Crispy Sweet and Sour Chicken Recipe

I’ll be honest with you – crispy sweet and sour chicken sounds fancy, but it’s surprisingly doable in your own kitchen. You know that perfect balance of tangy sauce clinging to golden, crunchy chicken? The kind that makes you question why you ever ordered takeout in the first place. Well, I’m about to show you exactly how to nail that restaurant-quality crunch and flavor without any mysterious ingredients or complicated techniques.

Why You’ll Love this Crispy Sweet and Sour Chicken

When you crave that perfect balance of crispy, sweet, and tangy all in one bite, this sweet and sour chicken delivers exactly what your taste buds are begging for.

I’m talking about chicken so crispy it practically shatters when you bite it, coated in a glossy sauce that hits every flavor note.

What makes this recipe shine? The double-coating technique creates an impossibly crunchy exterior that stays crisp even after tossing in sauce.

Meanwhile, fresh pineapple chunks add bursts of tropical sweetness that complement the tangy vinegar perfectly.

It’s restaurant-quality comfort food you can master at home.

What Ingredients are in Crispy Sweet and Sour Chicken?

Let me break down everything you’ll need to create this absolutely divine crispy sweet and sour chicken. The beauty of this recipe lies in its simplicity – most ingredients are probably already hanging out in your pantry, just waiting for their moment to shine.

The ingredient list splits into three main camps: the chicken and coating crew, the colorful veggie squad, and the superstar sweet and sour sauce. Each component plays a vital role in building those layers of flavor and texture that make this dish so irresistible.

For the Chicken and Coating:

• 1½ lbs chicken breasts, cut into 1-inch chunks
• ½ cup cornstarch
• 2 eggs
• ¼ cup flour
• Vegetable oil for frying

For the Vegetables:

• 1 cup pineapple chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• ½ yellow onion, cut into chunks

For the Sweet and Sour Sauce:

• ½ cup sugar
• ¼ cup brown sugar
• ½ cup apple cider vinegar
• ⅓ cup ketchup
• 4 tsp reduced sodium soy sauce
• 2 cloves garlic, minced

Now, let’s talk about some ingredient considerations that’ll make or break your dish. The cornstarch and flour combo is what creates that shatteringly crisp coating – cornstarch gives you the crunch while flour helps everything stick together like best friends.

When it comes to your oil choice, stick with something neutral like canola or vegetable oil. You don’t want a strong-flavored oil competing with your carefully crafted sweet and sour sauce.

And speaking of that sauce, the balance between white sugar and brown sugar is key – the brown sugar adds a deeper, more complex sweetness that plays beautifully with the tangy vinegar.

Fresh pineapple chunks are absolutely worth the extra effort if you can swing it, though canned will work in a pinch. Just make sure to drain those canned chunks well because nobody wants a watery sauce ruining their crispy chicken dreams.

How to Make this Crispy Sweet and Sour Chicken

Making this crispy sweet and sour chicken is like conducting a delicious orchestra – you want all your instruments ready before the music starts. Trust me, once that chicken hits the oil, things move fast, and you don’t want to be scrambling around looking for your vinegar while your beautiful coating turns into expensive bird jerky.

Let’s start with the star of the show – that gorgeously crispy chicken. Cut your 1½ lbs chicken breasts into 1-inch chunks, keeping them roughly the same size so they cook evenly. Nobody wants to bite into a piece that’s still doing its chicken impression while the rest are perfectly done.

Now comes the coating magic. In one bowl, whisk those 2 eggs until they’re nice and smooth. In another bowl, combine the ½ cup cornstarch and ¼ cup flour. Here’s where things get a little messy, but in the best possible way. Dip each chicken piece into the egg mixture first, letting any excess drip off, then roll it around in that cornstarch-flour combo until it’s completely coated. Think of it as giving each piece a cozy winter coat that’s going to turn golden and crispy.

Heat your vegetable oil to 350°F in a heavy-bottomed pot or deep fryer. You want enough oil to completely submerge the chicken pieces – usually about 3-4 inches deep. Don’t have a thermometer? Drop a small piece of the coating mixture into the oil. If it sizzles immediately and floats to the surface, you’re ready to rock.

Fry the chicken in batches, because overcrowding is the enemy of crispiness. Each batch should take about 4-5 minutes until they’re golden brown and floating like little crispy clouds. Remove them with a slotted spoon and let them drain on paper towels or a wire rack.

While your chicken is doing its crispy thing, let’s tackle those vegetables. Heat a large pan or wok over medium-high heat with a splash of oil. Toss in your ½ yellow onion chunks first – they need the most time to soften up. After about 2 minutes, add the 1 red bell pepper and 1 green bell pepper chunks. These colorful beauties should stay a bit crisp, so don’t let them go all mushy on you.

Finally, add that 1 cup pineapple chunks for the last minute or so, just enough to warm them through.

Now for the sauce that ties everything together. In the same pan with your vegetables, add the ½ cup sugar, ¼ cup brown sugar, ½ cup apple cider vinegar, ⅓ cup ketchup, 4 tsp reduced sodium soy sauce, and those 2 minced garlic cloves. Stir everything together and let it simmer for about 3-4 minutes until it starts to thicken slightly. The sauce should coat the back of a spoon but still flow freely.

Here’s the moment of truth – add that gorgeous crispy chicken back into the pan with the sauce and vegetables. Gently toss everything together, making sure each piece gets dressed in that glossy, sweet-and-tangy goodness. Don’t let it sit too long though, because that beautiful crispy coating is like a time bomb of sogginess just waiting to happen.

