Sweet and Sour Chicken Recipe

Homemade sweet and sour chicken with crispy bites of chicken, fresh vegetables, pineapple, and a glossy tangy sauce.

5 from 6 votes

Sweet and Sour Chicken Recipe

Homemade sweet and sour chicken with crispy bites of chicken, fresh vegetables, pineapple, and a glossy tangy sauce. Better than takeout and ready at home!

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Keyword: Chinese chicken recipe, Crispy Chicken, homemade, homemade sweet and sour, pineapple chicken, Sweet and sour chicken

Servings: servings

Author: Karina Carrel

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

US - Metric

Instructions

In a bowl, toss the chicken chunks with oyster sauce, soy sauce, salt, and 2 tablespoons of the cornstarch place back in the fridge and let sit for 20-30 mins. In a separate small bowl, whisk together the red vinegar, rice vinegar, sugar, and salt for the sauce. Set aside.
In another bowl, mix the flour, the remaining cornstarch, and the baking powder. Slowly whisk in the ½ cup of water and 1 tsp of oil until the batter is smooth.
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 and place back onto a new paper towel-lined plate.
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.
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

Notes To Savor

Because every little detail makes your sweet and sour moment even sweeter.

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