Sweet and Sour Chicken Recipe

If you’re craving a restaurant classic that balances crispy texture, vibrant color, and a beautifully tangy punch, this Sweet and Sour Chicken is destined to be your new favorite. With golden fried chicken morsels, chunks of juicy pineapple, vivid green pepper, and a glossy homemade sauce, every bite brings a mouthwatering blend of flavors that dreams are made of. Whether you’re looking to impress at a family dinner, or simply want to enjoy a comforting, nostalgic treat, this Sweet and Sour Chicken recipe brings take-out magic straight to your kitchen with ingredients you can trust and steps you can easily follow.

Ingredients You’ll Need

The magic of Sweet and Sour Chicken lies in the simple yet crucial lineup of pantry staples and fresh ingredients. Each one plays a special role, from the chicken’s crisp golden crunch to the signature sauce’s irresistible tang and sweetness.

• Chicken breast: Lean, boneless, and easy to cut into the perfect bite-sized cubes for that classic texture.
• Self-rising flour: This gives the chicken that pillowy-crisp coating, making each piece light but satisfyingly crunchy.
• Cornstarch: Essential for an extra-crispy crust and for thickening the sauce to just the right consistency.
• Egg: Helps bind the batter to the chicken and gives it more color and tenderness.
• Distilled white vinegar: The not-so-secret ingredient that brings the “sour” to your sauce, brightening the overall flavor.
• Pineapple chunks (plus reserved juice): Provide pops of sweetness and juicy texture, as well as a tropical aroma nobody can resist.
• White sugar: Balances the vinegar to create that essential sweet-and-sour harmony.
• Green bell peppers: Add freshness and crunch, plus their bright color makes every plate pop.
• Vegetable oil: Needed both for frying the chicken and ensuring your batter comes together smoothly.
• Water: Used at different stages to help whisk the batter and thin the sauce – don’t underestimate its importance!
• Orange food color: Just a dash brings that iconic, glossy look to your Sweet and Sour Chicken, making it as vibrant as any takeout.
• Salt and white pepper: Both season the chicken’s coating so every bite is flavorful through and through.
• Vegetable oil (for frying): Gives you those perfectly golden, restaurant-style results when frying your chicken pieces.

How to Make Sweet and Sour Chicken

Step 1: Make the Sweet and Sour Sauce

Start by combining 1 ½ cups of water, the reserved juice from your can of pineapple, white sugar, distilled white vinegar, and a couple of drops of orange food coloring in a medium saucepan. Gently bring this mixture to a simmer over medium heat. This is where the sweet and tangy flavor for your Sweet and Sour Chicken begins to build. Stir occasionally, letting the sugar fully dissolve and the mixture come to a gentle boil before moving on.

Step 2: Thicken the Sauce

While your sauce is heating, whisk 1/4 cup cornstarch with 1/4 cup water until smooth and lump-free in a small bowl. Once the sauce reaches a simmer, slowly pour in the cornstarch slurry while stirring continuously. You’ll see the mixture begin to thicken into a dreamy, glossy sauce in just a minute or two. Turn the heat off and set the sauce aside while you prepare the chicken.

Step 3: Prepare the Batter

Grab a large bowl and add the self-rising flour, 2 tablespoons of vegetable oil, 2 tablespoons cornstarch, your egg, salt, and white pepper. Gradually whisk in 1 ½ cups of water until a thick, smooth batter forms. The batter should be thick enough to cling generously to the chicken, ensuring each piece fries up crunchy and golden.

Step 4: Coat the Chicken

Drop your cubed chicken breast pieces into the batter and mix until every piece is thoroughly coated. This stage ensures your Sweet and Sour Chicken has that signature light, airy crunch on the outside and stays juicy on the inside. Let the battered chicken rest while you heat your oil.

Step 5: Fry the Chicken

Pour about a quart of vegetable oil into a large, deep skillet or wok and heat it to 360 degrees Fahrenheit (180 degrees Celsius). Carefully lower the battered chicken cubes into the hot oil in batches, frying them for about 10 minutes until they’re golden-brown and cooked through. Remove each batch with a slotted spoon and drain on paper towels to keep them crispy.

Step 6: Assemble and Finish

On a large serving platter, arrange the fried chicken pieces with the green bell pepper chunks and juicy pineapple. Reheat the sauce if necessary, then pour it generously over the top so it coats everything in a gleaming, beautiful gloss. Your homemade Sweet and Sour Chicken is ready for its grand debut!

How to Serve Sweet and Sour Chicken

Garnishes

A sprinkle of freshly chopped green onions or a handful of toasted sesame seeds adds color, a hint of nuttiness, and a pretty finishing touch to your Sweet and Sour Chicken. If you’re feeling extra fancy, a few sprigs of cilantro give each plate a touch of flair and vibrant flavor.

Side Dishes

Pair your Sweet and Sour Chicken with fluffy steamed jasmine rice or classic fried rice to soak up all of that mouthwatering sauce. You can also serve it alongside stir-fried vegetables (like broccoli or snow peas) for a crisp contrast and a pop of green on the plate.

Creative Ways to Present

For a fun twist, serve your Sweet and Sour Chicken in pineapple bowls—simply hollow out a pineapple and scoop the finished dish inside for a stunning presentation. Skewer individual pieces with cocktail picks for a party appetizer version, or serve over a bed of crispy rice noodles for a texture-packed plate.

Make Ahead and Storage

Storing Leftovers

If you have leftover Sweet and Sour Chicken, let everything cool completely before transferring it into airtight containers. Separate the chicken from the sauce if possible to maintain crispiness. Stored properly in the refrigerator, it will stay fresh for up to three days.

Freezing

For longer storage, freeze the fried chicken and sauce separately in freezer-safe bags or containers. The chicken can be frozen for up to two months, while the sauce holds well for about a month. When ready to enjoy, thaw both components overnight in the fridge for best texture and flavor.

Reheating

To revive your Sweet and Sour Chicken, reheat the chicken pieces in a preheated 400 degree Fahrenheit oven for about 10 minutes or until crisp and hot. Warm the sauce gently on the stovetop or in the microwave, then toss or pour over the reheated chicken just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit more flavorful and stay extra juicy. Simply follow the recipe as written, using boneless, skinless thighs cut into bite-sized pieces.

Is it possible to bake the chicken instead of deep-frying?

While you won’t get quite the same crisp, you can bake battered chicken on a greased parchment-lined baking sheet at 425 degrees Fahrenheit, flipping halfway through, until golden and cooked through. For even better results, use an air fryer.

How can I make Sweet and Sour Chicken gluten-free?

Swap the self-rising flour for your favorite gluten-free blend that contains baking powder or make your own mix. Make sure your cornstarch and all other ingredients are certified gluten-free as well.

Do I have to use orange food coloring?

The food coloring is optional—it gives you that classic restaurant look, but the flavor will be just as delicious without it. If you prefer a natural tint, try a dash of turmeric or carrot juice for subtle color.

Can I meal prep Sweet and Sour Chicken ahead of time?

Yes! Prepare the sauce and cut the vegetables and chicken in advance. Fry the chicken and assemble just before serving, or reheat as directed for a quick and satisfying meal anytime.

Final Thoughts

There’s something truly special about making Sweet and Sour Chicken from scratch at home—it’s surprisingly simple, endlessly satisfying, and guaranteed to bring smiles to your table. Don’t be surprised if it quickly becomes the most requested dinner in your home!

Print