If you have ever found yourself craving a dish that balances tangy, sweet, and savory notes all in a crispy-coated bite, then this Sweet and Sour Chicken Recipe is absolutely for you. It’s one of those beloved classics that sneak up to your taste buds and charm them with a perfect harmony of flavors and textures. From the crunchy exterior of the chicken coated in a light batter to the vibrant medley of bell peppers and pineapple, every element in this recipe works together to turn a simple meal into something truly special. Whether you are cooking for family or friends, this recipe promises a delightful experience that feels both nostalgic and exciting, bringing the essence of your favorite takeout right into your own kitchen.
Ingredients You’ll Need
The beauty of this Sweet and Sour Chicken Recipe is in its straightforward ingredients, each contributing to the layers of flavor and texture that make this dish so memorable. From the crispy coating to the luscious sauce, every component plays a crucial role.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for perfect bite-friendly portions.
- ½ cup cornstarch: Provides that all-important crispy texture on the chicken.
- 2 large eggs, beaten: Helps the cornstarch and flour mixture stick beautifully to the chicken.
- ¼ cup all-purpose flour: Adds an extra layer for a crunchy crust.
- 1 teaspoon salt: Essential for seasoning and bringing out the flavors.
- ½ teaspoon black pepper: Offers a subtle kick and depth to the chicken.
- ¼ cup vegetable oil (for frying): Perfect for achieving that golden, crispy chicken exterior.
- ½ cup rice vinegar (or apple cider vinegar): Adds the tangy backbone to the sweet and sour sauce.
- ¼ cup ketchup: Brings a vibrant color and a touch of sweetness to the sauce.
- ½ cup sugar: Balances acidity with sweetness in the sauce.
- ¼ cup low-sodium soy sauce: Introduces a savory umami flavor that rounds out the sauce.
- ½ cup pineapple juice: Enhances fruity sweetness and complements the pineapple chunks.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce to a perfect consistency.
- 1 medium red bell pepper: Adds lovely color and crispness when stir-fried.
- 1 medium green bell pepper: Provides more vibrant crunch along with the red pepper.
- 1 small onion: Brings sweetness and a slight bite when cooked.
- 1 cup pineapple chunks (fresh or canned, drained): Juicy bursts that lift the dish into something tropical and bright.
- 2 cloves garlic, minced: Infuses the stir-fried vegetables with warm, aromatic flavor.
- 1 tablespoon vegetable oil (for stir-frying): Ensures the vegetables cook evenly without losing their snap.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep the Chicken
Start by combining the chicken pieces with beaten eggs, salt, and pepper in a bowl. This step ensures the chicken is well-seasoned and prepped to hold onto its crispy coating. Next, toss the chicken pieces with cornstarch and flour until each piece is thoroughly coated, setting the stage for that perfect golden crunch.
Step 2: Fry the Chicken
Heat the vegetable oil over medium-high heat in a skillet, then fry the chicken in batches to avoid overcrowding the pan. This helps the chicken cook evenly and develop a beautiful golden-brown crust. Drain the cooked pieces on paper towels to remove excess oil, keeping the coating delightfully crispy.
Step 3: Make the Sweet and Sour Sauce
In a saucepan, combine rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Simmer gently over medium heat to meld the flavors together. Stir in the cornstarch slurry and continue cooking until the sauce thickens to the ideal consistency – glossy and clingy enough to coat every piece of chicken with delicious tangy sweetness.
Step 4: Stir-Fry the Vegetables
Heat the remaining vegetable oil in a skillet or wok and add the minced garlic until fragrant. Toss in the bell peppers and onion, stir-frying until they are tender yet still retain a satisfying crispness. This balance adds a wonderful fresh crunch that contrasts with the tender chicken.
Step 5: Combine and Serve
Add the pineapple chunks and golden-fried chicken to the skillet with the vegetables, pouring the luscious sweet and sour sauce over everything. Gently toss together to ensure each piece is generously coated. Serve your vibrant creation hot, ideally over steamed rice or noodles, for a meal that is bursting with flavor and texture.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
To elevate the presentation and flavor, sprinkle some toasted sesame seeds or freshly chopped green onions on top. These garnishes add an extra layer of nutty aroma and a pop of color, making your dish look as fantastic as it tastes.
