| |

Sweet and Sour Chicken

Sharing is caring!

This homemade Sweet and Sour Chicken recipe is so addictive! Crispy chicken is fried and tossed in a rich sweet and sour sauce you will love!

Sweet and Sour chicken in a bowl with rice

What is Sweet and Sour Chicken?

Sweet and Sour Chicken is a popular dish that is widely available in Asian restaurants. Check your favorite Chinese takeout and odds are Sweet and Sour Chicken is one of their specials! This dish features chicken that is tender and juicy on the outside and ultra-crispy on the inside. The sauce is very sweet and features hints of pineapple and orange, it is perfectly balanced with a dash of vinegar and soy sauce! If you love this dish you will also love Orange Chicken, Cashew Chicken, or this Honey Garlic Chicken!

sweet and sour chicken

What you’ll love about this recipe:


  • KID FRIENDLY – The sauce isn’t spicy, it is definitely sweet! This is totally a kid-friendly dish!
  • VERSATILE – While this dish is amazing with chicken it will work with other proteins as well. And the sauce is perfect on basically everything!
  • INEXPENSIVE – You can make a large batch of this for a fraction of what it could cost to feed a whole family takeout!

Ingredients for Sweet and Sour Chicken

As always, this is a quick overview of the ingredients needed for the best Sweet and Sour chicken recipe! For the complete, printable recipe just scroll to the recipe card below.

Ingredients for sweet and sour chicken
  • Chicken: I used chicken breast for this recipe, but chicken thighs are also a great option.
  • Sugar: this recipe calls for both brown and white granulated sugar. If you are trying to reduce the carbs you can use granulated and golden monkfruit or coconut sugar.
  • Distilled Vinegar: an essential part of the sauce as it helps balance the sweetness.
  • Ketchup: adds richness and color to the sauce, don’t worry this dish doesn’t taste like ketchup!
  • Soy Sauce: tangy soy sauce adds a rich umami punch to the sauce.
  • Juice: pineapple and orange juice are used in this recipe.
  • Spices: sea salt, crushed red peppers, and black pepper
  • Cornstarch: this is used to thicken the sauce, as well as to bread the chicken.
  • Flour and Baking Powder: used to bread the chicken, you can swap gluten-free flour if needed.
  • Egg: used to make the batter for the chicken.
  • Seltzer Water: also used to make the batter but this will work with regular water if you don’t have seltzer handy.
  • Oil: you will need oil for frying, you can use vegetable or canola oil.

How to Make Sweet and Sour Chicken

In addition to the ingredients listed above you will need mixing bowls, pans for cooking, a spatula, and a slotted spoon like this is very helpful when removing the chicken from the hot oil. Below you will find every step documented so you can easily make this Asian chicken recipe at home!

Make the Sweet and Sour Sauce

The sauce is a simple two-step process, the first step is to combine and simmer the ingredients, the second is to thicken the sauce. Here is how we do it. Mix all sauce ingredients, except the cornstarch-water mixture, in a medium saucepan and boil over high heat. Reduce heat to a simmer, over medium-low, and cook for 10-12 minutes. Stir the sauce often. After about 10 minutes the sauce will have reduced some and will be nice and smooth.

Next, combine the cornstarch and water together, this is called a slurry and is used to thicken the sauce. Whisk in the cornstarch-water slurry and bring to a boil, cooking for 1-2 minutes until the sauce has thickened a bit. Remove from heat and set aside to cool. Don’t worry, if you accidentally thicken the sauce too much that is okay, just add a small amount of water and stir to thin.

Make the Batter

The next step is to make the batter we will toss the chicken in. Whisk together the cornstarch, flour, baking powder, egg, seltzer water, and 1 tablespoon of oil in a large bowl. Set aside.

Fry the Chicken

Season the chicken cubes with salt and pepper. Transfer the chicken cubes to the flour-water batter and mix them together so the chicken cubes are fully coated. Set aside. Prepare a cookie sheet lined with a few layers of paper towel for later. Heat a 6-qt Dutch oven or large pot with oil, so it comes up at least 1/2” in the pot, over medium-high heat. Use an instant read or candy thermometer to check that the oil is between 350°F and 375°F.

fried chicken on pan

Carefully lower 1 chicken cube at a time, using a slotted spoon, into the hot oil, only adding 1⁄3 of the chicken pieces in this batch. Cook chicken for about 4 minutes in the hot oil, stirring occasionally, and carefully flip over each piece halfway through. Place cooked chicken cubes onto the prepared paper towel-lined baking sheet. Repeat in two more batches, so as not to overcrowd the pot.

Toss the Chicken in the Sauce

sauce on chicken

Transfer the fried chicken to a large bowl & pour the sauce over it. Toss everything together.

Serve

Serve this dish while it is piping hot and fresh! Garnish with green onions, and sesame seeds if desired! This dish is excellent served with rice, noodles, stir fry vegetables, or if you want something even simpler Air Fryer Broccoli or Asian Cucumber Salad is a great option!

Storage and Reheating

While most chicken recipes keep quite well, this one is a little tricky because the cornstarch in the sauce can cause the sauce to get a bit gummy as it sits. I recommend only storing this dish for one day for the best taste and texture. To reheat microwave in 30-second increments until warm or in a large skillet over medium-low heat. If the sauce is too thick add 1 tablespoon of water and stir as needed.

