I’ve been making this Sweet and Sour Chicken for, like, forever. My grandma used to make it, and now I do it for my kids. Is this one of those recipes that just works? Is it easier to order takeout than ordering pizza? If you love the idea of perfectly crispy chicken swimming in a tangy, sweet sauce, kinda like ‘a kid’s movie, you’ll love this idea. Chinese takeout classic but, dare I say, better, because you made it with love (and you know exactly what you are doing) If you love a song like this, then you’re gonna adore What is the recipe for crispy garlic chicken?

What is sweet and sour chicken?

Think of Sweet and Sour Chicken as happiness on a plate. It’s essentially crispy, bite-sized pieces of chicken, typically coated in a light batter and then deep-fried or pan-fried until golden brown and crunchy. The magic happens when you drench that perfectly cooked chicken in a vibrant, tangy sauce made from a blend of sweet and sour elements – usually a mix of vinegar, sugar, soy sauce, and sometimes ketchup or pineapple juice. It’s that delightful contrast of textures and flavors that makes it so addictive, a symphony of crunch, tenderness, sweetness, and tang all at once. It’s a dish that can be found in many Chinese restaurants, but making it at home gives you total control over the ingredients and the level of sweetness and sourness.

Why you’ll love this recipe?

Seriously, where do I even start? First of all, the flavor is insane. The combination of crispy chicken and that ridiculously addictive sweet and sour sauce? Forget about it! It’s a flavor explosion in your mouth, and it’s the kind of dish that you crave. What I love most about this is how relatively easy it is to make. Don’t get me wrong, there are a few steps involved, but nothing is particularly difficult or time-consuming. This Sweet and Sour Chicken is also surprisingly budget-friendly. Chicken thighs are usually pretty affordable, and the sauce ingredients are mostly pantry staples that you probably already have on hand. Plus, you can customize it to your liking! Add more veggies, adjust the sweetness, or spice it up with a little chili garlic sauce. We also love the versatility of it – you can serve it over rice, noodles, or even as lettuce wraps. It’s honestly a weeknight lifesaver when you’re craving something delicious but don’t want to spend hours in the kitchen, or break the bank ordering takeout.

How do I make sweet and sour chicken?

Quick Overview

Alright, so here’s the deal. First, we’re going to get the chicken nice and crispy with a simple batter. What is the best sweet and sour sauce you’ve ever tasted? What is the best way to throw it all together? How do you cook Sweet and Sour Chicken in your own kitchen? Don’t be intimidated by the list of ingredients; it’s all super simple. Trust me, you’ve got this!

Ingredients

For the Chicken: What is the recipe
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I always use thighs because they stay so juicy, but breasts will work too, just don’t overcook them! * 1 cup all-purpose flour. You can use gluten-free, but the texture will be different. * 1/2 cup cornstarch. This is key for that extra crispy coating. * 1 teaspoon salt. * 1 egg, lightly beaten. * 1/2 cup water. * Vegetable oil, for frying. Peanut oil works too, if you’re not allergic!

How do I make Sweet and Sour Sauce?
I prefer low-sodium soy sauce. * 1/2 cup white vinegar. What is ketchup? * 1 tablespoon cornstarch. * 1/4 cup water. * 1 clove garlic, minced. * 1/2 cup pineapple chunks, optional but highly recommended. * 1/2 cup bell pepper, cut into 1-inch pieces, any color!

How do I follow the

Step 1: Prep the Chicken

What is the best way to cut chicken thighs into bite-sized pieces? How do I get crispy on a sheet of paper? What do you like about soggy chicken?

Step 2: Make the Batter

In a large bowl, whisk together the flour, cornstarch, salt, and pepper. Set aside. In another bowl, whisk together the egg and water. Set aside. The dry ingredients should be whisked until well combined. Don’t overmix! A few lumps are okay.

Step 3: Coat the Chicken

In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat. Remove from heat and set aside. While the oil is heating, dip each piece of chicken into the batter, making sure it’s fully coated. Let the batter drip off before adding it to the hot oil.

Step 4: Fry the Chicken

Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 5-7 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on sock to drain. How do you keep chicken crispy?

Step 5: Make the Sweet and Sour Sauce

In a small bowl, whisk together the vinegar, sugar, soy sauce, cornstarch, and water. Set aside. Set aside. Heat the tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant (but don’t let it burn!).

Step 6: Combine and Simmer

What is the difference between sweet and sour sauce in a skillet? Cook for about 2-3 minutes, or until the sauce has thickened. If you like a thicker sauce, you can add slurry (cornstarch mixed with water).

Step 7: Add Veggies (Optional)

Add the pineapple chunks and bell pepper pieces to the sauce and cook for another 2-3 minutes. When the bell peppers are slightly softened, heat a large skillet over medium heat. I sometimes throw in broccoli florets too!