Side Dishes
Complement your Sweet and Sour Chicken Recipe with simple sides such as steamed jasmine rice, fluffy fried rice, or even egg noodles. These options soak up the tangy sauce perfectly and provide a satisfying base that rounds out the meal.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce cups for a refreshing handheld version, or arrange the chicken and veggies over a bed of quinoa or cauliflower rice for a low-carb option. Playing with presentation not only impresses guests but also keeps the meal exciting for your everyday dinner routine.
Make Ahead and Storage
Storing Leftovers
Leftover sweet and sour chicken should be cooled completely before storing in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days for optimal freshness and flavor.
Freezing
You can freeze leftovers by placing portions in freezer-safe containers or bags. The chicken and sauce freeze well together; just thaw overnight in the fridge before reheating. Frozen sweet and sour chicken stays good for up to 2 months.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or additional pineapple juice if needed to loosen the sauce. Avoid microwaving directly to maintain the chicken’s crispy texture and avoid a soggy finish.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be juicier and can offer a richer flavor. Just ensure you cut them into evenly sized pieces for consistent cooking.
Is it possible to make this recipe gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend and use tamari in place of regular soy sauce to keep it gluten-free without losing any of the delicious taste.
Can I make the sweet and sour sauce ahead of time?
Definitely. The sauce can be made a day in advance and stored in the refrigerator. Reheat it gently before combining with the chicken and veggies to preserve its luscious texture.
What if I don’t have pineapple juice on hand?
You can substitute pineapple juice with orange juice or a diluted mango juice for a different but still delightfully fruity flavor in the sauce.
How can I make the chicken extra crispy?
Ensure your oil is hot enough before frying, and avoid crowding the pan. Frying in small batches allows the chicken pieces to crisp up nicely without steaming.
Final Thoughts
There is something truly comforting and exciting about mastering this Sweet and Sour Chicken Recipe at home. It brings together familiar flavors in a way that can brighten any dinner table and fill your kitchen with irresistible aromas. Whether you are a seasoned cook or a kitchen newbie, this recipe offers a rewarding cooking experience that delivers every single time. So go ahead, give it a try, and watch this dish become a new favorite that everyone asks for again and again.
Print
Sweet and Sour Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Sweet and Sour Chicken recipe features crispy fried chicken pieces tossed in a tangy and flavorful homemade sweet and sour sauce with colorful bell peppers, onions, and pineapple chunks. Perfectly balanced between sweet and tangy, this classic Asian-inspired dish is easy to prepare in under an hour and serves four, making it an ideal family dinner option served over steamed rice or noodles.
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
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 bowl, combine the chicken pieces with beaten eggs, salt, and pepper, ensuring each piece is well coated. Then toss the chicken with the cornstarch and all-purpose flour mixture until evenly coated to prepare for frying.
- Fry Chicken: Heat ¼ cup vegetable oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, making sure not to overcrowd the pan, until they turn golden brown and are cooked through, approximately 5-7 minutes per batch. Remove the chicken and drain on paper towels to remove excess oil.
- Make Sweet and Sour Sauce: In a saucepan, combine rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Slowly stir in the cornstarch slurry and continue cooking until the sauce thickens, about 2-3 minutes.
- Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add the red and green bell peppers along with the onion, and stir-fry until they become tender-crisp, around 3-4 minutes.
- Combine and Serve: Add the pineapple chunks and the fried chicken pieces to the skillet with the vegetables. Pour the sweet and sour sauce over all ingredients and toss gently to coat everything evenly. Serve the sweet and sour chicken hot, ideally over steamed rice or noodles.
Notes
- Use fresh pineapple chunks for a more natural sweetness, or canned if fresh is unavailable—just be sure to drain canned pineapple well to avoid excess liquid.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.
- Ensure the oil is hot enough before frying to get a crispy exterior without absorbing excess oil.
- Adjust sugar and vinegar quantities in the sauce to taste if you prefer a sweeter or tangier flavor.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
