Season chicken with salt, pepper, garlic powder, and ginger powder. Place beaten eggs in one bowl.
In another bowl, mix cornstarch and flour.
Dip chicken pieces into egg, then toss in the cornstarch-flour mixture until well coated.
Place on a plate and let sit 5 minutes (helps coating stick).
Heat 1–2 inches of oil to about 350°F (175°C). Fry chicken in batches 4–6 minutes until golden and cooked through.
Drain on a wire rack or paper towels.
In a large skillet or wok, add 1 tsp oil and stir-fry peppers and onion 2–3 minutes until tender-crisp.
Add pineapple chunks and cook 1 minute more.
Add fried chicken to the skillet with veggies. Pour warm sauce over the top and toss quickly to coat.
Serve immediately for the crispiest texture.
Serving and Storage:
Serve sweet and sour chicken immediately over rice for the best crisp texture. For a lighter option, serve over
cauliflower rice or alongside steamed broccoli. A sprinkle of green onions and sesame seeds adds freshness and crunch.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Store sauce separately if possible to keep chicken crisp longer.
Reheating: Reheat chicken in an oven or air fryer at 375°F (190°C) for 6–10 minutes.
Warm sauce on the stove or in the microwave, then toss together right before eating.
Tips:
- Extra crispy chicken: Use a wire rack after frying so steam doesn’t soften the coating.
- Don’t overcrowd the oil: Fry in batches to keep oil temperature steady.
- Balance the sauce: Taste and adjust—more vinegar for tang, more sugar for sweetness.
- Keep it crisp: Toss chicken with sauce just before serving.
- Use thighs for juiciness: Chicken thighs stay tender even if slightly overcooked.
Variations:
- Baked Sweet and Sour Chicken: Bake coated chicken at 425°F (220°C) on a greased rack for 18–22 minutes, flipping halfway.
- Air Fryer Version: Air fry at 400°F (200°C) for 10–14 minutes, shaking halfway (spray lightly with oil).
- Spicy Sweet and Sour: Add chili flakes or a spoonful of sriracha to the sauce.
- More veggies: Add snap peas, carrots, broccoli, or zucchini.
- Gluten-free: Use gluten-free flour and tamari instead of soy sauce.
Tips:
- Make it ahead: Prep sauce and chop veggies in advance so cooking is quick.
- Sauce thickness control: Add more slurry to thicken, or a splash of juice to thin.
- Restaurant-style shine: Simmer sauce briefly after thickening to keep it glossy.
- Sweetness shortcut: Use pineapple juice + brown sugar for a deeper flavor.
Conclusion:
Homemade sweet and sour chicken is one of the best ways to recreate takeout flavors with fresher ingredients and better
texture. With crispy chicken, tender-crisp peppers and onion, and a glossy sauce that hits the perfect sweet-tangy balance,
this recipe is a keeper. Once you make it at home, you’ll realize it’s faster than you think—and even more satisfying
than the restaurant version.
FAQ:
Can I use canned pineapple?
Yes. Canned pineapple chunks work great—just drain them well and use the juice in the sauce for extra flavor.
How do I keep the chicken crispy?
Fry in batches, drain on a wire rack, and toss with sauce right before serving. If storing leftovers, keep sauce separate.
Can I make the sauce less sweet?
Absolutely. Reduce sugar to 1/4 cup, or increase vinegar slightly for a sharper, tangier sauce.
Is this dish freezer-friendly?
The sauce freezes well, but fried chicken is best fresh. If freezing, freeze sauce separately and re-crisp chicken in the oven or air fryer.
What’s the best chicken cut to use?
Chicken thighs are juicier, while breasts are leaner. Both work—choose what your family prefers.