Step 8: Toss and Serve

Add the fried chicken to the skillet and toss to coat with the sweet and sour sauce. Serve immediately over rice or noodles, garnished with sesame seeds and sliced green onions, if desired. Is it safe to eat everything straight from the pan?

5. What to Serve It With

What should I serve it with?

Sweet and Sour Chicken is delicious all on its own, but here are some ideas to take it to the next level.

Over Rice: Classic, easy, and perfect for soaking up all that delicious sauce. I usually make a big pot of jasmine rice or even brown rice if I’m feeling healthy.

With Noodles:What are some good alternatives to rice? What is the best way to use lo mein noodles?

Alongside Steamed VegetablesWhat are some good side dishes to serve with steamed broccoli, green beans, or Bok Choy? What is balance?

As Lettuce Wraps:If you’re serving chicken in lettuce cups, serve with some shredded carrots and chopped green onions. My children love this because it’s interactive!

With Egg Rolls or Spring Roll: Which one is better: Egg Roll or springWhat are some of the best Asian food recipes? I usually grab some frozen ones from the store to make things easy.

What is your family tradition? What’s a good side dish to serve with chow mein noodles?

How do I make my sweet and sour chicken taste better?

I’ve been making this for ages, and I’ve learned a few tricks along the way. What have I found?

What is the best way to dry chicken?Is it necessary to pat the chicken dry before battering? Is it necessary to use a thicker batter?

Don’t overcrowd the pan!What is the best way to fry chicken in batches? How do I prevent chicken from steaming instead of frying? Be patient!

How do I use a wire rack?How do you drain fried chicken? What is circulating around it? Why don’t people like soggy chicken?

Adjust the Sweetness: If you want Feel free to adjust the amount of sugar in the sauce to your liking. If you prefer a tangier sauce, reduce the sugar and add a little more vinegar. I sometimes use honey instead of sugar for a slightly different flavor.

Spice it Up: Add a pinch of red pepper flakes or a dash of chili garlic sauce to the sauce for a little kick. My husband loves it spicy!

Fresh is Best (Garlic): Use freshly minced garlic for the best flavor in the sauce. The pre-minced stuff just doesn’t have the same punch.

Cornstarch Slurry is Your Friend: If your sauce isn’t thickening up enough, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce while it’s simmering. It will thicken right up!

I made one mistake once, trying to double the recipe *and* cram all the chicken into the pan at once. Disaster! The oil temperature plummeted, and the chicken was a greasy, soggy mess. Lesson learned!

Storing and Reheating Tips

Okay, so if you actually have leftovers (which is rare at my house!), here’s how to store and reheat them:

Refrigerator Storage: Store the Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the chicken and sauce separately if possible, to prevent the chicken from getting soggy.

Freezer Instructions: For longer storage, you can freeze the chicken and sauce separately. Place the fried chicken in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer the frozen chicken to a freezer bag or container. Freeze the sauce in a separate freezer-safe container. Both the chicken and sauce can be frozen for up to 2-3 months.

Reheating: To reheat, thaw the chicken and sauce in the refrigerator overnight (if frozen). Reheat the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat it in a skillet over medium heat, but it won’t be as crispy. Reheat the sauce in a saucepan over medium heat, stirring occasionally, until heated through. Toss the reheated chicken with the sauce and serve immediately.

One tip: if you know you’re going to have leftovers, don’t toss *all* the chicken in the sauce. That way, you can reheat some crispy chicken separately. It makes a huge difference!

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Absolutely! While it won’t be *quite* as crispy, baking is a healthier option. Toss the battered chicken with a little oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Can I use chicken breasts instead of thighs?

Yes, you can. Just be careful not to overcook them, as they can dry out easily. I recommend cutting them into slightly larger pieces to help them stay juicy.

Can I make this vegetarian or vegan?

Definitely! You can substitute the chicken with tofu, cauliflower, or even tempeh. Just adjust the cooking time accordingly. Make sure to press the tofu well to remove excess water before battering it.

What can I use instead of pineapple?

If you’re not a fan of pineapple, you can use other fruits like peaches, grapes, or even cherries. You can also just leave it out altogether.

My sauce is too sour. What can I do?

Add a little more sugar, a tablespoon at a time, until it reaches your desired sweetness. You can also add a pinch of baking soda to neutralize the acidity.

Final Thoughts

So, there you have it! My go-to recipe for Sweet and Sour Chicken. It’s a dish that’s always a hit with my family and friends, and I hope it becomes a favorite in your house too. It’s truly worth it for those nights when you’re craving something comforting and delicious without all the hassle of takeout. If you enjoyed this recipe, be sure to check out some of my other Asian-inspired dishes – I have a fantastic sesame Chicken Recipe that you might also love! Happy cooking, and I can’t wait to hear how yours turns out. Please let me know what variations you make in the comments below. Don’t forget to rate this recipe if you give it a try!