Quick & Crispy Sweet and Sour Chicken – A 30-Minute Dinner!

Name: Quick & Crispy Sweet and Sour Chicken – A 30-Minute Dinner!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g (1 lb) boneless, skinless chicken breast, diced into 2.5 cm cubes; 6 tablespoons (⅓ cup) cornstarch; 50 ml (¼ cup) vegetable oil for frying; Salt and pepper to taste; 1 onion, thinly sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 6 tablespoons (⅓ cup) ketchup; 2 tablespoons cider vinegar; 6 tablespoons (⅓ cup) demerara or brown sugar; 1 tablespoon soy sauce; 1 tablespoon fresh ginger, grated; 2 cloves garlic, grated; 432 g (15 ¼ oz) tin pineapple pieces, drained (reserve the juice)

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Everyday Culinary Delights👩‍🍳

Posted on February 5, 2025

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Sweet and sour chicken is a dish that perfectly balances tangy, sweet, and savory flavors while delivering an irresistible crunch. A staple in Chinese-inspired cuisine, this dish has become a worldwide favorite, loved for its crispy fried chicken pieces, vibrant vegetables, and glossy, flavorful sauce.

Unlike takeout versions that can sometimes be overly sweet or soggy, this homemade recipe ensures perfectly crispy chicken that stays crunchy even after being coated in the rich sauce. The combination of fresh bell peppers, onions, and pineapple adds both texture and natural sweetness, making every bite a delightful experience.

The Secret to Perfect Sweet and Sour Chicken

The key to restaurant-quality sweet and sour chicken lies in a few essential techniques. Master these, and you’ll never go back to takeout again.

1. Achieving Extra Crispy Chicken

One of the defining elements of great sweet and sour chicken is its crunchy coating. To ensure a crispy bite that holds up in the sauce, follow these steps:

Coat the chicken evenly in cornstarch—this creates a light, crispy crust without making the coating too heavy.
Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken.
Use medium-high heat for frying to get a golden, crispy texture without overcooking the chicken inside.

2. The Perfect Sweet and Sour Sauce

The sweet and tangy sauce is what makes this dish so addictive. It should be thick enough to coat the chicken without being overly sticky. The combination of ketchup, brown sugar, soy sauce, cider vinegar, and pineapple juice creates a sauce that is both flavorful and balanced.

For an extra glossy finish, let the sauce simmer and slightly reduce before tossing in the crispy chicken. This allows the flavors to deepen while ensuring the perfect texture.

3. Fresh Vegetables for Color and Crunch

Bell peppers and onions not only add vibrant color to the dish but also provide a delicious contrast to the crispy chicken. Keeping the vegetables slightly crisp by sautéing them briefly ensures a perfect balance of textures.

4. Pineapple: A Natural Sweetener

Pineapple adds a burst of natural sweetness and juiciness that enhances the overall dish. Using canned pineapple with its juice ensures a consistent flavor, but fresh pineapple can also be used for an even more vibrant taste.

Ingredients

For the Chicken:

500 g (1 lb) boneless, skinless chicken breast, diced into 2.5 cm cubes
6 tablespoons (⅓ cup) cornstarch
50 ml (¼ cup) vegetable oil for frying
Salt and pepper to taste

For the Vegetables:

1 onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped

For the Sauce:

6 tablespoons (⅓ cup) ketchup
2 tablespoons cider vinegar
6 tablespoons (⅓ cup) demerara or brown sugar
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
432 g (15 ¼ oz) tin pineapple pieces, drained (reserve the juice)

Directions

Prepare the Chicken: Season the chicken with salt and pepper, then toss with cornstarch until evenly coated.
Fry to Perfection: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken cubes in batches until golden and crispy. Remove and set aside.
Sauté the Vegetables: In the same pan, sauté the onion, red bell pepper, and yellow bell pepper until slightly softened but still crisp.
Make the Sauce: In a bowl, whisk together ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and reserved pineapple juice. Pour into the pan with the vegetables.
Combine Everything: Add the crispy chicken and pineapple pieces to the pan, tossing to coat in the sauce. Simmer for 3-5 minutes until everything is heated through and the sauce thickens.
Serve and Enjoy: Serve immediately over rice or noodles for a deliciously sweet and tangy meal.

