The BEST Easy Sweet and Sour Chicken Recipe

A Classic Takeout Favorite Made at Home

Sweet and sour chicken is a beloved dish that combines crispy fried chicken with a vibrant, tangy-sweet sauce. This easy homemade version captures all the flavors of your favorite Chinese takeout but with a fresher, more satisfying taste. With simple ingredients and a quick cooking process, you can enjoy restaurant-quality sweet and sour chicken right in your own kitchen.

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes, making it perfect for busy weeknights.
• Crispy and flavorful – The chicken is lightly battered and fried to perfection before being coated in a homemade sweet and sour sauce.
• Better than takeout – No artificial flavors or excessive oil, just pure, delicious goodness.
• Customizable – Easily adjust the sweetness or tanginess to your preference.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• ½ cup cornstarch
• 2 large eggs, beaten
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup vegetable oil (for frying)

For the Sweet and Sour Sauce:

• ½ cup ketchup
• ⅓ cup rice vinegar (or white vinegar)
• ¼ cup sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Optional Add-Ins:

• ½ cup pineapple chunks
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ small onion, chopped

Instructions

1. Prepare the Chicken

1. In a bowl, season the chicken with salt and pepper.
2. Dredge each piece in cornstarch, then dip into the beaten eggs, ensuring an even coat.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

2. Make the Sweet and Sour Sauce

1. In a small saucepan, whisk together ketchup, rice vinegar, sugar, and soy sauce over medium heat.
2. Bring the mixture to a simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens, about 1-2 minutes.

3. Combine Everything

1. In the same skillet used for frying (drain excess oil), add bell peppers, onion, and pineapple chunks (if using). Stir-fry for 2-3 minutes.
2. Return the crispy chicken to the pan and pour the sweet and sour sauce over the top. Toss until everything is well coated.
3. Let it cook for another 1-2 minutes, then remove from heat.

4. Serve and Enjoy

• Serve hot over steamed rice or with noodles for a complete meal.

Variations and Substitutions

• Healthier version – Instead of frying, bake the chicken at 400°F for 20 minutes, flipping halfway through.
• Spicy kick – Add ½ teaspoon of red pepper flakes or a drizzle of Sriracha to the sauce.
• Gluten-free option – Use tamari instead of soy sauce and ensure cornstarch is gluten-free.
• Extra crispy texture – Double-coat the chicken in cornstarch before frying.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: The chicken can be frozen separately from the sauce for up to 2 months. Reheat in the oven at 375°F until crispy.
• Reheating: Warm on the stovetop over low heat, adding a splash of water to loosen the sauce.

Frequently Asked Questions

How do I keep the chicken crispy?

Fry the chicken in hot oil (around 350°F) and avoid overcrowding the pan. Toss in the sauce just before serving.

Can I make this dish ahead of time?

Yes! Prep the sauce and fry the chicken in advance. Store separately and combine when ready to serve.

What’s the best oil for frying?

Use neutral oils like vegetable, canola, or peanut oil, which have high smoke points.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer more juiciness and flavor. Just cut them into bite-sized pieces.

Is this recipe kid-friendly?

Yes! The sweet and tangy sauce is a favorite among kids. Reduce vinegar slightly if needed.

Can I make the sauce without ketchup?

Yes, substitute with tomato paste and add an extra tablespoon of sugar to balance the flavors.

What vegetables go well with sweet and sour chicken?

Bell peppers, onions, carrots, snap peas, and broccoli all pair beautifully with this dish.

How do I thicken the sauce if it’s too runny?

Add an extra teaspoon of cornstarch mixed with water and let it simmer until thickened.

Can I make this dish in an air fryer?

Yes! Air fry the chicken at 400°F for 12-15 minutes, shaking halfway through for even crispiness.

What can I serve with sweet and sour chicken?

Steamed white rice, fried rice, chow mein, or stir-fried vegetables make great accompaniments.

Conclusion

This easy sweet and sour chicken recipe is a foolproof way to enjoy a takeout favorite at home. With its crispy chicken, tangy-sweet sauce, and colorful veggies, it’s a guaranteed crowd-pleaser. Try it for your next dinner and impress your family with this quick and delicious meal!

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