Sweet and Sour Chicken

Sweet and Sour Chicken. Crispy juicy chicken coated in a sweet, tangy, sticky sauce. A popular Chinese dish ready in 30 minutes.

What is Sweet and Sour Chicken?

Sweet and Sour Chicken stir fry is a common Chinese takeout dish. Usually it is tender chicken coated in a batter then deep-fried and covered in a sweet, tangy sauce. In the United States and North America, Chinese restaurants love to serve this popular deep-fried chicken for its well known popularity and delicious flavors!

This Chinese food pairs well with steamed white rice or brown rice. The pineapple chunks and red bell peppers make a huge difference in the flavor of the sauce.

Why my version?

There are many sweet and sour chicken recipes online but you should make mine because it’s:

• Authentic sweet flavor!
• Easy recipe with little prep time
• This great recipe is ready in 30 minutes or less.
• No deep frying and therefore less oil wasted!
• No heavy batter (just 4 tablespoons cornstarch, potato starch or tapioca starch)
• Can be made in a large nonstick skillet (no wok required)

Ingredients can be found at most Western grocers

Easy Sweet and Sour Chicken

My sweet and sour chicken recipe is easy to make. You’re combining the sauce ingredients, seasoning the chicken and coating it in corn starch. Then shallow frying the meat in a bit of oil. Finally fry vegetables and pineapples (optional) and pour your sauce into the pan. Mix in your fried chicken and that’s it!

Ingredients

For this recipe you’ll need the following sweet and sour chicken ingredients. Please scroll down to the below recipe card for full measurements.

• Boneless skinless chicken thighs: or substitute with boneless skinless chicken breasts. Chicken thighs yield the best juiciest flavor thanks to the fat. However, if you're looker for a leaner alternative, use boneless chicken breasts. If you use breast, please reduce the cooking time to 3-5 minutes until juices run clear or until an internal temperature of 165F. Chicken breast tends to dry out faster.
• Red bell pepper: or feel free to substitute with yellow, orange or green bell peppers.
• Pineapple (optional): You may use canned or fresh pineapple.
• Yellow onion or white onion: This adds a wonderful sharp flavor to the sour sauce recipe.
• Cornstarch, potato starch or tapioca starch: Any of these starches can be used to coat the chicken pieces resulting in crispy chicken.
• Neutral oil: such as avocado oil, peanut oil, grapeseed oil, sunflower oil, vegetable oil, or canola oil. Avoid coconut oil, olive oil or sesame oil as they are all too overpowering in scent and do not contain a high smoke point.

Chicken seasoning:

• Salt: to help season chicken
• Garlic powder: or substitute with minced garlic but I like using powder as it coats all the pieces of chicken.

Sweet and sour chicken sauce:

• Ketchup: This gives the sweet and sour chicken recipe that tangy flavor!
• Brown sugar: or substitute with white sugar but I find the brown sugar is the best way to give the sauce that deep caramel like flavor to balance out the tangy flavor.
• Regular soy sauce: This balances the sweet tangy sauce and is much needed to help add a bit of salt to the sauce.

• You can also substitute with low-sodium soy sauce. If you're gluten free, feel free to substitute with tamari sauce, coconut aminos or any gluten free soy sauce to taste as the saltiness may differ from regular soy sauce depending on your brand. Most Asian grocers, select Western grocers and online retailers, like Amazon, will carry this. It's not the same as light or dark soy sauce - the label will simply say "Soy Sauce".

• White vinegar: or substitute with rice vinegar. You may replace with red wine vinegar or apple cider vinegar but please add to taste as I find this taste sourer. I wouldn't suggest using lemon juice for my recipe as a substitute, unless you're fine with a strong lemony flavor.
• Water: ⅓ cups of water to add volume to the sauce
• Cornstarch, potato starch or tapioca starch: this ingredient helps to create a cornstarch slurry which is integrated into the overall sauce to make the cooking process easier.

