This is a quick and easy recipe for sweet and sour chicken that tastes even better than takeout! We’ll use tried-and-true Chinese cooking methods to make that famous chewy, golden chicken skin. Finished with a homemade sticky sauce that’s mouthwateringly tangy, sweet, and sour.
I’ve mastered many of my favorite Chinese takeout meals, from baked sesame and orange chicken to the elusive sticky egg foo young. Today, I’m tackling the illustrious sweet and sour chicken recipe.
The trickiest thing about the iconic sweet and sour chicken stir fry is that sauce. It’s not easy to get the perfect balance of sugar, acidity, and salt. But I think I’ve got it figured out!.
It’s not quite the same as my regular sweet and sour sauce recipe — a touch sweeter, using brown sugar instead of white, and a little less tomato-y, I think this final combination I came up with is perfect for stir-frying. I actually use the same recipe for my sweet and sour pork.
Sweet and sour chicken that you made yourself should be served over steamed white rice. Enjoy every sweet, sour, and sticky spoonful.
Warm the oil in a wok to 350°F. Carefully fry the chicken pieces one at a time so they don’t crowd the wok. Cook for three minutes on each side. Remove and set on paper towel and wire rack lined tray. Repeat with remaining chicken. When all have been fried, transfer all of them BACK into the wok and fry another 3 minutes for maximum crispiness. This is optional of course.
Sweet and sour chicken is a delicious Chinese-American dish that has become beloved around the world. With its tangy, sweet sauce coating crispy fried chicken, this meal strikes the perfect balance of flavors But what exactly is sweet and sour chicken and how did it become so popular? Let’s take an in-depth look at this classic dish
A Brief History
While the exact origins are uncertain sweet and sour chicken likely originated in the Guangdong province of southern China. Chinese immigrants brought the dish to the United States in the early 1800s and adapted it to appeal to Western tastes. By the late 1900s it had become a staple on Chinese restaurant menus across America.
The early recipes used ingredients like tomato sauce or orange juice to create the sweet and tangy flavors. Over time, the trademark sweet and sour sauce evolved into the beloved mixture of pineapple, vinegar, sugar, ketchup and soy sauce we know today. This balance of sweet and sour transformed a simple stir fry into an irresistible sensation for the tastebuds.
The Iconic Sauce
The sauce is truly the star of sweet and sour chicken Its addictive flavor comes from the blended tastes of
-
Sugar: Provides sweetness. White or brown sugar works well.
-
Pineapple: Adds extra sweetness and fruitiness. Crushed pineapple or juice are common.
-
Vinegar: Gives the sauce tanginess. Rice wine or white distilled vinegar are typical choices.
-
Ketchup: Adds body, flavor and red-orange color.
-
Soy sauce: Provides saltiness and savoriness.
-
Cornstarch: Thickens the sauce so it coats the chicken.
When these things are cooked together, they make a shiny sauce that has just the right amount of sweet and sour in every bite. You can make the sauce your own by changing things like the amount of sugar or vinegar used.
Crispy, Juicy Chicken
The soft, juicy chicken pieces covered in a crunchy batter are perfect for soaking up the sweet and sour sauce. Chicken breasts or thighs without bones or skin that have been cut into small pieces work well.
The chicken is marinated in soy sauce, garlic and ginger to infuse flavor before coating in a simple batter of flour, cornstarch, egg and baking powder. Frying until golden brown yields that essential crispy texture and locks in the chicken’s juices.
The Supporting Cast
While chicken and sauce are the headliners, the supporting ingredients are important too. Popular additions like bell peppers, onions and pineapple add crunch, flavor and visual appeal.
Quick-cooking veggies like snap peas, carrots or water chestnuts can also be stir-fried with the chicken. Serve the finished dish over a bed of steamed rice to soak up every last drop of that tasty sauce.
Preparation Tips
Making restaurant-quality sweet and sour chicken at home is easy with a few helpful tips:
-
Make the sauce ahead of time so it’s ready to pour over the chicken when it’s done.
-
Use paper towels to blot fried chicken pieces and remove excess oil.
-
Add cornstarch slurry at the end when reheating leftovers to thicken the sauce again.
-
Try swapping in ingredients like pork, shrimp or tofu for different flavor variations.
-
For a healthier version, bake or air fry the chicken instead of frying.
A Worldwide Favorite
While originating in China, sweet and sour chicken has become a cherished staple across cultures. Its popularity stems not only from the irresistible contrast of flavors but also from its easy customization.
Cooks can change the amounts of sweet and sour ingredients to suit their tastes, as well as the veggie mixes they add and the base proteins they use. Because it can be made in so many ways and is so easy to make, sweet and sour chicken is popular all over the world.
Whether enjoying takeout or making it at home, this dish evokes nostalgia while satisfying food cravings. The next time you need a meal that mixes comfort with excitement, turn to this Chinese-American favorite that fuses the perfect flavors into one.
