Easy Sweet and Sour Chicken Recipe

Sweet and sour chicken is a classic dish that perfectly balances tangy and sweet flavors with crispy, tender chicken. This homemade version is not only easy to prepare but also healthier and tastier than takeout. With a simple sauce made from pantry staples and quick frying techniques, you can enjoy restaurant-quality sweet and sour chicken in under an hour.

Why You’ll Love This Recipe

• Quick and easy – Ready in about 30 minutes, making it perfect for a busy weeknight.
• Crispy and flavorful – Lightly coated chicken with a delicious sweet and tangy sauce.
• Better than takeout – Fresher ingredients, less oil, and no artificial additives.
• Family-friendly – A dish that both kids and adults will love.

Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ cup cornstarch
• 2 large eggs, beaten
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups vegetable oil (for frying)

For the Sweet and Sour Sauce:

• ½ cup ketchup
• ¼ cup apple cider vinegar (or rice vinegar)
• ⅓ cup sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• 1 cup pineapple chunks (optional)
• 1 small bell pepper, diced (red, yellow, or green)

Instructions

Step 1: Prepare the Chicken

1. In a shallow dish, combine cornstarch, flour, salt, and pepper.
2. Dip the chicken pieces into the beaten eggs, then dredge in the cornstarch-flour mixture, ensuring each piece is fully coated.

Step 2: Fry the Chicken

1. Heat vegetable oil in a large pan or deep fryer over medium-high heat.
2. Fry the chicken in batches for about 3-4 minutes per side until golden brown and cooked through.
3. Remove the chicken and place on a paper towel-lined plate to drain excess oil.

Step 3: Make the Sauce

1. In a small saucepan over medium heat, whisk together ketchup, vinegar, sugar, soy sauce, garlic powder, and ginger powder.
2. Bring to a simmer and stir in the cornstarch slurry to thicken the sauce.
3. Add pineapple chunks and bell pepper, simmering for another 2-3 minutes until tender.

Step 4: Combine and Serve

1. Pour the sweet and sour sauce over the crispy chicken and toss gently to coat.
2. Serve immediately with steamed rice or noodles.

Variations

• Baked Version – Instead of frying, bake the coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway.
• Healthier Alternative – Use an air fryer at 375°F for about 15 minutes, shaking the basket halfway.
• Extra Crunch – Double-coat the chicken for an even crispier texture.
• Spicy Twist – Add a teaspoon of sriracha or red pepper flakes for heat.
• Vegetarian Option – Substitute tofu or cauliflower for chicken.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Keep the sauce and chicken separate in freezer-safe bags for up to 2 months.
• Reheat: Warm in an oven at 350°F for 10 minutes or in a skillet over medium heat until heated through. Avoid microwaving, as it can make the chicken soggy.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and tend to be juicier. Just adjust the cooking time slightly.

What’s the best way to make this dish less sweet?

Reduce the sugar to ¼ cup and increase the vinegar slightly for a tangier taste.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made and stored in the fridge for up to a week. Just reheat before serving.

What oil is best for frying?

Use neutral oils like vegetable, canola, or peanut oil for the best results.

How do I keep the chicken crispy?

Serve immediately after tossing in the sauce. If making ahead, keep the chicken separate and add the sauce just before serving.

Can I skip the eggs?

Yes, you can use buttermilk or a cornstarch-water slurry for coating instead.

Is this dish gluten-free?

To make it gluten-free, use a gluten-free flour blend and tamari instead of soy sauce.

What can I serve with sweet and sour chicken?

Steamed jasmine rice, fried rice, or stir-fried vegetables make great sides.

Can I make this in a slow cooker?

Yes, but the chicken won’t be crispy. Brown the chicken first, then cook with the sauce on low for 2-3 hours.

How do I thicken the sauce without cornstarch?

Use arrowroot powder or a small amount of all-purpose flour as a substitute.

Conclusion

This easy sweet and sour chicken recipe delivers a perfect blend of flavors with crispy, golden chicken and a rich, tangy sauce. Whether you’re making it for a quick weeknight dinner or a special occasion, this dish is sure to be a hit. Try the variations to make it your own, and enjoy a homemade version that rivals your favorite takeout!

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