🥢 Introduction
If you’re craving Chinese takeout but want to stay in your kitchen slippers, this Crispy Chinese Sweet and Sour Chickenrecipe delivers everything you love—right at home. Think crispy golden chicken bites tossed in a glossy sweet and tangy sauce with tender peppers, onions, and juicy pineapple chunks.
This dish is a weekend-worthy indulgence that also happens to be a total crowd-pleaser. The batter creates that signature crunch, while the homemade sweet and sour sauce brings the perfect flavor balance to every bite. Trust me—this one’s worth a little deep-frying effort.
💛 Why I Love This Recipe
I grew up loving sweet and sour chicken from our neighborhood Chinese restaurant, but nothing compares to making it from scratch. Here’s why this recipe shines:
- Ultra-crispy chicken that stays crunchy even after being sauced.
- Fresh vegetables and pineapple bring color, texture, and natural sweetness.
- Homemade sauce that’s tangy, sweet, and perfectly sticky—no mystery ingredients here.
- Totally customizable—skip the fryer or use air fry for a lighter twist.
And if you’re feeding a group, it pairs beautifully with sheet pan quesadillas or makes a fun global combo with beer cheese dip.
📝 Ingredients
For the Chicken 🍗
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- ½ cup cornstarch
- 1½ cups all-purpose flour
- 1 egg, beaten
- 1 tbsp canola oil
- 1¼ cups water
- Vegetable oil for frying
For the Stir-Fry 🥬
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
For the Sweet and Sour Sauce 🍯
- ½ cup sugar
- ¼ cup rice vinegar (or white vinegar)
- 2 tsp garlic, minced (or garlic powder)
- 2 tbsp low-sodium soy sauce
- ¼ cup ketchup
- 2 tbsp cornstarch mixed with 2 tbsp water
🔄 Ingredient Swaps and Tips
- Chicken breast works, but thighs give juicier results.
- Gluten-free? Use GF flour and tamari instead of soy sauce.
- No fryer? Try pan-frying or air-frying for a lighter version.
- Low sugar? Cut back to ⅓ cup and add a splash of orange juice for natural sweetness.
👨🍳 Step-by-Step Directions
1. Make the Batter
In a large bowl, combine cornstarch, flour, and salt. Whisk in the egg, 1 tbsp oil, and water until smooth.
Add chicken pieces and coat thoroughly. Let marinate for at least 10 minutes (or refrigerate up to 1 hour).
2. Fry the Chicken
Heat 1 inch of oil in a deep pan or fryer to 350°F.
Fry chicken in batches for 3–4 minutes until golden and crispy. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate.
3. Sauté the Veggies
In a large skillet or wok, heat 1 tbsp oil over medium-high.
Add onion and bell peppers. Sauté for 2–4 minutes until slightly tender. Add pineapple chunks.
4. Make the Sauce
Add sugar, vinegar, garlic, soy sauce, and ketchup to the skillet. Stir to combine and bring to a simmer.
Whisk together 2 tbsp cornstarch with 2 tbsp water. Slowly stir into the skillet. Cook for 2–3 minutes until thick and glossy.
5. Combine and Serve
Toss crispy chicken into the pan with the sauce and veggies, or serve the sauce and chicken separately to maintain max crunch.
Serve over steamed white rice or your favorite fried rice!
✅ Tips for Success
- Use a thermometer for frying—350°F is the sweet spot.
- Don’t overcrowd the pan when frying to keep the oil temperature steady.
- Prep everything first—this recipe moves fast once you start cooking.
- Double the sauce if you like it extra saucy for rice-soaking goodness.
🍽️ Serving Suggestions
Serve your sweet and sour chicken with:
- Steamed Jasmine or Basmati Rice
- Fried Rice with egg and scallions
- Stir-Fried Broccoli or Bok Choy
- Egg Rolls or Spring Rolls for a takeout-style combo
Pair with something sweet like caramel apple nachos or a spoonful of edible cookie dough for dessert.
🧊 Storage and Leftovers
- Chicken: Best enjoyed fresh, but leftovers keep in the fridge for 2–3 days.
- Sauce and Veggies: Store separately if possible to maintain crispiness.
- Reheat: Use a hot skillet or oven to re-crisp the chicken.
Avoid microwaving—it softens that perfect crunch.
🥡 More Recipes You’ll Love
- This Cajun Chicken Sausage Gumbo
- These Sheet Pan Quesadillas
- This Beer Cheese Dip
- These Caramel Apple Nachos
- Edible Cookie Dough
🥡 Final Thoughts
Whether you’re recreating your favorite takeout at home or impressing guests with a classic, this Crispy Chinese Sweet and Sour Chicken recipe delivers big on crunch, color, and bold flavor. It’s got everything—crispy golden bites, zesty pineapple, and a sauce you’ll want to spoon over everything.
Tried it? Leave a comment below and share your pics by tagging @chefmaniac—your kitchen wins make our day! And don’t forget to subscribe for more delicious dishes like this one.
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