Sweet and Sour Chicken Recipe — Crispy Chinese-American Classic
Crispy battered chicken in a bright, tangy sweet and sour sauce — the classic Chinese-American takeaway favourite made fresh at home. This easy sweet and sour chicken recipe is better than takeaway in 35 minutes.
About This Recipe
Sweet and sour chicken is one of the most recognisable Chinese-American dishes — crispy battered chicken pieces tossed in a vibrant sauce of pineapple juice, rice vinegar, ketchup and brown sugar. The key is frying the chicken twice for maximum crispiness and tossing it in the sauce at the very last moment so it stays crunchy.
Ingredients
Serves 4
- 600 gchicken breast(cut into 3cm chunks)
- 80 gcornstarch
- 2eggs(beaten)
- 1 litrevegetable oil(for frying)
- 1red pepper(cut into chunks)
- 1green pepper(cut into chunks)
- 200 gpineapple chunks(tinned, with 80ml juice reserved)
- 3 tbspketchup
- 3 tbsprice vinegar
- 2 tbspbrown sugar
- 1 tbspsoy sauce
- 1 tbspcornstarch(mixed with 2 tbsp water, for sauce)
Instructions
- 1
Make the sauce
Combine pineapple juice, ketchup, rice vinegar, brown sugar and soy sauce in a small saucepan. Bring to a simmer. Add cornstarch slurry and stir until thick and glossy. Set aside.
- 2
Coat the chicken
Season chicken with salt. Dip in beaten egg, then coat in cornstarch, pressing to adhere.
- 3
Double-fry the chicken
Heat oil to 175°C. Fry chicken in batches for 4 minutes — the coating should be set but pale. Drain. Increase oil to 190°C and fry again for 2 minutes until golden and very crispy.
Double frying is the secret to takeaway-style crispiness that holds up in the sauce.
- 4
Stir-fry and toss
Stir-fry peppers in 1 tbsp oil for 2 minutes. Add pineapple, then the fried chicken. Pour over the sauce and toss quickly — serve immediately so the coating stays crispy.
Pro Tips
- →
Cornstarch coating (not batter) gives the crispiest, lightest result.
- →
Always toss in sauce at the last moment and serve immediately.
- →
Double frying — once at 175°C, once at 190°C — is what gives restaurant-quality crispiness.
Variations
- •
With prawns: replace chicken with large prawns for a lighter version.
- •
Sweet and sour pork: use pork tenderloin cut into chunks — the traditional version in China.
Storage
Best eaten immediately — the coating softens in the sauce. Leftovers keep 2 days but the chicken loses crispiness.
History & Origin
Sweet and sour is one of the oldest flavour combinations in Chinese cooking, documented in Han Dynasty texts. The Chinese-American takeaway version was adapted for Western palates in the late 19th and early 20th century, becoming one of the most ordered dishes in Chinese restaurants globally.
Frequently Asked Questions
How do I keep sweet and sour chicken crispy?
Double fry the chicken, toss it in sauce only at the last moment, and serve immediately. Never toss it ahead of time.
Can I bake sweet and sour chicken instead of frying?
Yes — bake cornstarch-coated chicken at 220°C for 20–25 minutes, turning halfway. It won't be as crispy but is a lighter option.
What makes sweet and sour sauce red/orange?
The colour comes from ketchup and sometimes red food colouring in restaurant versions. Homemade sauce using ketchup achieves the same orange hue naturally.
Is sweet and sour chicken authentic Chinese food?
Sweet and sour (糖醋, tángcù) is an authentic Chinese flavour combination, but the specific sweet and sour chicken served in Western Chinese restaurants is a Chinese-American adaptation.
Nutrition Facts
Per serving (400g) · 4 servings total
Time Summary
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