If you have a special place in your heart for that perfect balance of tangy sweetness with just a hint of savory goodness, this Sweet and Sour Chicken Recipe is about to become your new go-to favorite. Combining crispy tender chicken bites with vibrant bell peppers and juicy pineapple chunks, all smothered in a homemade sauce that hits sweet and sour notes perfectly, this dish feels like a warm hug on a plate. It’s approachable to make, bursting with colors and flavors, and the kind of recipe you’ll find yourself sharing time and again with family and friends.
Ingredients You’ll Need
These ingredients might be simple, but each plays a crucial role in creating the unmistakable flavors and textures that make this Sweet and Sour Chicken Recipe so irresistible. From the crispy chicken coating to the bright, fresh vegetables and that luscious sauce, they come together effortlessly in your kitchen.
- Boneless, skinless chicken breasts (1 1/2 pounds): The star protein cut into bite-sized pieces for perfect frying and baking.
- Cornstarch (1/2 cup): Creates a light, crispy coating that locks in moisture and crunch.
- Eggs (2 large, beaten): Helps the cornstarch stick to the chicken, ensuring the coating stays put as you cook.
- Vegetable oil (1/3 cup): For frying the chicken to golden perfection with a satisfying crisp.
- Red and green bell peppers (1 each, chopped): These add vibrant color, crunch, and fresh sweetness.
- Onion (1/2, chopped): Adds savory depth and a slightly caramelized bite after sautéing.
- Pineapple chunks (1 cup, fresh or canned and drained): Offers juicy sweetness that’s essential for that true sweet and sour vibe.
- Chopped garlic (1 tablespoon, optional): A lovely aromatic layer that enriches the flavor without overpowering.
- Granulated sugar (1/2 cup): Provides the crucial sweetness that balances the tang.
- Rice vinegar or white vinegar (1/3 cup): Delivers the sharp, bright tang in the sauce.
- Ketchup (1/4 cup): Adds body, acidity, and a rich tomato undertone.
- Soy sauce (1 tablespoon): Brings umami that rounds out the sauce beautifully.
- Garlic powder (1 teaspoon): Enhances the savory notes in the sauce effortlessly.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): Helps thicken the sauce into a perfect glossy finish during baking.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prepare the Chicken Coating and Fry
Start by preheating your oven to 325°F (165°C) and lightly grease a 9×13-inch baking dish to welcome your chicken later. Dip each piece of chicken first into the cornstarch so every inch is coated, then into the beaten eggs to create a perfect sticky layer for frying. Heating vegetable oil in a skillet over medium-high heat, fry these coated pieces until beautifully golden on all sides – about 2 to 3 minutes per side. Don’t worry if the chicken isn’t cooked through just yet, it will finish baking in the oven. Transfer your crisped chicken into the prepared baking dish for the next step.
Step 2: Whisk Together the Sweet and Sour Sauce
While your chicken gets ready for the oven, mix sugar, vinegar, ketchup, soy sauce, and garlic powder in a medium bowl. This blend is where the magic happens—the balance of tang, sweetness, and that umami kick will bring your dish to life. Pour this sauce over the browned chicken, gently tossing to coat every piece with that irresistible glaze.
Step 3: Bake and Stir for Even Flavors
Bake the chicken uncovered for 40 to 45 minutes, making sure to stir once or twice during the process. This keeps the sauce evenly distributed and intensifies the flavors. If you want a thicker sauce with a luscious, sticky texture, stir in your cornstarch slurry during the last 10 minutes of baking and watch it bubble up beautifully.
Step 4: Sauté the Vegetables and Pineapple
While baking, gently sauté the red and green bell peppers, chopped onion, and pineapple chunks in a little oil over medium heat for about 5 to 7 minutes. By softening them slightly, you unlock their natural sweetness and add a delightful bite to the dish. Add these sautéed veggies and pineapple to the chicken during the last 10 minutes or serve them on top for a fresh, colorful finish.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
Sprinkle chopped green onions or a handful of toasted sesame seeds on top just before serving for an extra punch of flavor and a touch of crunch. Fresh cilantro leaves also add a lovely herbal brightness that pairs beautifully with the sweet and tangy sauce.
Side Dishes
This dish shines when paired with steamed jasmine rice or fluffy cooked noodles, which perfectly soak up all that sauce without overwhelming your taste buds. For a little extra texture, consider a crisp side of stir-fried greens or crunchy snap peas alongside your Sweet and Sour Chicken Recipe.
