Sweet and Sour Chicken Recipe Tangy Dinner
There are some dishes that just manage to hit every single note perfectly, and for me, a truly great Sweet and Sour Chicken is one of them. I’m not talking about the overly sweet, fluorescent versions you sometimes get from takeaways, but a homemade recipe where you control every element. We’re talking about genuinely crispy chunks of chicken coated in a glossy, tangy sauce that has a real depth of flavour, studded with vibrant peppers and juicy pineapple. This is the kind of meal that makes a standard weeknight feel a little more special.
This Sweet and Sour Chicken recipe is the result of a lot of delicious testing in my own kitchen. After testing this recipe five times, I finally got it just right – the sauce has the perfect balance of tang from the vinegar and sweetness from the pineapple juice, and the chicken coating stays wonderfully crisp even after being tossed in the sauce. It’s a dish that works beautifully for a family dinner during the week but is also impressive enough to serve when you have friends over. It’s a straightforward method that delivers restaurant-quality results, and it’s one of those recipes that always gets compliments.
We’ll walk through how to create that signature crispy coating on the chicken and how to build a sauce from scratch that is miles better than anything from a jar. This recipe shows that making an exceptional sweet and sour is well within reach for any home cook. It’s a fantastic chicken recipe to have in your repertoire, ready for when you want something satisfying and full of bright, punchy flavours.
Recipe Overview
This recipe breaks down how to make a classic Sweet and Sour Chicken at home, focusing on two key parts: getting the chicken incredibly crispy and making a perfectly balanced sauce. The final dish has tender chicken with a crunchy coating, all enveloped in a vibrant, glossy sauce with notes of pineapple, vinegar, and savoury soy. After a few attempts, I discovered that a little cornflour in the marinade is the key to helping the batter stick properly for that ultimate crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Sweet Sour Chicken
- Genuine Flavour: The sauce is the star here. It’s built on a base of pineapple juice, rice vinegar, soy sauce, and a touch of ketchup for that classic colour and tang. There’s no cloying sweetness, just a beautiful balance that complements the savoury chicken.
- Ready in Under 40 Minutes: From dicing the chicken to serving it up, this entire meal comes together in about 35 minutes, making it ideal for a weeknight dinner when you’re craving something special without spending hours in the kitchen.
- Flexible Recipe: You can easily adapt this to your liking. Swap the bell peppers for broccoli florets or snap peas. Don’t have pineapple chunks? A dash more sugar and pineapple juice in the sauce will work in a pinch. You can even try it with pork loin instead of chicken.
- Great for a Friday ‘Fakeaway’: This is the ultimate recipe for recreating a takeaway favourite at home. It’s much fresher, you control the ingredients, and it’s a fun way to get the family involved in the kitchen. It’s also a great follow-up to our popular Easy Ground Beef Tacos Recipe for another family-friendly meal.
- Family Tested: My whole family loves this one. The kids particularly enjoy the sweet pineapple chunks, and my wife appreciates that it’s packed with colourful vegetables. It’s a meal that genuinely brings smiles to the table.
Ingredients You’ll Need
For this sweet and sour recipe, we’re using simple, accessible ingredients. For the soy sauce, I always reach for Kikkoman as I find its flavour is rich and less harsh than some other brands. The rice vinegar is also crucial for that authentic tang.
- For the Chicken:
- 600g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) chunks
- 1 tbsp light soy sauce
- 1 tbsp shaoxing rice wine (or dry sherry)
- 1/2 tsp white pepper
- 1 large egg, beaten
- 75g cornflour
- 75g plain flour
- Vegetable oil or other neutral oil, for frying (about 500ml)
- For the Sweet and Sour Sauce:
- 1 tbsp vegetable oil
- 1 red bell pepper, deseeded and cut into 2.5cm (1-inch) chunks
- 1 green bell pepper, deseeded and cut into 2.5cm (1-inch) chunks
- 1 small onion, cut into chunks
- 2 cloves garlic, finely minced
- 150ml pineapple juice (from a tin of pineapple chunks)
- 4 tbsp rice vinegar
- 3 tbsp ketchup
- 2 tbsp light soy sauce
- 4 tbsp soft brown sugar
- 227g tin of pineapple chunks in juice, drained (juice reserved for sauce)
- 1 tbsp cornflour mixed with 2 tbsp cold water (to make a slurry)
Marcus’s Tip: Don’t be tempted to use malt or white wine vinegar in place of rice vinegar. Rice vinegar has a milder, slightly sweet acidity that is absolutely essential for the classic flavour profile of this dish. It makes all the difference.
