If you adore that perfectly balanced combination of tangy, sweet, and savory flavors, then this Sweet and Sour Chicken recipe is bound to become a family favorite. Golden, juicy chicken bites are kissed by a vibrant sauce and tossed with colorful bell peppers, pineapple, and onions—it’s everything we love about classic Chinese takeout, made fresh at home. Whether you’re new to cooking at home or a seasoned kitchen pro, this Sweet and Sour Chicken promises to satisfy all your cravings with its irresistible flavor and stunning presentation.
Ingredients You’ll Need
Simple ingredients are all it takes to make show-stopping Sweet and Sour Chicken. Each one brings zippy flavor, unbeatable texture, or a pop of color to the dish. Here’s what you’ll need and how every component shines:
- Chicken breasts: Go for boneless, skinless pieces, cut into bite-sized chunks—they soak up flavor and stay wonderfully tender.
- Cornstarch: This locks in the chicken’s juiciness and gives each bite that restaurant-style crispy exterior.
- Eggs: Beaten eggs help the cornstarch stick and create a rich coating on the chicken.
- Vegetable oil: Just enough for pan-frying to achieve a gorgeous golden crust before baking.
- Red bell pepper: Adds sweetness and bright color, making every bite pop visually.
- Green bell pepper: Lends a fresh, slight bitterness that balances all the flavors beautifully.
- Pineapple chunks: Each piece is a juicy, sweet surprise that plays off the tangy sauce.
- Onion: Sliced onion brings mild earthiness and softens up during baking for depth.
- Granulated sugar (for the sauce): Provides classic sweetness, letting the sauce shine.
- Rice vinegar: Infuses the sauce with tang and gives the dish that iconic zing.
- Ketchup: Adds both sweet and tart notes and red color to the sauce.
- Soy sauce: A punch of umami that brings every spoonful together.
- Garlic powder: A little savory background flavor goes a long way in this dish.
- Cornstarch slurry: Thickens the sauce to glossy perfection during the last stage of baking.
How to Make Sweet and Sour Chicken
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken pieces in cornstarch until all surfaces are evenly covered. This provides a light, crispy coating that not only protects the chicken during frying but also soaks up the sweet and sour sauce beautifully later. Once coated, dip each piece into the beaten eggs, which helps lock in moisture and gives your chicken that delightful golden crust.
Step 2: Fry to Perfection
Heat your vegetable oil in a large skillet over medium-high until shimmering. Working in batches, fry the chicken pieces for 2–3 minutes per side. You’re aiming for a lovely golden exterior, not fully cooked chicken, since everything will finish baking together later. Resist the urge to overcrowd the pan—good air circulation means crispier results!
Step 3: Prepare the Sauce
While the chicken fries, whisk together your sauce ingredients in a mixing bowl: granulated sugar, rice vinegar, ketchup, soy sauce, and garlic powder. This mixture is the soul of any great Sweet and Sour Chicken, offering just the right combo of tangy, sweet, and savory.
Step 4: Assemble in the Baking Dish
Transfer all the beautifully browned chicken to a 9×13-inch baking dish. Pour the prepared sauce over the chicken, ensuring every piece gets coated in that magnetic flavor. Scatter the chopped red and green bell peppers, pineapple chunks, and sliced onions across the top, then give everything a gentle toss for even distribution.
Step 5: Bake and Finish the Sauce
Slide your baking dish into a preheated oven at 350°F (175°C), uncovered. Every 15 minutes, pause to gently stir everything—this evenly caramelizes the sauce and ensures the chicken cooks through. After 35 minutes, if you love a thicker glaze, drizzle in your cornstarch slurry and stir well. Continue baking for the final 10 minutes until the sauce turns shiny and luscious and the chicken is perfectly cooked.
