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I’ve always had a soft spot for takeout classics, but nothing beats whipping up Sweet And Sour Chicken right in my own kitchen. It’s that perfect blend of tangy, sweet, and savory that hits all the right notes, especially on a busy weeknight when I crave something comforting yet exciting. Last time I made this Sweet And Sour Chicken, my family couldn’t get enough of the crispy chicken chunks tossed in that glossy sauce—it’s become our go-to for casual dinners.
What I love most is how versatile it is; you can tweak it to what’s in your fridge, and it still turns out delicious every time. In my experience, starting with fresh ingredients makes all the difference in achieving that authentic restaurant vibe at home. If you’re tired of the same old meals, this recipe will shake things up—let’s dive in and get you started on your own batch of irresistible Sweet And Sour Chicken.
Key Takeaways:
- This Sweet And Sour Chicken delivers bold flavors with minimal effort, perfect for weeknight wins.
- Ready in under 30 minutes, it’s a time-saver without sacrificing taste.
- The sauce’s sweet-tangy balance pairs amazingly with crispy chicken and veggies.
- Coat the chicken well for maximum crispiness—don’t skip the cornstarch step.
- Store leftovers in the fridge for up to 3 days; reheat gently to keep it saucy.
Why You’ll Adore This Sweet And Sour Chicken
Quick and Easy Prep: You’ll be surprised how fast this comes together—no fancy equipment needed. Just a wok or skillet, and you’re golden. In my kitchen, it’s the recipe I turn to when I want dinner on the table without the hassle.
Family Favorite Vibes: Kids and adults alike rave about the sweet and tangy punch. It’s fun to eat, with colorful veggies adding that pop of appeal. Honestly, it’s the kind of dish that brings everyone to the table smiling.
Customizable Goodness: Swap in your favorite proteins or veggies to make this Sweet And Sour Chicken your own. Whether you’re going gluten-free or adding heat, it adapts beautifully. What I find interesting is how it never feels repetitive.
Healthier Than Takeout: Control the sugar and oil for a lighter version that still tastes indulgent. It’s packed with nutrients from the bell peppers and pineapple. Let’s be honest, who doesn’t love feeling good about a comfort food win?
Essential Ingredients for Sweet And Sour Chicken
Chicken Breast or Thighs: I prefer boneless, skinless chicken pieces for their tenderness and quick cooking time. Cut into bite-sized chunks, they absorb the sauce beautifully, creating that juicy center with a crispy exterior. In this Sweet And Sour Chicken, the chicken is the star, so fresh quality makes a big difference in flavor.
Bell Peppers and Pineapple: Red, yellow, or green bell peppers add crunch and color, while pineapple chunks bring natural sweetness. These veggies not only balance the tangy sauce but also boost the dish’s vibrant appeal. They’re essential for that classic Sweet And Sour Chicken texture and taste.
Sweet and Sour Sauce Components (Vinegar, Sugar, Ketchup): Rice vinegar provides the tang, brown sugar the sweetness, and ketchup that tomatoey depth we all love. Mixed with cornstarch for thickening, they form the glossy sauce that coats everything perfectly. Without these, your Sweet And Sour Chicken wouldn’t have that addictive glaze—trust me, it’s worth measuring precisely.
How to Make Sweet And Sour Chicken
Prep the Chicken and Veggies
Start by cubing your chicken into even pieces and tossing them in a mix of cornstarch, salt, and pepper—this creates that irresistible crunch. Chop the bell peppers into strips and drain the pineapple chunks to avoid excess moisture. In my experience, prepping everything ahead keeps the cooking smooth and stress-free. Now, you’re set to build this flavorful Sweet And Sour Chicken without any last-minute scrambles.
Cook the Chicken to Perfection
Heat oil in a wok over medium-high heat until shimmering, then add the coated chicken in batches to avoid crowding. Stir-fry for about 5-7 minutes until golden and cooked through, the sizzle filling your kitchen with promise. Remove and set aside while you sauté the veggies briefly—they should stay crisp-tender, about 2 minutes. The aroma at this stage is pure magic, hinting at the delicious Sweet And Sour Chicken to come.
Make and Combine the Sauce
Whisk together vinegar, sugar, ketchup, soy sauce, and a splash of water in a bowl until smooth, then pour into the wok with garlic and ginger for extra zing. Simmer until it thickens, about 3 minutes, stirring constantly as it bubbles invitingly. Toss back in the chicken and veggies, along with pineapple, coating everything evenly in the glossy mixture. This step seals the deal for your homemade Sweet And Sour Chicken—serve hot over rice for the full effect.
Ingredients
- 1 lb boneless chicken breast or thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup vegetable oil, for frying
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp cornstarch (for sauce)
- Salt and pepper to taste
- Sesame seeds and green onions, for garnish
Sweet And Sour Chicken Instructions
- Dice the chicken and coat evenly with cornstarch, salt, and pepper. Let it sit for 10 minutes.
- Heat 2 tbsp oil in a wok over medium-high heat. Fry chicken in batches until golden and cooked, about 5-7 minutes per batch. Remove and drain on paper towels.
- In the same wok, add remaining oil if needed. Sauté bell peppers, pineapple, garlic, and ginger for 2-3 minutes until fragrant but still crisp.
- Meanwhile, mix vinegar, sugar, ketchup, soy sauce, and 1/4 cup water with cornstarch in a bowl. Pour into the wok and stir until sauce thickens, about 2 minutes.
