Sweet and Sour Chicken

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!

Truth be told, Chinese sweet and sour chicken is not at the top of my list of things to order whenever I order takeout. BUT if this recipe were what was on the menu, I 100% would order it. It has the ideal amount of breading and the perfect balance between sweet and sour.

In my version, I omit the bell peppers and pineapple, so it’s just chicken and sauce. A bit un-traditional but let’s be real – we all doctor up some of our favorite Chinese takeout recipes sometimes!

Also… if Asian-inspired chicken is your thing, check out this crispy Japanese Chicken Katsu recipe! It’s so easy to make, and pairs perfectly with tonkatsu sauce.

Why You’ll Love This Sweet and Sour Chicken Recipe

This Chinese chicken with homemade sweet and sour sauce will knock your socks off! Here’s why:

• Juicy Chicken. The exterior of this sauce-covered chicken is fairly crispy, but the interior is so juicy and tender. No need to worry about dry chicken today!
• Fantastic Flavor. This recipe is PACKED with umami flavor from the soy sauce, vinegar, and ketchup combination in the sauce.
• Classic Comfort Food. The whole family will love digging into this takeout classic. Who could turn down breaded chicken served in a tangy-sweet sauce?

Want to try a vegetarian version? Check out this sweet and sour tofu.

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

There aren’t too many ingredients required to make this easy chicken dinner! Note that you can find the exact quantities for each one in the recipe card below.

• Boneless skinless chicken breasts – Boneless skinless chicken thighs will also work here, if you would rather use those.
• Cornstarch – This helps the coated chicken become extra crispy. Potato starch can be used as a substitute if necessary.
• Eggs – To help bind the cornstarch to the chicken so it can fry up nicely.
• Oil – Canola oil is my go-to for this recipe, but you could also use vegetable 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 – You could use either granulated sugar or brown sugar.
• Ketchup – Adds both tangy flavor and bright color to the sauce!
• Vinegar – I usually add in white vinegar, but rice vinegar will work as well.
• Soy sauce – This gives it an umami flavor and balances out the sweet and sour.
• Garlic salt – You could use regular salt instead, but I like the added taste of garlic.

How to Make Chinese Sweet and Sour Chicken

Let’s get into how this sweet and sour chicken recipe comes together! Follow this step-by-step guide for the best results (note that the full set of directions is in the recipe card below):

• 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, then put the coated chicken on a large plate and place it in the fridge for 20 minutes.
• Set the oven and heat the oil. In the meantime, preheat your 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 it out and dip it in the 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 it on the prepared baking sheet. Repeat until all of the 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, mix the sauce ingredients together.
• Toss the chicken and sauce together. Once the chicken is done baking, put it into a large bowl and pour the sauce all over it, tossing to coat everything evenly.

Tips for Success

That’s pretty much all there is to it! I do, however, have just a few more tips and tricks to share with you on sweet and sour chicken before you get started.

• Cut the Chicken Into Same Size Cubes. If the chicken pieces are different sizes, they may cook unevenly with some coming out overcooked and some undercooked.
• Don’t Over-Fry the Chicken. The chicken doesn’t have to cook all the way through when you fry it in the pan, because you’ll put it in the oven to cook the rest of the way.
• Don’t Skip Putting the Cornstarch-Coated Chicken in the Fridge. This is an important step that allows the cornstarch to adhere to the surface of the chicken so it doesn’t come off when you fry it.

Common Questions

What Goes With Sweet and Sour Chicken?

When it comes to side dishes for this Chinese chicken dinner, you’ve got options! These are some of my favorites:

• Fried Rice. Chicken Fried Rice and Pineapple Fried Rice are perfect for this meal. If you’d rather do steamed white rice, though, that works too!
• Scallion Pancakes. These crispy yet chewy Homemade Scallion Pancakes go with all sorts of Chinese takeout meals, just like this one.
• Spring Rolls. These crunchy Spring Rolls, made with ground chicken and fresh veggies, are an easy takeout appetizer that pairs super well with sweet and sour chicken.

How to Store and Reheat Leftovers

Sweet and sour chicken is best enjoyed on the day it’s made, but you can still save some for later if you have leftovers. Here’s how to do it:

• To Store. Keep any leftovers in an airtight container in the fridge for 3-4 days.
• To Reheat. Simply use the microwave if you don’t mind forfeiting the crispiness, or pop the chicken back in the oven for a few minutes and bake until it is warmed through.

More Chinese Takeout Recipes

Ready to test out some more classic Chinese takeout recipes in your own kitchen? Try these ones!

• Orange Chicken
• General Tso’s Chicken
• Chinese Chicken and Broccoli
• Crockpot Honey Sesame Chicken