Crispy, juicy chicken coated in a glossy, tangy-sweet sauce — this Sweet and Sour Chicken is a beloved takeout favorite that’s surprisingly easy to make at home. It’s bold, colorful, and absolutely crave-worthy.
Origin Sweet and Sour Chicken
Sweet and sour flavors have long been a staple of Chinese cuisine, especially in Cantonese cooking. The Western-style version, with its thick sauce and fried chicken, became popular in American-Chinese restaurants in the 20th century.
What I Love About This Recipe
That perfect contrast — crispy chicken with sticky, sweet-tart sauce. The peppers and pineapple bring a vibrant crunch and juiciness that rounds everything out. It’s comforting and fun to eat!
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Sweet and Sour Chicken
4
servings30
minutes40
minutes300
kcalIngredients
1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces
½ cup cornstarch
2 eggs, beaten
Oil for frying (vegetable or canola)
½ cup ketchup
¼ cup rice vinegar (or white vinegar)
⅓ cup brown sugar
1 tbsp soy sauce
1 tbsp cornstarch + 2 tbsp water (slurry)
1 cup diced bell peppers (red, green, or yellow)
½ cup pineapple chunks (fresh or canned)
1 small onion, chopped
Directions
- Dip chicken pieces in cornstarch, then in beaten egg.
- Heat oil in a deep skillet or wok and fry chicken in batches until golden and crispy. Drain on paper towels.
- In a saucepan, combine ketchup, vinegar, sugar, and soy sauce. Bring to a simmer.
- Stir in cornstarch slurry and cook until thick and glossy (about 2–3 minutes). Set aside.
- In a clean pan or wok, sauté bell peppers, onion, and pineapple for 3–4 minutes until slightly tender but still vibrant.
- Add fried chicken to the pan with the veggies.
- Pour sauce over everything and toss to coat evenly.
Notes
- For a lighter version, bake or air fry the chicken instead of deep-frying.
- Add a pinch of chili flakes if you like a spicy kick.
- Best served fresh to maintain the crispy texture.
