This Sweet and Sour Chicken Recipe brings the iconic flavors of Chinese cuisine straight to your kitchen. With crispy chicken bites coated in a mouthwatering sweet and tangy sauce, this dish is a family favorite that’s both delicious and easy to make. Whether you’re a fan of takeout or love cooking at home, this recipe will satisfy your cravings for that classic Chinese-American dish we all know and love.

Family Favorite: How Sweet and Sour Chicken Became a Household Staple

Sweet and Sour Chicken has always been a go-to in our home, especially when we’re craving something that hits all the right flavor notes. I remember the first time I made this dish, hoping to recreate the magic of our favorite takeout spot. The moment I served it, my husband couldn’t stop raving about how perfectly the sweet and tangy flavors melded together, and even our picky eaters were asking for seconds. Now, this Sweet and Sour Chicken Recipe has become a beloved part of our dinner rotation, bringing joy to our table every time.

Why You’ll Love Sweet and Sour Chicken Recipe

Authentic Flavor at Home: Recreate the classic takeout experience with this easy and delicious recipe.
Perfect Balance of Sweet and Tangy: The sauce combines the right amount of sweetness and sourness, making every bite irresistible.
Crispy and Juicy Chicken: Enjoy the contrast of crispy chicken coated in a glossy sauce with juicy, tender meat inside.
Easy to Prepare: This recipe requires simple ingredients and minimal prep time, making it ideal for busy weeknights.
Versatile Dish: Serve it with steamed rice, stir-fried veggies, or even over noodles for a complete meal.

Ingredients Notes For Sweet and Sour Chicken Recipe

Chicken: Boneless, skinless chicken breasts or thighs work best. Cut them into bite-sized pieces for even cooking.
Cornstarch & Flour: These ingredients create a light and crispy coating when frying the chicken.
Sweet and Sour Sauce: A combination of ketchup, vinegar, sugar, and soy sauce forms the perfect sweet and tangy base.
Pineapple: Adds a juicy sweetness that complements the tangy sauce. Use canned pineapple chunks for convenience.
Bell Peppers: Red and green bell peppers add color, crunch, and a fresh flavor to the dish.
Onions: Sautéed onions enhance the savory aspect of the dish and balance the sweetness.

Step-by-Step Recipe for Sweet and Sour Chicken

Prepare the Chicken: Cut the chicken into bite-sized pieces. In a bowl, mix cornstarch and flour, then coat the chicken pieces in this mixture.

Fry the Chicken: Heat oil in a large pan or wok over medium-high heat. Fry the chicken pieces until golden brown and crispy. Remove and drain on paper towels.

Make the Sauce: In a separate bowl, whisk together ketchup, vinegar, sugar, soy sauce, and pineapple juice. Set aside.

Sauté the Vegetables: In the same pan, sauté the bell peppers and onions until slightly tender. Add the pineapple chunks and cook for another minute.

Combine and Simmer: Pour the sauce into the pan with the vegetables and bring to a simmer. Add the fried chicken back into the pan, tossing to coat the chicken evenly in the sauce.

Serve and Enjoy: Serve the sweet and sour chicken hot, garnished with sesame seeds or green onions if desired. Pair with steamed rice or noodles.

Storage Options

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
Freezing: Freeze cooked sweet and sour chicken in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to a week.

Variations & Substitutions

Baked Version: For a healthier option, bake the chicken instead of frying it. Coat the chicken in the flour mixture, place on a baking sheet, and bake at 400°F (200°C) for 20-25 minutes.
Add More Veggies: Include other vegetables like broccoli, carrots, or snap peas to make the dish more nutritious.
Use Pork or Shrimp: Substitute chicken with pork tenderloin or shrimp for a different take on this classic recipe.
Spicy Kick: Add a bit of sriracha or red pepper flakes to the sauce for a spicy version of sweet and sour chicken.

Frequently Asked Questions:

Q1: Can I use frozen chicken?
A1: Yes, just make sure to thaw the chicken completely before cooking to ensure even frying.

Q2: Can I make this dish vegetarian?
A2: Absolutely! Replace the chicken with tofu or your favorite meat substitute, and follow the same steps for coating and frying.

Q3: What’s the best way to reheat Sweet and Sour Chicken?
A3: Reheat in a skillet over medium heat to maintain the crispiness of the chicken, or use the microwave for convenience.

Q4: Can I make this dish gluten-free?
A4: Yes, use gluten-free flour and tamari (a gluten-free soy sauce alternative) in the recipe.

Q5: How do I prevent the chicken from getting soggy?
A5: Fry the chicken just before you’re ready to toss it in the sauce, and serve immediately to keep it crispy.

Sweet and Sour Chicken Recipe

Ingredients

Chicken

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying

Sweet and Sour Sauce

1/2 cup sugar
1/4 cup ketchup
1/4 cup rice vinegar or apple cider vinegar
1/4 cup soy sauce
1/4 cup pineapple juice optional, for extra sweetness
1 tablespoon cornstarch mixed with 2 tablespoons water slurry
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Vegetables (Optional)

1 green bell pepper chopped
1 red bell pepper chopped
1 small onion chopped
1/2 cup pineapple chunks optional

Instructions

Prepare the Chicken: Season the chicken pieces with salt and pepper. Dredge the chicken in cornstarch, shaking off any excess. Dip the coated chicken pieces in the beaten eggs.
Fry the Chicken: In a large skillet or wok, heat about 1/4 inch of vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken and drain on paper towels. Set aside.
Make the Sweet and Sour Sauce: In a small saucepan, combine the sugar, ketchup, rice vinegar (or apple cider vinegar), soy sauce, pineapple juice (if using), garlic powder, and onion powder. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Once simmering, add the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
Optional: Sauté the Vegetables: In the same skillet you used to fry the chicken, remove any excess oil, leaving about 1 tablespoon. Over medium-high heat, sauté the chopped bell peppers, onion, and pineapple chunks (if using) until they are slightly tender, about 3-4 minutes.
Combine Chicken and Sauce: Add the fried chicken back to the skillet with the sautéed vegetables (if using). Pour the sweet and sour sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes, until everything is heated through and well combined.
Serve: Serve the sweet and sour chicken over steamed rice or noodles, garnished with green onions or sesame seeds if desired.