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–+ servings
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! 
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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
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