If you’re craving a dish that strikes the perfect balance between tangy, sweet, and slightly crispy, this Sweet and Sour Chicken Recipe is a total winner. It takes simple ingredients and turns them into a vibrant, colorful, and utterly satisfying meal that feels both comforting and exciting. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe offers a delightful combination of tender chicken, a crunchy coating, and that iconic sweet and sour sauce that everyone loves.
Ingredients You’ll Need
The magic of this Sweet and Sour Chicken Recipe truly starts with some incredibly straightforward ingredients. Each one plays a crucial role in creating texture, flavor, and that irresistible glaze. Let’s break them down so you can appreciate the simplicity that leads to such extraordinary results.
- Chicken breasts: Using boneless, skinless chicken breasts cut into bite-sized pieces ensures quick, even cooking and tender bites.
- Onion powder: Adds a subtle savory depth that marries beautifully with the sweet and sour elements.
- Garlic powder: Infuses a warm, aromatic kick that lifts the overall taste.
- Cornstarch (2 tablespoons): Helps season the chicken pieces and starts building that light crispy coating.
- Black pepper: A pinch or two adds mild heat and enhances other flavors without overpowering.
- Soy sauce: A splash adds umami and a touch of saltiness, grounding the sweet and sour sauce perfectly.
- Cornstarch (¾ cup): The core for that wonderfully crispy exterior, crucial for frying.
- All-purpose flour: Balances the texture, making the coating both crunchy and tender.
- Baking powder: Adds a subtle lightness to the crust, keeping it from getting too dense.
- Baking soda: Helps achieve the perfect crisp without heaviness.
- Granulated sugar: Enhances browning and adds a touch of sweetness to complement the sauce.
- Kosher salt: Seasoning brought to the right level for all components.
- Ice-cold water: Essential for the batter consistency, helping the coating cling perfectly.
- Egg: Binds the batter ingredients and adds richness to the coating.
- Oil for frying: Choose a neutral oil with a high smoke point for that golden fry without burning.
- Sweet and sour sauce: The star companion, bringing that tangy-sweet magic to the crispy chicken.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting your boneless, skinless chicken breasts into bite-sized pieces for even cooking. Toss them gently with onion powder, garlic powder, cornstarch, soy sauce, and a pinch of black pepper. This marinade enhances flavor and primes the chicken for that perfectly crispy coating.
Step 2: Make the Batter
In a mixing bowl, whisk together ¾ cup cornstarch, all-purpose flour, baking powder, baking soda, sugar, and kosher salt. Slowly add ice-cold water and the egg, stirring until you have a smooth, slightly thick batter that will cling to each chicken piece beautifully.
Step 3: Coat the Chicken
Dip each piece of marinated chicken into the batter, ensuring a thorough, even coating. This step is what promises that unique, delicate crunch once fried.
Step 4: Fry Until Golden
Heat oil in a deep pan to about 350°F (175°C). Carefully add the battered chicken pieces in batches to avoid crowding and fry until they turn golden brown and crispy, around 4 to 5 minutes per batch. Remove and drain on paper towels to keep them crisp and shiny.
Step 5: Toss with Sauce
Warm your sweet and sour sauce separately, then gently toss the crispy chicken in the sauce until every bite is generously coated but still crunchy. The balance here is key — enough sauce to flavor but not so much that the coating gets soggy.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Sprinkle freshly chopped green onions or sesame seeds on top for a pop of color and a fresh crunch. Adding a few red bell pepper slices or pineapple chunks also brightens the dish visually and taste-wise.
Side Dishes
Serve your sweet and sour chicken alongside steamed jasmine rice or fried rice to soak up all that flavorful sauce. A side of sautéed or steamed broccoli or snap peas adds a lovely, crisp vegetable contrast that complements the dish perfectly.
