Sweet and Sour Chicken – Crispy, Tangy & Better Than Takeout

This Sweet and Sour Chicken is a crispy, golden, and tangy dish that rivals any Chinese takeout. Juicy chicken pieces are lightly battered and pan-fried until crunchy, then tossed in a glossy sweet and sour sauce made with pineapple, bell peppers, and a perfect balance of vinegar and sugar.

It’s one of the most popular Chinese-American dishes for a reason—it hits all the flavor notes: savory, tangy, sweet, and a little sticky. This version is made with everyday ingredients, no deep frying, and tastes incredible served over steamed rice or noodles.

Ingredients Overview

Let’s explore the key components of this dish and how they work together.

Chicken Breast or Thighs

• Boneless, skinless chicken breast gives a leaner result.

• Chicken thighs are juicier and more flavorful.

• Cut into 1-inch bite-sized pieces.

Tip: Pat the chicken dry before dredging for maximum crispness.

Cornstarch & Egg Coating

This combo creates a light, crispy crust without deep-frying.

• Dredge chicken in cornstarch, then dip in beaten egg before pan-frying.

• Results in a golden, slightly crispy coating that soaks up sauce beautifully.

Bell Peppers

Classic in sweet and sour dishes for color, crunch, and sweetness.

• Use a mix of red, yellow, and green peppers for visual appeal.

• Cut into 1-inch chunks.

Onion

• Adds sharpness and depth.

• Slice into chunks to match the pepper size.

Pineapple

Adds tropical sweetness and juiciness to balance the vinegar.

• Use canned pineapple chunks in juice (not syrup) for convenience.

• Drain and reserve the juice for the sauce.

Sweet and Sour Sauce

This glossy sauce is what brings the dish together. It should be tangy, sweet, and slightly thick.

Basic ingredients:

• ½ cup pineapple juice (from canned pineapple)

• ¼ cup rice vinegar or white vinegar

• ¼ cup ketchup

• ⅓ cup sugar

• 1 tbsp soy sauce

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Step-by-Step Instructions

1. Prep the Chicken

Cut 1½ lbs of chicken into bite-sized pieces.

Season lightly with salt and pepper. Dredge in:

• ½ cup cornstarch

Then dip into:

• 2 beaten eggs

Set aside while you heat the pan.

2. Fry the Chicken

Heat 2–3 tbsp vegetable oil in a large skillet over medium-high heat.

Add chicken pieces in a single layer (work in batches if needed). Cook for 3–4 minutes per side, until golden brown and crispy.

Transfer to a paper towel–lined plate.

Pro tip: Don’t overcrowd the pan—this keeps the coating crispy.

3. Make the Sauce

In a bowl, whisk together:

• ½ cup pineapple juice

• ¼ cup vinegar

• ⅓ cup sugar

• ¼ cup ketchup

• 1 tbsp soy sauce

In a small bowl, stir:

• 1 tbsp cornstarch + 2 tbsp cold water (slurry)

Set both aside.

4. Stir-Fry the Vegetables

In the same pan, heat 1 tbsp oil.

Add:

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 small onion, chopped

Cook for 3–4 minutes, just until slightly softened but still crisp.

Add:

• 1 cup pineapple chunks

Stir for 1–2 more minutes.

5. Combine Sauce and Chicken

Pour the sauce mixture into the pan and bring to a simmer.

Once bubbling, stir in the cornstarch slurry and cook until the sauce thickens—about 1–2 minutes.

Add the crispy chicken back to the pan and toss to coat in the sauce.

Cook 1 more minute, stirring gently, until everything is glossy and well combined.

6. Serve

Serve hot over:

• Steamed white rice

• Jasmine or brown rice

• Rice noodles or stir-fried vegetables

Garnish with sesame seeds or green onions if desired.

Tips, Variations & Substitutions

Tips for Success

• Use fresh oil for frying to avoid soggy chicken.

• Don’t skip the cornstarch slurry—it gives the sauce its signature thickness.

• Taste and adjust the sauce: add more sugar for sweetness or vinegar for tang.

Variations

• Baked version: Skip the egg coating and bake seasoned chicken at 400°F for 20 minutes, then toss with sauce.

• Spicy twist: Add ½ tsp red pepper flakes or a splash of sriracha to the sauce.

• Extra veggies: Add snap peas, broccoli, or zucchini for more texture.

Substitutions

• Chicken thighs: More tender and flavorful than breasts.

• Gluten-free: Use tamari instead of soy sauce and ensure other ingredients are GF-certified.

• Vegan: Substitute tofu or cauliflower for chicken.

Serving Ideas & Occasions

Sweet and sour chicken is perfect for:

• Family dinners

• Takeout-style nights at home

• Meal prep – sauce keeps well for 3 days

• Casual gatherings or potlucks with rice or noodle sides

Pair with:

• Steamed rice or lo mein

• Cucumber salad or pickled veggies

• Wok-fried bok choy or Chinese broccoli

• Iced green tea or sparkling water with lime

Nutritional & Health Notes

Per serving (based on 4 servings with white rice):

• ~450–550 calories

• ~35g protein

• ~18g fat

• ~40g carbs

To lighten it up:

• Use less sugar or substitute honey

• Bake or air-fry the chicken

• Serve with cauliflower rice or salad greens

Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave.

FAQs

Q1: Can I use frozen chicken?

A1: Yes, but thaw it completely and pat dry to ensure the coating sticks well and crisps properly.

Q2: Can I make this in advance?

A2: You can prep the sauce and veggies ahead. For best texture, cook the chicken fresh and toss it in the warm sauce before serving.

Q3: How do I keep the chicken crispy?

A3: Serve immediately after combining with sauce. For extra crispness, drizzle the sauce over chicken just before eating instead of tossing.

Q4: Can I air fry the chicken?

A4: Yes! Coat chicken as directed, place in a single layer, and air fry at 400°F for 10–12 minutes, flipping halfway.

Q5: Is sweet and sour chicken spicy?

A5: No, it’s more sweet and tangy. You can add spice with chili flakes or hot sauce.

Q6: What’s the difference between this and General Tso’s Chicken?

A6: Sweet and sour chicken is sweeter and tangier, while General Tso’s has more soy sauce and heat, with a richer glaze.

Q7: Can I use bottled sauce?

A7: Yes, but homemade sauce tastes fresher and allows you to control sweetness and tang.

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