Sweet and Sour Chicken Recipe
If you’ve ever craved that perfect balance of tangy, sweet, and just a hint of savory, then this Sweet and Sour Chicken Recipe is going to be your new best friend in the kitchen. I first stumbled upon this recipe when I wanted to recreate that classic takeout flavor at home – and trust me, it does not disappoint. The crispy battered chicken paired with a bright, homemade sauce means you get that diner-style meal without relying on a freezer bag full of mystery ingredients.
What’s great about this Sweet and Sour Chicken Recipe is how versatile it is — it comes together quickly, and you can tweak the sauce or veggies however you like. Whether you’re making a weeknight dinner or impressing guests on the weekend, this dish hits all the right notes and gets everyone reaching for seconds.
Ingredients You’ll Need
Each ingredient here works harmoniously to build layers of flavor and texture — from the tangy vinegar in the sauce to the crispy batter that locks in juiciness. When shopping, I like to pick fresh bell peppers and choose good-quality chicken to really make the dish shine.
- Hot water: Helps dissolve the sugar and salt quickly for a well-blended sauce.
- Salt: Essential for seasoning the sauce and chicken evenly.
- Sugar: Balances out the tang and adds that signature sweetness.
- Ketchup: Adds depth, color, and a bit of tomato sharpness to the sauce.
- Pineapple juice: Optional but I love it for a naturally sweet and fruity note.
- Rice wine vinegar: The star acidity that brightens the whole sauce — if you don’t have it, red wine vinegar can work in a pinch.
- Boneless skinless chicken breast or thighs: Thighs give you more juicy, tender meat, but breasts work great if trimmed well.
- Water (for chicken seasoning): Helps keep the chicken moist and tender.
- Garlic powder: Adds subtle savory warmth without overpowering.
- Onion powder: Helps boost the flavor in the chicken.
- Sesame oil: Just a touch for nutty aroma and depth.
- White pepper: Adds gentle heat without changing the color of the chicken.
- All-purpose flour: The base for the light, crispy batter coating.
- Cornstarch: Key for crispiness, both in the batter and thickening the sauce.
- Baking powder & baking soda: Help the batter puff up and stay airy.
- Ice water: Cold liquid ensures a light, non-greasy batter texture.
- Vegetable oil (or canola oil): Use for both the batter and frying—neutral oils work best.
- Canned pineapple chunks: Optional but I love the sweet bursts throughout.
- Oil (for stir-frying veggies): Just a bit to sauté the peppers and onion.
- Red onion & bell peppers: Chopped chunky for crunch and vibrant color.
- Cornstarch and water (for sauce thickening): Creates that perfect glossy finish on the sauce.
Variations
I find the best version of this Sweet and Sour Chicken Recipe is the one you make your own. I love experimenting with different proteins and veggies depending on what’s in season or just what I have in the fridge. Feel free to make it your own!
- Using chicken thighs instead of breast: I personally prefer thighs for more flavor and juiciness, but breasts are leaner if that’s your thing.
- Swap pineapple with mango or peaches: For a twist, try these sweeter stone fruits—especially great in summer.
- Make it gluten-free: Substitute all-purpose flour and cornstarch with chickpea or rice flour for crispiness without gluten.
- Spicy twist: Add a splash of sriracha or chili flakes to the sauce if you like heat.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep and Season the Chicken
Start by cutting your chicken into bite-sized pieces. I like to toss them with water, garlic powder, onion powder, sesame oil, white pepper, and salt so each piece is well-seasoned before the batter. This step adds subtle flavor inside the chicken, which really makes a difference once fried and tossed in sauce.
Step 2: Mix the Crispy Batter
Whisk together flour, cornstarch, baking powder, and baking soda, then slowly add ice water and vegetable oil, mixing lightly until smooth. Using ice-cold water keeps the batter light and crispy after frying, something I learned the hard way when my batter turned out soggy once with warm water. Trust me, this is a game changer.
