Irresistible Sweet And Sour Chicken Recipe for Busy Nights

Weeknight dinners demand something special, and this sweet and sour chicken recipe delivers pure excitement.

Crispy chicken pieces glazed with a tangy sweet and sour sauce create an irresistible meal that sparks joy at the dinner table.

Restaurant-quality flavors bloom right in your kitchen with minimal effort.

Each bite balances delightful sweetness and zesty tang that dance across your palate.

The golden-brown chicken pieces glisten with a glossy, vibrant sauce that promises satisfaction.

Simple ingredients transform into a crowd-pleasing dish everyone will devour.

You’ll want to bookmark this recipe for your next culinary adventure.

Sweet And Sour Chicken Family Hit

• Customize with Ease: Swap out vegetables or adjust spice levels to match your family's taste preferences, making this recipe incredibly adaptable for picky eaters or adventurous cooks.
• Restaurant-Quality Comfort: Enjoy the delicious flavors of takeout right in your kitchen, creating a satisfying meal that rivals professional chefs' sweet and sour chicken.
• Quick Culinary Adventure: Master a restaurant-style dish with simple steps and basic ingredients, transforming ordinary weeknight cooking into an exciting culinary experience.
• Texture Sensation: Savor the perfect balance of crispy chicken, tender vegetables, and glossy sauce that creates a mouthwatering combination of crunch and flavor in every bite.

Sweet And Sour Chicken Ingredients Ready

• Chicken: Fresh chicken pieces that form the primary protein of the dish.

• Egg White: Helps create a light, crispy coating for the chicken.
• Flour, Cornstarch, Baking Powder: Creates a crisp and golden exterior for the chicken.

• Vinegar, Ketchup, Sugar, Water: Provide the classic sweet and sour flavor profile.
• Soy Sauce: Adds depth and umami to the sauce.
• Cornstarch: Thickens the sauce and creates a glossy finish.

• Onions, Bell Peppers, Pineapple: Add freshness, color, and texture to the dish.
• Ginger, Garlic: Provide essential aromatic base and flavor complexity.

• Salt, Black Pepper, Red Pepper Flakes: Enhance overall seasoning and add subtle heat.
• Scallions: Provide a fresh, bright garnish and additional flavor layer.

Sweet And Sour Chicken Quick Prep

Step 1: Create Flavor Base

Whisk together vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch in a mixing bowl.

Blend ingredients until completely smooth and set the sauce mixture aside for later use.

Step 2: Prepare Chicken Coating

• Salt
• Pepper
• Egg white
• Flour
• Cornstarch
• Baking powder

Season chicken with salt and pepper, then dip into beaten egg white.

In a separate bowl, mix flour, cornstarch, and baking powder.

Thoroughly coat each chicken piece with the dry mixture, ensuring complete coverage.

Step 3: Crisp the Chicken

Heat oil in a large skillet over medium-high temperature.

Carefully place coated chicken pieces into hot oil.

Fry for approximately 2 minutes until achieving a beautiful golden-brown color and crispy exterior.

Transfer chicken to paper towels to drain excess oil.

Remove most of the oil from the pan, leaving a thin layer.

Step 4: Sauté Colorful Vegetables

• Onions
• Bell peppers
• Pineapple

Sauté for 2 minutes until vegetables develop slight char marks while maintaining crispness.

Season with a pinch of salt and pepper.

Step 5: Build Aromatic Foundation

Push vegetables to one side of the pan and reduce heat to medium.

Add a small amount of additional oil if needed.

Quickly sauté ginger and garlic for 30 seconds until releasing their fragrant aroma.

Gently mix all ingredients together.

Step 6: Bring Everything Together

Add scallions and prepared sauce to the pan.

Cook until sauce thickens and becomes glossy, approximately 1 minute.

Remove from heat.

Add crispy chicken pieces and toss thoroughly to ensure complete sauce coverage.

Optional: Finish with freshly ground black pepper for an extra flavor boost.

Tips For Sweet And Sour Chicken

• Pat chicken pieces completely dry before coating to ensure a crisp, golden exterior that won't turn mushy during frying.
• Adjust sugar levels to match your taste preference, using less for a tangier flavor or more for a sweeter profile.
• Maintain consistent medium-high heat while frying to achieve evenly cooked, crispy chicken without burning.
• Stir-fry vegetables quickly at high heat to retain their vibrant color and slight crispness, avoiding overcooking.
• Add ginger and garlic last to prevent burning and maximize their aromatic impact on the entire dish.

Sweet And Sour Chicken Style Switches

• Gluten-Free Crunch: Replace flour with rice flour or almond flour for a crispy, gluten-free coating that's equally delicious and crunchy.
• Vegetarian Delight: Swap chicken with firm tofu or tempeh, maintaining the same marinating and coating process for a plant-based protein option.
• Low-Carb Alternative: Use cauliflower florets instead of chicken, coating them with crushed pork rinds or almond flour for a keto-friendly version.
• Spicy Island Version: Add habanero peppers or sriracha sauce to increase heat level, creating a more intense and fiery sweet and sour experience.