Creative Ways to Present
For a fun twist, serve this Sweet and Sour Chicken Recipe in lettuce wraps or over crispy noodles for extra texture. You can also plate it in a colorful bowl with mixed veggies for a vibrant, restaurant-style look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken in an airtight container and refrigerate for up to 3 days. The sauce may thicken overnight, so give it a quick warm-up with a splash of water before serving.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge to maintain texture and flavor before reheating.
Reheating
Reheat leftovers in a skillet over medium heat to revive crispiness, adding a little water if the sauce has thickened too much. Avoid microwaving if possible, as it can make the coating soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Sweet and Sour Chicken Recipe, offering juicier and slightly more flavorful meat that pairs beautifully with the crispy batter and sauce.
How do I make the sweet and sour sauce from scratch?
Basic sweet and sour sauce combines pineapple juice, vinegar, ketchup, soy sauce, sugar, and cornstarch for thickening—easy to mix and adjust to your preferred tanginess and sweetness.
Is it possible to bake instead of fry the chicken?
For a healthier option, baking is possible but won’t yield the same crispiness. To get close, bake on a wire rack with a light oil spray and flip halfway through baking at 425°F (220°C).
Can I prepare parts of this recipe ahead of time?
Yes! You can marinate the chicken and prepare the batter ahead of time. Just keep the batter chilled and coat and fry the chicken just before serving for maximum crunch.
What can I substitute for soy sauce if I’m allergic?
Tamari is a great gluten-free and soy-free alternative that maintains the umami character crucial in balancing the Sweet and Sour Chicken Recipe flavors.
Final Thoughts
This Sweet and Sour Chicken Recipe is a fantastic way to bring exciting flavors and textures to your dinner table with ingredients you likely have on hand. It’s comforting, satisfying, and endlessly adaptable, so don’t hesitate to give it a try and make it your own new favorite. Trust me, once you taste that perfect bite of crispy chicken drenched in tangy-sweet sauce, you’ll wonder why it wasn’t part of your regular rotation sooner!
Print
Sweet and Sour Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Sweet and Sour Chicken recipe delivers a perfect balance of crispy, tender chicken coated in a light, flavorful batter and smothered in a tangy, homemade sweet and sour sauce. Ideal for a quick weeknight dinner, it combines savory and sweet elements that will satisfy your cravings with every bite.
Ingredients
Chicken and Seasonings
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- Black pepper, to taste
- 1 tablespoon soy sauce
Batter
- ¾ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ⅔ cup ice-cold water
- 1 large egg
Other
- Oil for frying (vegetable or canola oil recommended)
- 1 recipe sweet and sour sauce (homemade or store-bought)
Instructions
- Prepare the chicken: In a mixing bowl, combine the bite-sized chicken pieces with onion powder, garlic powder, 2 tablespoons cornstarch, black pepper, and soy sauce. Toss well to coat evenly and set aside for 10 minutes to marinate slightly.
- Make the batter: In a separate bowl, whisk together ¾ cup cornstarch, all-purpose flour, baking powder, baking soda, sugar, and kosher salt. Add the ice-cold water and egg, mixing until you achieve a smooth, thick batter with no lumps.
- Coat the chicken: Heat oil in a deep pan or deep fryer to 350°F (175°C). Dip each piece of marinated chicken into the batter, ensuring each piece is completely coated.
- Fry the chicken: Carefully place battered chicken pieces into the hot oil. Fry in batches for about 4-5 minutes or until golden brown and cooked through, turning as needed to ensure even crispiness. Remove with a slotted spoon and drain on paper towels.
- Combine with sauce: Warm the sweet and sour sauce separately. Once the chicken is fried and crispy, toss the pieces in the sauce until well coated, ensuring a balance between crispy texture and flavorful sauce.
- Serve: Serve immediately with steamed rice or your favorite sides for a delightful meal.
Notes
- Make sure the water for the batter is ice-cold to create a light and crispy coating.
- Do not overcrowd the fryer or pan to maintain oil temperature and crispiness.
- You can prepare the sweet and sour sauce ahead of time to save on cooking time.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- Use a thermometer to keep oil temperature consistent during frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