Step 3: Fry the Chicken Pieces
Heat enough oil in a deep skillet or wok for frying. Dip each seasoned chicken piece into the batter, then carefully place it in the hot oil. Fry in batches to avoid crowding, about 3–4 minutes per batch, until golden and crispy. Drain on paper towels so they stay crisp — no one likes a soggy bite.
Step 4: Prepare the Sweet and Sour Sauce
Combine hot water, salt, sugar, ketchup, pineapple juice, and vinegar in a small bowl and stir until the sugar dissolves. In a separate small cup, whisk together cornstarch and water as a slurry—it’s the thickening secret. Pour the sauce mix into a pan, add veggies and pineapple chunks, simmer for a few minutes, then stir in the cornstarch slurry until the sauce thickens beautifully.
Step 5: Combine and Serve
Gently fold your crispy chicken into the sauce, making sure every piece is nicely coated but not soggy. Serve immediately for the best texture and flavor—this really is when the dish shines.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
I usually finish off with a sprinkle of toasted sesame seeds for crunch and a pop of color. Fresh chopped green onions add brightness and a little bite—plus they’re super easy to toss on just before serving.
Side Dishes
This Sweet and Sour Chicken Recipe pairs wonderfully with steamed jasmine rice or even simple fried rice for a more filling meal. Sometimes I go all out and serve it alongside stir-fried veggies like bok choy or snap peas to keep things fresh and balanced.
Creative Ways to Present
For parties, I love serving the chicken in mini lettuce cups — it’s fun, mess-free, and adds a cool crunch contrast. Another favorite is layering the chicken over a bed of crispy noodles for an extra texture surprise that always gets compliments.
Make Ahead and Storage
Storing Leftovers
Leftovers store pretty well in the fridge, but I find it’s best to keep the chicken and sauce separate if you can. That way, you preserve the crispiness of the chicken a bit longer. Use an airtight container and try to eat within 2 days for the best quality.
Freezing
I’ve frozen leftover sauce successfully—just cool it completely and freeze in a sealed container. The chicken’s batter doesn’t freeze as well since it gets soggy, so I usually freeze the sauce alone and fry fresh chicken to toss when ready.
Reheating
When reheating, I like to warm the sauce gently in a pan, then add quickly pan-fried or air-fried chicken pieces to restore crispness. Avoid microwaving chicken on its own—it tends to get rubbery and lose that crunch!
FAQs
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Can I use chicken thighs instead of chicken breasts in this Sweet and Sour Chicken Recipe?
Absolutely! Chicken thighs actually work great because they stay juicy and tender, even after frying. If you prefer leaner meat, chicken breasts are fine too, just be sure to not overcook them to avoid dryness.
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How do I get the chicken batter crispy and not soggy?
The key is using ice-cold water for the batter and frying the chicken in small batches to avoid crowded pans. Also, draining the fried pieces on paper towels helps keep them crisp before tossing in the sauce just before serving.
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Can I make the Sweet and Sour Chicken Recipe gluten-free?
Yes! You can swap out the all-purpose flour and cornstarch for gluten-free alternatives like rice flour or chickpea flour. Just keep an eye on the batter consistency to ensure it’s not too thick or runny.
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Is pineapple juice necessary for the sauce?
Pineapple juice is optional but highly recommended because it adds a natural sweetness and fruitiness that balances the vinegar’s tang. If you don’t have pineapple juice, water or extra ketchup can work as substitutes, though the flavor will be slightly different.
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What sides go best with Sweet and Sour Chicken Recipe?
Classic steamed jasmine rice is my go-to, but you can also serve it with fried rice, steamed veggies, or even a crisp Asian slaw. Pick sides that complement the bold flavors but don’t overpower the dish.
Final Thoughts
This Sweet and Sour Chicken Recipe has become a staple in my home kitchen because it’s comforting, delicious, and just a little bit nostalgic. I love how approachable it is, yet the crisp chicken and bright sauce make it feel special—perfect for both busy weeknights and casual dinner parties. Give it a try, tweak it to your taste, and I’m sure it’ll become a favorite in your recipe rotation just like it did in mine.
