Introduction:
Sweet and Sour Chicken is one of those classic dishes that never goes out of style. It’s bright, glossy, and packed with
that irresistible contrast: crispy chicken coated in a bold sauce that’s sweet, tangy, and just slightly savory. The best
versions have a sauce that clings (not watery), chicken that stays crisp (not soggy), and vegetables that are tender-crisp
for the perfect bite.
This homemade version gives you everything you love about restaurant sweet and sour chicken—without mystery ingredients.
You’ll learn a simple trick for getting truly crispy chicken, plus a foolproof sweet-and-sour sauce that tastes vibrant
and balanced, not overly sugary. Whether you serve it over rice, noodles, or cauliflower rice, this recipe is a guaranteed
family favorite and a strong candidate for your weekly rotation.
Ingredients:
For the chicken:
- 1 1/2 lb (680g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder (optional)
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Oil for frying (canola/vegetable/peanut)
For the vegetables (optional but recommended):
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned, drained)
For the sweet and sour sauce:
- 1/2 cup ketchup
- 1/3 cup rice vinegar (or apple cider vinegar)
- 1/3 cup brown sugar (or white sugar)
- 1/2 cup pineapple juice (from the can or bottled)
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger (or 1/2 tsp ground ginger)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
For serving:
- Steamed rice or fried rice
- Sliced green onions
- Sesame seeds (optional)
Instructions:
- Make the sauce first.
In a saucepan over medium heat, whisk ketchup, vinegar, brown sugar, pineapple juice, soy sauce, garlic, and ginger.
Bring to a gentle simmer. - Thicken the sauce.
Stir the cornstarch slurry (cornstarch + water) and pour it into the simmering sauce while whisking.
Cook 1–2 minutes until glossy and thick enough to coat a spoon. Remove from heat and set aside. - Prep chicken coating.
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