Sweet and Sour Chicken

Sweet and sour chicken is crispy, tangy, colorful, and absolutely crave worthy! This homemade version has tender chicken pieces coated in a golden batter, tossed with vibrant bell peppers and juicy pineapple chunks, all swimming in that iconic sweet tangy sauce we all love.

Love More Chicken Recipes? Try My Hot Honey Chicken or this Cilantro Lime Chicken next.

Why You’ll Love This Recipe

Crispy, tender pieces of chicken are coated in a glossy sauce that perfectly balances tangy vinegar, sweet pineapple, and savory soy. It’s the kind of takeout-style favorite that comes together easily at home and tastes even better fresh from the pan. Perfect for busy weeknights, this colorful dish is always a hit with both kids and adults alike.

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Ingredient List

For the Chicken:

• 1½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Salt and black pepper, to taste
• Vegetable oil (for frying or sautéing)

For the Batter (if frying):

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup water (or club soda for extra crispiness)

For the Sauce:

• ½ cup ketchup
• ⅓ cup rice vinegar or white vinegar
• ½ cup brown sugar, packed
• 2 tablespoons soy sauce
• ½ cup pineapple juice (from canned pineapple)

Optional Add-Ins:

• 1 large bell pepper (red, green, or yellow), cut into 1-inch chunks
• 1 cup pineapple chunks (fresh or canned, drained)
• ½ medium onion, cut into chunks
• 2 green onions, sliced (for garnish)

Substitution Notes:

• Chicken thighs stay juicier, but breasts work beautifully too!
• No rice vinegar? White vinegar or apple cider vinegar works in a pinch.
• Club soda in the batter = extra crispy magic, but water is totally fine.
• Use any color bell pepper you love—I like mixing red and yellow for extra color!

Why These Ingredients Work

The cornstarch and baking powder in the batter create that signature crispy, crunchy coating that stays crispy even after tossing in sauce. The ketchup might seem surprising, but it’s the base that gives the sauce its rich, tomatoey sweetness and gorgeous color. Brown sugar adds deep caramel notes while rice vinegar brings the essential tang that balances everything out. The pineapple juice isn’t just for flavor—it adds natural sweetness and a fruity brightness that makes this sauce truly special. And those bell peppers? They add crunch, color, and a slight vegetal sweetness that rounds out every bite!

Essential Tools and Equipment

• Large mixing bowl (for batter)
• Whisk
• Large skillet or wok
• Deep pan or pot (if deep-frying)
• Paper towels (for draining)
• Tongs or slotted spoon
• Medium bowl (for sauce mixing)
• Cutting board and sharp knife

How To Make Sweet and Sour Chicken

Step 1: Season and Prep the Chicken

Cut your chicken into bite-size pieces, about 1 to 1½ inches each. Season generously with salt and black pepper.

Step 2: Make the Batter (For Crispy Version)

In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the water (or club soda) while whisking until you have a thick, smooth batter—think pancake batter consistency. It should coat the back of a spoon but still drip off slowly. If it’s too thick, add a splash more water; too thin, add a bit more flour.

Step 3: Fry or Sauté the Chicken

For Crispy Fried Chicken: Heat about 2 inches of vegetable oil in a deep pan to 350°F (medium-high heat). Dip each chicken piece into the batter, letting excess drip off, then carefully lower into the hot oil. Don’t overcrowd the pan! Fry in batches for 4-5 minutes, turning once, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

For Lighter Sautéed Chicken: Skip the batter entirely. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temp of 165°F). Remove and set aside.

Step 4: Whisk Together the Sauce

While the chicken cooks, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice in a medium bowl until completely smooth. Taste it—it should be sweet with a nice tangy kick!

Step 5: Cook the Vegetables

In a large skillet or wok, pour in the sauce mixture and heat over medium heat. Once it starts to bubble gently, add your bell peppers, pineapple chunks, and onions. Cook for 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender but still have some crunch. You want them vibrant and slightly caramelized!

Step 6: Combine and Coat

Add your cooked chicken to the pan with the sauce and vegetables. Toss everything together gently but thoroughly until every piece of chicken is coated in that gorgeous glossy sauce. Let it simmer for 2-3 minutes until everything is heated through and the sauce has thickened slightly and is clinging to the chicken.

Step 7: Garnish and Serve

Remove from heat and sprinkle with sliced green onions for a fresh pop of color and flavor. Serve immediately while the chicken is at its crispiest!

You Must Know

Your oil temperature matters! If it’s not hot enough (below 325°F), your chicken will absorb oil and get soggy instead of crispy. If it’s too hot (over 375°F), the outside will burn before the inside cooks. Use a thermometer or test with a small drop of batter—it should sizzle immediately and float to the top.

Personal Secret: I always fry my chicken and keep it separate until the very last minute before serving. Then I toss just the amount I’m eating right away in the sauce.

