Sweet and sour chicken is a classic favorite that combines crispy chicken with a tangy, sweet sauce. This easy recipe brings together simple ingredients like soy sauce, garlic, and pineapple for a delicious homemade dish. It’s perfect for a quick dinner and can be served with rice or veggies for a complete meal.
Why We Love This Sweet and Sour Chicken
Sweet and sour chicken is the ultimate comfort food, offering a delicious balance of flavors that makes it irresistible. Whether you’re making it for a weeknight dinner or serving it at a family gathering, this dish never disappoints. Here’s why we can’t get enough of it:
- Crispy Chicken: The chicken is perfectly coated and fried to golden perfection, creating a crispy texture that contrasts beautifully with the sweet and tangy sauce.
- Homemade Sauce: Unlike store-bought versions, this recipe uses a homemade sauce made with fresh ingredients like soy sauce, garlic, and pineapple. It’s easy to make and packed with flavor.
- Quick and Easy: You don’t need hours in the kitchen to make this dish. With simple ingredients and straightforward steps, it’s perfect for busy weeknights.
- Versatile: Serve it with steamed rice, stir-fried vegetables, or even noodles. You can easily adjust the sweetness or acidity of the sauce to your liking, making it customizable for any taste.
- Family-Friendly: This dish is a hit with kids and adults alike, making it a go-to option for family meals. It’s flavorful but not too spicy, so it’s great for picky eaters.
With just a few simple ingredients, you can create a flavorful, satisfying meal that’s perfect for any occasion.
Ingredients for Sweet and Sour Chicken
Chicken breasts – Boneless and skinless for tender meat.
Cornstarch – Coats the chicken for a crispy texture.
Vegetable oil – Used to fry the chicken.
Bell peppers – Adds color and crunch.
Onions – Balances the sweetness of the sauce.
Pineapple chunks – Gives sweetness and a tangy kick.
Soy sauce – Adds salty depth to the sauce.
Rice vinegar – Adds tanginess to the sauce.
Ketchup – Sweetens and thickens the sauce.
Sugar – Balances the tanginess of the vinegar.
Garlic – Adds aromatic flavor to the sauce.
Fresh ginger – Adds a warm, spicy note to the sauce.
Instructions for Sweet and Sour Chicken
Making sweet and sour chicken at home is easier than you think! Follow these simple steps to create a dish that’s crispy, tangy, and full of flavor.
Prepare the Chicken: Cut the chicken into bite-sized pieces and coat with cornstarch.
Heat the Oil: Heat vegetable oil in a pan and fry the chicken in batches for 4-5 minutes per side until crispy. Set aside.
Cook the Veggies: In the same pan, stir-fry bell peppers and onions for 3-4 minutes, then add pineapple and cook for another 2 minutes.
Make the Sauce: Whisk together soy sauce, rice vinegar, ketchup, sugar, garlic, and ginger. Pour into the pan and simmer for 2-3 minutes.
Combine Chicken and Sauce: Add the chicken back to the pan and toss everything together. Stir for 2-3 minutes.
Serve and Enjoy: Serve the sweet and sour chicken over rice or with stir-fried vegetables.
Pro Tips for Perfect Sweet and Sour Chicken
To make your sweet and sour chicken even more delicious and ensure it turns out perfectly every time, check out these helpful tips:
Double Coat the Chicken: For extra crunch, dip the chicken pieces in cornstarch, then in beaten egg, and coat them again with cornstarch before frying. This double layer will give your chicken a thicker, crispier coating that holds up well under the sauce.
Fry in Batches: Avoid overcrowding the pan when frying the chicken. If you add too many pieces at once, the chicken won’t crisp up properly. Fry in batches, and give each piece enough space to cook evenly.
Adjust the Sweetness: If you prefer a sweeter sauce, add a little extra sugar or pineapple juice. For a tangier kick, increase the amount of rice vinegar. The beauty of this recipe is that you can easily adjust the balance to your taste.
Use Fresh Pineapple: While canned pineapple works fine, fresh pineapple gives the sauce an extra burst of flavor and natural sweetness. If you’re using fresh, be sure to cut it into bite-sized pieces to match the texture of the chicken.
Let the Sauce Simmer: Allow the sauce to simmer for a few minutes after adding it to the vegetables and chicken. This helps it thicken and intensify the flavors, ensuring the sauce coats everything beautifully.
