Introduction
Sweet and Sour Chicken is a beloved dish that’s a favorite at many Chinese restaurants. Its balance of tangy, sweet, and savory flavors makes it a standout meal that everyone will enjoy. With crispy pieces of chicken coated in a sticky, flavorful sauce, this dish is a great option for both weeknight dinners and special occasions. It’s quick, easy to make, and satisfying enough to serve the whole family.
This Sweet and Sour Chicken recipe gives you a homemade version that’s just as delicious as takeout, if not better. The chicken is perfectly crispy on the outside and tender on the inside, while the sauce offers the perfect balance of sweetness and tang. You can customize it to suit your tastes by adjusting the sweetness or the acidity. The result is a dish that is sure to please even the pickiest eaters.
Whether you serve it with steamed rice or stir-fried vegetables, Sweet and Sour Chicken is a flavorful meal that’s perfect for any night of the week. Let’s take a closer look at how to make this mouthwatering dish from scratch.
Why You’ll Love Sweet and Sour Chicken
- Crispy and Tender Chicken: The chicken is battered and fried to perfection, creating a satisfying crunch with each bite. The tender interior makes it juicy and flavorful.
- Balanced Sauce: The sweet and tangy sauce brings the dish to life. Made with a few simple ingredients, it’s a delightful combination of sugar, vinegar, and ketchup that balances both sweetness and acidity.
- Quick and Easy: Sweet and Sour Chicken can be prepared in less than an hour, making it the perfect dish for busy days or last-minute dinner plans. It’s a one-pan dish that requires minimal effort.
- Family-Friendly: With its bold flavor profile, this dish is a crowd-pleaser for both adults and kids. It’s perfect for family dinners or get-togethers.
- Customizable: You can adjust the sauce’s sweetness and acidity to your liking, and you can also add vegetables like bell peppers, onions, or pineapple to the dish to make it even more colorful and nutritious.
Preparation and Cooking Time
- Total Time: 45 minutes
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Servings: 4-6 servings
- Calories per Serving: Approximately 400-500 calories per serving (depending on portion sizes and side dishes).
Nutrition Facts (Per Serving)
- Calories: 400-500 kcal
- Fat: 18-22g
- Carbohydrates: 40-50g
- Protein: 30-35g
- Fiber: 2-3g
- Sugar: 15-20g
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs, beaten
- ½ cup cornstarch
- 2 cups vegetable oil (for frying)
For the Sweet and Sour Sauce:
- ½ cup white sugar
- ¼ cup apple cider vinegar (or white vinegar)
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch (to thicken the sauce)
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon water (for dissolving cornstarch)
- Pinch of salt
Optional Add-ins:
- 1 bell pepper, cut into chunks
- 1 small onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
Special Equipment
To make your Sweet and Sour Chicken, you’ll need a few essential kitchen tools:
- Large Skillet or Wok: A large skillet or wok is necessary to fry the chicken pieces evenly and make the sauce. A wok works well if you have one, as it helps distribute heat evenly.
- Shallow Dish for Dipping: You’ll need a shallow dish to dip the chicken pieces into the beaten eggs and flour mixture.
- Medium Saucepan: A saucepan is required to make the sweet and sour sauce. This will allow you to simmer the sauce to thicken it to your desired consistency.
- Tongs or Slotted Spoon: Use tongs or a slotted spoon to safely remove the fried chicken from the hot oil without excess grease.
- Paper Towels: Keep a stack of paper towels handy for draining the fried chicken and removing any excess oil after frying.
Step-by-Step Instructions
1. Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces. Make sure they are uniform in size so they cook evenly.
In a shallow dish, combine the flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.
Next, dredge the chicken pieces in the flour mixture, coating them evenly. Then dip the coated chicken pieces into the beaten eggs, ensuring they are fully coated. After that, coat the chicken once again with the flour mixture, pressing gently to help the coating adhere.
2. Fry the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces to the oil in batches, making sure not to overcrowd the pan. Fry the chicken for 4-5 minutes, turning occasionally, until it’s golden brown and crispy. Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Repeat the process until all the chicken pieces are fried. Be sure to check the oil temperature, adjusting the heat as necessary to avoid burning the chicken.
3. Make the Sweet and Sour Sauce
While the chicken is frying, prepare the sweet and sour sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, and grated ginger (if using). Bring the mixture to a simmer over medium heat, stirring occasionally to help the sugar dissolve.
In a small bowl, dissolve the cornstarch in the water to create a slurry. Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. This will help thicken the sauce.
Simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a small amount of water to thin it out. Once the sauce is ready, remove it from the heat.
4. Combine the Chicken and Sauce
Now that the chicken is fried and the sauce is ready, it’s time to combine them. In a large bowl or directly in the skillet, add the fried chicken pieces and pour the sweet and sour sauce over the chicken. Gently toss the chicken to coat it evenly with the sauce. Be sure that all the pieces are well covered in the sauce.
If you’re adding vegetables or pineapple, you can toss them in now. If you’re using bell peppers, onions, or pineapple chunks, mix them in with the chicken and sauce. The vegetables will soften slightly but still retain their crunch, adding texture and flavor to the dish.
5. Serve and Enjoy
Once the chicken is coated in the sweet and sour sauce, it’s time to serve. You can serve the Sweet and Sour Chicken on its own or with a side of steamed rice, fried rice, or noodles.
Garnish with sesame seeds or chopped green onions for a little extra flavor and presentation. Enjoy your homemade Sweet and Sour Chicken!
Tips for Perfect Sweet and Sour Chicken
- Use Fresh Ingredients: For the best flavor, use fresh chicken and freshly grated ginger. Fresh ginger will add a more vibrant flavor to the sauce.
- Frying in Batches: Don’t overcrowd the pan when frying the chicken. Fry the chicken in batches to ensure that each piece crisps up perfectly.
- Adjust the Sauce to Taste: If you prefer a sweeter sauce, add more sugar. If you like a tangier flavor, increase the vinegar. Taste the sauce before combining it with the chicken to make sure it’s just right for your preferences.
- Avoid Overcooking the Chicken: Be sure to monitor the frying process so that the chicken doesn’t overcook and become dry. The chicken should be golden brown on the outside while remaining juicy on the inside.
- Add Vegetables: While optional, adding bell peppers, onions, or pineapple gives the dish extra flavor and texture. You can sauté the vegetables in the same pan after frying the chicken if you prefer to soften them a bit before combining them with the chicken and sauce.
Variations of Sweet and Sour Chicken
- Pineapple Sweet and Sour Chicken: Add pineapple chunks to the dish for a burst of sweetness and tang. The pineapple pairs perfectly with the sauce and enhances the overall flavor.
- Vegetable Sweet and Sour Chicken: Include colorful vegetables such as bell peppers, onions, and snap peas for added texture and nutrients. Stir-fry them in the pan before adding the chicken and sauce.
- Baked Sweet and Sour Chicken: If you prefer a lighter version, you can bake the chicken instead of frying it. Coat the chicken in the flour mixture, bake it at 400°F (200°C) for 20-25 minutes, and then toss it in the sauce.
- Spicy Sweet and Sour Chicken: Add a touch of heat by including some crushed red pepper flakes or a chopped chili pepper to the sauce. This creates a sweet, sour, and spicy flavor combination.
Storage and Shelf Life
Sweet and Sour Chicken is best enjoyed fresh, but you can store leftovers for later. After the dish has cooled to room temperature, store it in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place the chicken and sauce in a skillet over medium heat and warm it up, stirring occasionally. You can also reheat individual servings in the microwave for 1-2 minutes.
Side Dishes and Pairings for Sweet and Sour Chicken
- Steamed Rice: Steamed white rice or brown rice is a classic pairing for Sweet and Sour Chicken. The rice soaks up the extra sauce, creating a satisfying meal.
- Fried Rice: For an extra kick, serve the Sweet and Sour Chicken with fried rice. The savory, slightly crispy rice complements the sweet and tangy chicken perfectly.
- Stir-Fried Vegetables: Serve the dish with a side of stir-fried vegetables like bok choy, broccoli, or snow peas for a nutritious and colorful addition.
- Spring Rolls: Crispy spring rolls make a great appetizer to serve alongside Sweet and Sour Chicken. They add a crunchy contrast to the meal.
Sweet and Sour Chicken Recipe
- Total Time: 45 minutes
Description
This Sweet and Sour Chicken features crispy chunks of chicken coated in a tangy, vibrant sauce made from vinegar, sugar, and pineapple juice. With colorful bell peppers and onions, it’s a flavorful dish that brings together the perfect balance of sweet, sour, and savory flavors.
Ingredients
1. Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces. Make sure they are uniform in size so they cook evenly.
In a shallow dish, combine the flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.
