This crispy chicken in sweet and sour sauce has become a real favorite in my house. It’s perfect for a weeknight dinner, and it’s honestly better than takeout!
The combination of crunchy, juicy chicken with that tangy, flavorful sauce is just irresistible. And the bright pop of fresh green onions at the end? Perfection.
Recipe Overview: Crispy Chicken in Sweet and Sour Delight
This dish is all about the contrast of textures and flavors. We’re talking crispy, golden-brown chicken pieces coated in a homemade sweet and sour sauce that’s both tangy and savory.
The sauce clings beautifully to the chicken, and the sprinkle of green onions adds a fresh, zesty finish.
It’s a complete meal when served over rice or noodles.
You can also serve it with a side of steamed or stir-fried vegetables for an extra healthy boost. My family really likes it when I make some extra veggies.
Detailed Ingredients for Crispy Chicken
Here’s what you’ll need to make this delicious dish:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, lightly beaten
- Vegetable oil, for frying
For the Sweet and Sour Sauce:
- ¾ cup pineapple juice
- ½ cup rice vinegar
- ⅓ cup brown sugar, packed
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger, freshly grated or minced
- 1/2 teaspoon of garlic powder
For Serving:
- Cooked rice or noodles
- 2-3 green onions, thinly sliced
Ingredient Notes & Substitutions:
- Chicken: You can also use boneless, skinless chicken thighs, but the breast is my preference, it gives more balance to the food.
- Pineapple Juice: If you don’t have pineapple juice, you could use orange juice in a pinch, but the pineapple flavor is key!
- Rice Vinegar: This gives the sauce its characteristic tang.
- Brown Sugar: Adds sweetness and depth of flavor. You could also use granulated sugar.
- Cornstarch: This is used both to coat the chicken and to thicken the sauce.
- Ginger: I highly recommend fresh ginger but I understand that not everyone have it at home, so the powder is fine.
Step-by-Step Instructions: Making the Perfect Crispy Chicken in Sweet and Sour Sauce
Let’s get cooking! Here’s how to make this amazing dish:
1. Prepare the Chicken: In a medium bowl, whisk together the cornstarch, salt, and pepper. In a separate shallow dish, beat the eggs.
2. Coat the Chicken: Dip each piece of chicken in the beaten eggs, letting any excess drip off. Then, dredge the chicken in the cornstarch mixture, making sure it’s fully coated.
3. Fry the Chicken: Heat about ½ inch of vegetable oil in a large skillet or pot over medium-high heat. You’ll know it’s ready when a small sprinkle of cornstarch sizzles immediately.
4. Cook in Batches: Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, until golden brown and cooked through. The chicken should be crispy on the outside and no longer pink inside.
5. Drain Excess Oil: Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
6. Make the Sauce: In a separate saucepan, whisk together the pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, cornstarch, and grated ginger.
7. Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Cook until the sauce thickens, about 2-3 minutes. It should coat the back of a spoon.
8. Combine Chicken and Sauce: Add the cooked chicken to the saucepan with the sweet and sour sauce. Toss gently to coat all the chicken pieces evenly.
9. Serve: Serve immediately over cooked rice or noodles. Sprinkle with the sliced green onions for a fresh, flavorful garnish.
Variations & Tips for Crispy Chicken
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add Vegetables: Stir-fry some bell peppers, onions, and carrots and add them to the sauce along with the chicken for a more complete meal.
- Make Ahead: You can coat the chicken and make the sauce ahead of time. Store them separately in the refrigerator. When ready to serve, fry the chicken and reheat the sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat the chicken in a skillet or oven to restore some crispiness. You can reheat the sauce in a saucepan or microwave.
- Serving Suggestions: Besides rice and noodles, you could serve this with cauliflower rice for a low-carb option.
Key Details
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 4-6
- Equipment you need: Large skillet or pot, saucepan, mixing bowls, shallow dish.
Crispy Chicken in Sweet and Sour Sauce with Green Onions
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs lightly beaten
- Vegetable oil for frying
- ¾ cup pineapple juice
- ½ cup rice vinegar
- ⅓ cup brown sugar packed
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger freshly grated or minced
- 1/2 teaspoon of garlic powder
- Cooked rice or noodles
- 2-3 green onions thinly sliced
Instructions
- In a medium bowl, whisk together the cornstarch, salt, and pepper. In a separate shallow dish, beat the eggs.
- Dip each piece of chicken in the beaten eggs, letting any excess drip off. Then, dredge the chicken in the cornstarch mixture, making sure it's fully coated.
- Heat about ½ inch of vegetable oil in a large skillet or pot over medium-high heat. You'll know it's ready when a small sprinkle of cornstarch sizzles immediately.
- Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, until golden brown and cooked through. The chicken should be crispy on the outside and no longer pink inside.
- Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
- In a separate saucepan, whisk together the pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, cornstarch, and grated ginger.
- Bring the sauce to a simmer over medium heat, stirring constantly. Cook until the sauce thickens, about 2-3 minutes. It should coat the back of a spoon.
- Add the cooked chicken to the saucepan with the sweet and sour sauce. Toss gently to coat all the chicken pieces evenly.
- Serve immediately over cooked rice or noodles. Sprinkle with the sliced green onions for a fresh, flavorful garnish.