Serve Immediately: Sweet and sour chicken is best served hot and fresh. If you’re making it ahead of time, store the chicken separately from the sauce to keep the crispy texture intact.
Variations of Sweet and Sour Chicken
While the classic sweet and sour chicken recipe is delicious on its own, there are plenty of ways to customize it to suit your taste or dietary needs. Here are a few variations you can try:
Add More Veggies: Feel free to mix in other vegetables like carrots, broccoli, or snap peas for added color, texture, and nutrients. Stir-fry them along with the bell peppers and onions for a crunchy, healthy twist.
Make it Spicy: If you like a little heat, add some sliced chili peppers or a dash of chili flakes to the sauce. This creates a spicy-sweet combination that adds a bold kick to the dish.
Swap the Chicken: If you’re looking for a different protein, try using shrimp, tofu, or even lean beef instead of chicken. Each option will bring its own unique texture and flavor to the dish.
Use a Gluten-Free Option: For a gluten-free version, simply replace the soy sauce with tamari or a gluten-free soy sauce alternative. You can also use cornstarch to coat the chicken, as it’s naturally gluten-free.
Serving Suggestions for Sweet and Sour Chicken
Steamed White Rice: A classic pairing! The fluffy texture of steamed white rice absorbs the sweet and sour sauce, making every bite even more delicious. It’s the perfect base to balance the bold flavors of the dish.
Noodles: For a noodle twist, serve sweet and sour chicken over lo mein or rice noodles. The sauce will coat the noodles perfectly, adding a satisfying and flavorful touch to the meal.
FAQs for Sweet and Sour Chicken
Can I make sweet and sour chicken ahead of time?
Yes, you can prep the chicken and sauce in advance, but it’s best to fry the chicken fresh when you’re ready to serve for that perfect crispiness. If you must store it, keep the sauce separate from the chicken to maintain the crispy texture. Reheat the chicken in the oven to keep it crunchy.
What can I substitute for the ketchup in the sauce?
If you prefer a different flavor profile, you can swap the ketchup with tomato paste, hoisin sauce, or a mix of both. These will give the sauce a richer, slightly different taste while maintaining the balance of sweetness and tang.
Can I use frozen chicken for this recipe?
Yes, frozen chicken works just fine. Be sure to fully thaw it before frying to ensure the coating sticks properly and the chicken cooks evenly.
How do I store leftovers?
To store leftover sweet and sour chicken, keep the chicken and sauce in separate airtight containers. The chicken will stay crispy if stored separately, and it will last for up to 2-3 days in the refrigerator.
Can I make this recipe spicy?
Absolutely! For a spicy kick, add red pepper flakes or fresh chopped chili peppers to the sauce. Adjust the heat to your liking by starting with a small amount and tasting as you go.
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sweet and sour chicken
Ingredients
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup bell peppers chopped
- 1/2 cup onions sliced
- 1 cup pineapple chunks fresh or canned
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
Instructions
Prepare the Chicken:
- Start by cutting the chicken breasts into bite-sized pieces. Coat the chicken evenly with cornstarch. This will give it that signature crispy texture once fried. Set the coated chicken aside.
Heat the Oil:
- In a large pan or skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces to the pan. Fry them in batches if needed to avoid overcrowding. Cook for about 4-5 minutes per side until golden brown and crispy. Once done, remove the chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
Cook the Veggies:
- In the same pan, add a little more oil if needed. Toss in the bell peppers and onions and stir-fry them for about 3-4 minutes until they’re tender but still crisp. Add the pineapple chunks and cook for another 2 minutes to warm through.
Make the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, sugar, garlic, and ginger. Pour this sauce into the pan with the veggies. Let it simmer for about 2-3 minutes until the sauce thickens slightly.
Combine Chicken and Sauce:
- Return the crispy chicken to the pan with the sauce and vegetables. Toss everything together to coat the chicken in the sweet and sour sauce. Stir for another 2-3 minutes until everything is well combined and heated through.
Serve and Enjoy:
- Once your sweet and sour chicken is ready, serve it immediately over steamed rice or alongside your favorite stir-fried vegetables. Enjoy the perfect balance of crispy, tangy, and sweet!