sweet and sour chicken recipe
The Best sweet and sour chicken recipe
This dish has become a staple because it’s so versatile. You can serve it over rice, in lettuce wraps, or even on its own as a quick lunch. My husband always says it’s his favorite when I make it, and I think that’s because it’s one of those meals that feels indulgent without being heavy. Plus, the colors from the bell peppers and pineapple make it look as good as it tastes. If you’re looking for a recipe that’s simple, crowd-pleasing, and packed with flavor, this is the one to keep in your rotation.
Sweet and Sour Chicken
A classic Chinese takeout favorite featuring crispy fried chicken tossed in a tangy, sweet, and slightly sour sauce. This dish is perfect for a quick weeknight dinner with a balance of flavors and textures.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 1/4 cup water
- Vegetable oil, for frying
- 1/2 cup pineapple juice
- 1/3 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes (optional)
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 1 cup pineapple chunks (fresh or canned)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
👨🍳Directions
-
1
In a large mixing bowl, combine cornstarch, flour, baking powder, salt, and black pepper. Stir in the beaten egg and water to form a thick batter. Add the chicken pieces and toss to coat evenly. -
2
Heat about 1-2 inches of vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken in batches for 4-5 minutes or until golden brown and crispy. Drain on paper towels and set aside. -
3
In a medium saucepan, combine pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, honey, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat. -
4
In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the saucepan and cook for 2-3 minutes until the sauce thickens. -
5
Add the fried chicken, bell pepper, onion, and pineapple chunks to the sauce. Stir gently to coat everything evenly and cook for an additional 2-3 minutes until the vegetables are tender. -
6
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
🔧Equipment
- Large mixing bowl
- Deep fryer or large skillet
- Paper towels
- Medium saucepan
- Whisk
- Tongs
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet and Sour Chicken Works
❓ Frequently Asked Questions About Sweet and Sour Chicken
1. What is the best type of chicken to use for sweet and sour chicken?
The best type of chicken for sweet and sour chicken is boneless, skinless chicken thighs or breasts. Thighs tend to be juicier and more flavorful, while breasts are leaner. Cut the chicken into bite-sized pieces for even cooking and better absorption of the sauce.
2. Can I make sweet and sour chicken ahead of time?
Yes, you can prepare sweet and sour chicken ahead of time. Cook the chicken and sauce separately, then store them in the refrigerator for up to 2 days. When ready to serve, reheat the chicken in a pan and add the sauce to warm through. Avoid overcooking to prevent the chicken from becoming tough.
3. How do I make the sauce thicker for sweet and sour chicken?
To thicken the sweet and sour sauce, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes until it reaches your desired thickness. Alternatively, you can reduce the sauce by simmering it uncovered for a few extra minutes.
4. Can I bake sweet and sour chicken instead of frying it?
Yes, you can bake sweet and sour chicken for a healthier option. Toss the chicken pieces in a light coating of cornstarch or flour, then bake at 400°F (200°C) for 20-25 minutes or until crispy. Toss the baked chicken in the sauce just before serving to maintain its texture.
5. What can I serve with sweet and sour chicken?
Sweet and sour chicken pairs well with steamed white or brown rice, fried rice, or noodles. For a complete meal, serve it with stir-fried vegetables like bell peppers, broccoli, or snap peas. You can also add a side of egg rolls or wontons for extra crunch.
