Sweet and Sour Chicken

This homemade Sweet and Sour Chicken recipe is so addictive! Crispy chicken is fried and tossed in a rich sweet and sour sauce you will love!

 

What is Sweet and Sour Chicken?

Sweet and Sour Chicken is a popular dish that is widely available in Asian restaurants. Check your favorite Chinese takeout, and odds are Sweet and Sour Chicken is one of their specials! It’s similar to general tso’s chicken, but not as spicy and more kid-friendly. This dish features chicken that is tender and juicy on the outside and ultra-crispy on the inside. The sauce is very sweet and features hints of pineapple and orange flavor, it is perfectly balanced with a dash of vinegar and soy sauce!

Ingredients for Sweet and Sour Chicken

As always, this is a quick overview of the ingredients needed for the best Sweet and Sour chicken recipe! For the complete, printable recipe just scroll to the recipe card below.

• Chicken: I used chicken breast for this recipe, but boneless, skinless chicken thighs are also a great option.
• Sugar: this recipe calls for both brown and white granulated sugar. If you are trying to reduce the carbs you can use granulated and golden monkfruit or coconut sugar. 
• Distilled Vinegar: an essential part of the sauce as it helps balance the sweetness. Apple cider vinegar or rice vinegar could be used instead.
• Ketchup: adds richness and color to the sauce, don’t worry this dish doesn’t taste like ketchup!
• Soy Sauce: tangy low sodium soy sauce adds a rich umami punch to the sauce. 
• Juice: pineapple and orange juice are used in this recipe. 
• Spices: sea salt, crushed red peppers, and black pepper
• Cornstarch: this is used to thicken the sauce, as well as to bread the chicken.
• Flour and Baking Powder: used to bread the chicken, use gluten-free flour if needed.
• Egg: used to make the batter for the chicken.
• Seltzer Water: also used to make the batter but this will work with regular water if you don’t have seltzer handy. 
• Oil: you will need oil for frying, you can use vegetable or canola oil. 

How to Make Sweet and Sour Chicken

In addition to the ingredients listed above you will need mixing bowls, pans for cooking, a spatula, and a slotted spoon like this is very helpful when removing the chicken from the hot oil. Below you will find every step documented so you can easily make this Asian chicken recipe at home!

Make the Sweet and Sour Sauce

The sauce is a simple two-step process, the first step is to combine and simmer the ingredients, the second is to thicken the sauce. Here is how we do it. Mix all sauce ingredients, except the cornstarch-water mixture, in a medium saucepan and boil over high heat. Reduce heat to a simmer, over medium-low, and cook for 10-12 minutes. Stir the sauce often. After about 10 minutes the sauce will have reduced some and will be nice and smooth.

Next, combine the cornstarch and water together, this is called a slurry and is used to thicken the sauce. Whisk in the cornstarch-water slurry and bring to a boil, cooking for 1-2 minutes until the sauce has thickened a bit. Remove from heat and set aside to cool. Don’t worry, if you accidentally thicken the sauce too much that is okay, just add a small amount of water and stir to thin.

Make the Batter

The next step is to make the batter we will toss the chicken in. Whisk together the cornstarch, flour, baking powder, egg, seltzer water, and 1 tablespoon of oil in a large bowl. Set aside.

Fry the Chicken

Season the chicken cubes with salt and pepper. Transfer the chicken cubes to the flour-water batter and mix them together so the chicken cubes are fully coated. Set aside. Prepare a cookie sheet or baking dish lined with a few layers of paper towel for later. Heat a 6-qt Dutch oven, large pot, or a wok with oil, so it comes up at least 1/2” in the pot, over medium-high heat. Use an instant read or candy thermometer to check that the oil is between 350°F and 375°F.

Carefully lower 1 chicken cube at a time, using a slotted spoon, into the hot oil, only adding 1⁄3 of the chicken pieces in this batch. Cook chicken for about 4 minutes in the hot oil, stirring occasionally, and carefully flip over each piece halfway through until both sides are golden brown. Place cooked chicken cubes onto the prepared paper towel-lined baking sheet. Repeat in two more batches, so as not to overcrowd the pot.

Toss the Chicken in the Sauce

Transfer the fried chicken to a large bowl & pour the sauce over it. Toss everything together.

Serve

Serve this dish while it is piping hot and fresh! Garnish with green onions, and sesame seeds if desired. This dish is excellent served with white rice, brown rice, stir-fry veggies, lo mein noodles, or cauliflower rice. We loved it with our favorite Crispy Brussels Sprout Fried Rice!

Storage and Reheating

While most chicken recipes keep quite well, this one is a little tricky because the cornstarch in the sauce can cause the sauce to get a bit gummy as it sits. I recommend only storing this dish for one day for the best taste and texture. To reheat microwave in 30-second increments until warm or in a large skillet over medium-low heat. If the sauce is too thick add 1 tablespoon of water and stir as needed.

If you love this Sweet and Sour Chicken you will also love:

• Asian Pork Chops with Sesame Broccoli: a one-pan meal that features a zesty marinade made with sriracha, and chili garlic sauce!
• Sweet and Spicy Asian Meatballs: these savory meatballs make a great meal or appetizer.
• Kung Pao Chicken: This recipe includes traditional as well as low-carb, keto-friendly instructions! Your family will love this flavorful kung pao chicken.
• Egg Roll in a Bowl: Egg Roll in a Bowl is an easy, healthy dinner that is ready in under 20 minutes! This easy pork stir-fry recipe is loaded with meat, vegetables, and a sesame sauce.