Sweet and sour chicken is a classic dish that always brings a burst of flavor to the table. Crispy pieces of chicken are coated in a tangy sauce that’s both sweet and a little bit tart, making every bite exciting. The mix of crunchy chicken, colorful bell peppers, and pineapple chunks gives it a fun texture and vibrant look that’s hard to resist.
I love making this dish because it’s a great way to enjoy a balance of flavors without much fuss. One tip I’ve found helpful is to make sure the chicken stays crispy by adding the sauce just before serving, so it doesn’t get soggy. Kids and adults alike usually find this dish a winner thanks to its bright colors and friendly taste that isn’t too spicy or complicated.
When I serve sweet and sour chicken, I usually pair it with steamed white rice or even fried rice to soak up all the delicious sauce. It’s one of those meals that feels special but comes together quickly, perfect for weeknight dinners or sharing with friends. Every time I make it, it reminds me of those cozy family meals where everyone digs in and smiles.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juiciness, but breasts work too. For a lighter option, try air-frying instead of deep-frying to keep it crispy with less oil.
Batter: The mix of flour, cornstarch, and baking powder helps the coating stay crunchy. You can swap all-purpose flour with gluten-free flour if needed, and cornstarch helps with crispiness.
Pineapple: Adds natural sweetness and balances the tangy sauce. Fresh is best for texture, but canned works fine—just drain well to avoid sogginess.
Bell peppers and onion: They bring color, crunch, and a mild sweetness. Feel free to add other veggies like carrots or snap peas if you want more variety.
Sweet and sour sauce: Ketchup gives the base flavor; rice vinegar brings tang but white vinegar can be used in a pinch. Adjust sugar to your taste for the right balance.
How Do You Get Crispy Chicken That Doesn’t Get Soggy in Sweet and Sour Sauce?
The secret is coating and frying the chicken properly, plus adding sauce just before serving.
- Batter thickness: Your batter should be thick enough to stick well on the chicken but not too heavy.
- Oil temperature: Keep the oil around 350°F (175°C) so the chicken cooks quickly and crisps up without absorbing too much oil.
- Batch frying: Don’t overcrowd the pan; fry in batches to keep oil temperature steady and ensure even cooking.
- Drain well: Let fried chicken drain on paper towels to remove excess oil before mixing with the sauce.
- Add sauce last: Toss chicken with the hot sauce and veggies just before serving to keep it crispy and flavorful.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken pieces evenly and safely.
- Mixing bowls – handy for preparing the batter and marinating chicken.
- Tongs or slotted spoon – helps you easily lift fried chicken from hot oil without splashes.
- Whisk – great for mixing smooth, lump-free batter and sauce ingredients.
- Sharp knife and cutting board – essential for chopping veggies and chicken precisely.
- Small saucepan – ideal for making and thickening the sweet and sour sauce.
Flavor Variations & Add-Ins
- Try replacing chicken with pork or tofu for a different protein that also absorbs sauce well.
- Add pineapple chunks for extra sweetness and a juicy bite that balances the tangy sauce.
- Include sliced carrots or snap peas to add crunch and color.
- Mix in crushed red pepper flakes or a dash of chili sauce if you like a little heat with your sweet and sour.
How to Make Sweet and Sour Chicken?
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup water (adjust for batter consistency)
- Vegetable oil (for frying)
For the Vegetables and Fruit:
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped into bite-sized pieces
- 1 green bell pepper, chopped into bite-sized pieces
- 1 medium onion, chopped into chunks
- 2–3 green onions, sliced for garnish
For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar (or white vinegar)
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1/2 cup pineapple juice (from canned pineapple or fresh)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. The total time is roughly 30 minutes, making it perfect for a delicious weeknight dinner or quick meal.
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, mix together the flour, cornstarch, baking powder, and salt. In another bowl, beat the eggs with water. Combine the wet ingredients with the dry, stirring until you have a smooth, thick batter.
2. Coat the Chicken:
Dip the bite-sized chicken pieces into the batter, making sure each piece is fully coated.
3. Fry the Chicken:
Heat vegetable oil in a deep pan or wok to about 350°F (175°C). Carefully add the battered chicken in batches and fry until golden brown and cooked through, about 5-7 minutes. Drain the fried chicken on paper towels to remove excess oil.
4. Prepare the Sauce:
In a small saucepan, combine the ketchup, rice vinegar, sugar, soy sauce, and pineapple juice. Simmer over medium heat, stirring often.
5. Thicken the Sauce:
Slowly stir in the cornstarch slurry and cook until the sauce thickens and has a glossy finish, about 2 minutes.
6. Cook the Vegetables:
In a large skillet or wok, stir-fry the onion and bell peppers for 3-4 minutes, until they are crisp-tender.
7. Combine Everything:
Add the fried chicken and pineapple chunks to the skillet with the vegetables. Pour the sweet and sour sauce over the top and toss everything together gently to coat and heat through.
8. Serve and Garnish:
Transfer to plates or a serving dish, garnish with sliced green onions, and serve immediately. Enjoy your meal with steamed white rice or fried rice for a complete dish!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before cooking. This helps ensure even cooking and better texture when frying.
How Can I Make This Dish Gluten-Free?
Swap the all-purpose flour with a gluten-free flour blend and use cornstarch as usual for the batter. Also, check that your soy sauce is gluten-free, or use tamari as a substitute.
Can I Bake Instead of Frying the Chicken?
Absolutely! Coat the chicken as directed and bake on a greased baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway through until golden and crispy. The texture will be slightly different but still delicious.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.