✔ Updated · new recipe card, step photos and safe-temperature tips
Sweet and sour chicken is one of my favorite takeout dishes to make at home: crispy chicken tossed in a glossy, tangy pineapple sauce. The prep takes longer than the cooking, so I line everything up before the wok goes on.
At a glance
The one tip that matters: Toss the chicken in the sauce at the very last second and serve straight away. Every minute it sits, the crispy coating softens.
Why You'll Love It
- Crispy without batter, a double cornstarch coat does it.
- A real sauce, tangy, glossy and not too sweet.
- Better than takeout, and on the table in 40 minutes.
How to Get Crispy Chicken Without Batter
A wet batter takes longer and tends to go soggy once it hits the sauce. A double coat of cornstarch with egg in between fries up thin and very crisp, and it holds up to the sticky sauce much better.
Keep the oil at about 350°F and fry in batches, so the coating sets fast instead of soaking up oil.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Build a production line. Cornstarch, egg, cornstarch, then the wok. Once the oil is hot, everything moves fast.
- Fry in batches. Overcrowding drops the oil temperature, and the coating turns greasy and sticks together.
- My doneness check. I pull the biggest piece from each batch and make sure it reads 165°F inside. A crispy golden outside doesn't always mean the chicken is cooked through.
- Keep the vegetables chunky. The sugary sauce gets hot fast. Thin slices go limp; 1-inch pieces stay crisp.
- Taste the sauce. Every takeout tastes a little different. Add a spoonful more sugar for sweeter, or a splash more vinegar for tangier, before it goes in the pan.
Sweet and Sour Chicken
4
servings20
minutes20
minutes520
kcal40
minutesTakeout-style sweet and sour chicken: bite-size chicken coated in cornstarch and egg, shallow-fried until crisp and 165°F inside, then tossed with stir-fried bell peppers, onion and pineapple in a glossy ketchup, vinegar and pineapple juice sauce. Serves 4.
Ingredients
- For the chicken
1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 teaspoon each salt and white pepper
1/2 cup cornstarch
2 large eggs, beaten
1 1/2 cups neutral oil, for shallow frying
- For the sauce
1/2 cup pineapple juice (from the can)
1/3 cup rice vinegar
1/3 cup light brown sugar
1/4 cup ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
- For the stir-fry
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1/2 onion, cut into chunks
1 cup canned pineapple chunks, drained
2 garlic cloves, minced
sliced green onion and cooked rice, to serve
Directions
- Fry the chicken
- Season the chicken with salt and white pepper. Set up a line: cornstarch in one bowl, beaten eggs in another, then the cornstarch bowl again (or a plate).
- Toss the chicken in cornstarch, dip it in egg, then coat it in cornstarch again, shaking off the excess.
- