Sweet and Sour Chicken Recipe

Orange chicken and Sweet and Sour chicken have been my go to takeout dishes at our local Chinese restaurant for years. I’d get a side of white rice and a an egg roll and go to town! 

Lately, I’ve been on a mission to recreate my favorite takeout recipes at home. And I must say, this one was a home run the first time! The chicken is crispy, sauce, and juicy and that sweet and sour sauce? It’s tangy, sweet, slightly sour but tastes JUST like my favorite Chinese takeout spot. 

This recipe has quickly become a family favorite, and for good reason. I’ve ordered sweet and sour chicken more times than I can count, but let me tell you—this homemade version seriously gives the restaurant a run for their money. Once you make it at home, you might never go back to the takeout menu again.

Sweet and Sour Chicken Ingredients 

(full list of ingredients can be found in the recipe card)

• Boneless skinless chicken thighs are perfect for sweet and sour chicken because they stay juicy, tender, even after frying and tossing in sauce. They’re also harder to overcook than chicken breasts making them ideal for this recipe because you have to double fry the chicken. Make my buttermilk fried chicken next if you have any leftover!
• Ketchup, Pineapple Juice, and Brown Sugar are the base of the sweet and sour sauce. Together they add the signature sweet and tangy flavor that makes this sauce “pop”.
• White Vinegar adds the “sour” element to the sauce and cuts through some of the sweetness. You can also use apple cider vinegar.
• Use a neutral oil like vegetable oil, peanut oil, or canola oil for frying. They have a high smoke point and can withstand the high frying temperature without burning. 
• Red Bell Pepper and Onion are sauteed until just tender and get tossed into the chicken along with sauce. The crisp-tender veggies add a nice crunch to the dish.
• Soy Sauce adds a little saltiness that balances out the sweetness. It also helps mellow out the punch from the vinegar, similarly to how I do with my mongolian beef noodles recipe.
• Shaoxing Wine is added into the chicken marinade. This brings a slightly sweet yet sharp flavor to the chicken. We’re only adding a little bit but a little goes a long way! 
• Cornstarch is key in sweet and sour chicken! It’s used in both the wet batter for frying (for that nice crunch!) as well as the sauce to thicken it up.

Substitutions 

•  Use gluten free 1 to 1 flour instead of all purpose flour to make this gluten free. 
• If you don’t have Shaoxing wine, you can use sherry, rice vinegar, or mirin. 
• No pineapple juice? You can also use apple juice or orange juice instead.
• To make it spicy, toss some red pepper flakes into the sauce!

How To Make Sweet and Sour Chicken

Marinate the Chicken and Make the Sweet and Sour Sauce

Step 1: Cut the chicken thighs into bite sized pieces, trimming off any excess fat. Pat the chicken dry, then add chicken to a large bowl and add garlic powder, shaoxing wine, egg, salt, and white pepper. Mix together until everything is combined and chicken is fully coated. Set aside to marinate for at least 20 minutes.

Step 2: While the chicken is marinating, make the sweet and sour cream. Add ketchup, pineapple juice, vinegar, chicken broth, soy sauce, and brown sugar to a saucepan over medium-high heat. Bring to a boil, whisking occasionally. Boil for 10-15 minutes, until the sauce reduces by about 40%. Whisk together cornstarch and water into a small bowl to create a slurry. Reduce the heat to low heat and add the slurry to the sauce and stir together until the sauce thickens and has a syrup-like consistency (about 3-5 minutes). Add butter and whisk until butter is melted, then set aside to cool. 

Saute the Onion and Pepper

• Step 3: In a large skillet over medium heat, add a drizzle of oil and saute bell peppers and onion for about 5-7 minutes, until slightly softened. Remove from the skillet and set aside. 

Double Fry The Chicken

• To the same skillet, add three inches of vegetable oil and preheat the oil to 350-375 degrees f. 

Step 4: In a separate bowl – whisk together the dry ingredients for the batter – all purpose flour, baking powder, cornstarch, and salt. Then pour in the warm water and oil. Whisk until a smooth batter forms, about 10-15 seconds. Do not overmix, whisk until just smooth.

Step 5: Pour the batter into the bowl with the marinated chicken and mix everything together. (the mixture may look soupy – this is OK).

• Step 6: Add chicken to the hot oil in a single layer, fry in batches so as to not overcrowd the pan, and fry for 5 minutes, until the chicken begins to float to the top of the oil and no longer looks soggy. Remove using a slotted spoon and place onto a paper towel lined plate or wire rack. 
• Step 7: Once all of the chicken is fried, bring the temperature back up to 350 degrees F and add the chicken back to the oil again and fry for 3-4 minutes, until golden brown and crunchy. 

Put It All Together

• Assemble everything – combine fried chicken, bell peppers and onions, and add the sauce. Toss together and sprinkle with sesame seeds for garnish. Use any extra sauce for dipping! 

Pro Tips for the Best Sweet and Sour Chicken 

• Some recipes include canned pineapple chunks – not my thing, but if you like it, feel free to toss it in the sour sauce. Just be sure to drain off the juice first. 
• Cut Chicken Evenly into 1½-2 inch pieces so everything cooks at the same rate.
• Pat the Chicken Dry by blotting the chicken with paper towels. Dry chicken holds into the seasonings and breading coating better. This gives you extra crispy chicken!
• Use a candy thermometer to ensure that the oil temperature is correct. You want to maintain 350-375 degrees F. This prevents soggy chicken and gives you that nice crispy exterior while maintaining juicy chicken on the inside.
• If you let the sauce simmer too long and it becomes thick, add a splash of water to thin it out.

How To Serve 

This Sweet and sour chicken is such a delicious recipe, but it’s even better with the right sides. I love serving it over jasmine rice so it can soak up all that sticky, tangy sauce. Fried rice or veggie lo mein are great too if you want something a little heartier. I usually throw in a quick stir-fry for some freshness and balance. 

Oh! And Egg rolls or spring rolls on the side – always a winner.