This Easy Sweet and Sour Chicken recipe features a homemade sweet and sour sauce that coats the crispy chicken pieces perfectly. Serve it over cooked rice for a better than takeout meal you can make at home.
Easy Sweet and Sour Chicken Recipe
Sweet and sour chicken recipe begins with boneless skinless chicken breasts or thighs. Either will work you can go with your personal preference or do as I do, choose the one that's on sale. Stretching those grocery dollars is always on my mind and especially so when I'm feeding teenage boys that seemingly never get filled up.
How to Make the Best Quick and Easy Sweet and Sour Chicken
- Ingredients you'll need to make homemade Sweet and Sour Chicken: Boneless skinless chicken breasts or thighs, cornstarch, all purpose flour, salt, Chinese 5 spice, granulated garlic or garlic powder, onion powder, black pepper, large eggs and peanut oil or vegetable oil for frying. You'll also need sesame seeds and thinly sliced green onions for garnishing.
- Ingredients you'll need to make homemade Sweet and Sour Sauce: Rice wine vinegar, pineapple juice, ketchup, apple cider vinegar, soy sauce, granulated sugar, light brown sugar, garlic, salt and cornstarch mixed with cold water to thicken.
- Kitchen gadgets you'll need: A large deep skillet or Dutch oven fitted with a fry thermometer to maintain the temperature of the oil, measuring cups and spoons, shallow bowls to prepare the coating and egg wash, a sheet pan, stainless steel spider or slotted spoon to remove the chicken from the hot oil, a small saucepan to make the homemade sweet and sour sauce, sharp knife and cutting board.
- The sauce will thicken as it cooks. Add additional cornstarch to thicken to your taste one tablespoon at a time.
- To expedite the process, you can have nearby a sheet pan to and after coating all of the chicken in the egg and cornstarch arrangle on the pan in a single layer.
- It’s important to turn the chicken in the sauce to prevent it from losing it's crispiness. Do this right before serving and save half to serve on the side.
- You can add green or red bell pepper, pineapple chunks or onion wedges to the mix if you'd like to add texture. When doing so, saute them in a separate pan in oil, seasoning with salt and pepper to taste, or red pepper flakes, prior to mixing with the cooked chicken and sauce at the end of cooking. All are great options for this dish.
- Store leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave. Please note, the coating will soften once chilled.
More Easy Chicken Recipes to Make
Add these Southern style chicken recipes to your dinner menu soon!
- Honey Pecan Fried Chicken is a special dish for a special occasion.
- Skip the drive through and make your own Crispy Chicken Sandwiches at home.
- Easy pan fried Chicken Cakes and Remoulade Sauce.
- White Chicken Chili is packed with flavor!
- Bourbon Chicken will have the family running to the table.
- Chicken Satay from Carlsbad Cravings.
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Helpful Kitchen Items:
Easy Sweet and Sour Chicken
- 2 lbs boneless skinless chicken breasts cut into bite size pieces
- 2 large eggs beaten with 2 tablespoon cold water
- ½ cup cornstarch
- ½ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- ½ teaspoon onion powder
- ¼ teaspoon Chinese 5 spice or ground ginger
- ¼-1/2 teaspoon black pepper OR crushed red pepper flakes optional
- vegetable oil or peanut oil for frying
- Sweet and Sour Sauce:
- ½ cup rice wine vinegar
- ½ cup pineapple juice
- ¼ cup ketchup
- 2 tablespoon apple cider vinegar
- 2 tablespoon soy sauce
- ½ cup granulated sugar
- 2 tablespoon light brown sugar
- 2 medium cloves of garlic minced
- 1 teaspoon salt
- 1 tablespoon cornstarch, plus additional as needed
- sliced green onions and sesame seeds for garnishing plus cooked rice for serving
- In a shallow bowl. whisk together cornstarch, flour, salt, garlic, onion powder, Chinese 5 spice and pepper OR red pepper flakes. Place beaten eggs with water into a separate dish.
- Sprinkle 2 tablespoons seasoned dry ingredients over chicken, toss to coat. Next, dip chicken in egg then back into the dry ingredients.
- Heat 1 inch oil in large skillet over medium-high heat. Cook chicken pieces in batches for 2-3 minutes, turning for even browning. Remove to a platter using a slotted spoon, keep warm. (You can also deep fry at 350°F)
- Meanwhile, in a small saucepan over medium heat cook rice wine vinegar, pineapple juice, ketchup, soy sauce, apple cider vinegar, granulated sugar, brown sugar, garlic and salt. Cook stirring until sugar has dissolved, then lower the heat and let simmer while you make the chicken. At the end of cooking, dissolve cornstarch in a small amount of cold water, whisk into the sauce to thicken. Repeat, if desired.
- Pour sauce over cooked chicken and toss to coat. Start with half sauce and serve the remaining on the side.
- Serve immediately over rice garnished with green onion and sesame seeds, if desired.