Crispy Tangy Sweet and Sour Chicken Recipe

Enjoy a classic Sweet and Sour Chicken that balances crisp fried chicken with a glossy, tangy-sweet sauce. This Cantonese-inspired favorite pairs crunchy bell peppers and juicy pineapple with a vibrant tomato-and-vinegar sauce to create a satisfying contrast of textures and flavors. The recipe below guides you step-by-step to recreate restaurant-style Sweet and Sour Chicken at home with simple pantry ingredients and straightforward technique.

Ingredients

• ½ cup bell pepper (any color, cut into 1-inch cubes)
• ½ cup pineapple (fresh or canned, cut into 1-inch chunks)
• ½ white onion (cut into 1-inch cubes)

Marinade:

• 1 lb chicken (boneless, thighs or breast, cut into 1-inch cubes)
• 2 cloves garlic (minced)
• 1 slice ginger (minced)
• ¼ onion (minced)
• 2 tbsp light soy sauce
• ½ tbsp Shaoxing cooking wine (or dry sherry, optional)

Batter:

• 1 cup cornstarch (divided)

Sweet and Sour Sauce:

• ¼ cup tomato paste
• 2 tbsp oil
• ½ cup white vinegar
• ½ cup sugar
• ¼ cup water
• 2 tbsp soy sauce

Cornstarch Slurry:

• 2 tsp cornstarch
• 2 tsp cold water

Instructions

Step 1: Prepare Vegetables and Pineapple

• Cut the white onion and bell pepper into 1-inch cubes. If using fresh pineapple, core, peel and cut into 1-inch chunks. If using canned, drain and cut to size. Set aside.

Step 2: Marinate the Chicken

• Cut the chicken into 1-inch pieces and place in a bowl. Add minced garlic, ginger and the minced onion. Pour in light soy sauce and Shaoxing wine, mix to coat, and marinate for at least 1 hour in the refrigerator for best flavor.

Step 3: Coat the Chicken

• Pat the marinated chicken dry slightly, then toss with half of the cornstarch so every piece is lightly coated. Let rest 5 minutes to allow the cornstarch to absorb surface moisture, then coat with the remaining cornstarch to form an even dry crust.

Step 4: Fry the Chicken

• Heat oil in a deep pan to 350°F (180°C). Fry the chicken in batches for about 3 minutes, until golden and cooked through. Drain on paper towels. For extra crispiness, you can double-fry: fry once until cooked, then briefly return to the hot oil for 30 seconds to finish.

Step 5: Make the Sweet and Sour Sauce

• In a clean pan over medium heat, warm 2 tbsp oil. Add tomato paste and toast briefly (1–2 minutes) to deepen flavor. Stir in vinegar, water, sugar and soy sauce. Simmer for 4–5 minutes to allow the sugar to dissolve and flavors to meld.

Step 6: Thicken the Sauce

• Mix 2 tsp cornstarch with 2 tsp cold water to create a slurry. Slowly whisk the slurry into the simmering sauce until it thickens to a glossy consistency. Remove from heat once thickened.

Step 7: Combine and Serve

• Add the bell pepper, pineapple and onions to the sauce and stir-fry briefly for about 1 minute to warm and slightly soften the vegetables while keeping them crisp.
• Toss the fried chicken in the sauce, coating each piece. Cook for no more than 30 seconds on medium heat to preserve the chicken’s crisp exterior. Serve immediately with steamed rice or noodles.

• Crispy Chicken: Add the fried chicken to the sauce at the very end and toss briefly to avoid sogginess. Turning off the heat immediately helps keep the coating crisp.
• Shaoxing Wine Substitute: If you don’t have Shaoxing wine, dry sherry works well. Omit it entirely if needed—the dish will still be tasty.
• Double Frying: For extra crunch, fry the chicken in two stages: first until nearly cooked, rest briefly, then finish with a short second fry at higher temperature.

Use fresh pineapple when possible for a brighter, juicier result. Fresh vegetables add crisp texture and color—red and green bell peppers make the dish visually appealing. Control the heat under the sauce while dissolving the sugar; medium heat and frequent stirring prevent burning. For a lighter version, bake the coated chicken at 400°F (200°C) for 20–25 minutes, though it won’t be as crispy as frying.

Serving Suggestions

Sweet and Sour Chicken pairs perfectly with steamed jasmine rice, fried rice, or simple egg noodles. Add spring rolls or a light vegetable side to make a fuller meal. Green tea or a light white wine complements the tangy-sweet sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat to preserve some crunch. If using a microwave, warm on medium power and consider briefly pan-frying to crisp the coating again.

Per serving (approximate): Calories 420 | Fat 20g | Carbs 38g | Protein 22g | Sugars 22g | Fiber 2g

Frequently Asked Questions (FAQs)