Sweet and Sour Chicken is one of those dishes I find myself craving, especially when I want something comforting and familiar, but with a little zing. It’s perfect for a weeknight dinner, but it’s also great for a casual get-together with friends.
What I love most about this recipe is how the crispy chicken pairs with that tangy, vibrant sauce. It’s a classic for a reason!
Recipe Overview: Sweet and Sour Chicken
This dish is all about that perfect balance of sweet and sour flavors. The chicken gets nice and crispy, then it’s coated in a glossy sauce that’s packed with flavor.
The sauce itself is a combination of tangy, sweet, and savory notes. It clings beautifully to the crispy chicken pieces.
You can serve this over rice, noodles, or even with a side of steamed vegetables. It’s pretty versatile.
It’s the kind of meal that everyone seems to enjoy, from kids to adults. And honestly, it’s way easier to make than you might think!
Detailed Ingredients for Sweet and Sour Chicken
Here’s what you’ll need to gather:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- ½ cup vegetable oil, for frying
For the Sweet and Sour Sauce:
- ¾ cup pineapple juice
- ½ cup rice vinegar (not seasoned)
- ⅓ cup packed light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon ginger, freshly grated or paste
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Ingredient Notes & Substitutions:
- Chicken: You could also use boneless, skinless chicken thighs. Just make sure they’re cut into roughly the same size pieces for even cooking.
- Pineapple Juice: This adds a wonderful sweetness and tang. If you don’t have any, you can use a little extra rice vinegar and a touch more sugar, but the flavor won’t be quite the same.
- Rice Vinegar: If you only have regular white vinegar, it will work, but the flavor will be a bit sharper. Add a tiny pinch of sugar to balance it.
- Cornstarch: This is important for both the chicken breading and thickening the sauce.
- Brown Sugar: You can use granulated sugar in a pinch, but brown sugar adds a richer, molasses-like flavor.
Step-by-Step Instructions: Making the Best Sweet and Sour Chicken
1. Prepare the Chicken:
First, pat the chicken pieces dry with paper towels. This helps the breading stick.
Then, in a medium bowl, season the chicken with salt and pepper.
2. Breading the Chicken:
Place the cornstarch in a shallow dish and the beaten eggs in another shallow dish.
Dip each chicken piece in the cornstarch, making sure it’s fully coated. Shake off any excess.
Next, dip the cornstarch-coated chicken into the beaten eggs, letting any extra egg drip off.
3. Frying the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. You’ll know it’s ready when a small piece of breading dropped in sizzles immediately.
Carefully add the breaded chicken to the hot oil, working in batches to avoid overcrowding the pan.
Fry the chicken for about 5-7 minutes, turning occasionally, until it’s golden brown and cooked through. It should be crispy on the outside.
Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
4. Making the Sweet and Sour Sauce:
In a small bowl, whisk together the cornstarch and water until smooth. This is called a slurry, and it will help thicken the sauce.
In a separate saucepan, combine the pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, ginger, and garlic.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Once simmering, add the cornstarch slurry and stir constantly until the sauce thickens to your desired consistency. This usually takes about 1-2 minutes. It should coat the back of a spoon.
5. Combining Chicken and Sauce:
Add the crispy fried chicken to the saucepan with the sweet and sour sauce.
Toss gently to coat all the chicken pieces evenly in the sauce.
6. Serve:
Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Variations & Tips for Sweet and Sour Chicken
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add Veggies: You can stir-fry some bell peppers, onions, and pineapple chunks and add them to the sauce along with the chicken.
- Make Ahead: The chicken can be breaded and fried ahead of time. Store it in the refrigerator and reheat it in the oven or air fryer until crispy before adding it to the sauce. The sauce can also be made ahead of time and stored separately.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the microwave or on the stovetop until heated through. The chicken may lose some of its crispness, but it will still be delicious. For the crispiest results, reheat the chicken separately in the oven or air fryer.
- Serving Suggestion: Serve it with some fried rice and make your own “Chinese takeout” experience.
Key Details
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 4-6
- Equipment you’ll need: Large skillet or wok, mixing bowls, saucepan, shallow dishes.
Sweet and Sour Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cornstarch
- 2 large eggs beaten
- ½ cup vegetable oil for frying
- ¾ cup pineapple juice
- ½ cup rice vinegar not seasoned
- ⅓ cup packed light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon ginger freshly grated or paste
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds optional
- Chopped green onions optional
Instructions
- Pat the chicken pieces dry with paper towels and season with salt and pepper.
- Place cornstarch and beaten eggs in separate shallow dishes. Dip each chicken piece in cornstarch, then in beaten eggs, shaking off excess.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches for 5-7 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
- Whisk together cornstarch and water in a small bowl.
- In a saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, ginger, and garlic. Bring to a simmer over medium heat.
- Add cornstarch slurry to the sauce and stir constantly until thickened, about 1-2 minutes.
- Add fried chicken to the sauce and toss to coat. Serve immediately over rice or noodles, garnished with sesame seeds and green onions if desired.