- Add chicken back to the wok, toss to coat evenly. Simmer for 1-2 minutes to meld flavors. Garnish and serve immediately.
Pro Tips for the Best Sweet And Sour Chicken
Double Fry for Extra Crisp: Fry the chicken once, then again after resting—it stays crunchy even after saucing.
Use Fresh Pineapple: If you can, fresh chunks add brighter sweetness than canned—worth the effort.
Balance the Tang: Taste the sauce before adding chicken; adjust sugar or vinegar for your perfect Sweet And Sour Chicken profile.
You Must Know
- This Sweet And Sour Chicken is naturally gluten-free if you use tamari instead of soy sauce.
- Avoid overcooking the veggies to maintain their color and crunch—key for presentation.
- The sauce thickens as it cools, so don’t worry if it’s a bit thin right off the heat.
- Serve over jasmine rice to soak up every drop of that delicious glaze.
How to Store Sweet And Sour Chicken
Let your Sweet And Sour Chicken cool completely before transferring it to an airtight container—it keeps in the fridge for up to 3 days without losing too much crisp. For longer storage, freeze portions for up to 2 months, though the texture might soften a bit. Reheat gently in a skillet with a splash of water to revive the sauce, or microwave in short bursts to avoid sogginess.
Customizing Your Sweet And Sour Chicken
If you’re vegetarian, swap chicken for tofu or extra veggies like broccoli— it still captures that classic vibe. For a spicier kick, add chili flakes to the sauce or serve with sriracha on the side. In my experience, this Sweet And Sour Chicken shines with pineapple, but try mango for a tropical twist if you’re feeling adventurous. Check out our Sweet Hawaiian Crock Pot Chicken for more fruity inspiration.
What to Serve with Sweet And Sour Chicken
Pair this with steamed jasmine or fried rice to lap up the sauce—it’s a match made in heaven. A simple cucumber salad adds refreshing crunch to balance the richness, while egg rolls or spring rolls make great starters. For drinks, go with iced green tea or a light beer to complement the Asian flavors. Don’t forget fortune cookies for fun if you’re hosting!
Sweet And Sour Chicken Recipe
This Sweet and Sour Chicken recipe is a delicious blend of tangy and sweet flavours, perfect for a quick weeknight dinner. The tender chicken pieces are coated in a flavourful sauce, combined with vibrant vegetables and juicy pineapple.
Timing
Recipe Details
Ingredients
- 01 500 g boneless skinless chicken breast, diced into 2.5 cm cubes
- 02 6 tablespoons cornstarch
- 03 50 ml vegetable oil for frying
- 04 Salt and pepper to taste
- 05 1 onion (thinly sliced)
- 06 1 red bell pepper (chopped)
- 07 1 yellow bell pepper (chopped)
- 08 6 tablespoons ketchup
- 09 2 tablespoons cider vinegar
- 10 6 tablespoons demerara or brown sugar
- 11 1 tablespoon soy sauce
- 12 1 tablespoon fresh ginger (grated)
- 13 2 cloves garlic (grated)
- 14 432 g tin pineapple pieces (drained (reserve the juice))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Sweet And Sour Chicken
Can I make Sweet And Sour Chicken ahead of time?
Yes, you can prep the components like chopped veggies and sauce up to a day ahead, then assemble and cook fresh. This saves time without compromising flavor. Just store everything separately in the fridge for best results.
How long does Sweet And Sour Chicken last in the fridge?
Your Sweet And Sour Chicken stays good for 3-4 days when kept in an airtight container. Beyond that, freeze it to extend shelf life. Always reheat thoroughly to ensure safety.
Is Sweet And Sour Chicken gluten-free?
It can be—use tamari or gluten-free soy sauce and ensure your cornstarch is certified GF. Skip the ketchup if needed or find a GF version. This way, everyone can enjoy it safely.
Can I bake the chicken instead of frying for Sweet And Sour Chicken?
Absolutely, preheat to 400°F and bake coated chicken on a sheet for 20 minutes, flipping halfway. It won’t be as crispy, but it’s healthier. Toss with sauce as usual for a lighter take on this Sweet And Sour Chicken.
What’s the best oil for frying Sweet And Sour Chicken?
Vegetable or peanut oil works great for high smoke points. Avocado oil is another healthy option if you have it. Avoid olive oil as it can burn easily during stir-frying.
How do I make Sweet And Sour Chicken less sweet?
Reduce the sugar by a quarter and add more vinegar for balance—taste as you go. Fresh pineapple helps too, as it’s less sugary than canned syrup. This tweak keeps your Sweet And Sour Chicken tangy without overpowering sweetness. For similar adjustments, see our Cajun Steak Tips tips.
Can I use frozen chicken for this recipe?
Thaw it fully first for even cooking, or add frozen pieces earlier with extra time. Pat dry to ensure crispiness. It’s doable in a pinch for quick dinners.
Why is my Sweet And Sour Chicken sauce too thin?
Next time, increase cornstarch slurry and simmer longer—about 4-5 minutes. If it happens, mix a bit more cornstarch with water and stir in. Patience is key for that perfect glossy coat in your Sweet And Sour Chicken. Check our pasta soup for more sauce-thickening advice.
Final Thoughts
There you have it—a foolproof way to master Sweet And Sour Chicken that tastes better than any delivery. From the first crispy bite to the last saucy morsel, it’s pure comfort with a fun twist. Give this recipe a try tonight; I promise it’ll become a staple in your home. Head to the kitchen and let’s make some magic—share your tweaks in the comments!