This sweet and sour chicken is made with crispy chicken, bell peppers, onions, and pineapple tossed in a sweet and tangy sauce.
It's quick to make at home and even better than takeout.
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Ingredients You'll Need
Notes and Substitutions
- Egg white: Helps the coating stick to the chicken and keeps it crispier than using a whole egg.
- Starch/flour: Flour gives a thicker, crisp crust. Cornstarch makes it lighter and crispier. Potato starch or rice flour works too.
- Baking powder: Helps make the coating light and crisp. Don't skip it.
Step 2: Season the chicken
Season 12 ounces of chicken with salt and pepper, then mix in 1 egg white.
For more flavor, marinate the chicken for 15 minutes with 1 tablespoon soy sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder before adding the egg white.
Step 3: Coat the chicken
In a bowl, combine ¼ cup flour, ¼ cup cornstarch, and 1 teaspoon baking powder. Coat the chicken evenly.
Step 4: Fry the chicken
Heat about 1 inch of oil in a large pan (or wok) over medium-high heat.
Fry the chicken until golden and crisp.
Drain on paper towels, then carefully remove the oil from the pan.
Step 5: Sauté the vegetables and pineapple
In the same pan over high heat, add:
- 1 medium onion (cut into 1-inch pieces)
- ½ red and ½ green bell pepper (cut into 1-inch pieces)
- 1 cup pineapple (cut into 1-inch pieces)
Season with salt and pepper. Sauté until slightly charred.
Step 6: Add the aromatics
Push the vegetables to the side.
Lower the heat to medium, then add:
- 1 teaspoon minced ginger
- 3 garlic cloves (minced)
Sauté for about 30 seconds, then toss everything together.
Step 7: Add the sauce
Add 2 stalks scallions (cut into 1½-inch pieces) and pour in the sauce.
Cook until the sauce thickens.
Step 8: Add the chicken
Turn off the heat, then add the fried chicken right away and toss until coated.
Add more pepper, if you like.
Serve your sweet and sour chicken right away while the coating is still crisp. It will soften the longer it sits in the sauce.
Cooking Tips
- Fry in batches so the chicken stays crispy.
- Make sure the oil is hot before adding the chicken.
- Use high heat so the vegetables get a nice sear.
- Let the sauce thicken before adding the chicken.
- Add the chicken last and toss quickly.
Recipe FAQs
Sweet and sour chicken is crispy chicken tossed with vegetables and a sweet and tangy sauce.
Boneless, skinless thighs stay juicier, but chicken breast also works.
Fry the chicken until crisp, thicken the sauce first, then add the chicken at the end and toss quickly.
It's best served right away. For make-ahead, keep the fried chicken and sauce separate, then toss before serving.
More Chinese-Inspired Dishes
- Pancit canton: Stir-fried wheat noodles with meat, vegetables, and savory sauce.
- Beef stir-fry: Beef with onions, bell peppers, and a savory sauce.
- Pata tim: Pork hock braised in a sweet-savory soy sauce with star anise.
- Soy and ginger fish: Fish cooked with soy sauce, ginger, and aromatics.
- Salt and pepper shrimp: Crispy shrimp tossed with salt, pepper, and spices.
- Hopia: Flaky pastry filled with sweet mung bean.
- Lumpia shanghai: Crispy spring rolls filled with ground meat.
Other Chicken Recipes You May Like
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📖 Recipe
Sweet and Sour Chicken Recipe
Equipment
- Large pan or wok
Ingredients
For the chicken
- 12 ounces boneless, skinless thighs or breasts (cut into 1-inch pieces)
- 1 egg white lightly beaten
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper
- Oil
For the sauce
- 3 tablespoons vinegar
- ¼ cup ketchup
- ¼ cup sugar
- ½ cup water
- ¼ teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
For the stir-fry
- 1 medium onion (cut into 1-inch pieces)
- ½ red bell pepper (cut into 1-inch pieces)
- ½ green bell pepper (cut into 1-inch pieces)
- 1 cup pineapple chunks (cut into 1-inch pieces)
- 1 teaspoon minced ginger
- 3 garlic cloves minced
- 2 stalks scallions (cut into 1½-inch sections)
Instructions
- In a cup, combine vinegar, ketchup, sugar, water, crushed red pepper, soy sauce, and cornstarch. Mix well and set aside.
- Season chicken with salt and pepper, then mix in egg white.
- In a bowl, combine flour, cornstarch, and baking powder. Coat the chicken evenly.
- Heat about 1 inch of oil in a large pan over medium-high heat. Fry the chicken until golden and crisp, then drain on paper towels.
- In the same pan over high heat, sauté onion, bell peppers, and pineapple until slightly charred. Season with salt and pepper.
- Push everything to the side. Lower the heat, then cook ginger and garlic for about 30 seconds. Toss together.
- Add scallions and pour in the sauce. Cook until thickened.
- Turn off the heat, then add the chicken right away and toss until coated. Serve immediately.
Video
Notes
- Egg white: Helps the coating stick and keeps the chicken crispier.
- Starch/flour: Flour gives a thicker, crisp crust. Cornstarch makes it lighter and crispier.
- Baking powder: Makes the coating light and crisp. Don't skip it.
- Fry in batches so the chicken stays crispy.
- Make sure the oil is hot before adding the chicken.
- Use high heat so the vegetables get a nice sear.
- Let the sauce thicken before adding the chicken.
- Add the chicken last and toss quickly.
Sandra says
I love the organization of the recipe directions - laying out the different prep stages before going into the cooking portion. It made everything easy to follow. I'm a slow cook so I knew everything would take me more than 30 minutes to complete but the prep time took me an hour and cooking took me another hour. I made the recipe with gluten-free flour (King Arthur's GF All-Purpose) and it was all delicious, the next time I make it though I'll save it for the weekend. Thank you for the recipe.
Nora says
Hello Sandra! The pleasure is all mine. I'm so glad you liked the recipe and intend to make it again. Thanks for the info on the gluten-free alternative. Thanks so much for your comment and I appreciate you noticing the layout.=) Did you find the process shots helpful or easy to understand? I'm debating whether to make the process shots side by side or in groups of four, but I'm concerned it might look too small when viewed on the phone - what do you think?
Sandra says
You're welcome! I found the process shots easy to understand on my phone.
jomelyn says
This recipe is very delicious and mouth-watering.
Bim says
Prepared this for dinner today, my family loved it. They said it’s better than the one we order sometimes from the restaurant. Thank you Nora.
Nora says
Thank you! I'm so happy to hear this. =)