Serving Sweet And Sour Chicken Best

• Party Plate Perfection: Serve this vibrant sweet and sour chicken over steamed jasmine rice for a complete meal that bursts with flavor and color.
• Restaurant-Style Presentation: Garnish with thin scallion rings, toasted sesame seeds, and a sprinkle of red pepper flakes to elevate the dish's visual appeal and add extra texture.
• Leftover Magic: Transform remaining chicken into a quick wrap or salad topping by chopping the pieces and mixing with fresh greens and a drizzle of remaining sauce.
• Spice Level Control: Offer extra red pepper flakes or sriracha sauce on the side, allowing each person to customize their heat preference without overwhelming the original recipe's balanced taste.

Sweet And Sour Chicken Storage Notes

• Store the sweet and sour chicken in an airtight container in the refrigerator for up to 3-4 days. Keep the chicken and sauce together to maintain moisture and flavor.
• Pack the cooled chicken in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months, ensuring you remove as much air as possible to prevent freezer burn.
• Warm the chicken in a skillet over medium heat to restore crispiness. Add a splash of water or extra sauce to prevent drying out. Alternatively, use the microwave with a damp paper towel to retain moisture.
• Consume the dish within 1-2 days for optimal taste and texture. Reheat only once to maintain the chicken's quality and prevent potential bacterial growth.

FAQs

• What makes the coating of the chicken crispy?

The combination of flour, cornstarch, and baking powder creates a light, crispy texture when the chicken is fried. The egg white helps the dry mixture adhere to the chicken, ensuring an even and crunchy coating.

• Can I use different types of protein instead of chicken?

Yes, you can easily substitute chicken with shrimp, tofu, or pork. Adjust the cooking time accordingly to ensure the protein is cooked through and maintains a similar crispy exterior.

• How do I prevent the sauce from becoming too thick or too thin?

The cornstarch in the sauce helps thicken it. If the sauce is too thick, add a little water. If it’s too thin, let it simmer for an extra minute or mix a small amount of cornstarch with water and add to the sauce.

Sweet And Sour Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Culinary magic happens when Sweet and Sour Chicken meets your kitchen, blending Chinese-American flavors into a delightful meal. Crispy battered chicken glazed with tangy sauce promises a quick, satisfying dinner that brings restaurant-quality excitement directly to your plate.

---

Ingredients

Scale 1x2x3x

Meat:

• 12 ounces (340 grams) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Protein Coating:

• 1 egg white, lightly beaten
• 1/4 cup (30 grams) all-purpose flour
• 1/4 cup (30 grams) cornstarch
• 1 teaspoon baking powder
• Salt and pepper to taste

Sauce Ingredients:

• 3 tablespoons (45 milliliters) cane or white vinegar
• 1/4 cup (60 milliliters) ketchup
• 1/4 cup (50 grams) sugar
• 1/2 cup (120 milliliters) water
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon (15 milliliters) soy sauce
• 2 teaspoons cornstarch

Stir-Fry Vegetables and Aromatics:

• 1 medium white or yellow onion, cut into 1-inch pieces
• 1/2 red bell pepper (about 1 cup), cut into 1-inch pieces
• 1/2 green bell pepper (about 1 cup), cut into 1-inch pieces
• 1 cup pineapple chunks (fresh, frozen, or canned), cut into 1-inch pieces
• 1 teaspoon minced ginger
• 3 cloves garlic, minced
• 2 stalks scallions, cut into 1½-inch sections

Cooking Oil:

• Oil (canola, avocado, or other veget

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the vibrant sweet and sour sauce by whisking vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch in a mixing bowl until smooth and uniform. Reserve for later use.
2. Tenderize chicken pieces with salt and pepper, then delicately fold through beaten egg white. Create a crispy coating by dredging chicken in a blend of flour, cornstarch, and baking powder, ensuring each piece is evenly and thoroughly covered.
3. Ignite a pan with medium-high heat and introduce cooking oil. Carefully lower coated chicken pieces into the sizzling oil, frying for approximately 2 minutes until achieving a golden, crisp exterior. Transfer fried chicken to paper towels to drain excess oil, then briefly wipe the pan clean.
4. Reintroduce pan to high heat and rapidly sauté onions, bell peppers, and pineapple for 2 minutes, aiming for a slightly charred yet crunchy texture. Season with a light sprinkle of salt and pepper.
5. Reduce heat to medium and create space in the pan. Introduce minced ginger and garlic, allowing them to bloom and release aromatic oils for 30 seconds. Integrate vegetables and aromatics with a quick, thorough toss.
6. Pour reserved sauce into the pan, stirring continuously until it transforms into a glossy, thickened consistency—approximately 1 minute. Remove from heat, gently fold in scallions and crispy chicken pieces, ensuring complete sauce coverage. Optional: Garnish with freshly cracked black pepper for an extra flavor dimension.

Notes

• Customize Coating for Extra Crunch Double the cornstarch in the dry mixture for an incredibly crispy exterior that stays crunchy even after sauce coating.
• Prevent Soggy Chicken Pat chicken pieces completely dry before coating to ensure the breading adheres perfectly and creates a crisp texture.
• Flexible Protein Swap Substitute chicken with tofu, shrimp, or seitan for vegetarian or alternative protein options without changing the core recipe technique.
• Temperature Control Keep oil at a steady 350-375°F during frying to achieve golden-brown chicken without burning or undercooking the meat.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 14 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 70 mg