Name: Crispy Sweet and Sour Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese-American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; ½ cup cornstarch; ½ cup all-purpose flour; 2 large eggs, beaten; ½ teaspoon salt; ¼ teaspoon black pepper; Vegetable oil, for frying (about 2–3 cups); 1 cup red bell pepper, chopped; 1 cup green bell pepper, chopped; 1 cup pineapple chunks (canned or fresh, drained if using canned); ½ cup onion, chopped; ½ cup ketchup; ⅓ cup rice vinegar; ¼ cup soy sauce; ½ cup brown sugar, packed; 2 garlic cloves, minced; 2 tablespoons cornstarch; 2 tablespoons water

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This crispy sweet and sour chicken is a restaurant-style favorite made right at home. The chicken is lightly battered and fried until golden brown, then coated in a sticky, tangy sauce that hits all the right notes—sweet, sour, and just the right amount of savory. It’s perfect for those days when I crave takeout without the hassle of actually leaving the house. Crispy Sweet and Sour Chicken

Why You’ll Love This Recipe

I love how this dish delivers a perfect balance of textures and flavors. The crispiness of the fried chicken pieces holds up beautifully under the glossy sweet and sour sauce. It’s comforting, satisfying, and surprisingly easy to pull off at home. Plus, it’s a total crowd-pleaser—whether I’m cooking for myself or a group, this dish always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
½ cup cornstarch
½ cup all-purpose flour
2 large eggs, beaten
½ teaspoon salt
¼ teaspoon black pepper
Vegetable oil, for frying (about 2–3 cups depending on your pan)

For the vegetables and fruit:

1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup pineapple chunks (canned or fresh, drained if using canned)
½ cup onion, chopped

For the sweet and sour sauce:

½ cup ketchup
⅓ cup rice vinegar
¼ cup soy sauce
½ cup brown sugar, packed
2 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons water

Directions

I start by cutting the chicken into bite-sized pieces and seasoning them with salt and pepper.
Then, I prepare a dredging station with beaten eggs in one bowl, and a mix of cornstarch and flour in another.
I dip each chicken piece into the egg, then coat it in the flour mixture, pressing lightly to make sure it sticks well.
Next, I heat vegetable oil in a deep skillet or wok until it’s hot enough for frying. I fry the chicken in batches, turning occasionally, until golden and crispy. Then I transfer them to a paper towel-lined plate.
In a separate pan, I stir-fry the bell peppers, onion, and pineapple chunks for just a few minutes to keep them slightly crisp.
To make the sauce, I combine ketchup, rice vinegar, soy sauce, brown sugar, and minced garlic in a small saucepan. I bring it to a simmer.
I mix the cornstarch and water together in a small bowl to make a slurry, then stir it into the simmering sauce. I cook it for a couple of minutes until it thickens and turns glossy.
Once the sauce is ready, I toss the crispy chicken and sautéed veggies in it until everything is well coated.
I serve it hot, ideally over a bed of freshly steamed rice.

Servings and timing

This recipe serves about 4 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes swap the chicken for tofu or shrimp for a different twist.
For a spicier version, I add a bit of chili garlic sauce or crushed red pepper flakes to the sweet and sour sauce.
I’ve also used mango instead of pineapple for a tropical variation that works surprisingly well.
If I want to keep it a bit lighter, I bake the chicken in the oven or use an air fryer instead of deep frying.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using the oven or air fryer to keep the chicken crispy—just 350°F for about 10 minutes does the trick. The microwave works in a pinch, but the coating does lose some of its crispiness.

FAQs

How do I keep the chicken crispy after frying?

I always drain the fried chicken on paper towels and avoid covering it right away. If I’m not serving it immediately, I keep it in a warm oven (around 200°F) until everything is ready to be tossed in the sauce.

Can I make this ahead of time?

I find the best results when frying the chicken fresh, but I sometimes prep everything in advance—cutting the vegetables, making the sauce, and even breading the chicken. I just fry and assemble it all right before serving.

What’s the best oil for frying?

I use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. They all work well and let the flavors of the dish shine.

Can I use store-bought sweet and sour sauce?

Yes, in a pinch I’ve used store-bought sauce, but the homemade version tastes much better and lets me control the sweetness and tanginess.

Is this dish gluten-free?

Not as written, but I can easily make it gluten-free by using tamari instead of soy sauce and swapping in a gluten-free flour blend for the batter.

Conclusion

Crispy sweet and sour chicken is one of those dishes that feels indulgent but is totally doable at home. I love how the bold flavors and crunchy textures come together in every bite. Whether it’s a quick weeknight dinner or a fun weekend cooking project, this recipe always satisfies my takeout cravings.