Sweet and sour chicken holds a special place in my heart. It’s one of those dishes that instantly brings a smile to my face, with its perfect balance of tangy and sweet, combined with crispy chicken. While ordering takeout is always an option, there’s something incredibly rewarding about making this classic dish at home. Not only do you get to control the quality of the ingredients, but the flavor is often far superior to what you’d find in a typical restaurant. This recipe brings you all the joy of sweet and sour chicken, with perfectly crispy chicken pieces coated in a vibrant, homemade sauce that’s bursting with flavor.
Why I Love This Recipe
I’ve always been drawn to the vibrant colors and exciting flavors of sweet and sour chicken. What I particularly love about this recipe is how achievable that perfect balance is right in your own kitchen. The crispy exterior of the chickenis a must, and this batter delivers beautifully. Then there’s the sauce – so many store-bought sweet and sour sauces miss the mark, but this homemade version is bright, tangy, and just the right amount of sweet. It clings to the chicken and pineapple pieces perfectly, creating a symphony of textures and tastes in every bite. It’s a fantastic way to bring a little bit of that restaurant magic right to your dinner table, and it’s surprisingly fun to make!
Ingredients
- 1 ¾ cups water, divided
- 1 (8 ounce) can pineapple chunks, drained (juice reserved)
- ¾ cup white sugar
- ½ cup distilled white vinegar
- 2 drops orange food color (optional, for that classic hue)
- ¼ cup cornstarch (for the sauce)
- 2 ¼ cups self-rising flour
- 2 tablespoons vegetable oil (for the batter)
- 2 tablespoons cornstarch (for the batter)
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 ½ cups water (for the batter)
- 8 skinless, boneless chicken breast halves – cut into 1-inch cubes
- 1 quart vegetable oil for frying
- 2 green bell peppers, cut into 1-inch pieces
Swaps and Notes
- Chicken: While chicken breast is specified, boneless, skinless chicken thighs also work wonderfully and tend to stay a bit juicier. You could also try this with pork tenderloin for a different take.
- Pineapple: Fresh pineapple chunks can be used instead of canned, but you’ll need to add a little extra water to the sauce to compensate for the lack of reserved juice. You can also use canned mandarin oranges for a similar fruity sweetness.
- Vegetables: Feel free to get creative with your veggies! Red bell peppers, onions, or even some snow peas would be fantastic additions, adding more color and texture. Add them when you add the green bell peppers for a quick sauté.
- Spice Level: If you like a little heat, a pinch of red pepper flakes in the sauce would be a great addition.
- Food Coloring: The orange food coloring is purely for aesthetic appeal to get that classic sweet and sour look. It doesn’t affect the flavor at all, so feel free to omit it if you prefer.
Steps for the Recipe
- Prepare the Sweet and Sour Sauce: In a medium saucepan, combine 1 ½ cups of water, the reserved pineapple juice from the canned pineapple, white sugar, distilled white vinegar, and the optional orange food coloring. Bring this mixture to a boil over medium heat, stirring until the sugar is dissolved. Once it boils, remove it from the heat and set it aside.
- Thicken the Sauce: In a small bowl, whisk together ¼ cup of cornstarch with ¼ cup of water until you have a smooth slurry (no lumps!). Gradually pour this cornstarch mixture into the hot sweet and sour sauce, stirring continuously. Return the saucepan to low heat if needed, and continue stirring until the sauce slightly thickens to your desired consistency. It should be thick enough to coat a spoon.
- Make the Chicken Batter: In a large mixing bowl, combine the self-rising flour, 2 tablespoons of vegetable oil, 2 tablespoons of cornstarch, the egg, salt, and ground white pepper. Gradually whisk in 1 ½ cups of water, adding it slowly to create a thick, smooth batter. Ensure there are no dry spots or lumps.
- Coat the Chicken: Add your 1-inch chicken cubes to the batter in the large bowl. Stir until each piece of chicken is thoroughly coated in the thick batter.
- Fry the Chicken: Heat 1 quart of vegetable oil in a large, deep skillet or wok to 360°F (180°C). Use a thermometer to ensure the oil is at the correct temperature for best results. Carefully place the battered chicken pieces into the preheated oil, being careful not to overcrowd the pan. Fry the chicken in batches for about 10 minutes per batch, or until it’s golden brown and cooked through. Remove the fried chicken pieces with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
- Combine and Serve: On a large platter or in a serving bowl, layer the cut green bell peppers, the drained pineapple chunks, and your freshly fried crispy chicken pieces. Pour the hot sweet and sour sauce generously over the top of everything. Serve immediately and enjoy the delightful flavors!
Tips for Success
- Oil Temperature is Crucial: For truly crispy chicken, maintaining the correct oil temperature is vital. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside cooks through. Use a kitchen thermometer!
- Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature doesn’t drop too much, leading to crispier chicken. Give the chicken pieces room to fry evenly.
- Self-Rising Flour: This is key for the light, airy texture of the batter. If you don’t have self-rising flour, you can make your own by combining 2 ¼ cups all-purpose flour with 3 ½ teaspoons baking powder and ¾ teaspoon salt.
- Whisk Slurry Well: When mixing the cornstarch and water for the sauce, ensure it’s completely smooth before adding it to the hot sauce to prevent lumps.
- Serve Immediately: Sweet and sour chicken is best enjoyed right after it’s made when the chicken is at its crispiest and the sauce is perfectly warm.
Serving Suggestions and Pairings
This Sweet and Sour Chicken is a complete meal on its own, especially when served over a bed of fluffy steamed white rice or fried rice. For an extra touch of freshness, a sprinkle of sesame seeds or chopped green onions as a garnish can elevate the dish.
Looking for other chicken recipes that are sure to be a hit? Try my Easy Cheesy Chicken Sliders with Marinara Garlic Butter for a fantastic appetizer, or these fun Easy Cheese-Stuffed Chicken Wontons with Ranch: Golden, Crunchy, Addictive!. For something lighter, my A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight!) is always a winner.
Storage and Leftover Tips
Sweet and sour chicken is best enjoyed fresh. The fried chicken tends to lose some of its crispiness when stored. However, if you do have leftovers, store the chicken and sauce separately in airtight containers in the refrigerator for up to 2-3 days. When reheating, you can warm the chicken in an air fryer or oven to try and regain some crispiness, and gently reheat the sauce on the stovetop or in the microwave. Combine them just before serving.
More Recipes You Will Love
If you loved the flavors in this dish, you’ll definitely want to check out some of these other fantastic recipes:
- For another comforting chicken dish, my This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort is packed with flavor.
- And if you’re looking for a quick and easy way to feed a crowd, these These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast are a lifesaver.
Final Thoughts
Making Sweet and Sour Chicken at home is a culinary adventure that’s truly worth embarking on. The satisfaction of biting into that perfectly crispy, saucy chicken, knowing you made it yourself, is unparalleled. This recipe takes the guesswork out of achieving that authentic, irresistible flavor. It’s a testament to how simple ingredients can come together to create something truly spectacular. I hope this recipe brings as much joy to your kitchen and dinner table as it does to mine!
Have you tried making sweet and sour chicken at home before? What are your favorite tips for getting that perfect crispy coating? Let me know in the comments below, and don’t forget to connect with Chef Maniac for more delicious inspiration!
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