Sweet and Sour Chicken – A Takeout Classic Made at Home

Sweet and Sour Chicken is one of the most iconic Chinese-American dishes, known for its golden, crispy chicken pieces coated in a glossy, tangy-sweet sauce that balances flavor and texture in every bite. With a signature red-orange glaze, tender chicken, and colorful veggies, it’s no wonder this dish has been a restaurant favorite for decades.

This homemade version delivers all the satisfaction of takeout — crispy coating, juicy chicken, and that addictive sweet and tangy sauce — but it’s made with real, wholesome ingredients and no deep fryer required. Serve it over steamed white rice or fluffy jasmine rice for the perfect weeknight dinner that’s family-friendly, fast, and flavorful.

Ingredients Overview

This dish breaks into three key parts: the chicken, the vegetables, and the sauce. Each component brings flavor, texture, and balance.

Chicken Breast

Use boneless, skinless chicken breast cut into bite-sized chunks.

• White meat is lean and holds up well to frying.

• Can substitute boneless thighs for juicier, more forgiving meat.

Batter and Coating

To get that crispy, golden crust without deep frying:

• Cornstarch: Essential for a light, crisp exterior.

• Flour: Adds structure.

• Eggs: Helps the coating stick and adds crunch.

• Salt, pepper, garlic powder: Simple seasoning base.

You can shallow fry, pan-fry, or air fry depending on your preference.

Vegetables

These add color, crunch, and a fresh contrast to the sauce:

• Bell peppers – red, green, or yellow (cut into chunks)

• Pineapple chunks – sweet and juicy; fresh or canned

• Onion – white or red; adds sharpness

Optional additions:

• Carrots

• Snow peas

• Broccoli

Sweet and Sour Sauce

The star of the show! This bold sauce is:

• Sweet from sugar and pineapple juice

• Sour from vinegar and ketchup

• Savory from soy sauce

• Thick and glossy from cornstarch slurry

Homemade version:

• Pineapple juice

• Brown sugar

• Apple cider vinegar

• Ketchup

• Soy sauce

• Cornstarch

Skip bottled sauces — this one is quick, better tasting, and customizable.

Step-by-Step Instructions

1. Prep the Chicken

• Cut 1½ lbs of chicken breast into 1-inch chunks.

• In a bowl, whisk:

  • 2 eggs

  • 1 tbsp soy sauce

• In another bowl, mix:

  • ½ cup cornstarch

  • ½ cup flour

  • ½ tsp garlic powder

  • Salt & pepper

Dip chicken into egg, then coat in dry mixture.

2. Fry the Chicken

Shallow Fry Method:

• Heat ½ inch of oil in a large skillet over medium-high heat.

• Fry chicken in batches 3–4 minutes per side until golden brown and 165°F inside.

• Drain on paper towels.

Air Fryer Option:

• Spray coated chicken with oil.

• Air fry at 400°F for 12–15 minutes, flipping halfway.

Tip: Don’t overcrowd the pan or fryer — it affects crispness.

3. Stir-Fry the Vegetables

• In a large skillet or wok, heat 1 tbsp oil.

• Add:

  • 1 red bell pepper

  • 1 green bell pepper

  • ½ onion

• Stir-fry for 3–4 minutes until slightly tender.

• Add 1 cup pineapple chunks and toss for 1 minute.

Remove from heat while you make the sauce.

4. Make the Sweet and Sour Sauce

In a small saucepan, whisk together:

• ½ cup pineapple juice

• ¼ cup apple cider vinegar

• ⅓ cup brown sugar

• ¼ cup ketchup

• 1 tbsp soy sauce

• 1 tbsp cornstarch + 2 tbsp water (slurry)

Bring to a boil over medium heat, stirring until thick and glossy (about 2–3 minutes).

5. Combine Everything

• Add fried chicken and stir-fried veggies to a large pan.

• Pour the hot sweet and sour sauce over everything.

• Toss gently to coat all pieces evenly.

• Let simmer 1–2 minutes until warmed through.

6. Serve

Spoon over hot steamed white rice or jasmine rice. Garnish with:

• Chopped green onions

• Toasted sesame seeds

Tips, Variations & Substitutions

Tips for Success

• Use cornstarch for that restaurant-style crispiness.

• Cut chicken evenly so it cooks at the same rate.

• Let the sauce simmer slightly after adding to meld flavors.

Variations

• Baked Version: Bake battered chicken at 400°F for 25–30 minutes, flipping once.

• Spicy Sweet and Sour: Add sriracha or red chili flakes to the sauce.

• Tropical Twist: Add mango or papaya chunks with pineapple.

Substitutions

• Vinegar: White vinegar or rice vinegar can sub for apple cider vinegar.

• Sugar: Use white sugar or honey in place of brown sugar.

• Gluten-Free: Use tamari instead of soy sauce and a GF flour blend.

Serving Ideas & Occasions

Sweet and Sour Chicken is a hit for:

• Weeknight dinners

• Family meals

• Asian-inspired dinner parties

• Meal prep (sauce can be stored separately and reheated)

Serve it with:

• Steamed rice or fried rice

• Egg rolls or spring rolls

• Garlic green beans

• Cucumber salad for a fresh side

Nutritional & Health Notes

This dish offers a balance of protein, fiber (from veggies), and complex carbs when paired with rice.

Per serving (based on 4 portions with sauce and rice):

• Calories: 550–650

• Protein: 30–35g

• Fat: 20–25g

• Carbs: 50–60g

To lighten it:

• Air fry instead of deep fry

• Cut sugar in sauce slightly

• Add more vegetables and serve over cauliflower rice

FAQs

Q1: Can I make this ahead of time?

A1: Yes! Store the chicken and sauce separately to maintain crispness. Reheat chicken in oven or air fryer before combining.

Q2: Can I freeze sweet and sour chicken?

A2: Freeze cooked chicken separately from sauce. Sauce may need re-thickening after reheating. Best eaten fresh for crisp texture.

Q3: What’s the best oil for frying?

A3: Use neutral oils with high smoke points like canola, peanut, or vegetable oil.

Q4: Can I skip the pineapple?

A4: You can, but it adds authentic sweetness and tang. Try mango or just use juice in the sauce without the chunks.

Q5: Is this dish gluten-free?

A5: Not by default. To make it gluten-free, use cornstarch, gluten-free flour, and tamari instead of soy sauce.

Q6: Can I use frozen vegetables?

A6: Yes. Stir-fry just until heated through. Avoid overcooking to maintain some crunch.

Q7: What’s the difference between Chinese sweet and sour and American-style?

A7: American-style is sweeter, thicker, and uses ketchup for color and flavor. Traditional Chinese versions are lighter and often less sugary.

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