Creative Ways to Present
Try serving your Sweet and Sour Chicken Recipe in a pineapple boat for a fun, tropical presentation that’s sure to impress at any dinner table. For casual meals, pile it generously over a bed of fried rice or even cauliflower rice to keep things a bit lighter but just as satisfying.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator. Your Sweet and Sour Chicken Recipe will stay fresh for up to 3 days, making it a perfect option for quick lunches or easy dinners later in the week.
Freezing
If you want to save some for longer, freeze the cooked chicken and sauce in a freezer-safe container. It’s best enjoyed within 1 to 2 months for optimal flavor and texture. Just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. Adding a splash of water or a drizzle of oil can help keep the sauce from drying out and maintain that delightful saucy consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add more depth of flavor. Just cut them into similar-sized pieces and follow the same cooking instructions. They might require a slightly longer baking time, so keep an eye on tenderness.
Is it necessary to fry the chicken first?
Frying gives the chicken that crispy texture that contrasts so nicely with the sticky sauce, but if you’re short on time, you can skip frying and bake the coated chicken directly. The texture will be a bit softer but still delicious.
Can I make this recipe gluten-free?
Definitely! Use cornstarch as described and substitute soy sauce with a gluten-free tamari or coconut aminos. Just double-check all your other ingredients to ensure they’re gluten-free compliant.
What can I substitute for pineapple if I don’t like it?
If pineapple isn’t your thing, try using mango chunks, peaches, or even orange segments to maintain that sweet and juicy element in the dish. Each will give a slightly different flavor but still keep it delightful.
How spicy is this Sweet and Sour Chicken Recipe?
This recipe isn’t spicy by default, but you can add a pinch of red pepper flakes or a dash of chili sauce if you love a little heat with your tangy and sweet flavors. It’s super easy to customize!
Final Thoughts
This Sweet and Sour Chicken Recipe truly captures the joy of homemade comfort food with a vibrant, lively twist. It’s approachable, adaptable, and packed with flavors that dance on your tongue while bringing back nostalgic memories of your favorite takeout. I can’t wait for you to try it and watch it become a treasured dish in your own kitchen.
Print
Sweet and Sour Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Sweet and Sour Chicken recipe offers a delicious homemade version of the classic Asian-inspired takeout favorite. Tender chicken breast pieces are coated with cornstarch and lightly fried to a golden crisp, then baked in a tangy and sweet sauce made from sugar, vinegar, ketchup, and soy sauce. Mixed with vibrant bell peppers, onions, and pineapple chunks, this dish balances savory, sweet, and tart flavors perfectly. It’s a great main course served over steamed rice or noodles and can be prepared ahead for convenience.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup vegetable oil (for frying)
- 1 tablespoon chopped garlic (optional)
Vegetables and Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare Chicken Coating: Preheat your oven to 325°F (165°C) and lightly grease a 9×13-inch baking dish. Place the beaten eggs in one bowl and cornstarch in another. Dip each piece of chicken first into the cornstarch, then the egg, ensuring they are fully coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and fry them until golden brown on all sides, about 2 to 3 minutes per side. The chicken does not need to be fully cooked at this stage. Once browned, transfer the chicken pieces to the prepared baking dish.
- Make Sweet and Sour Sauce: In a medium bowl, whisk together sugar, rice or white vinegar, ketchup, soy sauce, and garlic powder until smooth. Pour this sauce over the chicken in the baking dish and gently stir to coat all pieces evenly.
- Bake Chicken with Sauce: Place the baking dish uncovered in the oven. Bake for 40 to 45 minutes, stirring once or twice during baking to make sure the chicken is well coated and flavors are distributed evenly.
- Sauté Vegetables and Pineapple: While the chicken is baking, heat a small amount of oil in a separate skillet over medium heat. Add chopped red and green bell peppers, onion, and pineapple chunks. Sauté for 5 to 7 minutes until the vegetables are slightly softened but still vibrant.
- Add Vegetables and Thicken Sauce: In the last 10 minutes of baking, stir the cornstarch slurry (cornstarch mixed with water) into the chicken to thicken the sauce. Also, add the sautéed vegetables and pineapple to the baking dish, stirring gently to combine and heat through.
- Serve: Once baking is complete, remove the dish from the oven. Serve the sweet and sour chicken hot over steamed rice or noodles for a complete meal.
Notes
- This dish is perfect served over steamed rice or noodles for a full meal.
- You can prepare the dish ahead of time and reheat before serving to save time.
- For a shortcut, use pre-cooked chicken nuggets or tenders, then simply toss with the sauce and bake.
- If you prefer more sauce, you can double the sauce ingredients accordingly.
- Using fresh pineapple adds juiciness, but canned pineapple works well too as long as it’s drained.
