Sweet and Sour Chicken

There is no need to take-out or go to the restaurant when you can make this authentic sweet and sour chicken at home! This is one delicious dinner.

Sweet and sour chicken has got to be one of the best-selling dishes on any Chinese restaurant’s menu.

The secret to crispy and tender chicken

Proper breading on the chicken makes it nice and crispy. After many trials, I find the combination of flour and cornstarch works the best.

To make your chicken extra tender and moist, it’s best to marinate for about one hour in the fridge. If you are in a rush, let the chicken marinate for about 10 minutes while preparing the rest.

Sweet and sour sauce

One of the best parts of this recipe is the sauce, sweet, sour, and savory. It’s so addictive, and you will want to use it on everything. It’s also straightforward to make with simple ingredients you probably already have in your pantry.

  • water
  • ketchup
  • sugar
  • soy sauce
  • vinegar
  • pineapple juice
  • cornstarch
  • salt

Vegetables for sweet and sour chicken

I chose to use a variety of colors for the bell peppers. That’s not necessary, but it looks so nice.

Pineapple adds a special flavor to this recipe, so make sure you don’t skip it.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 600 grams of chicken breast
  • 75 grams plain flour
  • 45 grams cornstarch
  • 1 tsp fine salt salt
  • ½ tsp ground pepper
  • 1 egg æg
  • frying oil

For the sweet and sour sauce

  • 100 ml of water 
  • 100 ml ketchup
  • 2 tbsp sugar 
  • 2 tbsp soy sauce 
  • 1,5 tbsp vinegar 
  • 1 small can juice from the pineapple juice
  • ½ tbsp cornstarch 
  • ½ tsp salt

Vegetables for sweet and sour chicken

  • 1 onion 
  • ½ red bell pepper 
  • ½ green bell pepper 
  • ½ yellow bell pepper 
  • broccoli optional
  • 1 small can pineapple bits ananas
  • rice
  • cooking oil 

Procedure (video):

  1. Start by cutting each chicken into large cubes.
  2. Mix the egg with the chicken, then combine flour, cornstarch, salt, and pepper in a bowl and mix them with the chicken. Set aside for at least 1 hour, or if you in a rush, marinate them for 10 minutes.
  3. In the meantime, mix all the ingredients for the sweet and sour sauce in a bowl. Taste if you want more sugar or vinegar, depending on how sweet or sour the sauce is. Remember, the sauce will make even out when you mix it with the rest of the ingredients.
  4. Then deep fry the chicken on medium-high heat until golden brown. Place them on a strainer or rack while making the sauce.
  5. Put some cooking oil in a frying pan and fry vegetables approx. 2 minutes on high heat, or longer if you want slightly softer vegetables.
  6. Then remove the vegetables and lower the heat to medium-high. Add the sauce and constantly stir for approx. 2 minutes until it thickens, or until you can pull the skillet through the sauce and it slowly returns. TIPS: I usually make an extra sweet and sour sauce in another pan and pour it in my sweet and sour chicken.
  7. Lower the heat to low and add the chicken and the rest of the vegetables. Mix well for about 2 to 3 minutes, so all the ingredients absorb the sauce.
  8. Then serve this tasty dish with rice.

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