Miss Raven's Kitchen

This post may contain affiliate links. Please read my disclosure policy

We have Sweet & Sour Chicken at home and it’s the only recipe you’ll ever need! Skip the takeout line because it’ll take just 30 minutes to make it at home (which is just as long as waiting for delivery). Juicy chicken served in a glossy, sweet yet sour sauce, tossed with bright red peppers and sweet pops of pineapple. Trust me, this will be on repeat in your house!

Table of Contents:

1. Table of Contents:
2. Why You’ll Love This Recipe
3. Ingredients for Sweet & Sour Chicken
4. Tips & FAQs
5. Recipe
6. Check out these other great recipes!

Why You’ll Love This Recipe

Imagine spending $14 or so on sweet & sour chicken from your local go-to Chinese restaurant, then having to wait 30 minutes if you’re lucky or close to one hour for delivery. Can you go pick it up? You can, but you’re still spending the same amount of money that you could’ve used making this homemade version instead. Don’t get me wrong, I LOVE Chinese food. It’s just getting to be too much money. The Chinese restaurant next door to my workplace has General Tso’s Chicken for $16. They don’t offer combos either! That’s insane! Wasn’t the dinner maybe $12-$13 not too long ago?

That’s why I decided to make it at home. My husband loves sweet & sour chicken. He orders it all the time when we get takeout. This recipe was designed to use ingredients you have in your pantry already. Ketchup, chicken breasts, sugar, soy sauce, etc. The only ingredient you may need to get, if you don’t keep it on hand, is canned pineapple in 100% juice. This recipe works with 100% pineapple juice and not the sugary syrup you tend to find in canned fruits. Fruit juice makes a HUGE difference in recipes, especially if it’s fresh.

The chicken breast chunks are seasoned, then shallow-fried in vegetable oil with cornstarch and egg, creating a gorgeous, crispy coating. It stayed juicy too, which is what I was worried about when testing. Reserving some of the fry oil to use for the veggies is definitely needed for that extra boost in flavor. Don’t skip out on the fry oil! The oil is already hot, so there’s no need to wait for it to heat up! My recipe for Sweet & Sour Chicken is all about texture. Softened onions, sweet pops of pineapple chunks, tender bell peppers that are still a bit crunchy but not raw, and the crispy, seasoned fried chicken, all tossed in this gloriously glossy, stick-to-your-ribs sweet and sour sauce. All you need is a bed of rice, and you have yourself a better version of takeout!

Ingredients for Sweet & Sour Chicken

• Chicken Breasts: It’s not sweet and sour chicken without the chicken! I used chicken breasts, which remained juicy throughout the frying process. You can use chunked boneless, skinless chicken thighs if you would like.
• Cornstarch, Salt, Pepper, Garlic Powder, Eggs: The seasonings and dredge for the chicken. I like the garlic powder here; it offers a touch more flavor that takes chicken from boring to delicious. It’s overpowering either. You can omit it if you wish.
• Ketchup, Brown Sugar, Low-Sodium Soy Sauce, Salt, Apple Cider Vinegar, Garlic, 100% Pineapple Juice, Cornstarch, Water: The most delicious sweet & sour sauce ever. I used apple cider vinegar because that is what I have in my pantry, though if you have rice vinegar, go ahead and use it! The water is used to thin out the sauce if it ends up getting too thick. Only use enough to thin out the sauce to coat the chicken & veggies. It should stick to the ingredients, not run off of them or soak into them.
• Red Bell Pepper, Onion, Pineapple Chunks: The veggies and fruit used for this. The pineapple chunks usually aren’t found in some sweet & sour chicken recipes, but I’ve come to love them in this recipe and feel it’s absolutely necessary. If you don’t care for pineapple, then feel free to not use the chunks. Just use the juice for the sauce-that is necessary.

Tips & FAQs

• Storage: This can be stored in an airtight container in the fridge for up to 3 days. The chicken coating will start to get soggy after sitting for a while.
  • Make Ahead: I would recommend storing the chicken separately from the sauce if you are planning to use this recipe for meal prep. When you are adding the sauce, do not add the chicken; just let the vegetables and pineapple get coated in the sauce. Reheat the chicken in the air fryer or in the oven to re-crisp them, then toss with warmed sauce.
  • Freeze: Store the chicken separately from the sauce if possible. Otherwise, it’ll stay in the freezer for 2-3 months. Thaw overnight and reheat the chicken in the air fryer, oven, or microwave (it might lose its crispiness).
• Dip the chicken in the beaten egg right before adding to the hot oil: When testing this recipe, I allowed 2 pieces of chicken to sit in the egg for 30 seconds before frying them. I’ve come to notice that the coating doesn’t have the same texture when fried. If the cornstarch-coated chicken sits in the egg, it’ll start absorbing moisture and turn pasty. It can make the coating slip off or fry unevenly. Make sure you dip the chicken in the egg, then immediately fry them. It’ll create a light, slightly puffy coating that holds the sweet and sour sauce well.
• What to Serve This With: Serve this with a side of fluffy white rice seasoned with a bit of sesame oil, chow mein or lo mein noodles, and/or steamed broccoli. These are classics to serve on the side! If you want something different, try scallion pancakes, an asian cucumber salad, or roasted potatoes with garlic, soy sauce, and sesame oil.
• Variations:
  • Use chunked boneless, skinless chicken thighs instead of chicken breasts.
  • Sub one of the red bell peppers for a green bell pepper.
  • Try a different protein: shrimp, tofu, or pork are great options! Keep in mind that the cooking time will be different, and the cornstarch amount may need to be adjusted a bit.
  • If you don’t have pineapple or don’t care for it, try mandarin oranges, mango, or peaches. Try to find these in canned form with 100% juice. Do not buy fruit in syrup/sugar syrup. The recipe will be way too sweet, and the sauce will be too thick.
  • Potato starch is a great substitute for cornstarch.
• Wine Pairings:
  • The best wine pairing for this recipe would be an Off-Dry Riesling. It has bright acidity, stone fruit, and citrus notes that play well with the sauce, peppers, and pineapples.
  • The next best pairing would be a Gewürztraminer. Its aromatic lychee, rose, and tropical fruit flavors work well with the pineapple and tangy sauce.
  • If you like red wines, might I suggest a Lambrusco? It’s slightly fizzy and fruit-forward, which cuts through the crispy chicken chunks and the tangy sauce.
  • As always, when in doubt, go with a Rosé! It’s a refreshing wine with strawberry and melon notes that pair nicely with the sauce, and it is versatile with the peppers and onions.
  • For non-alcoholic options: there are many options, but my top recommendation is a ginger lemon spritzer. It cuts through the richness and complements the sweet, tangy flavors better than most drinks. Other recommendations would be to go with a pineapple sparkling water, iced jasmine tea, citrus green tea, or a sparkling apple cider.

Recipe

Check out these other great recipes!