bind the batter. Toss the chicken in a mixture of cornstarch and all-purpose flour until every piece is evenly coated. This mixture is the secret behind that satisfyingly crispy texture every time.
Step 2: Fry the Chicken
Heat about a quarter cup of vegetable oil in a skillet over medium-high heat until shimmering. Fry the chicken in batches to avoid overcrowding, allowing each piece to turn a beautiful golden brown and cook through. Once done, drain the chicken on paper towels to keep it crisp and ready to soak up the sweet and sour sauce later.
Step 3: Make the Sweet and Sour Sauce
While the chicken fries, combine rice vinegar, ketchup, sugar, soy sauce, and pineapple juice in a saucepan. Bring this blend to a gentle simmer over medium heat. Then, stir in your cornstarch slurry and continue cooking until the sauce thickens to a lovely glossy consistency. This sauce is where all the bright flavors meet in harmony.
Step 4: Stir-Fry the Vegetables
In another skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Toss in the minced garlic and stir until fragrant — this step releases those enticing aromas that make your kitchen feel inviting. Add the diced red and green bell peppers along with the onions, stir-frying them just until they’re tender but still have a satisfying crunch.
Step 5: Combine and Serve
Finally, add the pineapple chunks and golden fried chicken to the skillet with the vegetables. Pour the thick sweet and sour sauce over everything, and gently toss it to coat the ingredients evenly. Serve your masterpiece hot over steamed rice or noodles to soak up every drop of that irresistible flavor.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Sometimes, it’s the little touches that make a dish unforgettable. Sprinkle chopped green onions or toasted sesame seeds over your sweet and sour chicken to add a fresh, nutty pop that contrasts beautifully with the tangy sauce.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice or fluffy fried rice that can soak up the delicious sauce. For something lighter, a crisp Asian slaw or steamed bok choy drizzled with a bit of soy sauce balances out the sweetness with some fresh veggies.
Creative Ways to Present
Try serving your Sweet and Sour Chicken Recipe in a vibrant pineapple bowl for a tropical-themed dinner party, or pile it into warm tortillas for a fun twist on tacos. Even over quinoa or cauliflower rice, this dish shines with its vibrant colors and bold flavors.
Make Ahead and Storage
Storing Leftovers
Leftover sweet and sour chicken keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing to retain its crispness as much as possible.
Freezing
You can freeze the cooked chicken and sauce separately for up to 2 months. Wrap the chicken tightly in plastic wrap and store the sauce in a freezer-safe container. This helps preserve the textures and flavors when thawed.
Reheating
For best results, reheat leftovers gently in a skillet over medium heat, stirring occasionally to prevent the sauce from sticking and to restore some crispness to the chicken. Avoid microwaving if possible, as it can make the chicken soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking. Just cut them into bite-sized pieces and follow the recipe as usual for delicious results.
What if I don’t have rice vinegar?
Apple cider vinegar is a perfect substitute and will deliver that bright acidity your Sweet and Sour Chicken Recipe depends on. Just use it in the same quantity.
Can I make this dish gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend and use tamari instead of regular soy sauce. Also, check that your ketchup is gluten-free to keep the flavors authentic and safe.
Is there an easier way to make the sauce?
If you’re short on time, mixing store-bought sweet and sour sauce with a little fresh pineapple juice can work, but making it from scratch really uplifts the taste with its perfect balance of flavors and fresh ingredients.
Can I add other vegetables?
Definitely! Snap peas, carrots, and even baby corn can be great additions. Just make sure to adjust stir-fry time so everything stays crisp and colorful.
Final Thoughts
There’s something truly heartwarming about a homemade Sweet and Sour Chicken Recipe that brightens the dinner table and delights your taste buds. It’s a dish that’s as fun to make as it is to eat, with flavors that bring smiles to every bite. I hope you give this recipe a try soon and make it your go-to for family meals or when you want to impress friends with a timeless classic.
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
Description
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces tossed with vibrant bell peppers, pineapple chunks, and a tangy homemade sweet and sour sauce. Perfectly balanced flavors with a delightful combination of crispy texture and savory-sweet sauce that can be served over steamed rice or noodles in about 45 minutes.
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 (slurry)
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 mixing bowl, combine the chicken pieces with beaten eggs, salt, and black pepper. Toss thoroughly until the chicken is evenly coated.
- Coat Chicken: Add cornstarch and all-purpose flour to the bowl and toss until the chicken pieces are fully coated with the dry mixture, preparing them for frying.
- Fry Chicken: Heat ¼ cup of vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches, ensuring they have room to cook evenly. Fry until the chicken is golden brown and cooked through, usually about 4-5 minutes per batch. Drain cooked pieces on paper towels to remove excess oil.
- 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, stirring occasionally. Once simmering, stir in the cornstarch slurry and continue cooking until the sauce thickens to a glossy consistency. Remove from heat and set aside.
- Stir-Fry Vegetables: Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Add the minced garlic and stir-fry briefly until fragrant, about 30 seconds. Add the red and green bell peppers and onion pieces, stir-frying until tender-crisp, approximately 3-4 minutes.
- Combine and Serve: Add pineapple chunks and the cooked chicken into the skillet with the vegetables. Pour the prepared sweet and sour sauce over the mixture and toss gently to coat all ingredients evenly. Serve hot over steamed rice or noodles for a complete meal.
Notes
- For extra crispiness, fry chicken in small batches to avoid overcrowding the pan.
- You can substitute chicken breasts with thighs for juicier meat.
- The sweet and sour sauce can be adjusted by modifying the sugar or vinegar amounts to taste.
- Serve immediately for the best texture; leftovers may become soggy.
- Can be made gluten-free by using gluten-free flour and soy sauce alternatives.
