Name: Sweet and Sour Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: For the chicken:; 1 ½ lbs boneless, skinless chicken breast or thighs; ½ cup cornstarch; ½ cup all-purpose flour; 2 eggs, beaten; Salt and black pepper, to taste; Vegetable oil, for frying; For the stir-fry:; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 onion, chopped; 1 cup pineapple chunks; For the sauce:; ½ cup ketchup; ⅓ cup rice vinegar (or white vinegar); 3 tbsp soy sauce; ⅓ cup brown sugar; 2 cloves garlic, minced; 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

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Skip the takeout and make my famous sweet and sour chicken right at home! This dish has crispy golden chicken pieces coated in a glossy, tangy-sweet sauce that clings to every bite. It’s just as delicious as restaurant-style but made in my own kitchen with simple ingredients.

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors I crave from takeout without leaving the house. The chicken turns out perfectly crispy, and the sauce has the ideal balance of sweetness and tang. I also like that I can adjust the flavors to my taste and add extra vegetables if I want. It’s a family favorite in my house and always disappears quickly at the dinner table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Cornstarch
All-purpose flour
Eggs
Salt and black pepper
Vegetable oil (for frying)
Red bell pepper, chopped
Green bell pepper, chopped
Pineapple chunks
Onion, chopped

For the sauce:

Ketchup
Rice vinegar (or white vinegar)
Soy sauce
Brown sugar
Garlic, minced
Cornstarch slurry (cornstarch mixed with water)

Directions

I cut the chicken into bite-sized pieces and season with salt and pepper.
I dredge the chicken in a mix of cornstarch and flour, then dip it into beaten eggs before coating it again in the dry mix.
I heat oil in a large skillet or wok and fry the chicken until golden and crispy, then set it aside on a paper towel.
In another pan, I sauté bell peppers, onion, and pineapple until slightly tender.
For the sauce, I whisk together ketchup, vinegar, soy sauce, brown sugar, and garlic in a saucepan. I bring it to a simmer, then stir in the cornstarch slurry until thickened.
I toss the crispy chicken and vegetables into the sauce, coating everything evenly.
I serve it hot over steamed rice or noodles.

Servings and timing

This recipe makes about 4 servings. It takes me around 15 minutes to prep and 25 minutes to cook, so in about 40 minutes I have a homemade takeout-style meal ready.

Variations

I sometimes make this with shrimp or pork instead of chicken for a different twist. For a healthier version, I bake the chicken instead of frying it or use an air fryer for crispiness with less oil. I also like adding extra veggies like broccoli, carrots, or snap peas for more color and nutrition.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat to keep the chicken crispy. If I use the microwave, I do it in short bursts to avoid making the chicken soggy. I don’t recommend freezing because the sauce can separate and the chicken loses its crispiness.

FAQs

Can I bake the chicken instead of frying?

Yes, I can bake it at 400°F (200°C) for 20–25 minutes or use an air fryer for a lighter version.

What type of vinegar works best?

I usually use rice vinegar for a mild tang, but white vinegar works well if that’s what I have on hand.

Can I make the sauce ahead of time?

Yes, I can prepare the sauce up to 2 days in advance and store it in the fridge. I just reheat it and toss it with the chicken when ready to serve.

How do I keep the chicken crispy in the sauce?

I toss the chicken in the sauce right before serving to keep it from getting soggy.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce and substitute cornstarch for the flour in the coating.

Conclusion

This sweet and sour chicken is one of my favorite takeout-style dishes to make at home. I love the crispy chicken, the bold tangy-sweet sauce, and the colorful vegetables all tossed together. It’s easy, satisfying, and way better than ordering out. Every time I make it, I’m reminded that homemade truly tastes best.