Sweet and Sour Chicken Recipe
If you’re craving a dish that’s equal parts tangy, sweet, and utterly comforting, look no further than this Sweet and Sour Chicken Recipe. This dish takes tender chunks of chicken, coats them in a crisp-but-light crust, and then bathes everything in a bright, pineapple-studded sauce that’s the perfect balance of zippy and mellow. Whether you’ve only ever had it from your favorite takeout spot or want to impress a crowd at your next dinner, this homemade version will totally win you over—trust me, the flavor is vibrant, and you get to control every delicious bite.
Ingredients You’ll Need
Just a handful of pantry staples and fresh produce come together to create the irresistible magic of this Sweet and Sour Chicken Recipe. Every ingredient plays its part, from adding crunch to balancing flavors, ensuring the best results every time you make it.
- Chicken breasts: Choose boneless, skinless chicken breasts for tender, quick-cooking bites that soak up the sauce.
- Cornstarch: Forms a crisp coating and is used again to thicken the sauce for that signature glossy finish.
- Eggs: Helps the cornstarch stick to the chicken and gives you that beautiful, golden exterior.
- Vegetable oil: Keeps everything light and is perfect for getting a quick, even sear on the chicken.
- Red and Green Bell Peppers: Brings a pop of color, sweetness, and crunch—so beautiful you’ll want to dive in before you even eat.
- Onion: Adds just the right touch of sharpness, rounding out the sweet flavors in the sauce.
- Pineapple chunks: Juicy bites that marry perfectly with the sweet and sour sauce—don’t skip these!
- Sugar: The key to that classic sweet flavor—just enough to complement the tangy notes.
- Ketchup: Provides both color and a subtle hit of umami—an unsung hero of the sauce.
- White vinegar: Balances the sweetness and adds signature zippiness; taste and adjust if you love extra tang!
- Soy sauce: Infuses savoriness and depth into the sauce.
- Garlic powder: Gives a gentle garlicky backbone—simple and effective here.
- Cornstarch slurry: Just cornstarch and water, stirred together to give the sauce that perfect, clingy thickness.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep Your Chicken
Start by cutting your chicken breasts into even, 1-inch cubes. Toss these chicken pieces in cornstarch until every piece is generously coated—this step ensures the crust crisps beautifully while the inside stays juicy and tender.
Step 2: Coat with Egg
Dip each cornstarch-coated chicken cube into the beaten eggs. This step creates a light “shell” that locks in moisture and gives each piece a satisfying texture when cooked.
Step 3: Sear the Chicken
Heat your vegetable oil in a large skillet set to medium. Working in batches, brown the chicken on all sides—no need to cook it completely through just yet, as it’ll finish baking in the oven. Transfer browned chicken to a greased 9×13-inch baking dish.
Step 4: Mix the Sauce
In a medium-sized bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder. This mixture is your homemade sweet and sour sauce—taste it now and adjust sweetness or tang to your liking.
Step 5: Bake the Chicken in Sauce
Pour your sauce over the chicken in the baking dish, making sure every piece is coated. Bake uncovered at 350°F for 40 to 45 minutes, remembering to give everything a stir halfway through so every bite gets its fair share of flavor and caramelization.
Step 6: Sauté the Vegetables and Pineapple
While the chicken bakes, lightly sauté the bell peppers, onion, and pineapple chunks in a separate skillet for 3 to 4 minutes. This softens the veggies while keeping them crisp and vibrant—those pops of color and sweetness are essential in this Sweet and Sour Chicken Recipe!
Step 7: Finish and Serve
In the last 10 minutes of baking, gently stir the sautéed veggies and pineapple into the chicken and sauce. If you prefer a thicker sauce, add the cornstarch slurry to the pan and let it bubble on the stove until glossy. Serve hot over steamed rice and enjoy every tangy, sweet bite!
