Can I use chicken thighs instead of chicken breast?

Yes—chicken thighs work, but you need to adjust your expectations and timing. Thigh meat has more fat, so it fries darker and takes slightly longer to crisp. Cut the pieces evenly and don’t rush the fry; wait until the coating is deeply golden and the chicken feels firm when pressed. The flavor will be richer, but the crust won’t be quite as light as with breast meat.

Can I make this ahead without it turning soggy?

I wouldn’t recommend making the full dish ahead. The chicken stays crisp only when it’s freshly fried and tossed with sauce right before serving. If you need a head start, fry the chicken and make the sauce separately, then keep them apart. Reheat the sauce until bubbling, briefly re-crisp the chicken in a hot pan, and combine at the very last moment.

What oil should I use if I don’t have vegetable oil?

Use a neutral, high–smoke point oil like sunflower, canola, or peanut oil. Olive oil isn’t a good choice here—it smokes too quickly and adds bitterness at high heat. The oil needs to stay clean and hot so the coating sets fast instead of absorbing grease.

How do I make it less sweet without ruining the balance?

Reduce the sugar slightly and keep the vinegar as written. Sweet and sour chicken relies on contrast, and cutting acidity will make the sauce taste flat. If it still feels too sweet after simmering, add a small splash of vinegar while the sauce bubbles—this sharpens the flavor without thinning it.

Can I freeze sweet and sour chicken?

Freezing the finished dish isn’t worth it. The sauce freezes fine, but the fried coating softens permanently once thawed. If freezing is necessary, freeze the sauce alone and cook the chicken fresh. That way you still get the crunch that makes sweet and sour chicken satisfying in the first place.

Ultimate Sweet and Sour Chicken (Crispy & Fresh)

Name: Sweet and Sour Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 tbsp vegetable oil; 2 eggs, lightly beaten; 3 tbsp cornflour (cornstarch); 90 g (3/4 cup) plain flour (all-purpose); 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic salt; 2 tsp paprika; 3 skinless chicken breast fillets, cut into bite-size chunks; 1 tbsp vegetable oil; 1 large onion, chopped into large chunks; 1 red pepper, chopped; 1 green pepper, chopped; 2 cloves garlic, chopped or crushed; 1 tsp minced ginger; 150 ml (2/3 cup) tomato ketchup; 2 tbsp malt vinegar; 6 tbsp dark brown muscovado sugar; 475 g (17 oz) canned pineapple chunks in juice; Sesame seeds, to serve; Boiled or egg fried rice, to serve

Description

Crispy sweet and sour chicken with a glossy pineapple sauce that clings, not soaks. Ready in 25 minutes and better than takeout.

Ingredients

Scale

5 tbsp vegetable oil
2 eggs, lightly beaten
3 tbsp cornflour (cornstarch)
90 g (3/4 cup) plain flour (all-purpose)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 tsp paprika
3 skinless chicken breast fillets, cut into bite-size chunks
1 tbsp vegetable oil (for sauce)
1 large onion, chopped into large chunks
1 red pepper, chopped
1 green pepper, chopped
2 cloves garlic, chopped or crushed
1 tsp minced ginger
150 ml (2/3 cup) tomato ketchup
2 tbsp malt vinegar
6 tbsp dark brown muscovado sugar
475 g (17 oz) canned pineapple chunks in juice
Sesame seeds, to serve
Boiled or egg fried rice, to serve

Cook Mode Keep your screen awake while you cook

Instructions

Heat the oil in a wok or large frying pan until very hot and shimmering.
Set up three bowls: cornflour in one, beaten eggs in another, and flour mixed with salt, pepper, garlic salt, and paprika in the third.
Dredge the chicken in cornflour, dip in egg, then coat in the seasoned flour.
Fry the chicken on high heat until deeply golden and crisp, turning only a few times; cook in batches if needed.
Remove the chicken and drain briefly on kitchen paper.
In a clean pan, heat oil and cook the onion and peppers until the onion turns translucent but peppers stay bright.
Add garlic and ginger and cook briefly until fragrant.
Stir in ketchup, vinegar, sugar, and pineapple with its juice; bring to a boil and simmer until glossy and slightly thickened.
Add the crispy chicken to the sauce and toss gently to coat.
Serve immediately over rice with a sprinkle of sesame seeds.

Notes

Do not bake the chicken; frying is essential for a crisp coating.
For prep ahead, keep chicken and sauce separate and combine just before serving.
Chicken thighs can be used but will fry darker and need slightly longer cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 30
Sodium: 900
Fat: 20
Saturated Fat: 4
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 30
Cholesterol: 120