Skip the takeout and make this delicious sweet and sour chicken recipe at home! Crispy chicken is coated in a sweet and sticky sauce that is absolutely to die for. Serve with rice for the perfect dinner!
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Sweet and Sour Chicken Recipe
I am so excited to share this sweet and sour chicken recipe that is always a huge hit each time I make it. My whole family is a fan…even the kids! Trust me, this recipe will definitely be going in your “favorites file.”
I have to admit…I’m usually not a huge fan of Chinese food when we go out because I am super picky about meat, but I love making it at home, just try my orange chicken recipe, chicken chow mein or honey sesame chicken recipe!
This yummy recipe came from my friend Alison, however I added in a few of my favorite spices and loved the end result! The homemade sweet and sour sauce is what really takes this recipe over the top. If you’re in a hurry, you could always use store-bought too. But making it homemade makes it extra delicious!
Recipe Ingredients
For your sweet and sour chicken and sauce you will need this list of simple ingredients! Find the full printable recipe with specific measurements below.
- Chicken: You will need 1 ¼ pounds boneless skinless chicken breasts or thighs, cut into bite size pieces.
- Seasonings: Kosher salt, pepper and garlic salt.
- Cornstarch: To help create a crispy coating.
- Eggs: Whisked eggs will also help create a crispier texture for the chicken.
- Canola oil: Vegetable oil or olive oil can also be used.
- Sauce ingredients: Granulated sugar, rice vinegar, ketchup, soy cause and garlic salt.
Sweet and Sour Sauce
The sweet and sour sauce on top is heavenly. So good and definitely worth making it homemade. It’s what helps take the recipe to the next level. Plus it’s really easy to make. All you need is sugar, ketchup, garlic salt, rice vinegar and soy sauce. Just whisk the ingredients together…that’s it!
You can use swaps for the sauce, like using honey instead of sugar or apple cider vinegar instead of white. If you like heat, you can also add a sprinkle of red pepper flakes or a dash of sriracha.
Sometimes I double the sauce to have extra for dipping. If you’re a sauce person, I’d recommend doubling it just to make sure you have enough. You can always use any leftover sauce to make my favorite sweet and sour meatballs recipe.
How to Make Sweet and Sour Chicken
- Coat chicken: Add chicken pieces, corn starch, salt, pepper and garlic salt to the bag and shake until the chicken is evenly coated.
- Pan fry chicken: Heat some of the oil in a large skillet or frying pan over medium heat. Dip the chicken in the egg mixture and place into the pan in an even layer. Fry both sides of the chicken for about 2 minutes a piece and then remove. Dispose of the burnt oil and then heat up the rest of the oil to finish the chicken.
- Make sweet and sour sauce: In a medium size bowl, whisk together all of the ingredients for the sauce.
- Bake chicken: Pour the sauce over the chicken and bake for 20 minutes. Flip the chicken to evenly coat it with sauce and then bake for an additional 15-20 minutes.
Expert Tips
In order to get the perfectly crispy chicken each time, make sure to follow these tips:
- Cut evenly. It’s important to dice the chicken into similar-sized pieces. You want them to be bite-sized, about an inch or so. This helps them all cook evenly in the pan. If some pieces are larger and some are smaller, you may not get the same crispy result on each piece.
- Breading. The cornstarch is what gives the chicken that crispy breading layer. It’s important that all of the meat is well coated in the cornstarch batter. I like to place the meat in a zip top bag, pour the cornstarch in and then shake until the chicken is evenly coated.
- Cook in batches. Don’t overcrowd the pan! This is an easy mistake to make, but makes a big difference. When frying the chicken, I like to cook it in two batches so that there’s enough room on the skillet. You don’t want the meat to be touching or else it won’t get as crispy.
- Fry, then bake. There’s two steps to make this recipe. After frying the meat in the corn starch/egg breading, you’ll then bake the chicken in the oven with the sauce poured over top. The oven helps continue cooking the meat all the way through and also keeps the exterior crispy while the sauce caramelizes on top.
Recipe Notes
This recipe is perfect for when we’re craving Chinese restaurant takeout. I love that we can make it at home and it’s even more delicious. I’ve also recreated a few of my other takeout favorites, like chow mein, crockpot beef and broccoli and baked teriyaki chicken. So yummy!
- I prefer boneless, skinless chicken breast, but chicken thighs would also taste delicious.
- Distilled vinegar will work if you don’t have rice vinegar on hand.
- To test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready.
- The oil can get a little messy, so use a splatter guard if you have one.
- Use tongs and an oven safe mitt when making the recipe.
- Double the sauce if you’d like extra for dipping the chicken in.
- Add in extras like diced pineapple or vegetables like green bell pepper.
FAQs
Yes! Prep the chicken and seasonings ahead of time. Use a zip top bag for the chicken for easy clean up. You can also make the sauce ahead, store it separately from the other ingredients.
Yes! One cup of pineapple chunks could be added when you bake the chicken.
Yes, you could add chopped bell peppers (red bell pepper, yellow or orange), onions or broccoli.
Serving Suggestions
Our favorite way to serve this dish is with steamed rice and vegetables, although if I have time this pineapple fried rice recipe pairs really well, too! If I have green onions on hand, I’ll usually chop them up and add some on top before serving. You could also sprinkle on some sesame seeds for a nice finishing touch!
- White or brown rice
- Fried rice
- Steamed vegetables
- Chow mein noodles
- Homemade egg rolls
- Cream cheese wontons
Storage
Store in an airtight container in the refrigerator for 3-4 days. If you have made it with rice, store that separately. Reheat in the microwave until warm.
Craving more chinese takeout recipes to make at home? Try Kung pao chicken, general Tso’s chicken or this veggie beef ramen!
Make Chinese Takeout Recipes to Try at Home
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Sweet and Sour Chicken
Ingredients
For the Chicken:
- 1 ¼ pounds chicken , cut into bite size pieces
- ¾ cup corn starch
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic salt
- ½ cup canola oil
- 2 large eggs , whisked
For the Sweet and Sour Sauce:
- ½ cup granulated sugar
- ½ cup rice vinegar , distilled or apple cider vinegar will work too
- ⅓ cup ketchup
- 1 Tablespoon soy sauce , or coconut aminos
- 1 teaspoon garlic salt
For serving: Cooked rice and broccoli and/or carrots, sliced green onions
Instructions
- Preheat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
- Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
- Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
- In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
- Serve with steamed rice and vegetables. Enjoy!
Video
Notes
- To test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready.
- Double the sauce if you’d like extra for dipping the chicken in.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Asian, Chicken, Dairy-Free, Dinner, Kid-Friendly, Reader Favorites
This is our go to for Chinese night. My son loves it so much he has learned how to make it.
This is sooo good!! Would you recommend another healthier oil we could fry the chicken in?
So glad you’ve enjoyed the sweet and sour chicken. You can use avocado oil :)
We skip the frying part of the recipe but follow the rest of it and was Delicious
Glad you loved it :)
We love this recipe! It does take a little time and a few dishes, but it’s always worth it! Best ever.
Totally agree! So glad you love the recipe, Shanna :)