How to Serve Sweet and Sour Chicken Recipe
Garnishes
This dish loves a little extra flourish. Try topping with sliced green onions, a handful of toasted sesame seeds, or even a sprinkle of chopped fresh cilantro for a blast of freshness that complements the rich, glossy chicken.
Side Dishes
Steamed jasmine or white rice is a classic, soaking up all that zingy sauce. For more texture, serve alongside simple stir-fried broccoli, snap peas, or a cooling cucumber salad to round out the meal.
Creative Ways to Present
Turn this Sweet and Sour Chicken Recipe into a showstopper by serving it in hollowed-out pineapple halves for a fun tropical vibe. Or, use mini skewers for appetizer-style bites at parties—everyone will love the colorful, saucy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover sweet and sour chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The sauce continues to infuse the chicken, making every reheat almost as good as the first bite.
Freezing
If you want to freeze, let everything cool completely first. Divide into portions, then store in freezer-safe bags or containers for up to 2 months. Note that the vegetables may lose a little crunch, but the flavor remains spot-on.
Reheating
For best results, reheat in a skillet over medium heat until hot and bubbling—add a splash of water if the sauce gets too thick. The microwave works too, just use a covered dish to keep moisture locked in.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as tasty and a bit juicier, so feel free to swap them in for extra flavor and tenderness in your Sweet and Sour Chicken Recipe.
What can I use instead of pineapple?
If pineapple isn’t for you, try mango chunks or even orange segments. These alternatives add a fruity twist while keeping that signature sweet and sour balance.
Is it possible to make this gluten-free?
Yes, just use tamari (a gluten-free soy sauce) and double-check that your cornstarch is certified gluten-free. The rest of the recipe is naturally free of gluten.
Can I skip the baking step?
If you’re short on time or like extra crunch, you can skip the oven and simply stir-fry the chicken and sauce together in the skillet, then toss in the veggies and pineapple—quick and still so flavorful!
How do I adjust the sweetness or tanginess?
The beauty of this Sweet and Sour Chicken Recipe is that it’s totally customizable. Dial the sugar or vinegar up or down to suit your taste—just taste the sauce before baking and tweak it until it’s perfect for you.
Final Thoughts
This Sweet and Sour Chicken Recipe is a little dish of joy—familiar yet vibrant, irresistibly saucy, and guaranteed to make your kitchen smell amazing. If you’ve only ever had it at a restaurant, trust me: homemade is even better. Give it a try and bring a burst of color, flavor, and fun to your table tonight—you’ll want to make it again and again!
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Sweet and Sour Chicken Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Learn how to make delicious Sweet and Sour Chicken at home with this easy recipe. Tender chicken pieces are coated in a crispy layer, then baked with a tangy sweet and sour sauce for a perfect balance of flavors.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
½ cup cornstarch
2 large eggs (beaten)
¼ cup vegetable oil (for frying)
For the Vegetables:
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 small onion (chopped)
1 cup pineapple chunks (drained)
For the Sauce:
½ cup sugar
¼ cup ketchup
¼ cup white vinegar
1 tbsp soy sauce
1 tsp garlic powder
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Coat Chicken: Toss chicken pieces with cornstarch, then dip in beaten eggs.
- Brown Chicken: Brown chicken in oil, then transfer to a baking dish.
- Make Sauce: Whisk sugar, ketchup, vinegar, soy sauce, and garlic powder. Pour over chicken.
- Bake: Bake for 40–45 minutes, stirring halfway through.
- Sauté Vegetables: Sauté bell peppers, onion, and pineapple until slightly softened.
- Combine: Add vegetables to chicken in the last 10 minutes of baking.
- Thicken Sauce: Optionally thicken sauce with cornstarch slurry on stovetop.
- Serve: Serve over steamed rice.
Notes
- For extra crunch, stir-fry everything in the skillet after browning the chicken.
- You can substitute pork or tofu for the chicken.
- Adjust sweetness or acidity to taste by tweaking sugar or vinegar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 22g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