Pro Tips & Cooking Hacks

• Double-coat for ULTIMATE crispiness: After the first batter coating, let chicken sit for 2 minutes, then dip again before frying. Game changer!
• Club soda trick: The carbonation in club soda creates a lighter, crispier batter. It’s an old restaurant secret!
• Don’t dump cold chicken into sauce: Let your fried chicken sit on the paper towels for a minute to cool slightly. This prevents the batter from getting soggy immediately.
• Cornstarch slurry fix: If your sauce isn’t thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering sauce.
• Taste as you go: Everyone’s sweet-to-sour preference is different! Adjust the sugar and vinegar before adding the chicken.
• Cut uniformly: Same-size chicken pieces = even cooking = no dry or undercooked pieces!

Flavor Variations & Suggestions

• Extra Spicy: Add red pepper flakes, sriracha, or a few dashes of hot sauce to the sauce mixture.
• Orange Sweet and Sour: Replace half the pineapple juice with fresh orange juice and add a teaspoon of orange zest!
• Honey Version: Swap half the brown sugar for honey for a different kind of sweetness.
• Add More Veggies: Throw in snap peas, carrots, broccoli florets, or water chestnuts for extra crunch and nutrition.
• Ginger Boost: Add 1 tablespoon of freshly grated ginger to the sauce for a warm, spicy kick.
• Sesame Finish: Sprinkle toasted sesame seeds on top before serving for a nutty flavor and pretty presentation.

Make-Ahead Options

Sauce: Make the sweet and sour sauce up to 3 days ahead and store it in an airtight container in the fridge. Just reheat and proceed with the recipe!

Chicken Prep: Cut and season the chicken the night before. Cover tightly and refrigerate until ready to cook.

Batter: Mix the dry ingredients ahead of time and store in an airtight container. Just add the liquid when you’re ready to fry.

Not Recommended: I don’t recommend frying the chicken ahead of time—it really loses its crispy texture. This is definitely a cook-and-serve-immediately kind of dish for the best results!

Recipe Notes & Baker’s Tips

• Thighs vs. Breasts: I actually prefer thighs for this recipe—they stay more tender and juicy, even with the high heat of frying. But breasts are wonderful too, just watch them carefully so they don’t dry out.
• Fresh or Canned Pineapple: Both work! Canned is convenient and you can use the juice for the sauce. Fresh is amazing but you’ll need to use store-bought pineapple juice or substitute with a bit more vinegar and sugar.
• Sauce Consistency: The sauce should be thick enough to coat the back of a spoon but still pourable. It will thicken as it cools, so err on the slightly thinner side.
• Why the Baking Powder: This is what makes the coating puff up and get extra crispy! Don’t skip it.

Serving Suggestions

Sweet and sour chicken is absolutely perfect over a big bowl of fluffy steamed white rice or brown rice—it soaks up all that delicious sauce! I also love it over fried rice for an extra indulgent meal, or even over crispy chow mein noodles for added crunch. Serve it alongside simple steamed broccoli, stir-fried bok choy, or egg rolls for a complete Chinese takeout spread at home. And don’t forget the fortune cookies!

How to Store Your Sweet and Sour Chicken

Refrigerator: Store the chicken and sauce separately in airtight containers for up to 3-4 days. The chicken will lose its crispiness in the sauce, so keeping them separate helps maintain some texture.

Freezer: You can freeze the cooked (but not sauced) chicken for up to 2 months. Freeze the sauce separately. Thaw overnight in the fridge before reheating.

Reheating: For the crispiest results, reheat the chicken in a 400°F oven for 8-10 minutes until warmed through and crispy again. Heat the sauce separately in a pan or microwave, then toss together just before serving. Microwaving the chicken will make it soggy, so oven or air fryer is best!

Allergy Information

Contains:

• Gluten (from all-purpose flour)
• Soy (from soy sauce)

Substitutions:

• Gluten-Free: Use a 1:1 gluten-free flour blend and tamari instead of soy sauce. Rice flour also works beautifully for the batter!
• Soy-Free: Use coconut aminos in place of soy sauce.
• Egg-Free: This recipe is naturally egg-free in the batter!

Questions I Get Asked A Lot

Can I bake the chicken instead of frying it?

Absolutely! For a lighter version, toss the battered chicken pieces with a little oil spray and bake at 425°F for 20-25 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s still delicious and way less messy!

My sauce is too sweet—how do I fix it?

Just add more vinegar, one tablespoon at a time, until it tastes balanced to you. You can also add a squeeze of fresh lemon juice or a dash more soy sauce for saltiness to cut the sweetness.

Can I use frozen chicken?

Yes, but make sure it’s completely thawed and patted very dry with paper towels before cutting and seasoning. Any excess moisture will make the batter slide right off!

Why did my batter fall off in the oil?

This usually happens when the oil isn’t hot enough or the batter is too thin. Make sure your oil is at 350°F and your batter is thick enough to coat the chicken—not runny. Also, don’t move the chicken around too much right after dropping it in; let it set for 30 seconds first!

Can I make this in an air fryer?

You bet! Spray the battered chicken with oil and air fry at 400°F for 12-15 minutes, flipping halfway through. It’ll be crispy and delicious with way less oil!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear which variation you tried and how your family loved it. Did you go for the crispy fried version or keep it lighter?