Sweet and Sour Chicken Recipe

Sweet and sour chicken is a study in balance,crisp texture, vibrant acidity, controlled sweetness, and clean heat. When executed properly, it is bold without being cloying and structured without heaviness. This recipe reflects professional kitchen standards, focusing on technique, sauce control, and ingredient integrity to produce a dish that feels refined yet deeply comforting.

Ingredients List

• Boneless, skinless chicken thighs or breasts, cut into uniform bite-sized pieces
• Cornstarch
• All-purpose flour
• Eggs, lightly beaten
• Neutral frying oil (such as canola or peanut oil)
• Red bell pepper, diced
• Green bell pepper, diced
• Yellow onion, diced
• Pineapple chunks (fresh preferred, juice reserved)
• Garlic, finely minced
• Fresh ginger, finely grated

For the Sweet and Sour Sauce

• Ketchup
• Rice vinegar
• Pineapple juice
• Granulated sugar
• Soy sauce
• Cornstarch slurry (cornstarch mixed with water)

Step-by-Step Instructions

Prepare the Chicken

Season the chicken lightly with salt. Dredge each piece in flour, dip into beaten egg, then coat evenly with cornstarch. This layered coating creates a light yet crisp crust.

Fry Until Crisp

Heat oil to 350°F (175°C). Fry the chicken in small batches until golden and fully cooked, about 4–5 minutes. Transfer to a rack to drain excess oil and maintain crispness.

Build the Sweet and Sour Sauce

In a saucepan over medium heat, combine ketchup, rice vinegar, pineapple juice, sugar, and soy sauce. Stir gently until smooth and beginning to simmer.

Thicken with Precision

Slowly whisk in the cornstarch slurry. Simmer briefly until the sauce becomes glossy and coats the back of a spoon. Remove from heat immediately to avoid over-thickening.

Sauté the Aromatics and Vegetables

In a wok or wide pan, lightly sauté garlic and ginger until fragrant. Add bell peppers, onion, and pineapple, cooking just until tender-crisp.

Bring Everything Together

Add the fried chicken to the pan, then pour the sauce over the top. Toss quickly to coat evenly, ensuring the chicken remains crisp while fully glazed.

Cook Time

• Prep time: 20 minutes
• Cooking time: 25 minutes
• Total time: approximately 45 minutes

Servings

• Serves 4

Nutritional Information (approx. per serving)

• Calories: 420
• Protein: 28 g
• Fat: 18 g
• Carbohydrates: 36 g
• Sugar: 14 g
• Sodium: 680 mg

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat. For best texture, keep the sauce and chicken separate when storing.

Suggestions

Serve over steamed jasmine rice or alongside lightly stir-fried vegetables. For a modern presentation, garnish with sliced scallions or toasted sesame seeds. A restrained chili oil drizzle adds depth without overpowering the dish.

Seasonal Relevance

Sweet and sour chicken works year-round, but its bright acidity and pineapple notes make it especially appealing in spring and summer. In cooler months, it offers comforting richness without feeling heavy.

Conclusion

This sweet and sour chicken recipe respects the dish’s origins while refining its execution. By focusing on controlled frying, balanced sauce ratios, and precise timing, the result is a polished, restaurant-level entrée that remains approachable for the home cook.

FAQs

Can I bake the chicken instead of frying it?
Yes, but frying delivers superior texture. Baking will result in a softer crust and less sauce adhesion.

Why is my sauce too sweet or too sour?
Imbalance usually comes from inaccurate measurements. Adjust gradually with vinegar or pineapple juice, tasting as you go.

Can this dish be made ahead for events?
Yes. Prepare the sauce and vegetables in advance and fry the chicken just before serving for optimal crispness.