Irresistible Sweet and Sour Chicken Recipe

Craving the perfect balance of tangy, sweet, and savory flavors in your next homemade meal? Look no further than this delightful recipe for Sweet and Sour Chicken! A takeout favorite that will have you ditching the delivery menu, this dish boasts crispy chicken coated in a mouthwatering sauce that hits all the right notes.

I stumbled upon this recipe in my quest to replicate the flavors of my beloved Chinese restaurant dish, and let me tell you, it surpassed all expectations. The secret lies in the crispy coating that stays delightfully crunchy, even after being tossed in the irresistible sauce.

Picture this: succulent pieces of chicken, a medley of fresh veggies, and a sauce that’s the perfect blend of tangy and sweet. One bite of this homemade Sweet and Sour Chicken, and you’ll never go back to takeout. Join me on a culinary adventure as we recreate this beloved classic in the comfort of our own kitchens!

Quick Benefits

• Maintains crispy coating even after being tossed in the sauce
• Hits the right balance of tangy, sweet, and savory flavors
• Versatile – can be customized with different proteins like shrimp or tofu
• Quick and easy to make, perfect for a homemade takeout experience

Why You’ll Love This Irresistible Sweet and Sour Chicken Recipe Recipe

• You will love this recipe because it creates a homemade version of sweet and sour chicken that tastes better than what you’d get from a restaurant.
• The chicken in this dish gets an incredible crispy coating that stays crunchy even after being tossed in the tangy, sweet, and savory sauce – hitting all the right notes of flavor that make sweet and sour chicken so addictive.
• The recipe is tried and tested, with the process refined through multiple attempts to ensure the chicken stays crispy and the sauce is perfectly balanced, unlike some disappointing takeout experiences.
• The addition of egg white to the chicken coating, a trick passed down from the author’s grandmother, results in extra crispiness that wowed even self-proclaimed sweet and sour connoisseurs.
• You can easily customize this recipe by adding pineapple juice for a tropical twist, swapping the protein for shrimp or tofu, or increasing the heat level with more red pepper flakes or chili oil.
• This dish is a crowd-pleaser and perfect for family dinners, potlucks, or themed celebrations like Chinese New Year, offering a restaurant-quality Chinese feast at home.
• For those who enjoy a quick and easy meal, this recipe comes together in less time than it takes for delivery, making it a convenient option for satisfying those Chinese takeout cravings.
• Leftovers can be stored for up to 3 days and reheated in a skillet to help retain some of the original crispiness, allowing you to enjoy this delicious dish even after the initial serving.

Ingredients for Irresistible Sweet and Sour Chicken Recipe

For the Sauce

• 2 teaspoons cornstarch
• 1/4 cup sugar
• 1/4 cup ketchup
• 3 tablespoons cane or white vinegar (can substitute rice or apple cider vinegar)
• 1/2 cup water
• 1 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes (optional)

For the Chicken

• 12 ounces boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg white, lightly beaten
• 1 teaspoon baking powder
• Salt and pepper to taste

For the Stir-Fry

• 1 cup pineapple chunks (fresh, frozen, or canned), cut into 1-inch pieces
• 1 teaspoon minced ginger
• 2 stalks scallions, cut into 1½-inch sections
• 1/2 green bell pepper (about 1 cup), cut into 1-inch pieces
• Oil (canola, avocado, or other vegetable oils) for shallow-frying and sautéing
• 3 cloves garlic, minced
• 1/2 red bell pepper (about 1 cup), cut into 1-inch pieces
• 1 medium white or yellow onion, cut into 1-inch pieces

How to Make Irresistible Sweet and Sour Chicken Recipe

Step 1: Prepare the Sauce

Combine vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch in a bowl. Stir until fully mixed and set aside.

Step 2: Coat the Chicken

Season chicken with salt and pepper, then coat with beaten egg white. In a separate bowl, mix flour, cornstarch, and baking powder. Coat chicken evenly with dry mixture.

Step 3: Fry the Chicken

1. Heat oil in a pan over medium-high heat. Fry coated chicken until golden brown and crispy, about 2 minutes. Drain on paper towels. Discard excess oil, leaving a small amount in the pan.

Step 4: Stir-Fry Vegetables

Sauté onions, bell peppers, and pineapple in the same pan over high heat for about 2 minutes until slightly blistered but still crisp. Season with salt and pepper.

Step 5: Add Aromatics

Push vegetables to one side of the pan and reduce heat to medium. If necessary, add more oil. Sauté ginger and garlic for 30 seconds until fragrant, then mix everything together.

Step 6: Combine and Finish

Combine scallions and sauce in the pan. Cook until sauce thickens, about 1 minute. Remove from heat, add fried chicken, and toss to coat. Season with freshly ground black pepper, if desired.

Storage Tips

After preparing and enjoying the sweet and sour chicken, it’s essential to store any leftovers properly. To maintain the dish’s texture and flavor, transfer the cooled sweet and sour chicken into an airtight container and store it in the refrigerator. The leftovers can be refrigerated for up to 3 days. When reheating the dish, it is recommended to use a skillet over medium heat instead of the microwave to help preserve the crispy coating on the chicken and maintain its overall texture.

While this sweet and sour chicken dish is best enjoyed immediately after cooking for optimal crispiness, storing any extras correctly allows you to enjoy the flavors for a few more days. By following these storage and reheating tips, you can continue to savor this homemade takeout favorite even after the initial meal, ensuring that the dish remains delicious and satisfying when enjoyed as leftovers.

Ingredient Substitutions

For the sweet and sour sauce, if you don’t have cane or white vinegar on hand, feel free to substitute with rice vinegar or apple cider vinegar for a slightly different flavor profile. These vinegar alternatives will still provide the necessary tanginess to balance out the sweetness of the sauce.

