Sweet and Sour Chicken Recipe: Restaurant-Quality Dish at Home

Have you ever craved that perfect balance of tangy sweetness and savory chicken from your favorite Chinese restaurant? Making sweet and sour chicken recipe at home not only saves money but also gives you complete control over ingredients and flavors. This best sweet and sour chicken recipe delivers crispy, golden chicken pieces coated in a vibrant, glossy sauce that rivals any takeout. Whether you're a beginner cook or seasoned home chef, this dish transforms simple ingredients into an impressive meal your family will request again and again.

Ingredients List

    • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1 cup all-purpose flour
    • 2 large eggs, beaten
    • 1 cup cornstarch
    • Vegetable oil for frying
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 green bell pepper, cut into 1-inch pieces
    • 1 cup pineapple chunks (fresh or canned, drained)
    • Salt and pepper to taste
    • Optional: sesame seeds and sliced green onions for garnish

For the Sauce:

    • ¾ cup granulated sugar
    • ½ cup apple cider vinegar
    • ⅓ cup ketchup
    • 2 tablespoons soy sauce
    • 1 tablespoon cornstarch mixed with 2 tablespoons water
    • 1 teaspoon garlic powder
    • ½ teaspoon ginger powder

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

This quick weeknight recipe takes less time than ordering delivery and waiting for it to arrive. You can prep all ingredients during the 15-minute window while your oil heats.

Step-by-Step Instructions

Step 1: Prepare the Chicken Coating Season chicken cubes with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with cornstarch. This double-coating technique creates an extra-crispy exterior that stays crunchy even after saucing.

Step 2: Coat the Chicken Dredge each chicken piece in flour, shaking off excess. Dip into the beaten eggs, then roll in cornstarch until completely covered. Place coated pieces on a plate without stacking to maintain the coating integrity.

Step 3: Fry the Chicken Heat 2-3 inches of vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer for accuracy. Fry chicken in batches for 4-5 minutes until golden brown and cooked through. Overcrowding lowers oil temperature, resulting in soggy chicken. Drain on paper towels.

Step 4: Make the Sweet and Sour Sauce While chicken fries, combine sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger powder in a large skillet over medium heat. Stir continuously until sugar dissolves. Add the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and becomes glossy. The sauce should coat the back of a spoon perfectly—this sweet and sour chicken recipe relies on achieving the right consistency.

Step 5: Add Vegetables and Combine Add bell peppers and pineapple chunks to the sauce, cooking for 2-3 minutes until slightly softened but still crisp. Toss in the fried chicken pieces and gently coat everything with sauce. Serve immediately over steamed rice, garnished with sesame seeds and green onions for the best sweet and sour chicken recipe presentation.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 38g
    • Carbohydrates: 58g
    • Fat: 12g
    • Fiber: 2g
    • Vitamin C: 85% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Healthier Version: Bake chicken at 425°F for 20-25 minutes instead of frying, lightly spraying with cooking oil for crispiness.

Gluten-Free: Substitute all-purpose flour with rice flour and use tamari instead of soy sauce.

Protein Swaps: Replace chicken with firm tofu, shrimp, or pork tenderloin using the same coating method.

Vegetable Variations: Add snap peas, carrots, onions, or baby corn for extra nutrition and texture.

Meal Prep: Prepare sauce and cut vegetables ahead of time. Fry chicken just before serving for maximum crispiness.

Flavor Adjustments: Add ½ teaspoon red pepper flakes for heat, or increase pineapple juice for sweeter notes.

Common Mistakes to Avoid

Soggy Coating: Not allowing oil to reach proper temperature or overcrowding the pan causes steam buildup. Always maintain 350°F and fry in small batches.

Watery Sauce: Skipping the cornstarch slurry or not cooking it long enough results in thin sauce. Ensure the sauce simmers until noticeably thickened.

Overcooked Vegetables: Adding peppers too early makes them mushy. They only need 2-3 minutes in the sauce to retain their crisp-tender texture.

Dry Chicken: Overcooking chicken breasts creates a rubbery texture. Cut uniform pieces and monitor frying time carefully—internal temperature should reach 165°F.

Burnt Sugar: Cooking sauce over high heat can burn the sugar. Always use medium heat and stir continuously.

Storage / Leftovers Tips

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Keep sauce-coated chicken separate from fresh rice for best results. Reheat in a 350°F oven for 10-12 minutes to restore crispiness—avoid microwaving, which makes the coating soggy. For freezing, place cooled chicken (before saucing) in freezer bags for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven and toss with freshly prepared sauce. This method preserves the texture better than freezing the complete dish. The best sweet and sour chicken recipe tastes nearly as good reheated when you follow these storage guidelines, making it perfect for meal planning.