Craving that crispy, tangy, glossy chicken from your favorite Chinese takeout? This Sweet and Sour Chicken Recipe brings it home with golden fried chicken tossed in a perfectly balanced sauce of sweetness and tang. The mix of colorful peppers, onions, and pineapple adds freshness in every bite.
Ready in under 40 minutes, this easy recipe is a family favorite for busy nights. Each piece stays crispy even after coating in the sticky sauce, making every bite irresistible. With simple ingredients and quick steps, you’ll have restaurant-quality flavor without the delivery wait. This dish serves 3 to 4 people, pairing perfectly with rice or noodles for a satisfying meal. With just 20 minutes of prep and 15 minutes of cook time, you’ll have a hot, glossy plate of homemade perfection that’s better than takeout.
Table of Contents
Why You’ll Love This Sweet and Sour Chicken Recipe
You’ll love how crunchy, juicy, and vibrant this Sweet and Sour Chicken Recipe turns out. Each bite is coated in a glossy sauce that’s both sweet and tangy, creating that perfect takeout flavor you crave.
The crispy batter stays light and golden, thanks to the simple mix of flour, cornstarch, and baking powder. Plus, it’s easy on the budget and made with everyday ingredients.
This recipe is also faster than ordering out, making it a great go-to for weeknights. You’ll enjoy the mix of colors from red, yellow, and green peppers, while the pineapple adds bursts of juicy sweetness. Even better, the chicken stays tender inside, giving you that ideal crunch-to-soft balance. Once you make this, takeout won’t stand a chance.
Ingredients You’ll Need For Sweet and Sour Chicken Recipe
For the Chicken
Use boneless, skinless chicken thighs for juicy, tender bites. Chicken breast also works if you prefer a leaner option, just adjust the cook time slightly. Marinating the chicken in soy sauce, egg, and flour for 20 minutes locks in flavor and moisture. A pinch of salt and white pepper enhances that savory base while keeping it simple and balanced.
For the Dry Coating
The mix of flour and cornstarch is key to a crispy texture. Cornstarch lightens the coating, while flour gives structure. Baking powder adds that signature airy crunch when fried, and salt and pepper bring seasoning into every bite.
For the Sauce
The sauce is where the magic happens. Ketchup adds color and tang, brown sugar brings sweetness, and vinegar gives a bright kick. Use rice vinegar, apple cider vinegar, or white vinegar depending on what you have. Cornstarch thickens the sauce so it clings to every piece of chicken. Chicken broth ties it all together with a savory depth.
For the Vegetables
Bell peppers and onions give freshness and crunch, while pineapple adds a sweet-tart burst. Use a mix of red, yellow, and green peppers for beautiful color contrast and extra flavor.
How to Make Sweet and Sour Chicken (Step-by-Step)
Cut and Marinate the Chicken
Start by cutting the chicken into equal 2-inch pieces so they cook evenly. Mix with soy sauce, salt, pepper, egg, and flour. Let it rest for 20 minutes to tenderize and absorb flavor. This short marination helps the chicken stay juicy and flavorful after frying.
Mix the Sweet and Sour Sauce
In a bowl, whisk ketchup, brown sugar, vinegar, broth, and cornstarch until smooth. You can substitute different vinegars depending on your taste. Set it aside so it’s ready when you need it, since this sauce thickens fast once heated.
Dredge the Chicken for Maximum Crispiness
In another bowl, combine flour, cornstarch, salt, pepper, and baking powder. Stir the marinated chicken, let any extra batter drip off, then coat each piece in the dry mix. Press the coating firmly to help it stick. This step creates that crunchy golden crust.
Fry the Chicken (Double Fry for Best Results)
Heat oil to 350°F. Fry chicken in small batches for about 3 to 4 minutes until light golden. Remove, rest briefly, then refry for another 1 to 2 minutes. This double-fry method ensures the coating stays crispy even after saucing. Keep the oil temperature above 325°F for best results.
Sauté the Vegetables and Pineapple
In a hot wok, add a little oil and toss in the onions and bell peppers. Stir-fry for about a minute to keep them crisp and colorful. Add pineapple and cook for 30 seconds to release its sweetness.
Add Sauce and Combine
Pour in the pre-mixed sauce and stir until it starts to thicken. Once glossy, return the fried chicken to the pan and toss everything until evenly coated. Serve immediately with steamed rice or noodles. The sauce should cling beautifully, making the chicken shine.
