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Sweet and Sour Chicken Recipe
Ingredients
For the Crispy Chicken
- 6 oz chicken breasts cut into 1-inch chunks
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp salt
- 2 tbsp cornflour | cornstarch for the chicken
- ⅔ cup flour
Batter
- ½ cup cornflour | cornstarch for the batter
- 1 tsp water
- 1 tsp baking powder
- ½ cup water
- 1 tsp oil for the batter
- 2 cup oil for frying (peanut, canola, or vegetable oil are all great choices)
For the Stir-Fry & Sauce
- 3 oz red bell pepper cut into triangles
- 6 oz carrot sliced ¼ inch thick
- 2 medium onions cut into one inch chunks
- 6 oz pineapple sliced into ½-inch pieces
- 2 tbsp red vinegar
- 1 tbsp rice vinegar
- 4 tbsp sugar
- ½ tsp salt
Slurry
- ½ tsp cornflour | cornstarch
- 2 tbsp water
Instructions
- Prep Chicken & Sauce: In a bowl, toss the chicken chunks with oyster sauce, soy sauce, salt, and 2 tablespoons of the cornstarch. In a separate small bowl, whisk together the red vinegar, rice vinegar, sugar, and salt for the sauce. Set both aside.
- Make Batter: In another bowl, mix the flour, the remaining ½ cup of cornstarch, and the baking powder. Slowly whisk in the ½ cup of water and 1 tsp of oil until the batter is smooth.
- Fry Chicken: Heat 2 cups of oil in a pot to 350°F (175°C). Coat the marinated chicken pieces in the batter and fry in batches for 3-4 minutes until golden and crispy. Transfer to a paper towel-lined plate. For extra crispiness, fry all the chicken again for one final minute and ensure the oil is drained.
- Stir-Fry: Heat a wok or large pan over high heat. Add all the chopped vegetables (bell pepper, carrot and onion) and pineapple and stir-fry for 2 minutes until slightly tender.
- Finish: Pour the sauce mixture into the wok and bring it to a simmer. Mix the cornstarch and water together to make the slurry and add it to the wok, stir constantly until the sauce thickens. Throw in the crispy chicken, toss everything to coat, and serve immediately.
Notes
- Double Frying: That quick second fry is what makes the chicken extra crisp—don’t skip it!
- Pineapple Tip: Fresh pineapple works best, but canned can save time. Just drain well so the sauce doesn’t get watery.
- Veggie Swap: Feel free to add zucchini, snap peas, or broccoli if you want extra crunch.
- Make Ahead: You can fry the chicken earlier in the day and reheat it in the sauce right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet and Sour Chicken has always been one of those dishes that I go back to whenever I’m craving comfort with a little brightness. The tender chicken, the sweetness from pineapple, the crunch of vegetables, and that glossy sauce—it all comes together in such a satisfying way. It’s simple, familiar, and honestly so much better when you make it yourself.
Sweet & Sour Success
What makes Sweet and Sour Chicken so good is the way everything works together—the marinated chicken stays juicy inside a crisp coating, the vegetables bring color and crunch, the pineapple adds sweetness, and the sauce ties it all up with that perfect tang. If you love that sweet-meets-tangy flavor, you’ll probably enjoy my Chinese Lemon Chicken, where tender bites are coated in a glossy lemon glaze that’s bright, sticky, and ready in under 30 minutes.
And when I’m in the mood for something with a little heat, Kung Pao Chicken is always a favorite. It’s an easy stir-fry with chicken tossed in a salty-sweet-spicy sauce that clings to every piece. Bold and balanced, it brings that same restaurant-style satisfaction while keeping things fun and fresh at home.
The Flavor Line-Up
Every great Sweet and Sour Chicken starts with the basics, but it’s these star ingredients that make the dish pop:
- Chicken breast – tender chunks that stay juicy inside a crisp coating.
- Pineapple – brings natural sweetness and a little tang to balance the sauce.
- Red bell pepper – adds crunch and vibrant color to every bite.
- Vinegar – the secret behind that signature sweet-and-sour kick.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Cooking It Up At Home
Simple moves for that sticky-tangy finish at home.
- Marinate The Chicken. Cut chicken breast into chunks and marinate with oyster sauce, soy sauce, cornstarch, water, and salt.
- Whisk The Batter. Mix flour, cornstarch, and baking powder; add water a bit at a time until smooth, then mix in oil.
- Mix The Sauce. Combine the sweet & sour sauce ingredients in a small bowl.
- First Fry. Heat oil, dip chicken in batter, fry until golden, and drain.
- Second Fry. Increase the heat, fry the chicken a second time briefly, and drain.
- Veg + Sauce. In a wok add red pepper, carrot, pineapple, and onion; cook briefly, add the sauce, reduce heat, and slowly add the slurry while stirring until thickened.
Want to see how it all comes together? Check out the video in See It In Action for the full step-by-step.
For that takeout-style feel, Fried Rice with Bacon is always a winner—crispy bacon, fluffy eggs, and garlic-flavored rice ready in minutes. To keep things lighter, Cheesy Garlic Roasted Asparagus adds greens to the table with melty mozzarella and a touch of garlic.
If you’d like something fresh, Garlicky Herb Red Potato Salad brings tender potatoes tossed in a simple olive oil and herb dressing. Or go bold with Sesame Beef Stir Fry, quick-cooked beef strips in a savory sesame sauce that tastes just like your favorite takeout. Together, they balance perfectly with Sweet and Sour Chicken.
FAQs
Yes! Thighs stay extra juicy and tender, so they work beautifully in this recipe. Just cut them into bite-sized pieces like you would with breast.
Double frying keeps the coating crisp even after it’s tossed in the sauce. You can skip it, but the chicken will soften faster.
Absolutely. Mix it up a few hours before and keep it in the fridge. Just give it a quick stir before adding it to the wok.
Red bell pepper, carrot, onion, and pineapple are the classics. You can also add zucchini or snap peas if you’d like more crunch.