If you prefer a different protein or want to make this dish vegetarian, consider swapping the chicken for shrimp or tofu. Both options can be a delicious alternative and will absorb the flavorful sweet and sour sauce beautifully. Adjust the cooking time accordingly based on the protein you choose to ensure it is cooked through.

To customize the spice level of the dish, you can increase the amount of red pepper flakes in the sauce or add a drizzle of chili oil at the end for an extra kick. Tailoring the heat level to your preference can enhance the overall flavor profile of the dish and make it more suited to your taste buds.

Serving Suggestions

For a creative serving suggestion, try serving this delicious sweet and sour chicken in lettuce cups for a fun and interactive meal. Simply scoop a spoonful of the chicken mixture into a large lettuce leaf, top with some extra sauce, and enjoy a flavorful and light twist on traditional Chinese takeout.

Another idea is to turn this sweet and sour chicken into a colorful and vibrant stir-fry bowl. Serve it over a bed of steamed jasmine rice or quinoa, then top with some freshly sliced scallions, sesame seeds, and a sprinkle of chopped cilantro for a fresh and aromatic finish. This customizable bowl allows each person to add their favorite toppings for a personalized and satisfying meal experience.

FAQs for Irresistible Sweet and Sour Chicken Recipe

Can I use a different type of vinegar in this sweet and sour chicken recipe?

Yes, you can substitute cane vinegar with white, rice, or apple cider vinegar based on your preference. Each vinegar will slightly alter the flavor profile of the sauce, so choose the one you enjoy most.

Can I prepare this sweet and sour chicken dish in advance?

While this dish is best enjoyed immediately for peak crispiness, you can prepare components like cutting the vegetables or mixing the sauce ahead of time to save time when cooking. It’s recommended to fry the chicken and toss it in the sauce just before serving to retain its crispy texture.

How can I make this sweet and sour chicken spicier?

If you prefer a spicier kick, you can add more red pepper flakes to the sauce or drizzle some chili oil over the dish before serving. Adjust the spice level to your liking to enhance the flavor profile of the sweet and sour chicken.

Can I freeze the leftovers of this sweet and sour chicken?

It’s not recommended to freeze this dish as the crispy texture of the chicken may become soggy upon thawing and reheating. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat to help retain some crispiness.

Conclusion

As you finish up making this delightful Sweet and Sour Chicken recipe, take pride in knowing that you’ve created a dish that rivals your favorite Chinese takeout spot. The combination of crispy chicken, vibrant vegetables, and that irresistible sweet and tangy sauce is sure to win over anyone’s taste buds. Whether you’re sharing this meal with loved ones or simply treating yourself to a homemade feast, the satisfaction of a job well done in the kitchen is truly priceless.

Remember, cooking is all about experimentation and making recipes your own. So feel free to customize this Sweet and Sour Chicken to your liking by adding extra pineapple juice for a tropical twist or spicing it up with more red pepper flakes. The joy of cooking lies in the creative process, and this recipe serves as the perfect canvas for your culinary artistry. So embrace the flavors, savor each bite, and relish in the joy of creating a delicious meal that brings comfort and warmth to your table.

Irresistible Sweet and Sour Chicken Recipe

“Crunchy, flavorful sweet and sour chicken that beats takeout – a perfect balance of crispy chicken, tangy-sweet sauce, and fresh veggies.”

Print Recipe Pin Recipe

Prep Time10 Minutes

Cook Time15 Minutes

Total Time25 Minutes

CuisineChinese

Skill LevelEasy

Servings4 Servings

Ingredients

For the Sauce

• 2 teaspoons cornstarch
• 1/4 cup sugar
• 1/4 cup ketchup
• 3 tablespoons cane or white vinegar (can substitute rice or apple cider vinegar)
• 1/2 cup water
• 1 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes (optional)

For the Chicken

• 12 ounces boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg white, lightly beaten
• 1 teaspoon baking powder
• Salt and pepper to taste

For the Stir-Fry

• 1 cup pineapple chunks (fresh, frozen, or canned), cut into 1-inch pieces
• 1 teaspoon minced ginger
• 2 stalks scallions, cut into 1½-inch sections
• 1/2 green bell pepper (about 1 cup), cut into 1-inch pieces
• Oil (canola, avocado, or other vegetable oils) for shallow-frying and sautéing
• 3 cloves garlic, minced
• 1/2 red bell pepper (about 1 cup), cut into 1-inch pieces
• 1 medium white or yellow onion, cut into 1-inch pieces

Instructions

1. Prepare the Sauce: Combine vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch in a bowl. Stir until fully mixed and set aside.
2. Coat the Chicken: Season chicken with salt and pepper, then coat with beaten egg white. In a separate bowl, mix flour, cornstarch, and baking powder. Coat chicken evenly with dry mixture.
3. Fry the Chicken: 1. Heat oil in a pan over medium-high heat. Fry coated chicken until golden brown and crispy, about 2 minutes. Drain on paper towels. Discard excess oil, leaving a small amount in the pan.
4. Stir-Fry Vegetables: Sauté onions, bell peppers, and pineapple in the same pan over high heat for about 2 minutes until slightly blistered but still crisp. Season with salt and pepper.
5. Add Aromatics: Push vegetables to one side of the pan and reduce heat to medium. If necessary, add more oil. Sauté ginger and garlic for 30 seconds until fragrant, then mix everything together.
6. Combine and Finish: Combine scallions and sauce in the pan. Cook until sauce thickens, about 1 minute. Remove from heat, add fried chicken, and toss to coat. Season with freshly ground black pepper, if desired.