Sweet and Sour Chicken Recipe

 

Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home.

Ingredients

For the Sauce:

• 1 cup pineapple juice

• ½ cup distilled white vinegar

• ½ cup sugar

• 3 tablespoons ketchup

• 2 tablespoons soy sauce

• ¼ teaspoon crushed red pepper flakes

• 1½ tablespoons cornstarch

For the Chicken:

• ½ cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• 1 heaping teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ⅔ cup water

• 1½ tablespoons vegetable oil (plus more for cooking)

• 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks

For Finishing the Dish:

• 1 tablespoon vegetable oil

• 2 red bell peppers, cut into 1-inch (2.5 cm) pieces

• 1 small red onion, cut into 1-inch (2.5 cm) chunks

Instructions

Make the Sauce:

1. In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes.

2. Bring to a boil, then reduce heat to medium and cook, uncovered, for 8 minutes.

3. In a small bowl, mix cornstarch with 1½ tablespoons cold water. Whisk this into the sauce.

4. Cook for 1 more minute until the sauce thickens and turns glossy. Remove from heat and set aside.

Prepare the Batter & Coat the Chicken:

1. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pepper.

2. Add water and 1½ tablespoons vegetable oil. Mix until smooth.

3. Toss chicken chunks in the batter until evenly coated.

Pan-Fry the Chicken:

1. Line a plate with paper towels.

2. Heat 1 inch (2.5 cm) of vegetable oil in a deep skillet or wok over medium-high heat (around 350°F/175°C).

   • Tip: Use a larger skillet for fewer batches or a smaller one with less oil.

3. Using forks, gently place battered chicken pieces into hot oil, ensuring they don’t stick together.

4. Fry for 2 minutes per side, turning once, until golden brown and crispy.

   • Check doneness by cutting open a piece.

5. Transfer cooked chicken to the paper towel-lined plate to drain.

Stir-Fry the Vegetables:

1. In a clean skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.

2. Add bell peppers and onion, stir-frying for 3–4 minutes until tender but crisp.

Finish & Serve:

1. Reheat the sauce over medium heat.

2. Combine chicken with vegetables in the skillet. Gradually pour sauce over the mixture and toss to coat. (Optional: Serve the sauce separately for dipping to maintain crispiness.)

3. Serve immediately and enjoy!