Homemade Sweet and Sour Chicken

Craving restaurant-quality sweet and sour chicken? This Homemade Sweet and Sour Chicken recipe delivers crispy, juicy chicken coated in a tangy, sweet glaze that’s packed with flavor. With fresh ingredients and no artificial additives, it’s a healthier and tastier option you can whip up right in your kitchen.

My family used to order sweet and sour chicken from our favorite takeout spot every Friday night—until I decided to try making it at home. The first time I served this homemade version, my husband declared it was “better than takeout,” and now it’s a regular on our dinner menu. Even my daughter, a picky eater, loves the balance of sweet and tangy flavors. It’s become a go-to recipe for special dinners and busy weeknights alike.

Why You’ll Love Homemade Sweet and Sour Chicken

•Crispy and Flavorful: Perfectly fried chicken coated in a glossy sweet and tangy sauce.

•Fresh Ingredients: No preservatives or artificial flavors—just wholesome, delicious food.

•Easy to Make: Simple steps for an impressive dish.

•Versatile: Serve with rice, noodles, or even as a party appetizer.

Ingredients Notes For Homemade Sweet and Sour Chicken

•Chicken Breast or Thighs: Cut into bite-sized pieces for easy frying.

•Batter: A mix of cornstarch and flour ensures crispy chicken.

•Sweet and Sour Sauce: Made with ketchup, vinegar, sugar, soy sauce, and pineapple juice for that signature flavor.

•Veggies: Bell peppers, onions, and pineapple chunks for texture and color.

•Optional Garnish: Sesame seeds or chopped green onions for a finishing touch.

Recipe Steps

1.Prepare the chicken: Cut chicken into bite-sized pieces. In a bowl, combine cornstarch, flour, salt, and pepper. Toss the chicken in the dry mixture, ensuring each piece is coated.

2.Fry the Chicken: Heat oil in a skillet or deep fryer over medium heat. Fry the chicken pieces in batches until golden brown and crispy. Remove and drain on a paper towel-lined plate.

3.Sauté Veggies: In a large pan, heat a bit of oil and sauté bell peppers, onions, and pineapple chunks until slightly tender.

4.Make the Sauce: In a bowl, mix ketchup, vinegar, sugar, soy sauce, and pineapple juice. Pour the mixture into the pan with the veggies and bring to a simmer.

5.Combine Chicken and Sauce: Add the fried chicken to the pan and toss to coat evenly in the sauce. Cook for a few more minutes until the sauce thickens and clings to the chicken.

6.Serve: Transfer to a serving dish, sprinkle with sesame seeds or green onions if desired, and serve hot with steamed rice or noodles.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best texture.

•Freezer: Freeze the sauce and chicken separately for up to 2 months. Thaw and combine when ready to eat.

Variations & Substitutions

•Use tofu or shrimp as a protein alternative.

•Add broccoli, snap peas, or carrots for extra veggies.

•Swap pineapple juice for orange juice for a citrusy twist.

Homemade Sweet and Sour Chicken

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Course: Main Course

Kitchen: Chinese-Inspired

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ For the Chicken:
• ▢ 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• ▢ 1/2 cup cornstarch
• ▢ 2 large eggs beaten
• ▢ 1/3 cup vegetable oil for frying
• ▢ For the Sweet and Sour Sauce:
• ▢ 1/3 cup ketchup
• ▢ 1/3 cup rice vinegar or white vinegar
• ▢ 1/3 cup granulated sugar
• ▢ 1/4 cup soy sauce
• ▢ 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
• ▢ For the Stir-Fry:
• ▢ 1 cup bell peppers red, green, or yellow, diced
• ▢ 1 cup pineapple chunks canned or fresh
• ▢ 1/2 cup onion diced

Instructions

• Prepare the Chicken:
• Coat the Chicken: Toss the chicken pieces in cornstarch, ensuring they are evenly coated. Dip the coated chicken into the beaten eggs.
• Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy (about 4-5 minutes per side). Remove and drain on paper towels.
• Prepare the Sauce:
• Make the Sauce: In a small saucepan, whisk together the ketchup, rice vinegar, sugar, and soy sauce. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
• Stir-Fry the Vegetables:
• Cook the Vegetables: In the same skillet used for the chicken (with excess oil removed), stir-fry the bell peppers, pineapple chunks, and onion over medium heat for 3-4 minutes, until slightly softened.
• Combine and Serve:
• Combine Chicken and Sauce: Return the fried chicken to the skillet with the vegetables. Pour the sweet and sour sauce over the chicken and stir gently to coat everything evenly. Simmer for 2-3 minutes until heated through.
• Serve: Serve hot over steamed rice or noodles.