Sweet And Sour Chicken Recipe

By Becky Hardin

Updated Feb 14, 2025

This easy Sweet and Sour Chicken recipe is crispy, tangy, and delicious! Learn how to make it at home along with a sweet and sour chicken sauce. - 2

Sweet and Sour Chicken is a typical dish you’ll find at Chinese-American restaurants. I love the crispy chicken, tangy flavor of this sweet & sour sauce and fruity addition of pineapples! It’s best served with white rice and vegetables and makes a perfect simple meal to have with the family!

Sweet and sour chicken mixed with pineapple, scallions, and bell pepers - 3

5-Star Review

“OMG this is awesome! It looks so absolutely delicious and I totally need to try that homemade sweet and sour sauce.” -Danielle

Better-than-Takeout Sweet and Sour Chicken

My whole family loves this Asian-inspired sweet and sour chicken. It’s homemade, tangy, fruity, crunchy, and a simple weeknight meal. My homemade sweet and sour sauce is the highlight of the meal, but you can also use store-bought. Instead of ordering takeout, learn how to make sweet and sour chicken at home. Paired it with this vegetable lo mein for the ultimate takeout meal.

Tips for Beginners

Make sure to cut the chicken in equal bite-size pieces so it cooks evenly.
Cook the sauce until it reaches a slightly thick consistency.

Ingredients1x2x3x

Special tools:

▢ Food thermometer
▢ Kitchen Spider Skimmer not necessary but very helpful

For the sauce

▢ 1 1/4 cup Sweet and Sour Sauce (store bought or click for recipe)

For the Chicken & Vegetables:

▢ 1 pound chicken breasts boneless skinless
▢ Kosher salt
▢ Freshly ground black pepper
▢ 2 quarts peanut or vegetable oil plus 3 tablespoons for the batter
▢ 1 cup all-purpose flour
▢ 1 cup cornstarch
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ 1¼ cups water
▢ 2 red bell peppers stem and seeds removed and cut into 1-inch pieces
▢ 6 scallions cut into 1-inch pieces
▢ 4 slices fresh pineapple cut into 1-inch wedges

For Serving:

▢ White rice cooked per package directions.

Video

Instructions

For the Sweet and Sour Sauce:

Prepare sauce according to directions (click recipe link above) 1 1/4 cup Sweet and Sour Sauce

For the Chicken & Vegetables:

Place the chicken breast on a cutting board and cut them into small pieces. 1 pound chicken breasts
Pat dry with another paper towel. Patting them dry helps in sticking seasoning on them.
Season with kosher salt and freshly ground black pepper. Kosher salt, Freshly ground black pepper
Pour 2 quarts oil (or enough to measure about 1½-inches deep) in a large Dutch oven set over medium-high heat. Bring the oil to 350 degrees. 2 quarts peanut or vegetable oil plus 3 tablespoons for the batter
While the oil heats, whisk together flour, cornstarch, baking powder, baking soda, 2 teaspoons kosher salt and 1 teaspoon black pepper in a large mixing bowl. Add the water and the remaining 3 tablespoons oil; whisk until smooth. Kosher salt, Freshly ground black pepper, 1 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1¼ cups water
Place the chicken cubes in the batter and stir to completely coat.
Once the oil reaches 350°F, use a fork to carefully drop each battered chicken cube into the hot oil. (Have a second fork ready to use to release the chicken into the oil, if necessary.) Food thermometer
Check the oil temperature frequently and adjust the heat, up or down, to keep the temperature between 350-375 degrees F.
Use a spider skimmer to stir the chicken pieces gently to prevent them from sticking together. Cook until chicken is golden, 2-3 minutes each batch. Transfer chicken to paper towel-lined half of the prepared rack. Repeat process until all the battered chicken is fried. Kitchen Spider Skimmer
When all the chicken has been cooked, remove the pan from the heat. Carefully pour all, except 1-2 tablespoons oil, into a heatproof bowl.
Return the Dutch oven to the stovetop set over medium heat. Once the oil is hot, add the red pepper, half the cut scallions, and all the pineapple chunks. Cook 2-3 minutes or until the red pepper is crisp-tender. 2 red bell peppers, 6 scallions, 4 slices fresh pineapple
Add 1-cup sauce to the vegetable mixture and cook until sauce is heated through, about 1 minute.
Add the chicken and stir gently to coat the chicken. Cook just enough to heat the chicken through and serve immediately over cooked white rice and with the remaining sweet and sour sauce. White rice cooked per package directions.
Garnish with the remaining half of cut scallions.