Print
Sweet and Sour Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Sweet and Sour Chicken recipe features tender chicken pieces coated in a light, crispy batter and tossed with a flavorful homemade sweet and sour sauce. Combined with colorful bell peppers, onions, and pineapple chunks, this dish delivers a perfect balance of tangy, sweet, and savory flavors that make it an all-time favorite in Chinese-inspired cuisine.
Ingredients
For the Sweet and Sour Sauce
- 1/2 cup hot water
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1/2 cup pineapple juice (optional, reserved from canned pineapple)
- 3 tablespoons rice wine vinegar (or red wine vinegar)
For the Chicken
- 12 ounces boneless skinless chicken breast or thighs
- 1–2 tablespoons water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/2 teaspoon salt
For the Batter
- 3/4 cup all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup ice water
- 1 tablespoon vegetable oil (or canola oil, plus more for frying)
For the Rest of the Dish
- 2/3 cup canned pineapple chunks (optional)
- 1 tablespoon oil
- 1/4 cup red onion (cut into 1-inch/2.5cm chunks)
- 1/4 cup red bell pepper (cut into 1-inch/2.5cm chunks)
- 1/4 cup green bell pepper (cut into 1-inch/2.5cm chunks)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Sweet and Sour Sauce: In a bowl, combine 1/2 cup hot water, 1/4 teaspoon salt, 2 tablespoons sugar, 1 tablespoon ketchup, 1/2 cup pineapple juice, and 3 tablespoons rice wine vinegar. Stir well until sugar and salt are dissolved, then set aside.
- Season the Chicken: Cut the 12 ounces of boneless skinless chicken breast or thighs into bite-sized pieces. In a mixing bowl, add the chicken pieces along with 1-2 tablespoons water, 1/8 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon sesame oil, 1/8 teaspoon white pepper, and 1/2 teaspoon salt. Mix well to evenly coat the chicken and set aside to marinate briefly.
- Make the Batter: In another bowl, whisk together 3/4 cup all purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Add 2/3 cup ice water and 1 tablespoon vegetable oil, stirring gently until just combined to form a smooth batter. Do not overmix.
- Coat and Fry the Chicken: Heat vegetable or canola oil in a deep skillet or wok over medium-high heat for frying. Dip each chicken piece into the batter to coat thoroughly, then carefully drop into the hot oil. Fry the chicken pieces in batches until golden brown and cooked through, approximately 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Sauté Vegetables and Pineapple: In a clean skillet or wok, heat 1 tablespoon oil over medium heat. Add 1/4 cup red onion chunks, 1/4 cup red bell pepper chunks, and 1/4 cup green bell pepper chunks. Stir-fry for 2-3 minutes until vegetables start to become tender but still crisp. Add 2/3 cup canned pineapple chunks and cook for an additional minute.
- Thicken the Sauce and Combine: Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl to create a slurry. Pour the prepared sweet and sour sauce into the skillet with the vegetables and pineapple. Add the cornstarch slurry and cook, stirring continuously, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Combine Chicken with Sauce: Add the fried chicken pieces to the skillet and gently toss everything together to coat the chicken evenly with the thickened sweet and sour sauce. Heat through for another minute.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a delicious, satisfying meal.
Notes
- For a healthier option, chicken can be baked instead of fried, though batter crispiness will be different.
- Pineapple juice is optional in the sauce but adds an authentic fruity sweetness.
- Adjust sugar and vinegar levels according to your taste preferences for sweet or tangy balance.
- Ensure oil is hot enough before frying to prevent greasy chicken.
- Leftovers can be refrigerated for 2-3 days and reheated in a skillet for best texture.
Keywords: Sweet and Sour Chicken, Chinese Chicken Recipe, Crispy Chicken, Sweet and Tangy Sauce, Fried Chicken, Homemade Sweet and Sour Sauce