Pro Tips for the Best Sweet and Sour Chicken
Keep the oil temperature steady above 325°F to prevent soggy coating. Use a large wok or deep pan so the chicken can fry evenly without crowding. Always pre-mix your sauce before cooking to avoid clumps. Press the dry coating into the chicken for that restaurant-style crispiness. Also, make sure all pieces are uniform in size for even cooking. If you want extra crunch, refry the chicken right before tossing it in the sauce. Finally, serve hot to enjoy the perfect combination of crispy texture and glossy tang.
Serving Ideas
This dish pairs beautifully with steamed jasmine rice or fried rice. You can also serve it with egg rolls or lo mein for a full takeout-style meal. Garnish with sesame seeds or sliced scallions for a fresh pop of color. For game days, try it alongside Crispy Baked Buffalo Wings for Game Day for a fun mix of flavors.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days. When ready to reheat, stir-fry the chicken in a hot pan or wok to bring back some of the crispness. You can also reheat it in the oven at 375°F for 10 minutes. Avoid microwaving if possible, as it can soften the coating. If the sauce thickens too much, add a splash of broth or water to loosen it.
Variations and Substitutions
You can use chicken breast instead of thighs for a leaner option. Feel free to swap vinegar types based on what you have at home. Black pepper works just as well as white pepper. Add red chili flakes or diced chili for a spicy version. You can also toss in extra veggies like snap peas or carrots for more crunch. Try pairing it with Quick Chicken Stir Fry for Busy Weeknights if you want a quick Asian-inspired dinner rotation.
Other Recipes You May Enjoy
- Easy Crockpot Ranch Chicken Dinner
- Juicy Baked Chicken Thighs Recipe
- Hawaiian BBQ Chicken with Tropical Flavor
- Creamy Chicken Bacon Rice Soup
Conclusion
Making this Sweet and Sour Chicken Recipe at home is rewarding, easy, and unbelievably tasty. With crisp golden chicken and that glossy sweet-tangy sauce, it’s sure to please everyone at the table. The quick prep, fresh ingredients, and simple method make it perfect for busy nights. Once you try this, you’ll never go back to takeout again. Give it a try tonight and enjoy your own delicious restaurant-style meal at home. You can find even more ideas on Pinterest.
Sweet and Sour Chicken
Equipment
- Wok or deep frying pan Essential for frying and tossing sauce evenly
- Mixing bowls For marinating and coating chicken
- Tongs or chopsticks Helps flip chicken pieces while frying
- Oil thermometer To maintain frying temperature around 350°F
- Paper towels For draining fried chicken
Ingredients
- 1 lb boneless, skinless chicken thighs (or chicken breast), cut into 2-inch pieces
- 2 tbsp light soy sauce
- 1 egg beaten
- ½ tsp kosher salt
- ¼ tsp white or black pepper
- 2 tbsp all-purpose flour (for marinade)
- ½ cup all-purpose flour (for dry coating)
- ½ cup cornstarch
- ½ tbsp kosher salt (for coating)
- 1 tsp white pepper
- 1 tsp baking powder
- neutral oil for frying (avocado, canola, or vegetable)
- 3 cups bell peppers (red, yellow, green), cut into 2-inch pieces
- ½ cup onion, cut into 2-inch pieces
- ½ cup pineapple chunks (fresh or canned, drained)
- ¼ cup ketchup
- 3 tbsp brown sugar
- ¼ cup white or rice vinegar
- ½ cup chicken broth
- 1 tbsp cornstarch (for sauce)
Instructions
- Cut chicken into 2-inch pieces for even cooking. Mix with soy sauce, salt, pepper, egg, and flour. Let marinate for 20 minutes to absorb flavor.
- In a bowl, combine all sauce ingredients—ketchup, sugar, vinegar, broth, and cornstarch. Whisk until smooth and set aside.
- Mix dry coating ingredients: flour, cornstarch, salt, pepper, and baking powder. Coat marinated chicken and press coating onto pieces for crunch.
- Heat oil to 350°F. Fry chicken in small batches for 3–4 minutes until golden. Remove, then refry for 1–2 minutes for extra crispiness.
- In a wok, heat 1 tbsp oil. Stir-fry onions and bell peppers for 1 minute. Add pineapple and cook for 30 seconds.
- Pour in pre-mixed sauce and cook until thickened. Add fried chicken and toss until coated evenly. Serve immediately with rice or noodles.