Next, dredge the chicken pieces in the flour mixture, coating them evenly. Then dip the coated chicken pieces into the beaten eggs, ensuring they are fully coated. After that, coat the chicken once again with the flour mixture, pressing gently to help the coating adhere.
2. Fry the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces to the oil in batches, making sure not to overcrowd the pan. Fry the chicken for 4-5 minutes, turning occasionally, until it’s golden brown and crispy. Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Repeat the process until all the chicken pieces are fried. Be sure to check the oil temperature, adjusting the heat as necessary to avoid burning the chicken.
3. Make the Sweet and Sour Sauce
While the chicken is frying, prepare the sweet and sour sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, and grated ginger (if using). Bring the mixture to a simmer over medium heat, stirring occasionally to help the sugar dissolve.
In a small bowl, dissolve the cornstarch in the water to create a slurry. Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. This will help thicken the sauce.
Simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a small amount of water to thin it out. Once the sauce is ready, remove it from the heat.
4. Combine the Chicken and Sauce
Now that the chicken is fried and the sauce is ready, it’s time to combine them. In a large bowl or directly in the skillet, add the fried chicken pieces and pour the sweet and sour sauce over the chicken. Gently toss the chicken to coat it evenly with the sauce. Be sure that all the pieces are well covered in the sauce.
If you’re adding vegetables or pineapple, you can toss them in now. If you’re using bell peppers, onions, or pineapple chunks, mix them in with the chicken and sauce. The vegetables will soften slightly but still retain their crunch, adding texture and flavor to the dish.
5. Serve and Enjoy
Once the chicken is coated in the sweet and sour sauce, it’s time to serve. You can serve the Sweet and Sour Chicken on its own or with a side of steamed rice, fried rice, or noodles.
Garnish with sesame seeds or chopped green onions for a little extra flavor and presentation. Enjoy your homemade Sweet and Sour Chicken!
Instructions
Start by cutting the chicken breasts into bite-sized pieces. Make sure they are uniform in size so they cook evenly.
In a shallow dish, combine the flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.
Next, dredge the chicken pieces in the flour mixture, coating them evenly. Then dip the coated chicken pieces into the beaten eggs, ensuring they are fully coated. After that, coat the chicken once again with the flour mixture, pressing gently to help the coating adhere.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces to the oil in batches, making sure not to overcrowd the pan. Fry the chicken for 4-5 minutes, turning occasionally, until it’s golden brown and crispy. Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Repeat the process until all the chicken pieces are fried. Be sure to check the oil temperature, adjusting the heat as necessary to avoid burning the chicken.
While the chicken is frying, prepare the sweet and sour sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, and grated ginger (if using). Bring the mixture to a simmer over medium heat, stirring occasionally to help the sugar dissolve.
In a small bowl, dissolve the cornstarch in the water to create a slurry. Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. This will help thicken the sauce.
Simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a small amount of water to thin it out. Once the sauce is ready, remove it from the heat.
Now that the chicken is fried and the sauce is ready, it’s time to combine them. In a large bowl or directly in the skillet, add the fried chicken pieces and pour the sweet and sour sauce over the chicken. Gently toss the chicken to coat it evenly with the sauce. Be sure that all the pieces are well covered in the sauce.
If you’re adding vegetables or pineapple, you can toss them in now. If you’re using bell peppers, onions, or pineapple chunks, mix them in with the chicken and sauce. The vegetables will soften slightly but still retain their crunch, adding texture and flavor to the dish.
Once the chicken is coated in the sweet and sour sauce, it’s time to serve. You can serve the Sweet and Sour Chicken on its own or with a side of steamed rice, fried rice, or noodles.
Garnish with sesame seeds or chopped green onions for a little extra flavor and presentation. Enjoy your homemade Sweet and Sour Chicken!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 18-22g
- Carbohydrates: 40-50g
- Protein: 30-35g
Conclusion
Sweet and Sour Chicken is a flavorful and satisfying dish that’s perfect for family dinners or casual gatherings. With its crispy chicken and vibrant, tangy sauce, it’s a dish that’s sure to be loved by all. This homemade version is easy to prepare, and you can tweak the ingredients to your preferences, making it the perfect option for any occasion.
The combination of crispy fried chicken, a sweet and sour sauce, and colorful vegetables makes Sweet and Sour Chicken a dish that stands out. Whether you’re making it for a weeknight dinner or serving it at a special gathering, this dish will quickly become a favorite. So, grab your ingredients, roll up your sleeves, and enjoy a delicious, homemade Sweet and Sour Chicken that rivals any takeout!
