This authentic Sweet and Sour Chicken recipe delivers crispy, tangy flavors just like the ones you'll find in restaurants in China!
Sweet and Sour is a beloved Chinese dish that has made its way into homes and restaurants around the world. Traditionally made with fatty pork in China, this is my version of Sweet and Sour, and it's even better with chicken —crispy, tangy, and absolutely delicious! The tender pieces of chicken are coated in a golden, crispy crust, then tossed in a vibrant sweet and tangy sauce. What makes this dish special is the combination of succulent chicken, colorful bell peppers, and juicy pineapple, which come together to create a delightful harmony of flavors and textures.
It’s a staple on many Chinese restaurant menus, and now you can recreate it right in your own kitchen! Whether it's a quick weeknight meal or a special occasion, Sweet and Sour Chicken never fails to impress.
Watch video instructions here:
Serves 2-3
Ingredients:
8 oz chicken thigh meat, cut into 1-inch chunks
1 teaspoon white rice wine (substitute with water)
¼ teaspoon salt
⅛ teaspoon white pepper
1 ½ tablespoons starch
1 egg + 1 tablespoon water
Dredge:
½ cup flour
½ cup corn starch
Other ingredients:
1 tablespoon minced garlic
½ teaspoon minced ginger
Red or green bell pepper ½ each, cut into 1 inch chunks
½ medium onion diced
½ cup pineapple chunks (from 8oz pineapple chunks can)
Sauce:
1 teaspoon soy sauce
½ cup sugar
¼ cup ketchup
⅓ cup vinegar
⅓ cup pineapple juice (from 8oz pineapple chunks can)
1 tablespoon corn starch + 1 tablespoon water
Step 1: Prepare the Chicken
Start by trimming any excess fat from your boneless, skinless chicken thighs. Then, cut the meat into 1-inch bite-sized cubes.
In a bowl, marinate the chicken with ¼ teaspoon of salt, ⅛ teaspoon of white pepper, 1 teaspoon of rice wine (or water), and 1½ tablespoons of cornstarch. Massage the ingredients into the chicken until evenly coated. It will get sticky, but that’s perfectly fine.
Next, beat one egg with a tablespoon of water until it’s foamy and there are no separations of yolk and white. Pour this over the chicken, and mix well. This step will ensure your chicken turns out extra crispy!
Step 2: Coat the Chicken
In a separate bowl, combine ½ cup of cornstarch and ½ cup of all-purpose flour. This mixture will form the crispy coating when you fry the chicken. Dredge the marinated chicken in the flour mixture, shaking off any excess before frying.
Step 3: Make the Sweet and Sour Sauce
The sauce is what really makes this dish shine, and it’s incredibly simple! In a medium saucepan over medium heat, add:
⅓ cup white vinegar
⅓ cup pineapple juice
¼ cup ketchup
1 tsp soy sauce
Stir the mixture well to dissolve the ketchup. Then add ½ cup of sugar, stirring occasionally until it fully dissolves. Bring the sauce to a boil.
To thicken the sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then add it to the sauce. Stir continuously until the sauce thickens and boils again. You’ll see large bubbles—this means your sauce is ready! Set it aside.
Step 4: Fry the Chicken
Heat oil in a pan to 375°F (190°C) for frying. Take each piece of coated chicken, shake off the excess flour, and place it carefully into the hot oil. Fry for about 6 minutes until the chicken turns a light golden brown and becomes incredibly crispy. You’ll know it’s done when the sizzling and bubbling subside.
Step 5: Stir-Fry the Vegetables
Now, it’s wok time! Heat 2 tablespoons of oil in a wok or skillet on the highest heat. Toss in the diced onion, green and red bell peppers, and stir-fry for about a minute. This will bring out that wonderful smoky flavor.
Add minced garlic and ginger, and continue to stir-fry until you smell their fragrant aroma—around 30 seconds.
Then, add your pineapple chunks. Stir everything together, letting the pineapple warm up and dry out a bit, which concentrates the sweetness.
Step 6: Finish the Dish
Now, it’s time to bring everything together. Add the crispy chicken to the wok along with the sweet and sour sauce you made earlier. Toss everything together until the sauce coats each piece of chicken and the vegetables.
Step 7: Serve and Enjoy!
And there you have it—sweet and sour chicken that's crispy, tangy, and just like the ones you’d find in restaurants in China. Serve it with steamed rice for the perfect meal.
Final Thoughts
You can use this recipe to make sweet and sour anything! Try substituting chicken with pork, shrimp, or fish.
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