Optional garnish:

• toasted sesame seeds (optional): To give the sauce that nutty sesame like flavor. If you're allergic to sesame seeds, feel free to omit as it's just a garnish.
• green onion: these add a wonderful green color to contrast against the vibrant red.

How to make Sweet and Sour Chicken

Below are brief steps with visuals to show you how to make the best sweet and sour chicken. Please scroll down to the recipe card below to find full instructions and details.

1. Cut chicken thighs into bite-sized pieces, about 1.5 x 1.5-inch pieces. Transfer into a large bowl. Set aside.
2. In a small bowl combine sauce ingredients. Note: if you want extra sauce, I suggest doubling the Sauce ingredients. Set aside.
3. Season the amount of chicken with salt and garlic powder and mix well.
4. Then add cornstarch and mix until each piece is coated in starch. If you choose to use an air fryer to fry your chicken, please see the FAQ section below and skip steps 5-7.
5. In a large skillet on medium heat, add oil. Once oil is hot enough (test with wooden chopstick and look for bubbles), add coated chicken. 
6. Fry on each side for 4-5 minutes or until golden brown and crispy on both sides. Remove chicken from pan with a slotted spoon and place on a wire rack or plate lined with paper towels. Cooked chicken should have an internal temperature of 165 F or until juices run clear. If the chicken isn't crispy, increase to medium-high heat.
7. Discard excess oil from pan, reserving 1 teaspoon of the oil in the pan.
8. Into the same pan on medium heat, fry onions, red bell pepper and pineapples for 30 – 45 seconds.
9. Pour in sauce. Let it simmer to thicken and reduce, a couple minutes.
10. Once thick, add back in fried chicken and mix to coat evenly. Remove off heat.
11. Optional: Garnish with green onions and sesame seeds. Enjoy!

Cooking Tips

Dice chicken into equal size pieces

This will allow for an even cooking time. I usually cut each thigh if they’re the same size into 6-8 pieces. If it’s a smaller thigh, about 4 bite size pieces.

Do not constantly move chicken as your fry!

This prevents your chicken from becoming crispy as the exterior doesn't get enough time to fry. Instead, allow the chicken and fry in the pan for a 4-5 minutes per side, in a non-stick pan or 3-4 minutes per side, in a carbon steel wok.

Do not overcook vegetables

At the Chinese restaurant, the bell peppers and onions are not overcooked nor caramelized because we want them to hold shape. In fact, the bell peppers remain crunchy. So only cook for 30-45 seconds.

Pre-mix the sauce ahead of time

This is important and prevents overcooking of the bell peppers and onions.

FAQ

Frequently asked questions about this Chinese sweet and sour chicken:

How long will this dish last for?

It will last up to 4 days in an airtight container in the fridge.

Can I reheat Sweet and Sour Chicken?

Yes, you can definitely keep them for leftovers, however because the coating is light the chicken may not be as crispy the next time. But it still tastes great!

Can I cook Sweet and Sour Chicken in the air fryer?

Yes! Follow these steps:

1. Lightly spray air fryer basket with oil.
2. Lay coated chicken into air fryer basket in a single layer giving each piece enough space. You may need to air fry in batches if needed. Lightly spray coated chicken with oil.
3. Air fry at 400 degrees F for 12-14 minutes until golden crispy brown. The amount of time depends on your air fryer. I have a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.
4. Resume steps 8 onwards.

Can I make this spicy?

Yes! Add ½ teaspoon red pepper flakes or 1-2 teaspoons of chili sauce to the sauce mixture.

What is Chinese sweet and sour chicken made of?

It’s typically made of chicken thigh coated in cornstarch (or a heavy batter) and fried. It’s then coated in a sauce made of ketchup, vinegar, sugar, water and cornstarch (sometimes pineapple juice). Finally stir fried with bell peppers, onions and pineapple.

What's the difference between General Tso chicken and sweet and sour chicken?

Sweet and sour chicken is sweet and tangy as the name suggests. However, General Tso's chicken is more sweet and less sour and has a darker brown colour thanks to the hoisin. Whereas sweet and sour chicken is red in colour, thanks to the ketchup.

