Sweet and Sour Chicken 🍍🌶

Introduction

Few dishes hit the nostalgic comfort-food sweet spot like Sweet and Sour Chicken. With its crispy fried chicken bites, vibrant sauce, and the perfect balance of tang and sweetness, this dish is a staple in many Chinese-American kitchens. The good news? It’s surprisingly easy to make at home—no takeout menu required.

Why I Love This Recipe

This recipe is a flavor explosion:

• Crispy chicken that holds its crunch even under sauce
• A tangy-sweet glaze made from pineapple juice and vinegar
• Colorful veggies and juicy pineapple chunks for freshness

It’s fun to make and even more satisfying to devour.

Ingredients

For the Sauce:

• 1 ¾ cups water, divided
• 1 (8 oz) can pineapple chunks, drained (juice reserved)
• ¾ cup white sugar
• ½ cup distilled white vinegar
• 2 drops orange food coloring (optional)
• ¼ cup cornstarch

For the Chicken Batter:

• 2 ¼ cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1 ½ cups water

Other:

• 8 chicken breast halves, boneless, skinless, cut into 1-inch cubes
• 1 quart vegetable oil, for frying
• 2 green bell peppers, cut into 1-inch pieces
• Pineapple chunks from earlier

Directions

1. Make the Sweet and Sour Sauce

In a saucepan, combine 1½ cups water, reserved pineapple juice, sugar, vinegar, and food coloring. Bring to a boil.

In a separate bowl, mix ¼ cup cornstarch with ¼ cup water. Slowly stir into the saucepan and cook until the sauce thickens slightly. Set aside.

2. Prepare the Batter

In a large bowl, whisk together flour, 2 tbsp oil, 2 tbsp cornstarch, egg, salt, and white pepper. Gradually whisk in 1½ cups water to make a thick batter.

Add chicken pieces and stir to coat evenly.

3. Fry the Chicken

Heat oil in a deep skillet or wok to 360°F (180°C). Fry battered chicken pieces in batches until golden and crispy (about 10 minutes). Drain on paper towels.

4. Assemble the Dish

On a platter, layer the fried chicken, pineapple chunks, and green peppers.

Pour the hot sweet and sour sauce over everything and serve immediately.

Tips for Success

• Use self-rising flour for extra puffy batter.
• Fry in batches to avoid crowding and soggy results.
• Serve hot—the sauce and crunch are best fresh.

Serving Suggestions & Pairings

Pair this colorful entrée with:

• Mexican Chicken and Rice Casserole for a global comfort-food night.
• Dorito Casserole to add crunch and bold flavor.
• Chicken Enchiladas for a double-chicken dinner spread.
• Cajun Chicken Sausage Gumbo to spice up your weeknight.
• Easy Turkey Wings for a meat-lover’s platter.

Storage & Leftovers

• Store leftovers in an airtight container for up to 3 days.
• Reheat in the oven or air fryer to bring back the crisp.
• Avoid microwaving if possible—it softens the crunch.

Final Thoughts

Homemade Sweet and Sour Chicken tastes like your favorite takeout but better—fresher, crispier, and customizable. Whether you’re feeding a crowd or just treating yourself, this dish delivers bold flavor and comforting satisfaction in every bite.

Tried it? Tag @ChefManiac and show us your sweet and tangy masterpiece!