This homemade Sweet and Sour Chicken delivers tender, crispy chicken in a vibrant, glossy sauce. It’s a crowd-pleaser that’s surprisingly simple to make with ingredients you likely have. The balance of sweet and tangy flavors beats takeout every time.
Craving a delicious Sweet and Sour Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Sweet and Sour Chicken
Better-than-takeout flavor: Fresher and more balanced than delivery.
Crispy-tender texture: Juicy chicken with a golden crust that stays crunchy.
Surprisingly simple: Straightforward steps with no fancy techniques.
Endlessly adaptable: Easy to customize with your favorite ingredients.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs or breast, cut into 1-inch cubes
- 1 large egg
- 60 ml cornstarch, plus 2 tablespoons extra for coating
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 red bell pepper, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1 small onion, cut into wedges
- 200 g pineapple chunks (fresh or canned in juice, not syrup)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 120 ml pineapple juice (from the can or freshly squeezed)
- 80 ml rice vinegar
- 60 ml ketchup
- 3 tbsp brown sugar
- 1 tbsp light soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Vegetable or peanut oil for frying
- Spring onions and sesame seeds for garnish
Tools: Large mixing bowls, whisk, large skillet or wok, slotted spoon, paper towels.
Notes: Using fresh ginger and garlic really makes a difference here—they give the sauce a lovely aromatic depth. And don’t skip the sesame oil at the end; it adds that nutty, authentic finish that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 52 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thigh vs. breast—what’s better here? Thighs tend to stay juicier during frying, which is why I often prefer them, but breast works perfectly if that’s what you have. Just be careful not to overcook it.
- Why use pineapple juice in the sauce? It adds natural sweetness and a subtle tang that balances the ketchup and vinegar. If using canned pineapple, reserve the juice—it’s liquid gold for this recipe.
- Can I make this gluten-free? Absolutely! Just use tamari instead of soy sauce and double-check that your ketchup is gluten-free. The rest of the ingredients are naturally safe.
- Is fresh ginger really necessary? Honestly, yes. The flavor is brighter and more aromatic than dried powder. If you’re in a pinch, though, ½ teaspoon of ginger powder can work.
- What oil is best for frying? Use an oil with a high smoke point, like peanut, vegetable, or canola. You’ll need enough to shallow-fry the chicken, so about 1–2 cm depth in your pan.
How to Make Sweet and Sour Chicken
Step 1: Start by marinating the chicken. In a medium bowl, whisk together the egg, 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar. Add the cubed chicken and toss until every piece is well-coated. Let it sit for 10–15 minutes—this helps tenderize the meat and gives the coating something to cling to.
Step 2: While the chicken marinates, prepare your sauce. In another bowl, combine the pineapple juice, 80 ml rice vinegar, ketchup, brown sugar, and 1 tablespoon of soy sauce. Whisk it until the sugar dissolves and the mixture is smooth. This is also a good time to chop your bell peppers and onion so everything is ready to go.
Step 3: Heat about 1–2 cm of oil in a large skillet or wok over medium-high heat. Place the remaining 60 ml of cornstarch in a shallow dish. Take each piece of marinated chicken, letting any excess drip off, and dredge it lightly in the cornstarch. You’ll notice it creates a slightly clumpy, uneven coating—that’s perfect for extra crispiness.
Step 4: Once the oil is hot (a piece of chicken should sizzle immediately when added), fry the chicken in batches. Don’t overcrowd the pan, or the temperature will drop and the chicken will steam instead of fry. Cook for 3–4 minutes, turning once, until golden brown and cooked through. Use a slotted spoon to transfer them to a plate lined with paper towels.
Step 5: Carefully pour out all but about 1 tablespoon of the oil from the skillet. Return it to medium heat and add the garlic and ginger. Sauté for 30 seconds until fragrant—be careful not to burn them. Then add the bell peppers and onion, stir-frying for 2–3 minutes until they start to soften but still have a bit of crunch.
Step 6: Pour the prepared sauce into the skillet. Let it come to a gentle simmer, stirring occasionally. You’ll see the color deepen and the sauce begin to thicken slightly. After about 2 minutes, add the pineapple chunks and stir to combine.