How to Make Sweet Sour Chicken
The process is straightforward. We’ll start by preparing and frying the chicken until it’s golden and crisp, then we’ll make the sauce and bring it all together at the end. Working this way ensures the chicken stays as crispy as possible.
- Marinate the Chicken: In a medium bowl, combine the chicken chunks with 1 tbsp of light soy sauce, the shaoxing rice wine, and the white pepper. Mix well and set aside for at least 15 minutes to let the flavours meld.
- Prepare the Coating: In a separate shallow dish, whisk together the cornflour and plain flour. In another bowl, beat the egg. Dip each piece of marinated chicken first into the beaten egg, letting any excess drip off, and then dredge it thoroughly in the flour mixture, ensuring it’s fully coated. Set the coated chicken pieces on a plate.
- Start the Sauce: While the chicken marinates, let’s get the sauce going. In a large frying pan or wok, heat 1 tbsp of vegetable oil over a medium-high heat. Add the onion and bell peppers and stir-fry for 3-4 minutes until they begin to soften but still have a slight bite. Add the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the Sauce: Pour the reserved 150ml of pineapple juice, rice vinegar, 3 tbsp ketchup, 2 tbsp soy sauce, and the soft brown sugar into the pan with the vegetables. Stir well to combine and bring to a gentle simmer, allowing the sugar to dissolve completely.
- Thicken the Sauce: Give your cornflour slurry (1 tbsp cornflour + 2 tbsp water) a quick stir, then slowly pour it into the simmering sauce while constantly whisking. The sauce will thicken and become glossy almost immediately. Turn the heat down to low, add the drained pineapple chunks, and let it gently bubble away while you cook the chicken.
- Fry the Chicken: Fill a deep, heavy-bottomed pan or wok with about 5cm (2 inches) of vegetable oil. Heat the oil to 180°C (350°F). If you don’t have a thermometer, a cube of bread should turn golden brown in about 30 seconds. Carefully add the coated chicken to the hot oil in batches. I find that cooking it in two batches prevents the pan from getting overcrowded. Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crisp, and cooked through.
- Drain and Combine: Use a slotted spoon to remove the cooked chicken from the oil and place it on a wire rack or a plate lined with kitchen paper to drain any excess oil. Once all the chicken is cooked, add it to the pan with the warm sweet and sour sauce.
- Serve Immediately: Gently toss the crispy chicken in the sauce until every piece is coated. Serve straight away with fluffy steamed rice for the best texture.
Tips From My Kitchen
- Temperature Control: The oil temperature is key for crispy, not greasy, chicken. Too low, and the coating will absorb oil and become soggy. Too high, and the outside will burn before the chicken is cooked. Maintaining a steady 180°C is your goal. A kitchen thermometer is a huge help here.
- The Secret Step: For an even crispier coating that holds up brilliantly in the sauce, you can double-fry the chicken. I learned that this technique, often used in Korean fried chicken, makes a world of difference. Fry for 3-4 minutes, remove and let it rest for a minute, then return it to the hot oil for another 1-2 minutes until deeply golden.
- Make-Ahead: You can prepare all the components in advance to make assembly faster. Chop the vegetables and mix the sauce ingredients (without the cornflour slurry) and store in the fridge. You can also coat the chicken and keep it in the fridge for up to an hour before frying.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The chicken will lose its crispiness upon reheating, but the flavour will still be fantastic. Reheat in a microwave or gently in a pan over a low heat.
Equipment You’ll Need
- Large wok or deep frying pan
- Sharp knife and cutting board
- Several mixing bowls (for marinating, egg, and flour)
- Slotted spoon or spider strainer
- Wire rack for draining chicken
Common Mistakes to Avoid
- Overcrowding the pan: When frying the chicken, do it in batches. Tipping all the chicken in at once will dramatically lower the oil temperature, causing the chicken to steam rather than fry. This results in a soggy, oily coating instead of a light, crispy one.
