If you’re searching for the ultimate takeout-inspired dinner, let me share my all-time favorite: Sweet and Sour Chicken. This dish is a vibrant, tangy-sweet flavor explosion that pairs crispy fried chicken with a glossy, jewel-toned sauce, pops of juicy pineapple, and tender peppers. It’s the kind of recipe that delivers restaurant-quality magic right from your kitchen—comforting, zesty, and flat-out irresistible! Every bite delivers a harmonious dance of sweet, savory, and sour, making it a weeknight staple you’ll crave over and over again.

Sweet and Sour Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet and Sour Chicken is that each ingredient has a starring role—crisp chicken, bold sauce, and colorful add-ins come together in perfect harmony. Nothing is extra here; every element brings flavor, crunch, or color to the plate.

Chicken breast (500g): Lean, tender, and quick-cooking, this forms the juicy base for our crispy bites.
All-purpose flour (1/2 cup): Essential for the crispy coating, it helps form that golden crunch.
Cornstarch (1/2 cup + 1 tbsp): Gives the chicken its extra-light, shatteringly crisp crust and thickens up the sauce later.
Egg (1, beaten): Acts as the glue that helps the flour mixture cling to every piece of chicken.
Oil for frying: Makes everything deliciously golden and crispy—you’ll want enough to shallow fry.
Pineapple chunks (1 cup): Sweet, juicy bursts perfectly balance the tang of the sauce.
Red bell pepper, chopped (1): For crunch and a juicy, slightly sweet bite with gorgeous color.
Green onions, chopped (2): Add a fresh, slightly sharp kick as a finishing touch.
Ketchup (1/3 cup): The backbone of that iconic sweet and sour flavor—with a tomatoey tang.
Vinegar (1/4 cup): This is what puts the “sour” in Sweet and Sour Chicken; white vinegar or apple cider vinegar both work well.
Soy sauce (1/4 cup): Brings depth and a little saltiness to round out the flavors.
Sugar (1/3 cup): Essential for balancing all that tang—no skimping here!
Water (1/4 cup + 2 tbsp): Helps create the right sauce consistency; you’ll also need extra for the cornstarch slurry.

How to Make Sweet and Sour Chicken

Step 1: Coat and Fry the Chicken

This is where the magic begins. Dip each piece of chicken first into the beaten egg, then dredge it thoroughly in a mixture of flour and cornstarch. Make sure every bite is well coated! In a deep skillet or wok, heat enough oil for shallow frying over medium-high. Fry the chicken in batches until golden, crunchy, and cooked through—about 4 to 5 minutes per batch. Don’t overcrowd the pan, and drain the crisped chicken on a paper towel-lined plate as you work.

Step 2: Simmer the Sweet and Sour Sauce

In a clean pan, whisk together the ketchup, vinegar, soy sauce, sugar, and 1/4 cup of water. Set the mixture over medium heat, stirring until the sugar has completely dissolved. For that velvety, thick texture, mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry, then pour this into the bubbling sauce. Continue stirring gently; it will gloss up and coat the back of a spoon in just a minute or two!

Step 3: Add Pineapple and Peppers

Toss in the pineapple chunks and chopped red bell pepper directly into the shimmering sauce. Let them simmer for just a couple of minutes, so the peppers stay bright and crisp while the pineapple releases a bit of its sweet juice—that’s what gives Sweet and Sour Chicken its refreshing pop.

Step 4: Bring It All Together

Add the freshly fried chicken chunks into the pan and gently toss to coat every piece with that vibrant sauce—don’t stir too vigorously, or you’ll lose that perfect crunchy exterior. Keep it on the heat just long enough to warm everything through and merge the flavors. This is the part where your kitchen will smell absolutely divine!

Step 5: Finish and Serve

Just before serving, sprinkle plenty of chopped green onion on top for a verdant, punchy finish. Serve immediately while everything is piping hot and crisp for the full Sweet and Sour Chicken effect.

How to Serve Sweet and Sour Chicken

Garnishes

Don’t skip the green onions—they add freshness and a nice bite. For extra flair, you can also sprinkle on some toasted sesame seeds or a few chili flakes for a subtle kick. If you’re feeling fancy, a bit of fresh cilantro will make each plate pop with even more color.

Side Dishes

The classic pairing for Sweet and Sour Chicken is a fluffy bowl of steamed jasmine rice, but don’t stop there! Egg fried rice, simple stir-fried noodles, or even cauliflower rice make lovely, soak-up-the-sauce accompaniments. A fresh cucumber salad or lightly steamed broccoli is fantastic for a bit of crunch and balance.

Creative Ways to Present

Serve Sweet and Sour Chicken in a big family-style platter, letting everyone spoon out their favorites. For a fun twist, dish it up in individual bowls over rice, then nestle extra pineapple and peppers on top. Want to wow your guests? Hollow out a pineapple half and use it as an edible serving bowl—it’s a showstopper and perfect for parties!

Make Ahead and Storage

Storing Leftovers

If you have any Sweet and Sour Chicken left (a big “if”!), let it cool to room temperature before popping it into an airtight container. Store in the fridge for up to 3 days. The chicken will lose a bit of its initial crunch, but the flavors only get better as they meld overnight.

Freezing

Sweet and Sour Chicken freezes reasonably well. For best results, freeze the fried chicken and sauce separately in airtight containers for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge and reheat as directed below to preserve as much crispiness as possible.

Reheating

For the crunchiest results, reheat the chicken pieces in a 375°F (190°C) oven for about 10 minutes, spread out on a baking sheet. Gently warm the sauce and veggies in a saucepan or the microwave, then toss everything together right before serving. This way, you revive that crispy texture while still enjoying the luscious sauce.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are a bit juicier and more forgiving—just cut them into equal-sized chunks, and follow all the same steps. Your Sweet and Sour Chicken will be just as delicious, if not even richer!

Is it possible to make this dish gluten free?

Yes! Simply swap the all-purpose flour for your favorite gluten free flour blend and use a certified gluten free soy sauce. The rest of the ingredients are naturally gluten free, so you can enjoy Sweet and Sour Chicken without worry.

What oil is best for frying?

An oil with a high smoke point, like vegetable, canola, or sunflower oil, is ideal for frying. Steer clear of olive oil, which can burn at high heat and affect the flavor of your Sweet and Sour Chicken.

Can I add other vegetables?

Definitely! Sliced carrots, snap peas, or even broccoli florets make great additions. Just remember to add them with the pineapple and bell pepper so they stay crisp-tender and colorful.

How do I keep the chicken crispy after coating it in sauce?

For maximum crunch, don’t let the chicken sit in the sauce for too long before serving. Toss to coat right before plating. Alternatively, serve the sauce on the side for dunking if you prefer ultra-crispy bites!

Final Thoughts

Nothing feels as cozy and irresistible as a big plate of homemade Sweet and Sour Chicken shared around the table. It’s simple to make, a riot of flavors, and always a crowd-pleaser. Give it a try—you’ll discover just how easy it is to bring this classic, restaurant-style favorite straight into your home kitchen!