Chinese Sweet and Sour Chicken

Chinese Sweet and Sour chicken is a classic Chinese takeout recipe that you can now make at home. The sweet and tangy sauce is mouthwatering and better than takeout! Put down that phone because you definitely won’t have to place an online order ever again after trying this homemade version!

Truth be told, Chinese sweet and sour chicken is not my favorite and not at the top of my list of things to order whenever I order takeout, but hear me out. I find that Chinese sweet and sour chicken vastly differs from each Chinese takeout establishment to another. Sometimes the sauce is too sweet or too sour and most of the time the chicken is just all breading and hardly any chicken.

My Chinese sweet and sour chicken version

This is why I decided to make this Chinese sweet and sour chicken recipe at home. You control the amount of breading and the sweetness or the sourness of the sauce. Also, in my version, I omit the bell peppers and pineapple and it’s just chicken and sauce. A bit untraditional but let’s be real – we all doctor up some of our favorite Chinese takeout recipes all the time. I guess I’m just all about meat and sauce, lol

What is sweet and sour chicken?

Sweet and sour chicken is a classic Chinese takeout dish that is very popular at Chinese restaurants. The chicken is usually battered and deep fried to create a crunchy exterior then tossed in a sweet and tangy sauce usually made from ketchup and vinegar. Bell peppers, pineapple chunks, and onion pieces can be in this popular dish as well.

Ingredients You’ll Need

• Boneless skinless chicken breasts
• Cornstarch
• Eggs
• Oil
• Bell peppers, pineapple chunks, and onion pieces – this is optional in my version but if you want to make it just like Chinese restaurants, add these in during the cooking process and cook until crisp-tender.

For the sauce:

• Sugar
• Ketchup
• Vinegar
• Soy sauce – this gives it a umami flavor and balances out the sweet and sour.
• Garlic salt

How to make Chinese sweet and sour chicken

Dredge the chicken to make the crispy coating. In a plastic bag, add the cornstarch and the cubed chicken. Shake vigorously to coat the chicken in the cornstarch. Put coated chicken on a large plate then place in the fridge for 20 minutes.

Set the oven and heat the oil. In the meantime, preheat oven to 325 degrees F and lightly spray a large rimmed baking sheet with cooking spray. Additionally, in a large skillet, heat up the canola oil.

Pan fry the chicken. When the chicken has been in the refrigerator for 20 minutes, take out and dip the cubed chicken in egg in batches, then shallow fry the chicken. It doesn’t need to cook completely through. Remove the chicken from the oil with a slotted spoon or strainer and place on the prepared baking sheet. Repeat until all chicken has been done.

Bake the chicken. Bake for 30-40 minutes, rotating and shaking the baking sheet every now and then.

Make the sauce. While the chicken is baking, make the sauce.

Toss chicken and sauce together. Once the chicken is done baking, put chicken into a large bowl and pour sauce all over and toss to coat.

Common Questions

Is sweet and sour chicken the same as orange chicken? They’re similar but the sauce ingredients vary. Orange chicken is sweet and tangy and can have a spicy kick to it whereas sweet and sour chicken is primarily just sweet and sour.

What’s the difference between sweet and sour chicken and General Tso’s chicken? Again, they’re very similar but it’s the sauce that makes them different. General Tso’s chicken is sweet but more spicy and sweet and sour is just its namesake.

What should I serve with sweet and sour chicken? Chicken Fried Rice or Pineapple Fried Rice!