Easy Sweet and Sour Chicken Recipe

Anonymous

15 Sep, 2021

This sweet and sour chicken is made with a sticky and tangy sauce that’s simply irresistible. You’ll be coming back for seconds.

Sweet and sour chicken in a pan with rice

If you’re a huge fan of takeout, you’re in the right spot. In our early family days, we frequently ordered takeout. When my boys were super small, we were often tempted to order takeout to make dinner easy and fast. But — once I found out how easy it was to make sweet and sour chicken at home, I was hooked. It was simple enough and hassle-free that even with “two under two”, I didn’t get overwhelmed with this dinner.

Making Sweet and Sour Chicken

This dish comes together in three parts: frying the chicken, making the sauce, and baking. I promise — this sweet and sour chicken recipe is just as easy as takeout!

- Prep the chicken: Cut the chicken into uniform, bite-sized pieces.
- Coat the chicken: Place the chicken pieces in a large bowl with cornstarch, black pepper, salt, and pressed garlic cloves. Toss to combine.
- Fry the chicken: Whisk a large egg in a shallow bowl and dip each battered piece of chicken into it. Then, transfer the chicken to a skillet preheated with oil and fry each side until golden brown. Place the chicken in a single layer in a baking dish.

Mix the sauce: In a small bowl, whisk together the sugar, soy sauce, ketchup, apple cider vinegar, then pour it over the chicken.
Bake the chicken: Bake the chicken at 350°F for 30 minutes (flipping every 10 minutes). Enjoy!

Hot tip: Serve sweet and sour chicken over a bowl of steamed white rice and crispy wontons or with veggie lo mein, beef lo mein, or shrimp lo mein. If serving these as an appetizer, pierce each chicken with a toothpick for easy snacking.

Tips to Make the Best Sweet and Sour Chicken

After years of making this recipe, I’ve compiled a few tips and tricks that ensure I nail the chicken every single time.

Swap with skinless chicken thighs: If you love dark meat or more juicy, tender meat, use chicken thighs instead of chicken breasts.
Briefly fry the chicken in one layer: Avoid overcrowding the pan, so fry the chicken in batches. Also, there’s no need to cook the chicken all the way through. Fry it long enough to get a nice crisp on the breading — it will cook the rest of the way through in the oven.
Taste test the sauce first: Before pouring the sauce over the chicken, taste it to see if you’re happy with it. Some of my readers like their sauce less vinegar-y, so if that’s you, start with less vinegar and add to taste. If you like fruity sweetness, mix some of the canned pineapple juice into the sauce mixture.
Add red pepper flakes for heat: If you like it on the spicier side, add in as many shakes of red pepper flakes as you can handle.
Use brown sugar for a deeper flavor: If you want a more full-bodied sweetness, swap the white sugar with brown sugar.
Bake the chicken with vegetables/fruit (optional): For a well rounded meal, add broccoli, carrots, red peppers, tomatoes, and/or onions to the baking dish. If you like a fruity spin, add pineapple chunks.

Here’s a secret: I use cornstarch instead of flour because I find it creates a light, crackly crust that stays crispy much longer than a flour-based batter. It’s my secret weapon to make that satisfying sweet and sour chicken crunch.

Storing and Reheating Chicken

Whether you have some leftovers to store or you’d like to have a batch on hand in the freezer, check out these tips to do it right!

Refrigerator: Keep sweet and sour chicken in the fridge for up to three days in an airtight container.
Freezer: If you want to freeze the chicken, do so after breading and frying it. Lay the pan-fried chicken on a baking sheet lined with parchment paper and pop it into the freezer uncovered. Once frozen, transfer the chicken to a freezer-safe bag.
Reheating: To reheat the chicken, place it back in the oven or pop it in an air fryer for 5-10 minutes at 375°F.

Hot tip: If you want to prep ahead, prepare or freeze the sauce for up to two months. When you’re ready, allow the sauce to thaw on the counter and bake the chicken as directed.