It only takes 15 minutes to make this sweet and sour chicken recipe that is based on Chinese food. It tastes much better than takeout or food from the food court (Panda, we’re looking at you!) and is a family favorite. It’s also great for busy weeknight dinners!
I’m all about a 15-minute dinner. It tastes better than what I’d get at a restaurant, is better for me, costs less, and is ready faster than calling for takeout. Chinese food always hits the spot and is picky eater approved! Score on all fronts.
This recipe features a simple sweet and sour sauce that’s packed with the perfect balance of sweet yet sour Asian flavors. Soy, sesame, garlic, and more.
The homemade sweet and sour sauce coats the chicken beautifully and really makes this dish what it is. You’ll likely have extra, which I could eat by the spoonful. It’s great over rice or veggies.
Before cooking the chicken it’s tossed with cornstarch, which helps keep it moist, tender, juicy, and provides a very lightly ‘breaded’ exterior without actually breading it.
When people order Chinese food, sweet and sour chicken is one of their favorite dishes. A tangy sweet and sour sauce covers juicy, crispy chicken pieces that are hard to resist. It’s easy to see why it’s so popular all over the world. But what exactly does this tasty dish look like when it’s done right? Here’s a full picture of all the parts that go into this classic dish.
The Crispy Fried Exterior
The hallmark of great sweet and sour chicken is the crispy, golden fried exterior. Chicken pieces are coated in a light batter before being fried to perfection. The batter is typically made from a combination of ingredients like cornstarch, flour, baking powder, eggs, and water. This creates a delicate, crunchy coating around the juicy chicken inside.
When fried at the proper high heat, the batter puffs up and turns a beautiful golden brown color. The chicken should have an even coating that stays crispy even when sauced or after sitting for a little while. Under-fried chicken will have a blond, greasy batter while overcooked chicken turns dark brown and develops a tough, greasy crust. Properly fried sweet and sour chicken has a thin, delicate crust that cracks when bitten into.
The Signature Sweet and Sour Sauce
No sweet and sour chicken is complete without the sauce that gives it its name. This sauce ties all the components together with its sweet sour, and salty flavors. The sauce is glossy and varies from light to dark red-orange in color depending on ingredients used.
Common ingredients include sugar, vinegar, tomato sauce or paste, soy sauce, garlic, ginger, and cornstarch as a thickener. The depth of color comes from additions like caramelized sugar. The sheen comes from combining cornstarch with water to make a slurry before adding it to the simmering sauce. The slurry rapidly thickens the liquid into a luxurious glossy sauce that clings beautifully to the chicken and vegetables.
The Plump and Tender Chicken
Beneath that crispy coating lies the star of the dish – juicy, tender chicken! Boneless chicken breasts are most commonly used. The chicken is cut into bite-sized nuggets or strips before breading and frying. When properly cooked, the chicken inside steams and remains incredibly moist and tender. The meat should be white throughout with no signs of pink. Overcooked chicken turns rubbery and dry.
The Colorful Veggies
For textural contrast and visual appeal, sweet and sour chicken is loaded with vegetables like pineapple, bell peppers, onions, and carrots. The vegetables are cut into small, uniform pieces so they cook quickly and absorb the sauce.
The bright red, green, and white bell peppers, onions, and carrots, along with the golden pineapple chunks, give the dish a lot of color. They should be cooked until they’re almost soft but still have some bite to them. The bright colors go well with the golden chicken to make a dish that is both beautiful and tasty.
The Finishing Touches
A sprinkling of green onion slices or sesame seeds on top provides the perfect finishing touch. These add a pop of color and textural interest to the dish. Drizzling the sauce artfully over the chicken and vegetables results in a stellar presentation.
Serving the sweet and sour chicken over a bed of white rice soaks up the flavorful sauce beautifully. A side of steamed broccoli or other veggie provides a lighter and healthier balance. No matter how it’s served up, sweet and sour chicken is a visual marvel of textures and colors that signals flavorful food is on the way!
Regional Variations
The main parts of sweet and sour chicken don’t change much, but how it looks can change a bit depending on the cuisine. Here are some of the differences:
-
Cantonese-style features a lighter, tempura-like batter for extra crunch. The sauce also tends to be lighter.
-
Sichuan-style has an extra kick of spice from Sichuan peppercorns and chilies in the sauce.
-
Hong Kong-style uses darker soy sauce for a richer colored sauce.
-
American-style tends to have a thicker, sweeter sauce and bigger chicken chunks.
No matter what the variation, sweet and sour chicken remains a beloved favorite for its contrast of flavors, textures, and colors that you can see and taste in every bite. This visual guide will help you identify when your takeout order or homemade attempt at this Chinese restaurant classic lives up to its full potential. Paying attention to the details of appearance will ensure you get to enjoy this chicken delight just the way you crave it.
- A light, crispy coating on the chicken
- A glossy, vibrantly colored sweet and sour sauce
- Plump, juicy pieces of boneless chicken
- Colorful mix of vegetables like pineapple, peppers, onions
- Optional garnish of green onions or sesame seeds
- Served over fluffy white rice for the perfect meal
You’ll know exactly what to look for in your sweet and sour chicken bliss the next time you make this favorite dish!
Storage and Reheating Instructions
If you put leftovers in an airtight container and put them in the fridge, they will last up to five days. However, they taste best when they are fresh. If you want to keep the rice from getting soggy, I suggest putting the chicken in a separate container.
To reheat, put the chicken in a skillet that has been greased and set over medium-low heat. You can also heat up individual servings in the microwave for 30 seconds at a time.
What to Serve with Sweet and Sour Chicken
SWEET AND SOUR CHICKEN EXACTLY LIKE TAKEOUT #SHORTS #WOK #TAKEOUT
FAQ
What is Chinese sweet and sour chicken?
Chinese sweet and sour chicken is a popular dish featuring crispy, battered chicken pieces coated in a sweet and tangy sauce. It’s a classic American Chinese takeout dish, though the flavors are rooted in Chinese cuisine.
Is sweet and sour chicken just orange chicken?
Orange chicken’s flavors focus on the tang of oranges, which is complemented by spices like dried red chili flakes or chili sauce for a little kick. Sweet and Sour Chicken can be spicier, with chili paste or extra spices added for a stronger taste.
Why does sweet and sour chicken look different?
The chicken itself is made with chicken thighs and fried with a starch based batter. On the other hand, sweet and sour chicken looks golden and puffy and is made with chicken breast.
What is the difference between sweet and sour chicken and General Tso’s chicken?
As its name suggests, Sweet and Sour Chicken sauce features a sticky, tangy sauce that gets its tartness from vinegar. General Tso’s chicken has a slightly sweet, more umami flavor, along with a kick of heat from dried chili peppers.