- Wrong temperature: As mentioned in the tips, frying at the wrong temperature is a common pitfall. For a deep-dive on the science behind frying, this article from Serious Eats is a great resource. In short, keep it steady!
- Adding Cornflour Slurry to a Boiling Sauce: If you add the cornflour and water mixture to a rapidly boiling sauce, it can clump up instantly. Lower the heat to a gentle simmer before whisking it in for a perfectly smooth, glossy sauce every time.
Delicious Variations to Try
Once you’ve mastered the base recipe, feel free to get creative. This dish is wonderfully adaptable.
- Spicy Version: For a bit of a kick, add a teaspoon of sriracha or a pinch of dried chilli flakes to the sauce when you add the garlic.
- Vegetarian Option: This recipe works brilliantly with firm tofu. Press the tofu well to remove excess water, cube it, and coat and fry it exactly as you would the chicken.
- Different Protein: Try this with pork tenderloin cut into bite-sized pieces or even king prawns (adjust cooking time accordingly, as prawns cook very quickly). A simple one-pot meal is great, but sometimes a recipe like this with a bit more technique is worth the effort.
What to Serve With Sweet Sour Chicken
This dish is a complete meal in many ways, but a few accompaniments can elevate it further.
- Steamed Jasmine Rice: The fluffy, fragrant grains are the perfect vehicle for soaking up that incredible sauce.
- Egg Fried Rice: For a more substantial, takeaway-style meal, serve it alongside a simple homemade egg fried rice.
- Drink Pairing: A crisp, off-dry Riesling works wonderfully here, as its slight sweetness and acidity cut through the richness of the dish. A light lager is also a great choice.
Frequently Asked Questions
Sweet Sour Chicken
Ingredients
Method
- Marinate the Chicken: In a medium bowl, combine the chicken chunks with 1 tbsp of light soy sauce, the shaoxing rice wine, and the white pepper. Mix well and set aside for at least 15 minutes to let the flavours meld.
- Prepare the Coating: In a separate shallow dish, whisk together the cornflour and plain flour. In another bowl, beat the egg. Dip each piece of marinated chicken first into the beaten egg, letting any excess drip off, and then dredge it thoroughly in the flour mixture, ensuring it's fully coated. Set the coated chicken pieces on a plate.
- Start the Sauce: While the chicken marinates, let's get the sauce going. In a large frying pan or wok, heat 1 tbsp of vegetable oil over a medium-high heat. Add the onion and bell peppers and stir-fry for 3-4 minutes until they begin to soften but still have a slight bite. Add the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the Sauce: Pour the reserved 150ml of pineapple juice, rice vinegar, 3 tbsp ketchup, 2 tbsp soy sauce, and the soft brown sugar into the pan with the vegetables. Stir well to combine and bring to a gentle simmer, allowing the sugar to dissolve completely.
- Thicken the Sauce: Give your cornflour slurry (1 tbsp cornflour + 2 tbsp water) a quick stir, then slowly pour it into the simmering sauce while constantly whisking. The sauce will thicken and become glossy almost immediately. Turn the heat down to low, add the drained pineapple chunks, and let it gently bubble away while you cook the chicken.
- Fry the Chicken: Fill a deep, heavy-bottomed pan or wok with about 5cm (2 inches) of vegetable oil. Heat the oil to 180°C (350°F). If you don't have a thermometer, a cube of bread should turn golden brown in about 30 seconds. Carefully add the coated chicken to the hot oil in batches. I find that cooking it in two batches prevents the pan from getting overcrowded. Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crisp, and cooked through.
- Drain and Combine: Use a slotted spoon to remove the cooked chicken from the oil and place it on a wire rack or a plate lined with kitchen paper to drain any excess oil. Once all the chicken is cooked, add it to the pan with the warm sweet and sour sauce.
- Serve Immediately: Gently toss the crispy chicken in the sauce until every piece is coated. Serve straight away with fluffy steamed rice for the best texture.
Notes
I really hope you give this Sweet and Sour Chicken recipe a try. It’s one of those dishes that brings so much joy and proves that making your favourite takeaway dishes at home can be incredibly rewarding. If you’re looking for another great weekend project, give our Beef Birria Tacos Recipe a go! Let me know how you get on in the comments below – I’d love to hear about it!
