Can I make Sweet and Sour Chicken ahead of time?

Yes, you can prepare Sweet and Sour Chicken in advance by storing the chicken and sauce separately. Reheat the sauce first, then combine it with the chicken just before serving to keep the texture crisp.

What is the best chicken cut for Sweet and Sour Chicken?

Chicken breast is the most popular option for Sweet and Sour Chicken because it cooks quickly and stays lean. Chicken thighs are also a great choice if you want a juicier and more flavorful result.

How do I keep Sweet and Sour Chicken from getting soggy?

To prevent sogginess, fry the chicken in batches and add it to the sauce only right before serving. This helps maintain the crispy coating while still coating the chicken evenly.

Can I bake or air-fry Sweet and Sour Chicken instead of frying?

Yes, baking or air-frying Sweet and Sour Chicken is a lighter alternative to frying. While the crunch may be slightly less intense, the flavor stays balanced and satisfying.

What can I use instead of pineapple in Sweet and Sour Chicken?

You can replace pineapple with mango, orange segments, or extra bell peppers. These options still provide natural sweetness to balance the tangy sweet and sour sauce.

Sweet and Sour Chicken Recipe – Crispy, Foolproof, Better Than Takeout

Description

Crispy sweet and sour chicken made at home with tender chicken, bell peppers, and pineapple tossed in a balanced tangy-sweet sauce that tastes better than takeout.

Ingredients

Scale

1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
½ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
¾ cup neutral oil for frying
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium onion, cut into wedges
1½ cups pineapple chunks
½ cup ketchup
⅓ cup granulated sugar
⅓ cup rice vinegar or apple cider vinegar
2 tablespoons low-sodium soy sauce
½ teaspoon garlic powder
1 tablespoon cornstarch
¼ cup water

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Instructions

Season the chicken pieces with salt and black pepper.
Coat the chicken evenly with cornstarch.
Heat oil in a large skillet and fry the chicken in batches until golden and crispy.
Remove chicken and drain on paper towels.
In a clean pan, whisk together ketchup, sugar, vinegar, soy sauce, garlic powder, cornstarch, and water.
Simmer the sauce until thickened.
Add bell peppers, onion, and pineapple and cook briefly until slightly tender.
Return the chicken to the pan and toss to coat evenly.
Serve immediately while hot.

Notes

For extra crispiness, avoid overcrowding the pan when frying.
Store sauce and chicken separately if making ahead.
Use fresh pineapple for brighter flavor or canned for convenience.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American Chinese

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 22g
Sodium: 980mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg