Skip the takeout and make this crispy sweet and sour chicken at home with tender chicken bites tossed in a tangy, flavorful sauce.

Homemade sweet and sour chicken in a bowl, topped with sliced green onions.

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Why I Love This Sweet and Sour Chicken Recipe

I love making takeout copycat recipes at home, and this sweet and sour chicken is one I come back to again and again. It’s always a huge hit with my family and tastes just as good (if not better!) than our favorite restaurant version.

The homemade sweet and sour sauce really takes it over the top, though you can swap in store-bought if you’re short on time.

Other copycat favorites in our rotation are my honey sesame chicken and PF Chang’s orange chicken, if you love this recipe, you’ll want to try those too!

Ingredient Notes

Sweet and sour chicken ingredients on a board.

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.
  • Sweet and sour sauce ingredients: Granulated sugar, rice vinegar, ketchup, soy cause and garlic salt.

How to Make Sweet and Sour Chicken

A step by step photo collage of how to make sweet and sour chicken.
  1. Coat chicken: Add chicken pieces, corn starch, salt, pepper and garlic salt to the bag and shake until the chicken is evenly coated. This will be your ‘batter’.
  2. Pan fry chicken: Heat some of the oil in a large skillet or frying pan over medium-high heat. Dip chicken in the egg mixture and place into pan in an even layer. Fry both sides of the chicken. Dispose of the burnt oil and then heat up the rest of the oil to finish the chicken.
  3. Make sweet and sour sauce: In a medium size bowl, whisk together all of the ingredients for the sauce.
  4. Bake chicken: Pour the sauce over the chicken or toss to coat and bake for 20 minutes. Flip chicken to evenly coat it with sauce and then bake for an additional 15-20 minutes.
Golden sweet and sour chicken coated in glossy sauce, sprinkled with green onions served in a small bowl.

Recipe Tips

  • Cut evenly. Dice the chicken into similar-sized pieces. You want them to be bite-sized, about an inch or so. This helps them cook evenly in the pan.
  • Hot oil: test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready. Using a splatter guard can help with hot oil splatter and I advise to use tongs and an oven mitt.
  • 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 cook it in two batches so that there’s enough room on the skillet.
  • Fry, then bake. There’s two steps to make this recipe. After frying the meat in the breading, you’ll then bake the chicken in the oven with the sauce poured over top. The oven helps get the exterior crispy while caramelizing the sauce on top.
  • Double the sauce: Double the sauce to have extra for dipping. You can always use any leftover sauce to make this sweet and sour meatballs recipe.
Crispy sweet and sour chicken coated in tangy sauce, garnished with green onions and served in a small bowl.

Craving more Chinese takeout recipes to make at home? Try this easy sesame chicken, Kung pao chicken, general Tso’s chicken recipe or beef ramen!

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Sweet and sour chicken in a bowl garnished with green onions.

Sweet and Sour Chicken

5 from 84 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Skip the takeout and make this crispy sweet and sour chicken at home with tender chicken bites tossed in a tangy, flavorful sauce.
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Video

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

Instructions

  • Preheat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
  • Place 1 1/4 pound chicken, 3/4 cup corn starch, 1/2 salt, 1/4 teaspoon pepper and 1/4 teaspoon 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 whisked eggs 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 sauce including 1/2 cup sugar, 1/2 cup rice vinegar, 1/3 cup ketchup, 1 Tablespoon soy sauce and 1 teaspoon garlic salt.
  • 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 immediately and enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Tips:
  • 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.
For serving: Cooked rice and broccoli and/or carrots, sliced green onions
Note: This recipe has been updated. I reduced the amount of sugar from 3/4 cup to 1/2 cup.

Nutrition

Calories: 332kcal, Carbohydrates: 35g, Protein: 2g, Fat: 20g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 990mg, Potassium: 71mg, Fiber: 1g, Sugar: 20g, Vitamin A: 148IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Type of chicken: I prefer boneless, skinless chicken breast, but chicken thighs would also taste delicious.
  • Vinegar: Distilled vinegar will work if you don’t have rice vinegar on hand.
  • Add-ins: Add in extras like diced pineapple or vegetables like green bell pepper just like you may find at your local restaurant.
  • Sauce swaps: You can use honey instead of sugar or apple cider vinegar instead of white. Love heat? Add a sprinkle of red pepper flakes or sriracha.
  • Garnish: Add chopped green onions on top before serving. You could also sprinkle on some sesame seeds for a nice finishing touch!

FAQs

Can I prep this in advance?

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.

Can I add pineapple chunks or other vegetables?

Yes! One cup of pineapple chunks could be added when you bake the chicken. You could add chopped bell peppers (red bell pepper, yellow or orange), onions or broccoli.

How to serve?

Our favorite way to serve this dish is with stovetop rice and steamed vegetables. For a takeout experience at home, be sure to make some Cream cheese wontons or crab rangoon, too!

How to store sweet and sour chicken?

Store leftovers in an airtight container in the refrigerator for 3–4 days. If you’ve made rice to go with it, keep that stored separately. Reheat in the microwave until warmed through.

Can you freeze sweet and sour chicken?

Yes! Sweet and sour chicken freezes well for up to 3 months. Let it thaw in the refrigerator overnight, then reheat in the microwave or in a covered dish in the oven at 350°F until heated through.