Step 7: Give your cornstarch slurry a quick stir (it settles fast) and drizzle it into the simmering sauce while stirring continuously. The sauce will thicken almost immediately into a lovely glossy consistency that coats the back of a spoon. If it gets too thick, add a splash of water.
Step 8: Add the fried chicken back into the skillet, gently tossing to coat every piece in that gorgeous sauce. Let everything heat through for another minute—this helps the flavors meld. Finish with a drizzle of sesame oil and give it one final toss. Garnish with sliced spring onions and a sprinkle of sesame seeds just before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without garnishes) for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a single layer on a baking sheet at 350°F to maintain crispiness.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — Its delicate floral scent and fluffy texture are the perfect neutral base to soak up the extra sauce.
- Simple vegetable stir-fry — Something like garlicky bok choy or green beans adds a fresh, crisp contrast to the rich, saucy chicken.
- Vegetable spring rolls — They bring a delightful crunchy element to start the meal and pair wonderfully with the sweet and tangy profile.
Drinks
- Jasmine iced tea — The light, aromatic notes cleanse the palate between bites and balance the sauce’s sweetness beautifully.
- Off-dry Riesling — A slightly sweet white wine with bright acidity that mirrors the sweet and sour flavors in the dish.
- Ginger beer — Its spicy kick and effervescence cut through the richness and refresh your taste buds.
Something Sweet
- Mango sorbet — A light, fruity, and cooling dessert that continues the tropical theme without feeling too heavy.
- Fortune cookies — A fun, classic finish that keeps the takeout-at-home vibe going strong.
- Lychee and lime granita — Its icy texture and tart-sweet flavor provide a refreshing, palate-cleansing end to the meal.
Top Mistakes to Avoid
- Overcrowding the pan when frying the chicken. This is the number one reason for soggy, steamed chicken instead of crispy. Fry in batches to maintain the oil temperature and ensure each piece gets that golden crust.
- Adding the sauce to the chicken too early. If you combine everything too far in advance, the crispy coating will soften. Toss the chicken in the sauce just before serving to preserve that wonderful texture contrast.
- Using syrup-packed pineapple instead of juice-packed. The syrup is often too sweet and can throw off the balance of your sauce. Juice-packed pineapple provides the right level of natural sweetness and acidity.
- Skipping the cornstarch slurry or adding it incorrectly. Without the slurry, your sauce will be thin and watery. Always stir the slurry well right before adding, and pour it in slowly while stirring to avoid lumps.
Expert Tips
- Double-fry the chicken for extra crispiness. After the first fry, let the chicken rest for a minute, then fry again for 30–60 seconds. This makes the coating incredibly crunchy and helps it stay crispier for longer after saucing.
- Toast your sesame seeds. A quick toast in a dry pan for 1–2 minutes until fragrant enhances their nutty flavor and adds a lovely aroma to your final garnish.
- Make the sauce ahead of time. You can mix the sauce ingredients (except the cornstarch slurry) a day in advance and store it in the fridge. This saves time and allows the flavors to meld even more.
- Use a thermometer for the oil. If you have one, aim for 175°C (350°F). This ensures the chicken cooks evenly and absorbs less oil, giving you a lighter, crisper result.
- Don’t skip the sesame oil at the end. Adding it off the heat preserves its delicate flavor. It’s a finishing oil, not a cooking oil, and it adds that authentic, restaurant-style aroma.
FAQs
Can I bake the chicken instead of frying it?
Yes, you can! For a lighter version, arrange the cornstarch-coated chicken on a parchment-lined baking sheet, spray lightly with oil, and bake at 200°C (400°F) for 15–20 minutes, flipping halfway, until cooked through and crispy. The texture will be slightly different—less shatteringly crisp, but still delicious—and then you can toss it in the sauce as usual.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread it in a single layer on a baking sheet and warm it in the oven at 180°C (350°F) for 10–15 minutes. This helps re-crisp the chicken better than the microwave, which can make it soggy. You may need to add a tiny splash of water to loosen the sauce.
Can I make this dish ahead of time?
You can prep the components ahead—marinate the chicken, chop the veggies, and make the sauce—but I don’t recommend assembling it completely until you’re ready to serve. The fried chicken is best when fresh and crispy. If you must, keep the chicken and sauce separate and combine them gently when reheating.