Nutritional Highlights (Per Serving, Approximate)

Calories:450
Protein: 30g
Carbohydrates: 50g
Fat: 12g
Fiber: 3g
Sodium: 600mg

This Crispy Sweet and Sour Chicken is the perfect balance of crispy, tangy, and sweet, making it a crowd-pleasing dish that’s easy to make at home!

Best Ways to Serve Sweet and Sour Chicken

Sweet and sour chicken is a versatile dish that can be served in various ways depending on your preferences. Here are some great pairing ideas:

Classic Serving Ideas

Steamed White Rice: The perfect base to soak up all that delicious sauce.
Fried Rice: Adds an extra layer of flavor with egg, green onions, and soy sauce.
Lo Mein or Noodles: A great alternative to rice, absorbing the sauce beautifully.

Lighter Options

Cauliflower Rice: A low-carb substitute that pairs well with the dish.
Lettuce Wraps: Serve the crispy chicken and sauce in crisp lettuce leaves for a fresh, low-carb twist.

Creative Twists

Sweet and Sour Chicken Tacos: Stuff the crispy chicken and vegetables into soft tortillas and drizzle with the sauce.
Bowl Meal: Serve over quinoa or brown rice with an extra sprinkle of sesame seeds for added crunch.

Frequently Asked Questions (FAQs)

1. How Do I Keep the Chicken Crispy After Coating It in Sauce?

To prevent the chicken from becoming soggy too quickly:

Toss the chicken in the sauce just before serving instead of letting it sit.
Keep the sauce slightly thick so it lightly coats the chicken without soaking in too much.
If making ahead, store the sauce separately and drizzle it over the chicken when serving.

2. Can I Bake Instead of Frying the Chicken?

Yes! To make this dish healthier:

Preheat the oven to 400°F (200°C) and place the coated chicken on a lined baking sheet.
Spray lightly with oil and bake for 20-25 minutes, flipping halfway through for even crispiness.
You can also air fry at 375°F (190°C) for 15-18 minutes.

3. Can I Use Chicken Thighs Instead of Chicken Breasts?

Absolutely! Boneless, skinless chicken thighs work just as well and tend to be juicier than chicken breasts.

4. Can I Make This Recipe Gluten-Free?

Yes! To make it gluten-free:

Use gluten-free soy sauce or tamari instead of regular soy sauce.
Ensure the cornstarch and all other ingredients are gluten-free.

5. How Can I Adjust the Sweetness of the Sauce?

If you prefer a less sweet version, reduce the amount of brown sugar slightly and add an extra splash of soy sauce or vinegar for balance.

6. Can I Prepare This Dish in Advance?

Yes! You can:

Prep the chicken and vegetables ahead of time, storing them separately in the fridge.
Make the sauce in advance and store it in an airtight container for up to 4 days.
Fry the chicken and store it separately, then reheat in the oven before tossing in the sauce.

7. What Can I Use Instead of Pineapple?

If you don’t have pineapple, try using:

Mango chunks for a slightly different but delicious sweetness.
Peach or apricot preserves mixed into the sauce for a unique flavor twist.

8. What If I Don’t Have Cider Vinegar?

You can substitute white vinegar, rice vinegar, or lemon juice in equal amounts. Each will bring a slightly different tanginess to the sauce.

9. How Do I Store Leftovers?

Store in an airtight container in the refrigerator for up to 3 days. To reheat:

Oven: Bake at 350°F (175°C) for 10 minutes.
Stovetop: Reheat in a skillet over medium heat until warmed through.
Microwave: Heat in 30-second intervals, though this may soften the crispy coating.

10. Can I Make This Recipe Spicier?

Yes! Add a pinch of cayenne pepper, extra red pepper flakes, or a drizzle of sriracha to the sauce for a spicy kick.

Conclusion: A Crowd-Pleasing Dish for Any Occasion

Sweet and sour chicken is one of those timeless dishes that never fails to satisfy. The contrast of crispy chicken, vibrant vegetables, and the bold sweet-tangy sauce makes every bite exciting. By following a few key techniques, you can create a homemade version that rivals any restaurant takeout while keeping it healthier and fresher.

What makes this dish truly special is its versatility—whether you’re serving it over rice, tossing it into a wrap, or enjoying it as a meal prep favorite, it always delivers on flavor and texture. Plus, with so many ways to customize it to your liking, you can make it as spicy, sweet, or tangy as you prefer.

So next time you’re craving a crispy, saucy, and utterly delicious meal, skip the takeout and make this homemade sweet and sour chicken—your taste buds will thank you!