How to Serve Sweet and Sour Chicken
Garnishes
For that final restaurant finishing touch, sprinkle sliced green onions or toasted sesame seeds over the top. A few extra fresh pineapple chunks or heaps of shredded cilantro make each plate feel even more festive and fresh. Don’t forget a wedge of lime or lemon for an extra pop of acidity!
Side Dishes
This classic Sweet and Sour Chicken absolutely shines over a fluffy mountain of steamed jasmine or white rice, soaking in every bit of sauce. If you’re feeling adventurous, try it with fried rice, sautéed bok choy, or a cold cucumber salad to balance out the vibrant, bold flavors.
Creative Ways to Present
For party spreads or casual family nights, pile your Sweet and Sour Chicken into lettuce wraps or serve it up in mini rice bowls for a fun, DIY vibe. For a dramatic centerpiece, arrange the chicken and vegetables on a large platter, garnishing with a sprinkle of fresh herbs—it’ll get everyone talking (and reaching for seconds!).
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the Sweet and Sour Chicken cool to room temperature and transfer it into airtight containers. It will keep well in the fridge for up to three days without losing its zesty flavor and juicy texture.
Freezing
This recipe freezes surprisingly well! Once cooled completely, pack portions of the chicken and sauce into freezer-safe containers, taking care to press out as much air as possible. It’s best enjoyed within a month, and makes for a quick, flavorful meal on a busy night.
Reheating
For the best results, reheat Sweet and Sour Chicken on the stovetop or in the oven, adding a splash of water to loosen the sauce if needed. Microwaving works in a pinch, too—just cover loosely and reheat in short bursts to keep the chicken tender and the vegetables just right.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and remain tender even after baking, making them a great alternative. Just cut them into similar-sized pieces for even cooking.
How do I keep my chicken crispy?
For maximum crispiness, don’t skip the cornstarch coating and ensure the oil is hot before frying. If you want it extra crunchy, you can try double-frying or cooking, then broiling briefly after baking.
Is there a way to make Sweet and Sour Chicken gluten-free?
Yes—just swap in tamari or a certified gluten-free soy sauce to make this dish 100% gluten-free. All other ingredients are naturally gluten-free, especially if you double-check your cornstarch.
What vegetables can I add or swap in?
Feel free to get creative: snap peas, broccoli florets, carrots, or even baby corn work beautifully alongside or instead of the listed veggies. The vibrant sauce pairs well with almost any crisp vegetable!
Can I make the sauce less sweet?
Certainly. Simply reduce the amount of granulated sugar, or swap some of it for honey or maple syrup if you prefer a more complex, less overtly sweet flavor profile.
Final Thoughts
This homemade Sweet and Sour Chicken is truly a showstopper—full of bright colors, bold flavors, and pure comfort with every forkful. If you’ve been craving that unbeatable takeout classic, now is the perfect time to treat yourself. Gather your favorite people, dive in, and savor this delightfully satisfying dish made right in your own kitchen!
Print
Sweet and Sour Chicken Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This sweet and sour chicken recipe is a delicious homemade version of a popular Chinese takeout dish. Tender chicken pieces are coated in a crispy cornstarch batter, then baked with a flavorful sweet and tangy sauce, bell peppers, pineapple, and onions.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup vegetable oil for frying
For the Sauce:
- 3/4 cup granulated sugar
- 1/3 cup rice vinegar
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup sliced onion
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Coat Chicken: Toss chicken pieces with cornstarch, then dip in beaten eggs.
- Fry Chicken: Fry chicken in oil until golden but not fully cooked.
- Make Sauce: Whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder.
- Combine Ingredients: Place chicken in a baking dish, pour sauce over it, add peppers, pineapple, and onion.
- Bake: Bake for 45 minutes, stirring every 15 minutes.
- Thicken Sauce: Add cornstarch slurry for a thicker sauce if desired.
- Serve: Serve hot over rice.
Notes
- For a lighter version, stir-fry chicken instead of frying.
- Garnish with green onions or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 30g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 160mg
