Sweet and Sour Chicken
Equipment
- Pot for frying
Ingredients
Chicken
- 1 lb chicken breast, cut into chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
Batter
- ½ cup flour
- ½ cup cornstarch
- 1 tsp baking powder
- ¾ cup water
Sweet & Sour Sauce
- 1 onion, cut into thick wedges
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- ½ cup water
- ¼ cup vinegar
- ¼ cup ketchup
- ⅓ cup sugar
- ¼ cup pineapple juice
- ½ tsp salt
- 1 tsp cornstarch mixed with 1 tbsp water, mixed into a slurry
- ½ cup canned pineapple chunks
Optional Garnish
- Rice, for serving
Instructions
- Marinate your chicken breast chunks with sesame oil, salt, white pepper, and garlic powder for at least 15 minutes.
- While the chicken marinates, cut your onions into thick wedges and do the same with your green and red bell peppers.
- In a bowl, combine flour, cornstarch, baking powder, and water, mixing until smooth. Add your chicken and toss until well coated.
- Heat your oil to 375°F (190°C) and fry the chicken for about 8 minutes, stirring occasionally, until the edges are lightly golden. Remove and set aside.
- Add oil to a pan and add your onions and peppers, cooking until slightly softened.
- Add water, vinegar, ketchup, sugar, pineapple juice, and salt. Bring to a simmer, then stir in your cornstarch slurry and cook until thickened.
- Add canned pineapple and mix once more, then toss in your fried chicken and stir until everything is coated in the sauce.
- Serve over a fresh bowl of rice or enjoy it as is.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Sweet And Sour Chicken Tastes Just Like Your Favorite Takeout
Sweet and Sour Chicken has so much nostalgia for me as an Asian American! It’s super crispy on the outside, juicy on the inside, and that sticky, sweet and sour taste profile that’s in every bite reminds me of my childhood (and my lovely grandmother)! The sauce is also flavored with pineapple, bell peppers, and ketchup, which provides a bright and bold taste profile while also balancing the heaviness of the fried chicken. Whether it’s simply for a weeknight dinner or a dish to bring to a dinner party, this Sweet and Sour Chicken always delivers.
The Secret To A Great Sweet And Sour Chicken
The secret to an amazing Sweet and Sour Chicken is the batter! You need a light crispy batter that can hold up against the flavorful sauce. I find that a proper blend of flour and cornstarch works perfectly, and adding a dash of baking powder allows the batter to balloon up and create more of that light exterior that all classic Sweet and Sour Chicken has. Additionally, it’s imperative that you use fresh peppers and onions to the sauce, which adds another layer of complexity to the sauce.
What You’ll Need to Make Sweet And Sour Chicken
Chicken:
- 1 lb chicken breast, cut into chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
Batter
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ¾ cup water
Sweet & Sour Sauce:
- 1 onion, cut into thick wedges
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- ½ cup water
- ¼ cup white vinegar
- ¼ cup ketchup
- ⅓ cup sugar
- ¼ cup pineapple juice
- ½ tsp salt
- 1 tsp cornstarch + 1 tbsp water (mixed into a slurry)
- ½ cup canned pineapple chunks
Optional Garnish:
- Steamed rice, for serving
How to Make Sweet & Sour Chicken
Marinate chicken with sesame oil, salt, white pepper, and garlic powder for at least 15 minutes.
While it marinates, cut onions and bell peppers into bite-size chunks.
In a bowl, whisk together flour, cornstarch, baking powder, and water until smooth. Add chicken and coat well.
Heat neutral oil to 375°F (190°C) and fry battered chicken in batches for about 8 minutes or until golden brown. Drain on a rack or paper towel.
In a separate pan or wok, sauté the onions and peppers until slightly softened.
Add water, vinegar, ketchup, sugar, pineapple juice, and salt. Simmer for 2–3 minutes.
Stir in the cornstarch slurry and cook until sauce thickens and turns glossy.
Add in the pineapple chunks, then toss in the fried chicken. Mix until fully coated.
Serve immediately over rice.
Tips & Variations
In order to get the crispiest chicken, fry in batches so you don’t overcrowd the oil and steam the chicken instead of getting it crispy!
If you want an even juicier bite, use chicken thighs instead of chicken breasts!
I personally like to make extra sauce in order to drizzle over steamed rice or veggies.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! I like to use canned pineapple because I can also use the juices in the sauce instead of buying two separate items at the store, but fresh pineapple works just as well!
Why is my sauce too thick?
This can be a result of having the heat too high! If the sauce thickens too fast, just add a tablespoon or two of water to loosen it back up.
Can I bake the chicken instead of frying?
You can, but it won’t be as crispy. For best results, fry the chicken or use an air fryer with a light spray of oil. I would air fry at 400°F (205°C)!
Can I reheat this?
Absolutely! Store leftovers in the fridge for up to 3 days. I love to use the air fryer for about 5 minutes to reheat the chicken and microwave the container with the leftover sauce for 2 minutes before combining everything again!
Try These Next
• For another takeout classic, try my Chow Mein!
• Want something else that’s crispy and just as good? Don’t miss my Korean Fried Chicken!
• Looking for a quick stir-fry? Check out my Thai Basil Chicken!
