Here’s a classic Sweet and Sour Chicken recipe—crispy, tangy, and perfect for a homemade takeout-style meal:
Sweet and Sour Chicken
Ingredients (serves 4)
For the chicken:
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 eggs, beaten
- Salt and pepper, to taste
- Oil for frying
For the sauce:
- ½ cup ketchup
- ¼ cup rice vinegar (or white vinegar)
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Optional vegetables:
- 1 bell pepper, cut into chunks
- 1 small onion, cut into chunks
- 1 cup pineapple chunks
Instructions
1. Prepare the chicken
- Season chicken pieces with salt and pepper.
- Dredge chicken in flour, dip in beaten eggs, then coat with cornstarch.
2. Fry the chicken
- Heat oil in a skillet or deep pan over medium-high heat.
- Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
3. Make the sauce
- In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and garlic powder.
- Heat over medium heat until sugar dissolves.
- Stir in cornstarch slurry and cook 1–2 minutes until thickened.
4. Cook vegetables (optional)
- In a separate skillet, stir-fry bell peppers and onions for 3–4 minutes until slightly tender. Add pineapple chunks at the end.
5. Combine everything
- Toss the fried chicken in the sweet and sour sauce.
- Add vegetables and pineapple if using, and stir to coat evenly.
6. Serve
- Serve hot over steamed rice or noodles.
Tips:
- For a lighter version, bake the chicken instead of frying: coat, place on a greased baking sheet, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Adjust the sauce balance to your taste—more sugar for sweeter, more vinegar for tangier.
- Add sliced carrots or snap peas for extra veggies.
If you want, I can also give a quick 20-minute skillet version that’s less crispy but faster for weeknight dinners.
Do you want that version?
