Name: Sweet and Sour Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: ½ cup bell pepper (any color, cut into 1 inch cubes); ½ cup pineapple (fresh or canned, cut into 1 inch cubes); 1 white onion (½ cut into 1 inch cubes, ¼ sliced in small pieces or grated, about 2 tablespoons); 1 slice fresh ginger (about ½ tablespoon, grated); 2 cloves garlic (about ¾ tablespoon, grated); 1 lb chicken (boneless, dark or white meat, cut into 1 inch cubes); 2 tablespoons light soy sauce (or low sodium); ½ tablespoon Shaoxing cooking wine (optional); 1 cup cornstarch (divided into ½ cup for tossing and ½ cup for coating); 2 tablespoons oil (for sauce frying); Vegetable oil or any neutral oil (enough for deep frying, about 3-4 cups); ¼ cup tomato paste; ½ cup white vinegar; ½ cup sugar; ¼ cup water; 2 tablespoons soy sauce; 2 teaspoons cornstarch; 2 teaspoons cold water

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Introduction

Sweet and Sour Chicken is a vibrant, flavorful dish that perfectly balances tangy and sweet notes with crispy fried chicken. This recipe guides you through making a delicious homemade version with fresh ingredients and a rich, sticky sauce. It’s a timeless favorite for family meals and special occasions.

This image shows a wooden plate filled with pieces of glossy, deep reddish-brown fried chicken coated in a sticky sauce. Mixed in are chunks of light yellow pineapple and green bell peppers, both slightly shiny. The chicken pieces have a rough, crispy texture beneath the sauce and are sprinkled lightly with white sesame seeds. The plate sits on a white marbled surface, with a pair of wooden chopsticks resting beside it and a dark blue cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup bell pepper (any color, cut into 1 inch cubes)
½ cup pineapple (fresh recommended, canned works too)
½ white onion (cut into 1 inch cubes)
1 lb chicken (boneless, dark or white meat cut into 1 inch cubes)
2 cloves garlic (approx. ¾ tablespoon)
1 slice ginger (approx. ½ tablespoon)
¼ onion (approx. 2 tablespoons)
2 tablespoons light soy sauce (or low sodium)
½ tablespoon Shaoxing Cooking Wine (optional)
1 cup corn starch (divided in half)
¼ cup tomato paste
2 tablespoons oil
½ cup white vinegar
½ cup sugar
¼ cup water
2 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons cold water

Instructions

Step 1: Cut ½ white onion and ½ cup bell pepper into 1-inch chunks and set aside. Prepare pineapple by coring, peeling, and cutting into 1-inch chunks if fresh; if canned, drain and cut as needed.
Step 2: Cut chicken into 1-inch cubes and place in a bowl. Grate ginger, garlic, and ¼ onion and add to the chicken. Alternatively, blend these aromatics with soy sauce and Shaoxing wine for a smooth paste before adding.
Step 3: Add 2 tablespoons light soy sauce and ½ tablespoon Shaoxing Cooking Wine to the chicken mixture. Mix well and let it marinate for 1 hour.
Step 4: After marinating, separate chicken pieces so they’re not clumped. Sprinkle half the cornstarch over the chicken and toss gently until coated. Let rest for 5 minutes to absorb moisture.
Step 5: Spread the remaining cornstarch on a large plate. Dip each chicken piece into it, ensuring full coating.
Step 6: Heat oil to 350°F (180°C) in a deep fryer or 1 inch deep in a pot over medium heat. Test oil by dipping a wooden spoon; bubbling means it’s ready.
Step 7: Fry chicken in batches without overcrowding, cooking for about 3 minutes until golden and crispy.
Step 8: Remove chicken briefly, then refry for 30 seconds to 1 minute for extra crispiness. Drain on a rack or absorbent paper and set aside.
Step 9: In a clean pan, heat 2 tablespoons oil over medium heat. Add tomato paste and toast for 1-2 minutes until the oil turns orange.
Step 10: Stir in vinegar, water, sugar, and soy sauce. Cook for 5 minutes, stirring occasionally.
Step 11: Mix cornstarch with cold water in a small bowl and slowly pour into the sauce while stirring to thicken without clumps.
Step 12: Add bell peppers, pineapple, and onions to the sauce. Cook for 1 minute, breaking onion chunks into smaller pieces.
Step 13: Return crispy chicken to the pan and toss quickly to coat with sauce. Cook no longer than 1 minute to avoid sogginess, then remove from heat.
Step 14: Serve immediately with steamed rice for a delightful meal. Enjoy!

Tips & Variations

Use fresh pineapple for the best flavor and texture; canned works in a pinch but drain well.
Double frying the chicken ensures extra crispiness that holds up in the sauce.
Adjust sugar and vinegar amounts to taste if you prefer your sauce sweeter or tangier.
Substitute Shaoxing Cooking Wine with dry sherry or omit if unavailable without major impact.
Try adding diced carrots or snap peas with the vegetables for added color and crunch.

Storage

Store any leftover sweet and sour chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to help maintain crispiness, adding a splash of water if needed to loosen the sauce. Avoid microwaving if possible, as it may make the batter soggy.

How to Serve

A wooden round plate holds several pieces of glossy dark brown crispy chicken coated in a shiny sauce. Among the chicken pieces are chunks of bright green bell peppers and pale yellow pineapple pieces, all sprinkled with small white sesame seeds. The plate sits on a dark rustic wooden surface with a pair of wooden chopsticks placed nearby and a dark blue cloth peeking from the top left corner. The dish looks rich and sticky with a mix of textures from crispy chicken and soft veggies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of dark meat?

Yes, both white and dark meat chicken work well. Dark meat tends to be juicier, but chicken breast is leaner and also delicious when cooked properly.

How do I prevent the chicken from becoming soggy?

The key is to double fry the chicken and add it to the sauce just before serving, stirring quickly. This keeps the coating crispy and prevents it from soaking up too much sauce.