Sweet and Sour Chicken Recipe

If you’re anything like me, you know that nothing beats a homemade Sweet and Sour Chicken Recipe when you’re craving that perfect balance of tangy, sweet, and savory flavors. This dish is special because it combines crispy chicken coated in a light, airy batter with a sauce that’s bright and punchy without being overpowering. Whenever I make it, the whole kitchen smells like a restaurant, but the best part is how simple and comforting it feels to eat.

Whether you’re cooking for a weeknight dinner or impressing friends on the weekend, this Sweet and Sour Chicken Recipe always hits the spot. It’s also incredibly versatile, so you can tweak it to your taste or what you have on hand. I love sharing this one because it’s just as fun to make as it is delicious, plus the homemade sauce means no strange additives—and you can actually taste the fresh pineapple and vinegar coming through.

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Sweet and Sour Chicken Recipe. I always find using fresh vegetables and a good-quality vinegar really takes the sauce from basic to next-level. Here’s a rundown of the essentials with a few tips from my kitchen.

• Hot water: Helps dissolve the sugar quickly in the sauce and brings out the flavors.
• Salt: Essential for balancing all the flavors in the sauce and seasoning the chicken.
• Sugar: Adds the sweetness, but you can tweak this depending on how sweet you like your sauce.
• Ketchup: This is your base for the tangy-sweet part—don’t skip it, it adds color and flavor.
• Pineapple juice: Reserved from canned pineapple chunks; it adds a natural fruity sweetness that’s signature to this dish.
• Rice wine vinegar: I prefer rice wine vinegar for its milder acidity, but red wine vinegar works too in a pinch.
• Chicken breast or thighs: Thighs give you more flavor and juiciness, but breasts keep it lean.
• Water: Just a touch to help seasonings stick to the chicken.
• Garlic powder and onion powder: These add a subtle depth to the chicken seasoning.
• Sesame oil: This little bit of oil brings a toasty aroma that really enhances the overall dish.
• White pepper: Adds a gentle kick; black pepper can be used if you don’t have white.
• All-purpose flour, cornstarch, baking powder, and baking soda: These create that light, crispy batter coating the chicken perfectly.
• Ice water: Keeps the batter cold, which is the secret to crispy chicken.
• Vegetable oil or canola oil: For frying—use an oil with a high smoke point for the best results.
• Fresh canned pineapple chunks: Adds bursts of sweetness and texture; optional but highly recommended.
• Red onion and bell peppers: Add color, crunch, and freshness that brighten the dish.
• Cornstarch and water (for thickening): Helps the sauce cling beautifully to the chicken and veggies.

Variations

This Sweet and Sour Chicken Recipe is a blank canvas for your own kitchen creativity. I love how you can change up the veggies or swap out chicken parts to match your mood or what’s in your fridge.

• Vegetarian version: Swap chicken for crispy tofu or cauliflower florets—I’ve tried both, and they’re surprisingly satisfying!
• Spicy twist: Add a splash of chili garlic sauce to the sweet and sour sauce for a bit of heat. It’s my go-to when I want something with a kick.
• Gluten-free: Use gluten-free flour and cornstarch for the batter, perfect if you’re cooking for guests with dietary restrictions.
• Seasonal veggies: Feel free to toss in snap peas, carrots, or baby corn for extra crunch and color.

How to Make Sweet and Sour Chicken Recipe

Step 1: Prepare the Sweet and Sour Sauce

Start by mixing the hot water, salt, sugar, ketchup, pineapple juice, and rice wine vinegar in a bowl. The hot water helps dissolve the sugar completely so you avoid grainy sauce. Give it a good stir until everything’s combined and the flavors meld. Set it aside while you work on the chicken.

Step 2: Season and Chill the Chicken

Cut the chicken into bite-sized pieces. Toss them in water, garlic powder, onion powder, sesame oil, white pepper, and salt. I like to put the chicken in the fridge for about 10 minutes after this—it helps the seasoning really soak in and keeps the pieces firm for frying.

Step 3: Make the Crispy Batter

In a bowl, combine flour, cornstarch, baking powder, and baking soda. Add the ice water and vegetable oil, then whisk gently until just mixed—don’t overmix or the batter gets tough. The key is to keep it cold and light for that perfect crispy texture.

Step 4: Fry the Chicken

Heat a few inches of vegetable oil in a deep skillet or wok to about 350°F (175°C). Dip chicken pieces in the batter, then carefully lower them into the hot oil. Fry in batches so they don’t stick together and cook evenly. It usually takes about 4-5 minutes per batch until they’re golden and crisp. Drain on paper towels so they don’t get soggy.

Step 5: Stir-fry the Veggies and Thicken Sauce

In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Toss in red onion, red bell pepper, and green bell pepper—sauté for 2-3 minutes until just tender but still vibrant. Add pineapple chunks if using. Mix cornstarch with water to make a slurry, pour in the sweet and sour sauce, then add the slurry to thicken. Stir until the sauce bubbles and thickens beautifully.

Step 6: Combine and Serve

Add the fried chicken to the sauce and toss gently to coat every piece. It’s tempting to stir too roughly, but trust me—gentle folding keeps the batter crispier longer. Once everything’s glossy and saucy, it’s ready to come off the heat.

How to Serve Sweet and Sour Chicken Recipe

Garnishes

I love topping this dish with a sprinkle of toasted sesame seeds and some thinly sliced green onions. They add freshness and nuttiness plus a nice pop of color. Sometimes, a little chopped cilantro makes its way on too if I’m feeling fancy!

Side Dishes

Serve your Sweet and Sour Chicken Recipe over steamed jasmine rice or fluffy white rice to soak up every last drop of that tangy sauce. For a lighter side, steamed broccoli or bok choy pairs perfectly and adds some green crunch to balance the sweetness.

Creative Ways to Present

One time, I served this dish in mini crispy lettuce cups for a fun appetizer twist. It was a hit at a small party, and everyone loved the hands-on eating experience. You can also plate it in a shallow bowl garnished with extra pineapple chunks and fresh herbs for a restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them for up to 3 days. The chicken softens a bit in the sauce, which honestly tastes even better the next day, though you lose some crispiness.

Freezing

If I plan ahead, I freeze the cooked chicken and sauce separately in freezer-safe bags. It thaws well overnight in the fridge, and reheating is simple—just combine and heat gently so you don’t overcook.

Reheating

For reheating, I prefer warming the chicken and sauce in a skillet on medium-low heat, stirring occasionally. This keeps the sauce thick and keeps the chicken tender, although the crispiness won’t be quite the same as fresh.

FAQs

Final Thoughts

This Sweet and Sour Chicken Recipe holds a special place in my weekly rotation because it’s a comforting classic that never gets old. It’s a wonderful dish to make when you want something impressive but not complicated, and it’s always a crowd-pleaser. I hope you enjoy making it as much as I do—consider this recipe your go-to for that perfect balance of crispy, tangy, and sweet that tastes like a little homemade celebration on your plate.

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