Description
There’s something undeniably comforting about a plate of homemade sweet and sour chicken. With its perfect balance of tangy and sweet flavors, crispy golden chicken, and a glossy, vibrant sauce, this dish brings the flavors of a classic takeout favorite right to your kitchen.
Making this from scratch not only tastes better, but it also lets you control the ingredients—no artificial additives, just simple, fresh, and wholesome components. Whether you’re cooking for a family dinner or just craving a cozy night in, this sweet and sour chicken recipe will quickly become a household favorite.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Vegetable oil for frying
For the Sweet and Sour Sauce
- ½ cup ketchup
- ⅓ cup rice vinegar
- ¼ cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Vegetables
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 cup pineapple chunks
- ½ onion, cut into chunks
Instructions
Start by cutting the chicken breasts into bite-sized cubes. Season them with salt, pepper, and garlic powder to enhance their flavor before coating.
In one bowl, whisk the eggs. In another, mix the flour and cornstarch together. Dredge the chicken pieces first in the egg, then in the flour mixture, making sure each piece is well coated. This double-coating method creates a crispy, golden crust when fried.
Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. To check if the oil is ready, drop a small piece of bread in—if it sizzles immediately, it’s hot enough.
Carefully add the coated chicken pieces in small batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In a saucepan over medium heat, combine ketchup, rice vinegar, soy sauce, pineapple juice, and brown sugar. Stir well and bring to a gentle simmer.
Once the sauce starts bubbling, mix the cornstarch slurry and pour it in. Stir constantly until the sauce thickens into a smooth, glossy consistency. This usually takes about 2-3 minutes.
In a large pan or wok, heat a little oil and add the onions, bell peppers, and pineapple chunks. Stir-fry for about 2-3 minutes until slightly softened but still crisp.
Add the crispy fried chicken to the pan with the sautéed vegetables. Pour the thickened sweet and sour sauce over everything and gently toss to coat every piece evenly. Let it cook for another minute to absorb the flavors.
Serve your sweet and sour chicken hot over steamed rice or noodles. Garnish with sesame seeds or chopped green onions for an extra touch of flavor.
Notes
- This recipe pairs well with jasmine rice or fried rice for a complete meal.
- If you love a little heat, add a pinch of red pepper flakes to the sauce for a spicy kick.
- Leftover sauce can be refrigerated and used as a dipping sauce for other dishes like spring rolls or chicken nuggets.