I’ve tried countless sweet and sour chicken recipes, but this one stands out with its perfect balance of crispy chicken and tangy-sweet sauce. The secret lies in the cornstarch coating and homemade glaze that clings to every bite. Toss in fresh pineapple and peppers, and you’ve got a dish that beats takeout every time. There’s a trick to getting the sauce just right—thick, glossy, and packed with flavor.
Recipe
Get ready to make the best sweet and sour chicken you’ve ever had—no takeout menu required!
This recipe hits all the right notes with its crispy-on-the-outside, juicy-on-the-inside chicken smothered in a sauce that’s perfectly balanced between tangy, sweet, and just a little kick.
The secret? A quick homemade sauce with pineapple juice and rice vinegar that’s miles better than anything from a bottle.
I’ve made this for picky kids, dinner parties, and even my in-laws (who still ask for the recipe), and it never fails to impress.
One bite of that sticky, glossy sauce clinging to tender chicken, and you’ll swear off delivery forever.
Trust me—this is the weeknight hero you’ve been craving.
Ingredients
Creating the perfect Sweet and Sour Chicken starts with fresh, high-quality ingredients. The right balance of sweet, tangy, and savory flavors is key—trust me, a few chef-approved tweaks make all the difference.
For the Chicken:
- 1 lb boneless, skinless chicken thighs (or breasts, but thighs stay juicier!)
- 1/4 cup cornstarch (for that crispy coating—don’t skip it!)
- 1 egg, beaten (helps the cornstarch cling for extra crunch)
- Salt & pepper (season generously—this is your flavor foundation)
For the Sauce:
- 1/3 cup rice vinegar (the tangy backbone—apple cider vinegar works in a pinch)
- 1/4 cup ketchup (sounds odd, but it’s the secret to depth!)
- 3 tbsp brown sugar (adjust to taste—some like it sweeter)
- 1 tbsp soy sauce (use low-sodium if needed, but don’t omit)
- 1 tsp garlic powder (fresh minced garlic works too)
- 1/2 tsp ginger powder (or 1 tbsp fresh grated ginger for a zingy upgrade)
For the Veggies:
- 1 bell pepper, diced (red or yellow for sweetness)
- 1 small onion, chopped (white or yellow for mild flavor)
- 1 cup pineapple chunks (fresh or canned—just drain well!)
Pro Tips:
- Cornstarch > flour for the crispiest chicken.
- Fresh ginger beats powdered—it’s worth the extra minute of grating.
- Pineapple juice (reserved from the can) can thin the sauce if needed.
How to Make the Best Authentic Sweet and Sour Chicken
Add vegetables: Stir in diced bell peppers, pineapple chunks, and onions during the last minute of cooking. This keeps them crisp and vibrant, adding texture and freshness to the dish.
Serve immediately: Pair your sweet and sour chicken with steamed rice for a complete meal. Garnish with sesame seeds or chopped green onions for an extra touch.
Pro tip: If the sauce thickens too much, add a splash of water or pineapple juice to loosen it.
Nutrition
The nutritional content of Sweet and Sour Chicken can vary based on ingredients and portion sizes. Below is an approximate breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Cholesterol | 70 mg |
| Sodium | 600 mg |
| Fiber | 2 g |
| Sugar | 15 g |
Chef Tips
When making Sweet and Sour Chicken, I always recommend marinating the chicken first—it’s a game-changer for depth of flavor. Use a mix of soy sauce, garlic, and ginger for at least 30 minutes.
Don’t overcook the veggies; they should stay crisp.
Adjust the sauce to your taste by balancing sugar and vinegar.
Finally, coat the chicken in cornstarch for that perfect crispy texture when frying.