Can I make this dish ahead of time?

This does reheat well, but it is best served fresh. If you would like to prepare some of the components ahead of time that will make the process easier. These are the steps you can do ahead of time:

  • Cut the chicken into small 1-inch chunks and store it in an airtight container in the fridge. When ready to cook prepare the batter and follow the instructions as directed.
  • Combine and simmer the sauce ingredients ahead of time. Do not to the cornstarch mixture until you are ready to serve the dish.

Tips & Tricks

  • For an ultra-saucy version just double the sauce ingredients! This is a good option if you want to spoon the sauce over noodles and rice.
  • Cut the chicken into uniform 1-inch cubes so it all cooks at the same rate.
  • The directions call for the sauce ingredients to simmer for 10 minutes, don’t rush this step, you want the sauce to reduce so it thickens nicely.
  • Don’t skip the cornstarch! This creates the best texture for the chicken and sauce.

Sesame Chicken FAQ

How many calories are in Sweet and Sour Chicken?

The complete nutritional information is below the recipe, but one serving has 506 calories.

Is Sweet and Sour Chicken healthy?

No, this dish is high in carbs and sugar. This is a dish to enjoy in moderation.

Is this gluten-free?

If you use gluten-free flour and soy sauce this recipe is gluten-free.

sweet and sour chicken in pan

If you love this Sweet and Sour Chicken you will Also Love:

  • Orange Chicken: Crunchy chicken coated in a perfectly sweet, sticky, citrusy sauce will become your new favorite meal.
  • Cashew Chicken: Skip the takeout and make this easy Cashew Chicken at home! This simple stir-fry recipe is loaded with tender chicken, peppers, onions, and toasted cashews!
  • Asian Pork Chops with Sesame Broccoli: a one-pan meal that features a zesty marinade made with sriracha, and chili garlic sauce!
  • Sweet and Spicy Asian Meatballs: these savory meatballs make a great meal or appetizer.
  • Kung Pao Chicken: This recipe includes traditional as well as low-carb, keto-friendly instructions! Your family will love this flavorful kung pao chicken.
  • Egg Roll in a Bowl: Egg Roll in a Bowl is an easy, healthy dinner that is ready in under 20 minutes! This easy pork stir-fry recipe is loaded with meat, vegetables, and a sesame sauce.
sweet and sour chicken in pan

Sweet and Sour Chicken

This homemade Sweet and Sour Chicken recipe is so addictive! Crispy chicken is fried and tossed in a rich sweet and sour sauce you will love! 
Prep Time 25 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 6
Calories 506 kcal

Equipment

Ingredients
  

For the Sauce

  • 1/3 cup granulated sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons white distilled vinegar
  • 3 tablespoons ketchup
  • 2 teaspoons soy sauce
  • 4 cloves garlic minced
  • 2/3 cup pineapple juice
  • 2/3 cup orange juice
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon crushed red pepper flakes optional but recommended
  • 1 tablespoon cornstarch mixed with 1 tbsp water

For the Chicken

  • 1 1/2 pounds boneless skinless chicken breast patted dry and cut into 1” cubes
  • 3/4 cup cornstarch spooned and leveled
  • 3/4 cup all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1 large egg at room temperature
  • 1 cup seltzer water or regular water
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola or vegetable oil plus more for frying
  • 1/2 cup chopped scallions as garnish

Instructions
 

For the Sauce

  • Mix all sauce ingredients, except the cornstarch-water mixture, in a medium saucepan and boil over high heat. Reduce heat to a simmer, over medium-low, and cook for 10-12 minutes. Mix often.
  • Whisk in the cornstarch-water slurry and bring to a boil, cooking for 1-2 minutes until the sauce has thickened a bit. Remove from heat and set aside to cool.

For the Chicken

  • Whisk together the cornstarch, flour, baking powder, egg, seltzer water, and 1 tablespoon of oil in a large bowl. Set aside.
  • Season the chicken cubes with salt and pepper.
  • Transfer the chicken cubes to the flour-water batter and mix them together so the chicken cubes are fully coated. Set aside.
  • Prepare a cookie sheet lined with a few layers of paper towel for later.
  • Heat a 6-qt Dutch oven or large pot with oil, so it comes up at least 1/2” in the pot, over medium-high heat. Use an instant read or candy thermometer to check that the oil is between 350°F and 375°F.
  • Carefully lower 1 chicken cube at a time, using a slotted spoon, into the hot oil, only adding 1⁄3 of the chicken pieces in this batch. Cook chicken for about 4 minutes in the hot oil, stirring occasionally, and carefully flip over each piece halfway through. Place cooked chicken cubes onto the prepared paper towel-lined baking sheet. Repeat in two more batches, so as not to overcrowd the pot.
  • Transfer the fried chicken to a large bowl & pour the sauce over it. Toss everything together.
  • Serve with rice and chopped scallions!

Nutrition

Calories: 506kcalCarbohydrates: 60gProtein: 29gFat: 16gCholesterol: 113mgSodium: 391mgFiber: 1gSugar: 30g
Keyword Asian Chicken, Chicken Breast, chicken thighs
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating