You’ll love this recipe because it brings the best of takeout straight to your table. The chicken is lightly battered and fried (or baked for a lighter option), delivering a perfect crunch. The sauce is a beautifully balanced mix of sweet and tangy, clinging to every bite. It’s quick, easy to make, and far more flavorful than any store-bought version. Plus, you can customize it with your favorite vegetables or serve it over rice for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
Boneless, skinless chicken breasts or thighs
Cornstarch
All-purpose flour
Eggs
Salt and pepper
Oil for frying (or baking alternative)
For the sweet and sour sauce:
Ketchup
Rice vinegar or white vinegar
Sugar
Soy sauce
Pineapple juice (optional, for extra flavor)
Garlic (minced)
Cornstarch and water (for thickening)
Optional add-ins:
Bell peppers (red, green, yellow)
Pineapple chunks
Onion
Directions
1. Prepare the Chicken
Cut the chicken into bite-sized pieces and season with salt and pepper.
Set up a breading station with one bowl of whisked eggs and another bowl with a mix of flour and cornstarch.
Dip each chicken piece into the egg, then coat in the flour mixture.
2. Cook the Chicken
Frying:
Heat oil in a skillet or wok over medium-high heat.
Fry the chicken in batches until golden brown and cooked through, about 3–5 minutes per side.
Remove and drain on paper towels.
Baking (alternative):
Preheat oven to 400°F (200°C).
Place breaded chicken pieces on a baking sheet lined with parchment and lightly spray with oil.
Bake for 20–25 minutes, flipping halfway through, until crispy and cooked through.
3. Make the Sauce
In a small saucepan, whisk together ketchup, vinegar, sugar, soy sauce, and pineapple juice.
Bring to a simmer over medium heat.
In a small bowl, mix cornstarch with water, then stir into the sauce to thicken. Simmer for 2–3 minutes until glossy and slightly thickened.
4. Combine
If using vegetables, sauté bell peppers and onions in a large skillet or wok until slightly tender.
Add the cooked chicken and pour in the sweet and sour sauce. Toss to coat everything evenly.
Cook for 2–3 more minutes, stirring gently to heat through.
5. Serve
Serve hot over steamed rice, fried rice, or noodles. Garnish with sesame seeds or green onions if desired.
Servings and timing
This recipe serves 4 people. It takes approximately 20 minutes to prepare, 20–25 minutes to cook, and totals around 45 minutes from start to finish.
Variations
Use tofu or cauliflower instead of chicken for a vegetarian option.
Add more vegetables like snap peas, carrots, or broccoli for extra color and crunch.
Use honey or brown sugar in place of white sugar for a deeper sweetness.
Try air-frying the chicken for a healthier, crispy texture.
Spice it up with red pepper flakes or a dash of chili sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture or in the microwave in 1-minute intervals, stirring between each. To keep the chicken crispy, avoid reheating in a sealed container with too much sauce.
FAQs
Can I make sweet and sour chicken ahead of time?
Yes, you can prep the chicken and sauce separately, then combine and reheat just before serving for best texture.
Can I use frozen chicken?
Yes, but be sure to fully thaw and pat it dry before breading and cooking.
Is there a way to make this gluten-free?
Yes, use gluten-free soy sauce (tamari) and a gluten-free flour mix for breading.
What’s the best cut of chicken to use?
Boneless, skinless thighs are juicier, but breasts work just as well and give a firmer bite.
Can I skip frying and bake the chicken instead?
Absolutely. Baking or air-frying are healthier alternatives and still produce a great texture.
What’s in traditional sweet and sour sauce?
Typically, it’s made with vinegar, sugar, ketchup, and sometimes soy sauce and pineapple juice for balance.
Can I freeze sweet and sour chicken?
It’s best enjoyed fresh, but you can freeze the cooked chicken separately and add fresh sauce and veggies when reheating.
Can I double the recipe?
Yes, this recipe scales easily. Just fry the chicken in batches and make extra sauce as needed.
How do I prevent the chicken from getting soggy?
Combine with the sauce just before serving, or serve the sauce on the side for dipping.
What side dishes go well with sweet and sour chicken?
Steamed jasmine rice, fried rice, lo mein noodles, or stir-fried vegetables make excellent sides.
Conclusion
Sweet and Sour Chicken is a delicious blend of crispy, juicy chicken and bold, tangy-sweet sauce that satisfies every craving. It’s easy to make at home, adaptable to your taste, and sure to become a family favorite. Whether you’re serving it for a casual dinner or entertaining guests, this dish brings classic takeout flavor with homemade love.
Sweet and Sour Chicken is a takeout-style favorite featuring crispy chicken pieces coated in a tangy, sweet, and savory sauce. This homemade version is full of bold flavor, easy to make, and perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/2 cup all-purpose flour
2 eggs, beaten
Salt and pepper, to taste
Oil for frying or baking
1/2 cup ketchup
1/3 cup rice vinegar or white vinegar
1/3 cup sugar
2 tablespoons soy sauce
1/4 cup pineapple juice (optional)
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1 cup bell peppers (red, green, or yellow), sliced
1/2 cup pineapple chunks (optional)
1/2 cup onion, sliced
Instructions
Season chicken pieces with salt and pepper. Set up a breading station with one bowl of beaten eggs and another bowl with flour and cornstarch mixed together.
Dip each chicken piece into the egg, then coat in the flour mixture. Set aside.
To fry: Heat oil in a skillet over medium-high heat. Fry chicken in batches for 3–5 minutes per side until golden and cooked through. Drain on paper towels.
To bake: Preheat oven to 400°F (200°C). Place breaded chicken on a parchment-lined baking sheet, lightly spray with oil, and bake for 20–25 minutes, flipping halfway through.
In a small saucepan, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice (if using), and garlic. Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook for 2–3 minutes, until the sauce thickens and becomes glossy. Remove from heat.
In a large skillet or wok, sauté bell peppers, onions, and pineapple chunks for 3–4 minutes until just tender.
Add cooked chicken to the pan and pour the sweet and sour sauce over everything. Toss to coat evenly and heat through for 2–3 minutes.
Serve hot over steamed rice, noodles, or vegetables. Garnish with sesame seeds or green onions if desired.
Notes
For a vegetarian version, use tofu or cauliflower in place of chicken.Add more vegetables like carrots, snap peas, or broccoli for extra nutrition and crunch.Air-frying is a great alternative for a healthier, crispy texture.Combine chicken with sauce just before serving to maintain crispiness.Use tamari and gluten-free flour to make the dish gluten-free.
