Sweet and Sour Chicken is a typical dish you’ll find at Chinese-American restaurants. I love the crispy, tangy flavor of this sweet and sour chicken recipe! It’s best served with white rice, vegetables, and my homemade sweet and sour chicken sauce. There’s always room for an indulgent, fried dish around here, especially when it’s filled with so much flavor!
Sweet and Sour Chicken Recipe
This sweet and sour chicken recipe is crispy, tangy, and delicious, and I’m going to show you how to make sweet and sour chicken sauce too!
Sweet and Sour Chicken is a staple at Chinese-American restaurants. It might be more American than Chinese, but regardless, it’s so yummy! This sweet and sour chicken recipe is crispy, fried, and full of flavor.
This is the kind of dish I dream about. The sweet and sour chicken sauce is the perfect mix, the chicken is fried in the most delicious sweet and sour chicken batter, and it’s all served on top of white rice along with vegetables. It’s just like getting Chinese takeout to eat at home…but better! There’s none of that stickiness to deal with, just fresh chicken straight out off the stove top.
A homemade sweet and sour chicken recipe? YES please. No more take out for me!
Learn how to make Sweet and Sour Chicken at home, along with a homemade sweet and sour chicken sauce!
Sweet and Sour Chicken Sauce
So let’s talk about this Homemade Sweet and Sour Sauce. This is the highlight really, because you can’t have a sweet and sour chicken recipe without the sauce!
This Sweet and Sour Sauce was surprisingly easy to make, which I love. Just mix the ingredients together in a sauce pan, heat it up, and you’re done. You can use it to make this recipe and store any extra in the refrigerator.
Sweet and Sour Chicken Batter
The batter is an important part of this dish. It’s what makes the chicken so crispy and flavorful! Just combine the ingredients in a bowl and whisk together.
Sweet and Sour Chicken Batter Ingredients:
- Baking Powder
- Baking Soda
- Salt & Pepper
- Peanut Oil (or Vegetable Oil)
Once the sweet and sour chicken batter is prepared, just put the chicken in the batter to coat.
How to Make Sweet and Sour Chicken
Instead of ordering takeout tonight, learn how to make sweet and sour chicken at home! It’s pretty easy to make and it tastes SO good when it’s all done. I’m showing you how to make the batter, how to make your very own sweet and sour chicken sauce, and how to put it all together. Just check the recipe card for the full instructions!
Recommend Products to make this recipe
What vegetables do you put in sweet and sour chicken?
For this sweet and sour chicken recipe, we’re adding in red bell peppers, scallions, and fresh pineapple. The pineapple brings the sweet to the sour, and is a great balance to the rest of the flavors.
Where does sweet and sour chicken come from?
Sweet and Sour Chicken is known as being a classic Chinese dish for us Americans, but it’s actually more of a western dish. Sweet and Sour sauce has been used in traditional Chinese cooking, but it’s more often used on fish or pork. The version of this chicken dish we know as sweet and sour chicken is best categorized as Chinese-American rather than simply Chinese.
FREE CHICKEN EBOOK
The Cookie Rookie is practically famous for amazing Chicken Recipes, mostly due to this Sweet and Sour Chicken Recipe. We have so many other chicken favorites that I hope you check out, and even have a FREE EBOOK for subscribers (click to find out more). I’m here for all your easy chicken recipes needs!
You guys have to try this crispy Sweet and Sour Chicken recipe the next time you’re craving a Chinese takeout. It’s pretty simple to make, but it tastes sooooo good. And the fresh peppers and pineapple really bring this dish together.
See the recipe card below for details on How to Make Sweet and Sour Chicken. Enjoy!
If you liked this recipe, try some of these other Asian-inspired dishes:
- Slow Cooker Cashew Chicken
- Super Easy Chicken Teriyaki
- Sesame Baked Wings
- One Pan Mongolian Beef with Vegetables
- Bourbon Sweet and Spicy Chicken
- Food thermometer
- Kitchen Spider Skimmer not necessary but very helpful
- 1 1/4 cup Sweet and Sour Sauce (store bought or click for recipe)
- 1 pound chicken breasts boneless skinless
- Kosher salt
- Freshly ground black pepper
- 2 quarts peanut or vegetable oil plus 3 tablespoons for the batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ cups water
- 2 red bell peppers stem and seeds removed and cut into 1-inch pieces
- 6 scallions cut into 1-inch pieces
- 4 slices fresh pineapple cut into 1-inch wedges
- White rice cooked per package directions.
Prepare sauce according to directions (click recipe link above)
- Set a wire rack over a rimmed baking sheet and cover half with a double layer of paper towels.
- Pat the chicken breasts dry with paper towels and cut the chicken into Place the chicken cubes on a paper towel-lined plate, pat dry with another paper towel and season with kosher salt and freshly ground black pepper.
- Pour 2 quarts oil (or enough to measure about 1½-inches deep) in a large Dutch oven set over medium-high heat. Bring the oil to 350 degrees.
- While the oil heats, whisk together flour, cornstarch, baking powder, baking soda, 2 teaspoons kosher salt and 1 teaspoon black pepper in a large mixing bowl. Add the water and the remaining 3 tablespoons oil; whisk until smooth.
- Place the chicken cubes in the batter and stir to completely coat.
- Once the oil reaches 350°F, use a fork to carefully drop each battered chicken cube into the hot oil. (Have a second fork ready to use to release the chicken into the oil, if necessary.)
- Check the oil temperature frequently and adjust the heat, up or down, to keep the temperature between 350-375 degrees F.
- Use a spider skimmer to stir the chicken pieces gently to prevent them from sticking together. Cook until chicken is golden, 2-3 minutes each batch. Transfer chicken to paper towel-lined half of the prepared rack.
- Repeat process until all the battered chicken is fried.
- When all the chicken has been cooked, remove the pan from the heat and, very carefully, pour all, except 1-2 tablespoons oil, into a heatproof bowl.
- Return the Dutch oven to the stovetop set over medium heat. Once the oil is hot, add the red pepper, half the cut scallions and all the pineapple chunks. Cook 2-3 minutes or until the red pepper is crisp-tender.
- Add 1-cup sauce to the vegetable mixture and cook until sauce is heated through, about 1 minute.
- Add the chicken and stir gently to coat the chicken. Cook just enough to heat the chicken through and serve immediately over cooked white rice and with the remaining sweet and sour sauce.
- Garnish with the remaining half of cut scallions.