Why You’ll Love This Recipe

This Sweet and Sour Chicken recipe delivers the perfect combination of crispy chicken and a delicious, flavorful sauce. The chicken is lightly battered and fried, giving it a crunchy texture, while the sauce is tangy, sweet, and a little spicy—just the right balance. Adding vegetables like bell peppers, red onion, and fresh pineapple not only adds a colorful touch but also enhances the flavor profile of the dish. It’s a family-friendly favorite that’s quick, easy, and packed with flavor.

Ingredients

For the Chicken:

4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)
Salt, to taste
3 large Eggs
½ cup Cornstarch
½ cup Flour
Oil (for frying)

For the Sweet and Sour Sauce:

1 ½ cups Pineapple Juice
¾ cup Sugar
½ cup Vinegar (rice, apple cider, or white)
2 Tablespoons Soy Sauce
¼ teaspoon Garlic Powder (or 2 garlic cloves, minced)
½ teaspoon Red Chili Flakes
2 Tablespoons Ketchup
1 Tablespoon Cornstarch

Optional:

Red, Yellow, or Orange Bell Pepper (cut into bite-size pieces)
¼ Red Onion (cut into bite-size pieces)
Fresh Pineapple (cut into chunks)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Season the chicken breast pieces with a pinch of salt. In a separate bowl, beat the eggs. In another shallow bowl, combine the cornstarch and flour. Dip each piece of chicken first in the egg mixture, then coat with the cornstarch and flour mixture, pressing lightly to ensure an even coat.
Fry the Chicken: Heat oil in a large pan over medium-high heat. Once the oil is hot, add the chicken pieces and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a paper towel-lined plate to drain any excess oil.
Make the Sweet and Sour Sauce: In a saucepan, combine the pineapple juice, sugar, vinegar, soy sauce, garlic powder (or minced garlic), red chili flakes, ketchup, and cornstarch. Stir to combine and bring the mixture to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
Combine Chicken and Sauce: Once the sauce has thickened, add the fried chicken pieces to the pan and toss to coat the chicken evenly in the sauce. If you’re using optional vegetables like bell peppers, onion, or fresh pineapple, add them to the pan and cook for an additional 2-3 minutes, just until the vegetables are slightly tender.
Serve: Once everything is well-coated and heated through, serve the Sweet and Sour Chicken hot, garnished with additional fresh pineapple or green onions if desired. Serve with steamed rice or noodles.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Add Vegetables: Add vegetables like bell peppers, onions, or snap peas to enhance the dish and add more color and texture.
Spicy Option: Increase the red chili flakes for extra heat or add a chopped fresh chili pepper to the sauce.
Pineapple Alternative: If you don’t have fresh pineapple, canned pineapple chunks will work just as well for the sauce and garnish.

Storage/Reheating

Storage: Leftover Sweet and Sour Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop over low heat until warmed through. Add a small splash of water if the sauce has thickened too much.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used for a juicier and more flavorful alternative to chicken breasts.

2. Can I skip the frying step?

Yes, for a lighter version, you can bake the chicken instead of frying it. Coat the chicken with the flour-cornstarch mixture, place on a baking sheet, and bake at 400°F for about 20-25 minutes, flipping halfway through.

3. Can I use bottled sweet and sour sauce instead of making it from scratch?

Yes, if you’re short on time, you can substitute store-bought sweet and sour sauce. However, the homemade version is much fresher and customizable.

4. How do I make the sauce thicker?

If you prefer a thicker sauce, you can add a little more cornstarch (dissolved in water) to the simmering sauce until it reaches your desired consistency.

5. Can I make this recipe ahead of time?

Yes, you can prepare the sauce and fried chicken in advance. Keep them separate and combine them when ready to serve. This will prevent the chicken from becoming soggy.

6. Can I freeze Sweet and Sour Chicken?

Yes, you can freeze the chicken and sauce separately in airtight containers for up to 3 months. Reheat thoroughly before serving.

7. Can I use other fruit juices for the sauce?

Yes, you can experiment with other fruit juices, such as orange juice or mango juice, for a different flavor twist on the sauce.

8. What should I serve with Sweet and Sour Chicken?

Sweet and Sour Chicken is delicious served over steamed white or brown rice, but you could also pair it with noodles or quinoa for a different base.

9. Can I make this dish gluten-free?

Yes, use gluten-free flour and cornstarch for the chicken coating, and ensure the soy sauce is gluten-free or use tamari sauce.

10. How can I make the sauce less sweet?

To reduce the sweetness, cut back on the sugar or balance it with extra vinegar or a bit of lime juice.

Conclusion

This Sweet and Sour Chicken recipe offers the perfect balance of flavors with crispy chicken, a tangy and sweet sauce, and colorful vegetables. It’s a quick, easy, and crowd-pleasing meal that everyone will love. Whether you’re making it for a family dinner or serving it at a gathering, this dish is sure to be a hit. Serve it with your favorite side, and you’ll have a meal that’s both satisfying and flavorful!

Sweet and Sour Chicken

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Sweet and Sour Chicken is a classic, vibrant dish that balances crispy chicken with a tangy, sweet sauce made from pineapple juice, vinegar, and soy sauce. This quick and easy recipe includes colorful vegetables, a hint of heat, and a satisfying crunch, making it the perfect dinner for any night of the week. Serve it with rice or noodles for a complete meal your family will love.

Instructions

Prepare the Chicken: Season the chicken with salt. In separate bowls, beat the eggs and mix cornstarch with flour. Dip each chicken piece in the egg, then coat with the cornstarch-flour mixture.
Fry the Chicken: Heat oil in a large pan over medium-high heat. Fry the chicken for 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.
Make the Sweet and Sour Sauce: In a saucepan, combine pineapple juice, sugar, vinegar, soy sauce, garlic powder (or minced garlic), red chili flakes, ketchup, and cornstarch. Bring to a simmer over medium heat, stirring occasionally, for 5-7 minutes until thickened.
Combine Chicken and Sauce: Add the fried chicken to the sauce and toss to coat. Add optional vegetables like bell peppers, onion, or pineapple and cook for 2-3 minutes.
Serve: Serve the Sweet and Sour Chicken hot, garnished with additional fresh pineapple or green onions, and pair it with steamed rice or noodles.

Notes

For Juicier Chicken: You can use chicken thighs for a more flavorful alternative to chicken breasts.

Vegetable Additions: Include bell peppers, onions, or snap peas for more texture and color.

Spicy Version: Add more red chili flakes or fresh chopped chili peppers to increase the heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying, Simmering
Cuisine: Asian, Chinese