Sweet and Sour Chicken

Sweet and sour chicken is another popular Chinese dish which consists of bite sized chicken, fried and then combined with a sweet and sour sauce. Vegetables like onions, bell peppers or carrots can be added according to preference.

I got this recipe from a cookbook that I brought with me when our family came to Canada.  The recipe calls for pork as the main protein but I changed it to adapt to my family’s taste. My family loves it and according to my husband “It’s better than what is served in restaurants” 🙂

Cooking Tips for Perfect Sweet and Sour Chicken

Getting the perfect texture and flavor for your sweet and sour chicken takes a bit of practice, but here are some tips to help you out. First, make sure to cut your chicken into uniform bite-sized pieces. This ensures even cooking and helps the chicken absorb the sauce better. Marinating the chicken for at least 30 minutes before frying can also add extra flavor and tenderness. Use a mix of cornstarch and flour for coating the chicken. This combination gives a nice crispy texture when fried. When frying, make sure the oil is hot enough. If the oil is too cool, the chicken will absorb too much oil and become greasy. Fry in small batches to avoid overcrowding the pan, which can drop the oil temperature. Once your chicken is cooked, don’t skip adding the sauce until right before serving. This keeps the chicken crispy and prevents it from becoming soggy. Lastly, adjust the sweetness and sourness of the sauce to your taste. If you like it sweeter, add more sugar or pineapple juice. For more tang, a splash of vinegar can do wonders.

Serving Suggestions and Pairings

Sweet and sour chicken is versatile, making it a great centerpiece for various meals. Serve it over a bed of steamed jasmine rice for a classic approach. The fluffy rice soaks up the delicious sauce, balancing the dish’s flavors. If you want to elevate your presentation, consider using a colorful stir-fried vegetable medley. Bell peppers, snap peas, and broccoli not only add vibrant colors but also enhance the meal’s nutrition. For a twist, you can serve the chicken in lettuce wraps. This adds a refreshing crunch and makes it a fun, interactive dish. Pair the meal with egg rolls or spring rolls for a complete restaurant-style experience at home. A light cucumber salad can also complement the richness of the chicken, adding a refreshing crunch. If you’re serving it on a special occasion, consider a fruity cocktail or a light beer to wash it down. This dish is also great for meal prep, so you can enjoy the leftovers the next day, either cold or reheated.

Frequently Asked Questions

What can I substitute for chicken?

If you’re looking to switch up the protein, pork or shrimp work great in this recipe. Just adjust the cooking time depending on what you choose.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, just pop it in the microwave or on the stovetop until warmed through.

Can I make this dish ahead of time?

You can prep the chicken and veggies in advance, but it’s best to fry them right before serving to keep everything crispy. The sauce can also be made ahead and stored in the fridge.

What sides go well with sweet and sour chicken?

This dish pairs nicely with steamed rice or fried rice. You can also serve it with a fresh salad for a nice crunch.

What are common mistakes to avoid?

One common mistake is overcrowding the pan while frying, which can lead to soggy chicken. Also, make sure your oil is hot enough before adding the chicken for that perfect crispy texture.

Sweet and Sour Chicken

Liza Agbanlog

Sweet and sour chicken brings together crispy, golden chicken with vibrant bell peppers and juicy pineapple, all coated in a tangy sauce that’s simply irresistible. It’s a quick and satisfying dish that hits all the right flavor notes.

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 -5 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 4 boneless skinless chicken breasts cut into cubes
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• ½ -3/4 cup cornstarch
• Oil for frying
• 1 tablespoon olive oil
• 2 cloves garlic chopped
• ½ green bell pepper diced
• ½ red bell pepper diced
• ½ cup pineapple chunks

Sweet and Sour sauce:

• 3 teaspoons soy sauce
• 6 tablespoons white vinegar
• ¼ cup sugar
• 8 tablespoons ketchup
• 2 tablespoons water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cornstarch

Instructions

 

• Marinate the chicken pieces in soy sauce and sherry for 30 minutes.
• Dip each piece in cornstarch and fry over medium heat until golden brown. Drain on paper towels.
• In a bowl, mix ingredients for sauce. Set aside.
• Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppers and sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring well to lightly coat the chicken with the sauce.
• Transfer to a plate and serve immediately.
• Enjoy!

Notes

Adapted from “The Maya Kitchen”

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1gCholesterol: 80mgSodium: 800mgFiber: 1gSugar: 15g

Keyword chicken recipe, comfort food, easy dinner, sweet and sour, weeknight meal

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Check out some of my other Asian inspired chicken dishes.

Sticky Honey Sesame Drumsticks

Orange Chicken

Honey Chicken

Chicken Karaage

Honeyed Chicken Teriyaki

Lemon Chicken