Best Ever Chinese Sweet & Sour Chicken
Sweet and sour chicken is one of those dishes that never fails to hit the spot.
With its perfect balance of tangy, sweet, and savoury flavours, this is a firm favourite of all Chinese takeaway lovers.
But why wait for delivery when you can recreate this crowd-pleaser in your own kitchen? Not only is homemade sweet and sour chicken fresher and healthier, but it also lets you customise the flavours to your liking.
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About this recipe
What Is Sweet & Sour Chicken?
Sweet and sour chicken combines crispy battered chicken with a glossy, vibrant sauce made from vinegar, sugar, and ketchup, among other ingredients.
Often paired with bell peppers, onions, and juicy pineapple chunks, it’s a delightful mix of textures and flavours.
This dish has its roots in Chinese cuisine but has been adapted over time to suit Western palates, becoming a staple on Chinese restaurant menus worldwide.
Why You’ll Love This Recipe
This homemade sweet and sour chicken is everything you love about takeout but better. It’s crispy, flavourful, and packed with fresh ingredients.
Plus, it’s a fun dish to make, especially when you see how the glossy sauce coats the chicken and veggies so perfectly.
Serve It Up!
Pair this dish with fluffy jasmine rice, egg-fried rice, or even plain noodles. Add a side of steamed broccoli or spring rolls to complete the meal.
Whether it’s for a family dinner or a fakeaway night, this sweet and sour chicken will be a hit.
So, grab your wok and get ready to impress with this irresistible classic. Enjoy!
Ingredients
For the chicken:
- 500g (1lb) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornflour (cornstarch), plus 3-4 tbsp more for dredging
- 1/2 tsp baking soda (for tenderising, see notes above*)
- 1 egg, beaten
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- Vegetable oil, for frying
For the sauce:
- 4-5 tbsp ketchup (adjust to your sweetness preference)
- 3-4tbsp rice vinegar, or malt vinegar (adjust to your sourness preference)
- 4 tbsp light soy sauce
- 1 1/2 tbsp brown sugar, about 20g
- 100ml (about 1/2 cup) pineapple juice (from canned pineapple chunks)
For the cornflour (cornstarch) slurry, for thickening the sauce
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp water
For the stir-fry:
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 onion, cut into wedges
- 1 cup (150g) pineapple chunks
Pair it with
Instructions
1. Prepare the chicken
Place the cut chicken in a large bowl and combine with salt, pepper, garlic powder, chilli powder, cornflour, baking soda and egg. Mix thoroughly and let this marinate as you prep the rest.
2. Prep the vegetables and make the sauce
Chop up the vegetables ready for cooking. In a small bowl, combine the vinegar, ketchup, soy sauce, sugar, and pineapple juice. Stir until the sugar dissolves. Prepare the cornstarch slurry and set aside.
3. Cook the chicken
Dredge the marinated chicken in a light dusting of cornflour just before cooking. Fry in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels. Alternatively, air fry at 200°C (400°F) for 10-12 minutes, flipping halfway.
4. Stir-Fry the Veggies
In a large wok, heat oil over medium heat. Add the bell peppers and onion, stir-frying for 3-4 minutes. Toss in the pineapple chunks and cook for 2 more minutes. Pour the sweet and sour sauce over everything, then stir in the cornflour slurry.
5. Add the chicken and serve
Add the crispy chicken to the wok. Toss to coat everything evenly. Serve immediately with steamed white rice or fried rice.
FAQs
Can I use a different type of chicken?
Yes! While this recipe uses chicken breast or thighs, you can easily swap them for your preferred cut. Just make sure to adjust cooking time accordingly.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sweet and sour sauce in advance and store it in the fridge for up to a week.
Can I make this recipe gluten-free?
Yes — substitute the soy sauce with tamari and use a gluten-free flour or cornstarch for the batter. Check all other labels too.
How can I make the chicken extra crispy?
Make sure the oil is hot enough before frying (around 350°F/175°C). Don't overcrowd the pan, and you can double-coat the chicken for extra crunch.
Can I use other vegetables in the dish?
Definitely! While the traditional recipe includes bell peppers, onions, and pineapples, feel free to add carrots, zucchini, or snap peas.
How spicy is this recipe?
This recipe is not inherently spicy. If you like heat, add some red pepper flakes or chopped fresh chilli peppers to the sauce.
How long will leftovers last?
Leftover sweet and sour chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for the best results.
Video demonstration
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