How to Make Sweet and Sour Chicken
- Prepare the Meat & Vegetables. Put the cubed meat and marinade ingredients in a bowl and mix them together. Put the lid on top and leave it alone while you wash and cut the vegetables.
- Make the Sauce. Spoon the sauce into a small bowl and mix it with a whisk. Set aside.
- Fry the Chicken. Set the wok on high heat and add all the oil. Carefully cook the chicken in batches for three minutes on each side. Place the cooked pieces on a wire rack set on a baking sheet to drain. Once all the meat is done, put the tray in a 200-degree oven to keep warm while you fry the rest of the food.
- Cook the Sauce & Vegetables. Remove all but 2 tablespoons of oil from the wok. Set the heat to high. Stir-fry for a few minutes after adding the greens and pineapple. Add the sauce to the wok, stir it around, and cook for one more minute. Put the cooked meat back in the wok and mix it around to coat it.
- Serve. Plate right away and garnish with the chopped green onions.
- Wok
- Baking pan Cover the tray with paper towels to keep it from getting oily.
- Digital Thermometer—While you’re frying, you need to keep the oil at 350 degrees F. A digital thermometer will help you make sure that happens.
Leftover sweet and sour chicken can be refrigerated for up to four days. It’s just as delicious as leftovers, so it’s a great meal-prep dish.
I would heat it up in the microwave in a bowl that can go in the microwave for one or two minutes at a time until it was warm all the way through.
It’s also a great dish to reheat in the air fryer at 350 degrees F for 5 minutes or so.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
No matter how mild and not too acidic the marinade is, 24 hours is the longest time you can leave the chicken in it. Any longer the delicate meat starts to deteriorate to a mushy, unappetizing point that actually becomes tough and chewy once cooked.
I get it — not everyone likes “hot” fruit. However, do not judge it until you give it a try! Putting pineapple with savory foods has been done for a long time, and it tastes pretty good. If you’re trying to replicate the texture of pineapple, you can rely on water chestnuts and bamboo shoots, two common Chinese ingredients. You can use a little pineapple juice instead of vinegar to get the taste of pineapple without the shape.
Egg, cornstarch, and flour. Seasonings vary — I use soy sauce, garlic, salt, and white pepper. These ingredients are key to the Chinese velveting technique to make silky, tender chicken. In this fried sweet and sour chicken recipe, the cornstarch works with the egg and flour to fry up into a light yet crispy, golden crust.
Ingredient Notes and Substitutions
- Chicken: Any cut can be used because the meat is cubed. I prefer juicy, fatty thigh meat for frying. It’s been marinated in egg, cornstarch, and flour that has been flavored with white pepper. One clear difference between Eastern and Western cooking is that white pepper has a longer-lasting heat. You can use black pepper if it’s all you have. Garlic Powder—I use garlic powder in this sweet and sour chicken recipe because it mix easily with the marinade and gives the meat flavor. You will need about four cloves if you want to use fresh. Light Soy SauceSalt.
- A quick way to make sweet and sour sauce is to mix ketchup, brown sugar (or white sugar), white vinegar (or another neutral-tasting vinegar), and cornstarch.
- Bell Peppers: To get the right taste, use both red and green bell peppers, which are crispier and more bitter.
- Onion: When crisp, sweet red onions cook down, they add a unique, savory sweetness that balances and fights the sweetness of the sauce. Yellow onions are a good substitute.
- If you can’t get fresh pineapple, you can use canned pineapple chunks or thawed frozen pineapple chunks.
SWEET AND SOUR CHICKEN RECIPE | SWEET AND SOUR CHICKEN WITH PINEAPPLE | SWEET AND SOUR CHICKEN
FAQ
What is sweet and sour chicken made of?
Sweet and sour chicken is made covering chicken pieces in batter and deep frying them. The cooked chicken is covered in “sweet and sour sauce”. This sauce usually includes canned pineapple juice, vinegar, ketchup and spices. Other versions of sweet and sour chicken are eaten around the world, especially in Asia.
What is the difference between General Tso’s and sweet and sour chicken?
As the name suggests, Sweet and Sour Chicken sauce is a sticky, sour sauce that gets its sour taste from vinegar. General Tso’s chicken tastes a little sweet and more umami, and dried chili peppers give it a spicy kick.
What is the difference between orange chicken and sweet and sour chicken?
Orange chicken and sweet and sour chicken are both popular Chinese dishes in the United States. The main difference between them is their sauces and flavors. Orange chicken features a sweet, citrusy sauce with a touch of spice, while sweet and sour chicken offers a tangier, more balanced sweet and sour flavor.
What even is sweet and sour sauce?
The dish is served with sweet and sour sauce, typically made by boiling vinegar, sugar, and water with a variety of fruits and vegetables like carrot, cucumber, onion, wood ear mushroom, and pineapple. Starch slurry is used to thicken the sauce.