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This Chinese sweet and sour chicken recipe brings restaurant-quality flavor to your kitchen using ingredients you likely already have on hand. With its crispy chicken, tangy sauce, and colorful peppers, it is sure to be a hit whenever you crave classic takeout at home. Every time I make this, the kitchen fills with that irresistible aroma that gets everyone running to the table.
I first made this when trying to impress guests with homemade Chinese food, and now it is a must at our family celebrations since everyone requests leftovers.
Ingredients
- Granulated sugar: gives sweetness and that classic shiny glaze choose fine white sugar for easier dissolving
- Apple cider vinegar: brings tang choose a fresh bottle for maximum punch
- Ketchup: is the base for color and flavor go for a thick tomato-y variety
- Soy sauce: adds savory depth always use regular rather than low-sodium for a rich taste
- Brown sugar: deepens the caramel notes make sure it is soft, not hard
- Sesame oil: brings nutty fragrance select toasted sesame oil for more aroma
- Minced garlic: sharpens and rounds the sauce fresh garlic is always best
- Cornstarch: thickens both the sauce and the crispy chicken look for clump-free powder
- Boneless skinless chicken thighs: stay juicy and tender ask the butcher for even pieces if possible
- Salt: to season the chicken sparingly
- All-purpose flour: forms a light crisp coating measure it with a spoon and level
- Large egg: helps layers stick use at room temperature if possible
- Canola oil: for frying has a mild flavor and a high smoke point
- Yellow onion: offers sweetness and crunch pick a firm one
- Red and green bell peppers: add burst of color and fresh flavor choose ones that feel heavy for their size
- Fresh pineapple (optional): brings a tropical twist only use ripe pineapple for real burst of sweetness
Instructions
- Make the Sweet and Sour Sauce:
- Whisk the granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic in a bowl until completely dissolved. Mix the cornstarch with a few tablespoons of water in a separate small bowl until no lumps remain and set aside for thickening the sauce later.
- Prepare the Chicken Coating:
- Season the chicken thigh pieces lightly with salt. Tumble the seasoned pieces in cornstarch, ensuring all sides are dusted. Next, dip each piece into the beaten egg and follow by rolling in all-purpose flour. This triple coating creates the signature crunchy shell.
- Fry the Chicken:
- Pour canola oil into a spacious pan or wok to a depth of about one inch and heat over medium high until shimmering. Test the temperature with a pinch of flour it should sizzle right away. Fry the chicken in batches for even browning. Turn each piece occasionally until the coating is deep golden and crisp, about four to six minutes. Lift out with tongs and let excess oil drain on a wire rack.
- Char the Vegetables and Pineapple:
- Remove all but a tablespoon of frying oil from the pan and return to high heat. Toss in the chopped onion, red bell, green bell, and pineapple. Stir fry briskly until edges are charred but vegetables stay crisp about three minutes. The quick sear locks in flavor while keeping their crunch.
- Combine Sauce and Chicken:
- Whisk the prepared sauce again and pour into the sizzling pan with vegetables. Stir in the cornstarch slurry and keep the mixture at a gentle boil, stirring, until it grows glossy and thick about three minutes. Tumble the fried chicken pieces back in and quickly toss until every piece is evenly coated with sauce.
- Serve the Dish:
- Transfer the finished sweet and sour chicken to a serving dish and present immediately for maximum crispiness. The sauce should be thick enough to cling to each piece without pooling at the bottom.
One of my favorite parts is the fresh pineapple in this recipe because it instantly makes the sauce brighter and feels special. When my kids first helped me chop peppers for this, we turned cooking into a family game racing to see who could make the neatest cubes.
Storage tips
Leftovers keep best in an airtight container in the fridge for up to three days. Reheat in a skillet over medium instead of the microwave so the chicken stays crisp. For longer storage freeze individual portions in freezer safe bags pressing out as much air as possible.
Ingredient substitutions
If you do not have chicken thighs boneless chicken breasts will work but watch closely to avoid overcooking. No apple cider vinegar in the pantry Try rice vinegar for a milder tang. You can skip pineapple but adding extra bell pepper gives more crunch.
Serving suggestions
Pairs perfectly with steamed jasmine rice or light fried rice. Sprinkle chopped scallions or toasted sesame seeds on top just before serving for restaurant style flair.
Cultural roots
Sweet and sour sauce is a hallmark of Cantonese cuisine and it evolved in Chinese American restaurants as a crowd pleaser. Originally using pork and local fruit today chicken is even more popular at home in China and abroad.
Seasonal Adaptations
Switch bell peppers for snow peas in spring Add sliced carrots after onions in winter Try ripe peaches or mangoes in sauce during summer
Success Stories
I have shared this recipe with friends at potlucks and they always ask for the secret to the sauce. The double sugar combo balances the vinegar in a way that keeps people coming back for seconds.
Freezer Meal Conversion
Make and fry all chicken as directed. Cool completely and freeze in a single layer then transfer to bags. Prepare and freeze sauce separately. To serve thaw both in the fridge and reheat chicken in a hot oven before tossing in warmed sauce.
Once you try this sweet and sour chicken you will see how easy it is to make at home. Share leftovers if you can—they never last long in our house!
Recipe FAQs
- → How do you get chicken pieces crispy?
Coat the chicken with cornstarch, dip in egg, then dredge in flour before frying at high heat until golden.
- → What vegetables pair best?
Red and green bell peppers, onion, and optional pineapple add color and balance sweet and tangy flavors.
- → How do you thicken sweet and sour sauce?
Mix cornstarch with a little water to form a slurry, then add to the simmering sauce for perfect thickness.
- → Can you use chicken breast instead of thighs?
Yes, chicken breast works, but keep an eye on cooking time to prevent the meat from drying out.
- → What oil is best for frying?
Use canola or another neutral, high-heat oil for crisp results and minimal added flavor.
- → Do you have to include pineapple?
Pineapple adds a juicy, sweet note, but it's optional based on preference and availability.