If you’re craving a dish that wonderfully balances tangy, sweet, and savory flavors, this Sweet and Sour Chicken Recipe will be your new go-to favorite. Each bite offers perfectly crispy chicken enveloped in a luscious sauce that combines apple cider vinegar’s zing, the rich depth of soy sauce, and the sweet notes of sugar and ketchup. It’s a delightful explosion of flavors and textures that’s just as comforting as it is exciting, perfect for a family dinner or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
This Sweet and Sour Chicken Recipe uses simple ingredients that you probably already have in your kitchen, yet their combination creates something truly special. Each component plays a role in crafting the perfect harmony of crispy chicken and flavorful sauce that’s hard to resist.
- Chicken breasts (2 lbs, boneless and skinless): The star protein that becomes tender inside with a crispy coating outside.
- Salt and Pepper to taste: Essential for seasoning your chicken and bringing out natural flavors.
- Corn starch (1 cup): Key to achieving that perfect crispy texture when coating the chicken pieces.
- Eggs (3 large, lightly beaten): Help the corn starch adhere to the chicken for a crunchy exterior.
- Extra light olive oil or canola oil (1/4 cup plus more): Great for sautéing and frying, adding a subtle richness without overpowering the dish.
- Apple cider vinegar (1/2 cup): Brings bright acidity that balances out the sweetness beautifully.
- Ketchup (4 tablespoons): Adds a tomato base with a touch of sweetness and tang.
- Soy sauce (1 tablespoon): Injects umami depth and a touch of saltiness to the sauce.
- Granulated sugar (3/4 cup): Sweetens the sauce, complementing the tang from the vinegar.
- Garlic salt (1 teaspoon): Introduces a subtle garlicky flavor enhancing every bite.
How to Make Sweet and Sour Chicken Recipe
Step 1: Prep Your Chicken
Start by cutting the chicken breasts into bite-sized pieces, seasoning them lightly with salt and pepper to enhance their flavor. This simple step ensures every piece is perfectly seasoned before coating.
Step 2: Coat the Chicken
Next, dip each chicken piece into the lightly beaten eggs, then toss them in corn starch until thoroughly coated. This double layer is crucial—it creates that irresistibly crunchy crust once fried.
Step 3: Fry the Chicken
Heat a good amount of oil in a wide skillet over medium heat. Fry the coated chicken in batches, turning occasionally until golden brown and crisp on all sides. Transfer to a paper towel-lined plate to drain any excess oil—crispy but never greasy!
Step 4: Make the Sweet and Sour Sauce
In the same skillet (discarding some excess oil if needed), combine apple cider vinegar, ketchup, soy sauce, granulated sugar, and garlic salt. Stir over medium heat until the sugar dissolves and the sauce thickens slightly, turning glossy and rich.
Step 5: Combine and Simmer
Add the crispy chicken back into the skillet with the sauce, tossing gently to coat each piece evenly. Let it simmer for a few minutes so the chicken absorbs those brilliant sweet and sour flavors without losing its crunch.
How to Serve Sweet and Sour Chicken Recipe
Garnishes
A sprinkle of fresh chopped green onions or toasted sesame seeds adds a lovely color contrast and a slight crunch, elevating the dish’s presentation and flavor complexity. These small touches turn a simple plate into something special.
Side Dishes
Serve this dish alongside fluffy steamed jasmine rice or fluffy white rice to soak up every droplet of that delectable sweet and sour sauce. Alternatively, a crisp stir-fried vegetable medley complements the richness perfectly, balancing both texture and nutrition.
Creative Ways to Present
For a fun twist, serve the chicken inside lettuce wraps or over a bed of noodles garnished with sliced bell peppers and pineapple chunks. This not only adds freshness and crunch but makes the sweet and sour chicken recipe feel fresh and vibrant for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the chicken and sauce separately in airtight containers in the fridge. This prevents the chicken from becoming soggy and keeps the sauce’s flavor bright and tangy for up to three days.