Becky’s Tips

If you like spicy, feel free to add some red chili peppers.
I use fresh bell peppers and fresh pineapple here, but you can add canned pineapple as well. Make sure to drain well before adding in the sauce.
I prefer using boneless chicken in Asian-inspired recipes, but you can also use boneless skinless chicken thighs.
If you like garlicky sauce, feel free to add 1 tsp minced garlic along with veggies.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Sweet and Sour Chicken Step by Step

Prepare the sauce: I’m using sweet and sour sour made at home . You can follow the recipe instructions to make fresh or any store-bought. You’ll need 1 1/4 cup sweet and sour sauce for this chicken recipe.

Season the chicken: Place the 1 pound chicken breasts on a cutting board and cut the chicken into small cubes.

cutting the chicken breasts into bite size cubes with knife - 4

Pat them dry with the kitchen towel.

pat chicken cubes with kitchen towel - 5

Season them nicely with kosher salt and freshly ground black pepper.

season chicken cubes with salt and pepper - 6

Heat the oil: Pour 2 quarts peanut or vegetable oil (or enough to measure about 1½-inches deep) in a large Dutch oven set over medium-high heat. Bring the oil to 350 degrees.

check the oil temperature with the cooking thermometer - 7

Prepare the batter and coat chicken cubes: While the oil heats, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1¼ cups water, 2 teaspoons kosher salt and 1 teaspoon black pepper in a large mixing bowl. Add the water and the remaining 3 tablespoons oil. Whisk until smooth.

Combine all ingredients in medium size glass bowl and mix. - 8

Place the chicken cubes in the batter and stir to completely coat.

coat all chicken cubes with the batter - 9

Deep fry the coated chicken cubes: Once the oil reaches 350°F, use a fork to carefully drop each battered chicken cube into the hot oil. (Have a second fork ready to use to release the chicken into the oil, if necessary.)

drop the coated chicken cubes in hot oil - 10

Check the oil temperature frequently and adjust the heat, up or down, to keep the temperature between 350-375°F.

Use a spider skimmer to stir the chicken pieces gently to prevent them from sticking together. Cook until chicken is golden, 2-3 minutes each batch (keep checking the oil temperature with the help of food thermometer).

Transfer chicken to paper towel-lined of the prepared rack. Repeat process until all the battered chicken is fried.

When all the chicken has been cooked, remove the pan from the heat. Carefully pour all, except 1-2 tablespoons oil, into a heatproof bowl.

Prepare the sauce with veggies and pineapple: Return the Dutch oven to the stovetop set over medium heat. Once the oil is hot add 2 cubed red bell peppers, 6 sliced scallions and 4 slices fresh pineapple.

add all veggies and pineapple cubes to make the sauce - 12

Cook 2-3 minutes or until the red pepper is crisp-tender.

Add 1-cup sauce to the vegetable mixture and cook until sauce is heated through, about 1 minute.

Add chicken: Add the fried chicken cubes and stir gently to coat the chicken. Cook just enough to heat the chicken through and serve immediately over cooked white rice cooked per package directions and with the remaining sweet and sour sauce.

add in fried chicken cubes and mix well. - 14

Enjoy this delicious, easy to make and simple meal over rice!! If you want a slow cooker version, use this Crockpot Sweet and Sour Chicken .

Sweet and sour chicken recipe next to chopped pineapple and sweet and sour sauce - 15

How to Store and Reheat

You can store leftovers for 3-4 days.

sweet and sour chicken mix in a bowl of white rice - 16

Serving Suggestions

Sweet and Sour Chicken is a staple at Chinese-American restaurants. It’s crispy, fried, and full of flavor! Start with some crab rangoon bites or egg rolls as an appetizer, then dig into this delicious chicken.

Since chicken is protein-packed, serve it alongside some steamed rice and stir fry vegetables .

more Asian-inspired dishes you’ll love

a bowl of asian chicken with rice and sesame seeds. - 17

a bowl of asian chicken with rice and sesame seeds. - 18

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Sweet and Sour Chicken is a typical dish you'll find at Chinese-American restaurants. I love the crispy, tangy flavor of this sweet and sour chicken recipe! It's best served with white rice, vegetables, and my homemade sweet and sour chicken sauce. - 33

Sweet and Sour Chicken Recipe