What can I use instead of pineapple?
If you’re not a fan of pineapple, try mango chunks for a different tropical twist, or even peaches in the summer. For a non-fruit version, you could add extra vegetables like carrots, water chestnuts for crunch, or baby corn. Just adjust the sweetness in the sauce slightly if omitting the fruit entirely.
Why is my sauce too thick or too thin?
If it’s too thick, you likely added too much cornstarch slurry or cooked it too long. Thin it out with a tablespoon or two of water or pineapple juice until it reaches a glossy, pourable consistency. If it’s too thin, mix another half tablespoon of cornstarch with a tablespoon of water and stir it in while simmering until it thickens up.
Sweet And Sour Chicken
Make better-than-takeout Sweet and Sour Chicken at home! This easy recipe features crispy chicken in a glossy, flavorful sauce. Get the simple recipe now!
Ingredients
For the chicken and marinade:
-
500 g boneless, skinless chicken thighs or breast (cut into 1-inch cubes)
-
1 large egg
-
60 ml cornstarch (plus 2 tablespoons extra for coating)
-
2 tbsp light soy sauce
-
1 tbsp rice vinegar
-
1 tsp sesame oil
For the vegetables and aromatics:
-
1 red bell pepper (chopped into chunks)
-
1 green bell pepper (chopped into chunks)
-
1 small onion (cut into wedges)
-
200 g pineapple chunks (fresh or canned in juice, not syrup)
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
For the sauce:
-
120 ml pineapple juice (from the can or freshly squeezed)
-
80 ml rice vinegar
-
60 ml ketchup
-
3 tbsp brown sugar
-
1 tbsp light soy sauce
-
1 tbsp cornstarch (mixed with 2 tbsp water (slurry))
For cooking and garnish:
-
Vegetable or peanut oil (for frying)
-
Spring onions and sesame seeds (for garnish)
Instructions
-
Start by marinating the chicken. In a medium bowl, whisk together the egg, 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar. Add the cubed chicken and toss until every piece is well-coated. Let it sit for 10–15 minutes—this helps tenderize the meat and gives the coating something to cling to.01
-
While the chicken marinates, prepare your sauce. In another bowl, combine the pineapple juice, 80 ml rice vinegar, ketchup, brown sugar, and 1 tablespoon of soy sauce. Whisk it until the sugar dissolves and the mixture is smooth. This is also a good time to chop your bell peppers and onion so everything is ready to go.02
-
Heat about 1–2 cm of oil in a large skillet or wok over medium-high heat. Place the remaining 60 ml of cornstarch in a shallow dish. Take each piece of marinated chicken, letting any excess drip off, and dredge it lightly in the cornstarch. You’ll notice it creates a slightly clumpy, uneven coating—that’s perfect for extra crispiness.03
-
Once the oil is hot (a piece of chicken should sizzle immediately when added), fry the chicken in batches. Don’t overcrowd the pan, or the temperature will drop and the chicken will steam instead of fry. Cook for 3–4 minutes, turning once, until golden brown and cooked through. Use a slotted spoon to transfer them to a plate lined with paper towels.04
-
Carefully pour out all but about 1 tablespoon of the oil from the skillet. Return it to medium heat and add the garlic and ginger. Sauté for 30 seconds until fragrant—be careful not to burn them. Then add the bell peppers and onion, stir-frying for 2–3 minutes until they start to soften but still have a bit of crunch.05
-
Pour the prepared sauce into the skillet. Let it come to a gentle simmer, stirring occasionally. You’ll see the color deepen and the sauce begin to thicken slightly. After about 2 minutes, add the pineapple chunks and stir to combine.06
-
Give your cornstarch slurry a quick stir (it settles fast) and drizzle it into the simmering sauce while stirring continuously. The sauce will thicken almost immediately into a lovely glossy consistency that coats the back of a spoon. If it gets too thick, add a splash of water.07
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Add the fried chicken back into the skillet, gently tossing to coat every piece in that gorgeous sauce. Let everything heat through for another minute—this helps the flavors meld. Finish with a drizzle of sesame oil and give it one final toss. Garnish with sliced spring onions and a sprinkle of sesame seeds just before serving.08
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