Freezing
You can freeze cooked chicken and sauce separately for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating to retain the best texture and flavor.
Reheating
Reheat the chicken gently in a skillet over low heat, adding the sauce from the fridge to warm through. This method helps maintain the chicken’s crispiness while ensuring the sauce is perfectly heated and clingy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and will work wonderfully with this recipe. Just be sure to cut them into uniform pieces for even cooking.
What can I substitute for corn starch?
If you don’t have corn starch, potato starch or all-purpose flour can work, though the crisp exterior might be slightly less delicate with flour.
Is there a way to make this recipe healthier?
To lighten it up, try baking the coated chicken pieces on a wire rack instead of frying. While the texture won’t be quite as crispy, it’s a great alternative for a guilt-free version.
Can I prepare the sauce in advance?
Yes, the sweet and sour sauce can be made a day ahead and stored in the fridge. Just warm it up before tossing with freshly cooked chicken to keep the flavors fresh.
What vegetables go well with this Sweet and Sour Chicken Recipe?
Bell peppers, pineapple chunks, snap peas, and carrots all make excellent additions either cooked with the chicken or served on the side, adding color and crunch.
Final Thoughts
This Sweet and Sour Chicken Recipe is a total winner for anyone who loves vibrant flavors and satisfying textures. It’s inviting, fuss-free, and leaves you feeling proud of creating something truly delicious from scratch. Go ahead and give it a try—you’ll find yourself reaching for this recipe again and again!
Print
Sweet and Sour Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Sweet and Sour Chicken recipe features crispy battered chicken breasts tossed in a tangy, flavorful sauce combining apple cider vinegar, ketchup, soy sauce, and sugar. Perfectly balanced and easy to prepare, it’s ideal for a comforting family dinner.
Ingredients
Chicken and Coating
- 2 lbs (about 4 medium) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup corn starch
- 3 large eggs, lightly beaten
- 1/4 cup extra light olive oil (canola or vegetable oil can be substituted) for sautéing, plus more as needed
Sweet and Sour Sauce
- 1/2 cup apple cider vinegar
- 4 tablespoons ketchup
- 1 tablespoon soy sauce
- 3/4 cup granulated sugar
- 1 teaspoon garlic salt
Instructions
- Prepare the Chicken: Slice the chicken breasts into bite-sized pieces. Season them with salt and pepper on all sides to enhance flavor.
- Coat the Chicken: Dredge the chicken pieces in corn starch until evenly coated. Then dip them into the lightly beaten eggs, ensuring each piece is fully covered. For an extra crispy texture, you can repeat the coating process with corn starch after the egg dip.
- Fry the Chicken: Heat the extra light olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the coated chicken pieces in batches, frying until golden brown and cooked through, approximately 5 to 7 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate saucepan, combine the apple cider vinegar, ketchup, soy sauce, granulated sugar, and garlic salt. Bring the mixture to a simmer over medium heat. Stir frequently to dissolve the sugar and meld the flavors, cooking until the sauce slightly thickens, about 5 to 8 minutes.
- Toss Chicken with Sauce: Add the fried chicken pieces to the saucepan with the sweet and sour sauce. Toss to coat evenly, ensuring all pieces are covered with the glossy sauce.
- Serve: Transfer the sauced chicken to a serving dish. Serve hot with steamed rice or your choice of side vegetables for a balanced meal.
Notes
- For a gluten-free version, substitute soy sauce with tamari and ensure the corn starch is gluten-free.
- Adjust sugar quantity for a less sweet sauce according to your taste preference.
- Use fresh chicken breasts and ensure thorough cooking to an internal temperature of 165°F (74°C).
- The oil should be hot enough before frying to create a crispy exterior; if the chicken absorbs too much oil, increase the heat slightly.
- This dish can be prepared in advance by cooking the chicken and sauce separately and combining just before serving to maintain crispiness.