The key here is speed and confidence. Once everything comes together, get it on plates and into mouths as quickly as possible. That contrast between the crispy exterior and tender chicken, all wrapped up in that sticky-sweet sauce, is pure magic that doesn’t wait for anyone.

Crispy Sweet and Sour Chicken Substitutions and Variations

This recipe is pretty forgiving, and honestly, that’s half the fun – you can make it work with whatever’s hanging out in your fridge or pantry.

Don’t have pineapple? Try mango chunks or even diced apples for that sweet element. Bell peppers running low? Snap peas, carrots, or zucchini work beautifully.

For the protein, I love swapping chicken thighs for extra juiciness, or going wild with shrimp or pork chunks. Vegetarians can absolutely use cauliflower or tofu.

The sauce’s your playground too. Want it spicier? Add sriracha. Prefer tangier? Bump up that vinegar. Less sweet? Cut the sugar in half.

What to Serve with Crispy Sweet and Sour Chicken

What’s the point of making this gorgeous, crispy sweet and sour chicken if you’re going to serve it with boring sides?

I always reach for fluffy jasmine rice first. It soaks up that tangy sauce beautifully, and honestly, rice never disappoints.

Fried rice works too, especially if you’ve got day-old rice sitting around.

Want something lighter? Try steamed broccoli or snap peas. The crunch contrasts nicely with the tender chicken.

Noodles are another winner. Lo mein, chow mein, or even simple rice noodles create a satisfying, restaurant-style meal that’ll make your kitchen smell absolutely amazing.

Final Thoughts

Although restaurant takeout might seem easier, you’ll never regret making crispy sweet and sour chicken at home. The satisfaction of biting into perfectly crispy chicken coated in that glossy, tangy sauce? Unmatched.

I promise this recipe isn’t as intimidating as it looks. Sure, deep frying can feel scary, but once you nail the temperature, you’re golden. Literally.

The beauty lies in customizing everything to your taste. Want it sweeter? Add more sugar. Craving extra tang? Pour in more vinegar.

This dish brings restaurant-quality flavors to your kitchen, and honestly, your family will think you’re some sort of culinary wizard.

Recipe Card

Introduction: This homemade sweet and sour chicken delivers perfectly crispy, golden chicken pieces tossed in a glossy, tangy-sweet sauce with colorful bell peppers and pineapple. Skip the takeout and create this restaurant-quality dish in your own kitchen with a perfect balance of flavors that you can customize to your taste.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Serves: 4

Ingredients:

*For the Chicken:*

• 1½ lbs chicken breasts, cut into 1-inch chunks
• ½ cup cornstarch
• 2 eggs
• ¼ cup all-purpose flour
• Vegetable oil for frying

For the Vegetables:

• 1 cup pineapple chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• ½ yellow onion, cut into chunks

For the Sweet and Sour Sauce:

• ½ cup sugar
• ¼ cup brown sugar
• ½ cup apple cider vinegar
• ⅓ cup ketchup
• 4 tsp reduced sodium soy sauce
• 2 cloves garlic, minced

Instructions:

1. Heat vegetable oil in a large pot to 350°F for deep frying.
2. In a bowl, whisk together eggs, cornstarch, and flour to create a smooth batter.
3. Coat chicken chunks in the batter, ensuring each piece is well covered.
4. Carefully fry chicken pieces in hot oil until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
5. In a large pan, sauté bell peppers, onion, and pineapple over medium-high heat for 3-4 minutes until slightly softened.
6. In a small saucepan, combine sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic.
7. Bring sauce mixture to a simmer and cook for 5-7 minutes until thickened.
8. Add the crispy fried chicken to the pan with vegetables.
9. Pour the thickened sauce over chicken and vegetables, tossing to coat evenly.
10. Serve immediately while hot and crispy.

Notes:

• Use neutral oil like canola or vegetable oil for the best frying results without interfering with flavors
• Maintain oil temperature at 350°F for best crispiness – use a thermometer for accuracy
• Adjust the vinegar and sugar ratio to balance sweetness and tanginess to your preference
• Fresh pineapple works best, but canned pineapple chunks (drained) are a suitable substitute
• For extra crispy chicken, double-coat by dipping fried chicken back in batter and frying again briefly
• Serve immediately after tossing with sauce to maintain maximum crispiness
• Leftover sauce can be stored in the refrigerator for up to one week

Nutritional Information:

Frequently Asked Questions

Can I Make This Recipe Ahead of Time and Reheat It?

I don’t recommend making this ahead since the crispy coating becomes soggy when stored with sauce. Instead, I’d fry the chicken and prepare sauce separately, then combine them when you’re ready to serve.

How Do I Store Leftover Sweet and Sour Chicken?

I’d store your leftover sweet and sour chicken in an airtight container in the refrigerator for up to three days. Don’t leave it at room temperature longer than two hours to prevent bacterial growth.

What’s the Best Oil Temperature for Frying the Chicken?

I recommend heating your oil to 350°F for frying the chicken. This temperature guarantees you’ll get crispy, golden pieces without overcooking. I’d use a thermometer to monitor it since proper temperature makes all the difference.

How Long Does the Fried Chicken Stay Crispy?

I’ve found fried chicken stays crispy for about 10-15 minutes after frying. Once you add it to the sweet and sour sauce, it’ll start softening immediately, so I recommend serving right away.

Can I Bake the Chicken Instead of Deep Frying It?

Yes, you can bake the chicken instead! I’d coat it the same way, then bake at 425°F for 20-25 minutes until golden. It won’t be as crispy as deep-fried though.