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    Home » Chicken

    Sweet and Sour Chicken

    Published: Apr 4, 2022 by Nora Rey · This post may contain affiliate links · 6 Comments

    1.1K shares
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    Crispy chicken nuggets with onions, bell peppers, and pineapple tossed in a sweet and tangy sauce. This Sweet and Sour Chicken is better than Chinese takeout and takes less than 30 minutes to make!

    You may also like Beef Stir-Fry with Onions and Peppers, another Chinese takeout favorite.

    Sweet and Sour Chicken served over rice on a plate.
    Jump to:
    • Ingredients you’ll need
    • How to make this recipe
    • Frequently asked questions
    • More about sweet and sour
    • Watch how I make it here
    • Other chicken recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual assorted ingredients for Sweet and Sour Chicken.
    Salt, pepper, and oil (for frying and sautéing) are not in the picture.

    Notes and substitutions

    • Egg white: It binds the starch to the chicken. Without the yolk, the chicken turned out crunchier.
    • Starch for the batter: All-purpose flour makes a robust, golden-brown crust, while cornstarch makes it lighter. Use potato starch or rice flour in place of cornstarch.
    • Baking powder: It creates bubbles in the batter for a light and crispy coating, like in Okoy or Ukoy (Shrimp and Vegetable Fritters). It does make a huge difference, so don't skip it.

    How to make this recipe

    (1)Make the sauce by combining 3 tablespoons vinegar, ¼ cup ketchup, ¼ cup sugar, ½ cup water, ¼ teaspoon crushed red pepper, 1 tablespoon soy sauce, and 2 tablespoons cornstarch. Set it aside.

    Stirring the sweet and sour sauce in a measuring cup.

    (2)Season 12 ounces of chicken with salt and pepper and mix in 1 egg white. As an option, you can add more flavor by marinating them for 15 minutes with 1 tablespoon soy sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder.

    (3)Combine ¼ cup flour, ¼ cup cornstarch, and 1 teaspoon baking powder. Coat the chicken evenly.

    Adding the beaten egg white to the cut up chicken in the bowl. Coated pieces of chicken in the bowl.

    (4)Heat an inch of oil in your wok or skillet over medium-high heat. When the oil is hot, fry the chicken for about 2 minutes until golden brown. Drain them on paper towels and remove the oil.

    Frying chicken nuggets in hot oil in the wok.

    (5)Sauté 1 onion, ½ red and ½ green bell peppers, and 1 cup pineapple over high heat for 2 minutes until slightly blistered. Season with salt and pepper.

    (6)Push the vegetables aside, then lower the heat to medium. Sauté 1 teaspoon ginger and 3 garlic cloves in a bit of oil for 30 seconds. Toss them all together.

    Pineapple, onions, green bell peppers, and red bell peppers spread out in a wok. Sauteing ginger and garlic in the wok with pineapple and vegetables pushed aside.

    (7)Add 2 stalks scallions and the sauce. Let it thicken for about a minute. (8)Turn off the heat and toss them together with the chicken. Add ground pepper, as desired.

    Pouring the sauce over the pineapple and vegetables in the wok. Adding the fried chicken to the pineapples and vegetables.

    Sweet and Sour Chicken must be enjoyed right away, so it stays crisp. It will lose its crunch if it sits in the sauce too long.

    Sweet and sour chicken in the wok.

    Frequently asked questions

    What makes a good sweet and sour chicken?

    Adding egg white and baking powder gives the chicken a light, crispy coating that doesn't separate from the meat. The sauce should be tangy, not cloyingly sweet, and have that signature reddish color.

    Should I use chicken thighs or breasts?

    I prefer boneless, skinless chicken thighs because they have more flavor and stay juicy after frying. As in this recipe, chicken breasts can also be used.

    Does double frying make the chicken crunchier?

    Yes, you can certainly double-fry. It will make the chicken crunchier. To avoid overcooking, let them cool first before frying again.

    Does marinating make a difference?

    Yes! Marinating the chicken for even 15 minutes can make all the difference. Season with salt and pepper, then add a tablespoon of soy sauce and ½ teaspoon each of garlic and onion powder.

    More about sweet and sour

    If you'd like to know more, here are frequently asked questions on sweet and sour recipes, including extra tips, troubleshooting, and more.

    Watch how I make it here

    Other chicken recipes you may like

    • chicken pastel on a plate
      Chicken Pastel
    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
    • Easy Paella in a pan
      Easy Paella
    • lemon chicken piccata on a plate
      Lemon Chicken Piccata
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Sweet and sour chicken served over rice on a plate.

    Sweet and Sour Chicken

    Crispy chicken nuggets with onions, bell peppers, and pineapple tossed in a sweet and tangy sauce.
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 628kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • A wok or skillet

    Ingredients

    For the sauce:

    • 3 tablespoons cane or white vinegar sub:rice or apple cider vinegar
    • ¼ cup ketchup
    • ¼ cup sugar
    • ½ cup water
    • ¼ teaspoon red pepper flakes optional
    • 1 tablespoon soy sauce
    • 2 teaspoons cornstarch

    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 sub:potato or rice flour
    • 1 teaspoon baking powder
    • salt and pepper to taste

    For the stir-fry:

    • 1 medium white or yellow onion cut into 1-inch pieces
    • ½ red bell pepper about 1 cup; cut into 1-inch pieces
    • ½ green bell pepper about 1 cup; cut into 1-inch pieces
    • 1 cup pineapple chunks fresh, frozen, or canned; cut into 1-inch pieces
    • 1 teaspoon minced ginger
    • 3 cloves garlic minced
    • 2 stalks scallions 1½-inch sections
    • Oil (canola, avocado, or other vegetable oils) for shallow-frying and sautéing
    US Customary - Metric

    Instructions

    • Make the sauce by combining vinegar, ketchup, sugar, ½ cup water, red pepper flakes, soy sauce, and cornstarch. Set it aside.
    • Season chicken with salt and pepper and mix in egg white.
    • Combine flour, cornstarch, and baking powder. Coat the chicken evenly.
    • Fry the chicken over medium-high heat for about 2 minutes until golden brown. Drain them on paper towels and remove the oil.
    • Sauté onions, peppers, and pineapple over high heat for 2 minutes until slightly blistered. Season with salt and pepper.
    • Push the vegetables aside, then lower the heat to medium. Sauté ginger and garlic for 30 seconds in a bit of oil. Toss them all together.
    • Add scallions and the sauce. Let it thicken for about a minute.
    • Turn off the heat and toss them together with the chicken. Add ground pepper, as desired.

    Video

    Nutrition

    Calories: 628kcalCarbohydrates: 46gProtein: 19gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 64mgSodium: 1446mgPotassium: 440mgFiber: 2gSugar: 27gVitamin A: 844IUVitamin C: 42mgCalcium: 103mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. Sandra

      March 09, 2022 at 8:52 am

      4 stars
      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.

      Reply
      • Nora

        March 10, 2022 at 1:02 am

        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?

        Reply
        • Sandra

          June 30, 2022 at 12:42 pm

          You're welcome! I found the process shots easy to understand on my phone.

          Reply
    2. jomelyn

      January 28, 2022 at 7:49 pm

      5 stars
      This recipe is very delicious and mouth-watering.

      Reply
    3. Bim

      December 06, 2021 at 9:33 pm

      5 stars
      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.

      Reply
      • Nora

        December 10, 2021 at 1:50 pm

        Thank you! I'm so happy to hear this. =)

        Reply

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