Sweet and Sour Chicken Recipe

Sweet and sour chicken served over a bed of rice.

5 from 37 votes

Sweet and Sour Chicken Recipe

Sweet and sour chicken is crispy and saucy with pineapple and peppers. An easy homemade dinner that tastes better than takeout.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Kristyn Merkley

Ingredients

¾-1 cup canola oil, for frying
½ cup cornstarch
3-4 chicken breasts or chicken thighs, cut into 1-inch pieces
2 eggs, beaten
½ cup all-purpose flour, plus more if needed
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 cup pineapple chunks

Sweet and Sour Sauce

¾ cup water
⅓ cup pineapple juice
⅓ cup distilled white vinegar
⅓ cup soy sauce
⅓ cup ketchup
½ cup sugar
¼ cup packed light brown sugar
⅛ teaspoon salt
3 tablespoons cornstarch mixed with ¼ cup water

Instructions

Prepare the sauce: In a medium pot combine water, pineapple juice, vinegar, soy sauce, ketchup, both sugars, and salt over low heat. Cook, stirring occasionally, while frying chicken.
For the chicken, heat 1-1½ inches of oil in a large frying pan over medium-high heat.
Place cornstarch in a large resealable plastic bag, then add chicken pieces. Shake until all the pieces are evenly coated.
Beat eggs in a small bowl. Place flour in a separate bowl. Dip each piece of chicken into egg, then into flour. Once coated, add to the hot oil.
Cook chicken for 2-3 minutes, flipping with metal tongs, until cooked through and crispy. Once crisp, place chicken on a paper towel–lined plate. Once all the pieces have been cooked, discard all but a few tablespoons of oil.
Add bell peppers and pineapple to the frying pan and cook for 1-2 minutes, or until peppers are crisp-tender.
Meanwhile, finish the sauce by adding cornstarch-water slurry. Mix and bring to a low boil, then cook, stirring, for about 2 minutes, until thickened.
Add the sauce to the pineapple and peppers. Add the chicken and stir to coat.
Cook until sauce is bubbling, 4–5 minutes more.

Video

Notes

Recipe Tips.

Fry chicken in batches so it stays crispy and cooks evenly.
Keep oil at a steady temperature around 350°F for best results.
Use metal tongs to flip and remove the chicken pieces. A spider strainer is a great way to remove all the chicken at once.
Add heat with a sprinkle of red pepper flakes.
Garnish with some green onion or sesame seeds.
Do not overcook peppers so they stay crisp and fresh.
Add vegetables to your Chinese sweet and sour chicken or swap out the bell peppers with shredded carrots, broccoli florets, or mushrooms.
Serve immediately to keep the chicken crispy under the sauce.
This dish pairs perfectly with rice and can be prepped ahead by making the sauce in advance.

Make ahead of time. Prepare sweet & sour chicken the day before and keep it covered in the fridge until ready to use. Heat it in a slow cooker, oven, or on the stovetop before serving.

Make a freezer meal. Cube the chicken and place it in a freezer Ziploc.

Add the water, pineapple juice, vinegar, soy sauce, ketchup, sugars, and salt in a separate Ziploc bag. Chop the bell peppers and place them, along with pineapple chunks, in another Ziploc bag. Place the three bags together in a larger freezer-safe container and freeze for up to 3 months.

Thaw the chicken and sauce. Coat and cook the chicken, and prepare the sauce according to the recipe.

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