Where does sweet and sour chicken originate from?

It originates from China!

What does sweet and sour chicken taste like?

It tastes like fried battered chicken coated in a sweet tangy sauce with crunchy red bell pepper, pineapple and onion.

Other Chinese Recipes you may like!

• Sweet & Sour Battered Mushrooms
• Orange Chicken
• General Tso Chicken
• Mongolian Chicken
• Lemon Chicken

Easy Sweet and Sour Chicken

christieathome

Sweet and Sour Chicken. Crispy chicken coated in a sticky sweet and tangy sauce. A popular Chinese dish that is easy to make at home. Ready in 30 minutes.

5 from 14 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course dinner, lunch, Side Dish

Cuisine Chinese

Servings 2

Calories per serving 724 kcal

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken thighs cut into bite sized pieces
• 1 red bell pepper diced (or sub with green, orange or yellow bell peppers)
• ½ cup pineapple optional (feel free to use fresh or canned)
• ½ yellow onion sliced
• ¼ cup cornstarch or sub with potato starch or tapioca starch
• ⅓ cup avocado oil or grapeseed oil, peanut oil, vegetable oil, canola oil

Chicken seasoning:

• 1 teaspoon salt
• ½ teaspoon garlic powder or 1 teaspoon minced garlic

Sauce:

• 3 tablespoon ketchup
• 3 tablespoon brown sugar (or sub with cane sugar)
• 1 tablespoon regular soy sauce not light or dark soy sauce
• ⅓ cup white vinegar or rice vinegar
• ⅓ cup water
• ½ tablespoon cornstarch or sub with potato starch or tapioca starch

Optional garnish:

• ½ teaspoon sesame seeds toasted
• 1 stalk green onion finely chopped

Instructions

 

• Cut chicken thighs into bite-sized pieces, about 1.5 x 1.5-inch pieces. Transfer into a large bowl. Set aside.
• In a small bowl combine sauce ingredients. Note: if you want extra sauce, I suggest doubling the Sauce ingredients. Set aside.
• Season the amount of chicken with salt and garlic powder and mix well.
• Then add cornstarch and mix until each piece is coated in starch. If you choose to use an air fryer to fry your chicken, please see the NOTES section below and skip steps 5-7.
• In a large skillet on medium heat, add oil. Once oil is hot enough (test with wooden chopstick and look for bubbles), add coated chicken.
• Fry on each side for 4-5 minutes or until golden brown on both sides. Remove chicken from pan with a slotted spoon and place on a paper towel lined plate or a cooling rack. Cooked chicken should have an internal temperature of 165 F or until juices run clear.
• Discard excess oil from pan, reserving 1 teaspoon of the oil.
• Into the same pan on medium heat, fry onions, red bell pepper and pineapples for 30 – 45 seconds.
• Pour in sauce and let it simmer to thicken and reduce, a couple minutes.
• Once thick, add back in fried chicken and mix to coat evenly. Remove off heat.
• Optional: Garnish with green onions and sesame seeds. Enjoy!

Notes

Air Frying Instructions for Chicken:

1. Lightly spray air fryer basket with oil.

2. Lay coated chicken into air fryer basket in a single layer giving each piece enough space. You may need to air fry in batches if needed. Lightly spray coated chicken with oil. 3. Air fry at 400 degrees F for 12-14 minutes until golden crispy brown. The amount of time depends on your air fryer. I have a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.

4. Resume steps 8 onwards.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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Suggested Equipment & Products

Large Non-Stick Pan

Measuring Set

Mixing bowl

Tongs

Cutting Board

Santoku Knife

Nutrition

Calories: 724kcal | Carbohydrates: 54g | Protein: 40g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 2059mg | Potassium: 811mg | Fiber: 3g | Sugar: 30g | Vitamin A: 2240IU | Vitamin C: 100mg | Calcium: 69mg | Iron: 3mg

Course dinner, lunch, Side Dish

Cuisine Chinese

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