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.
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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.
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Homemade Sweet and Sour Chicken
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 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.
Featured Comments
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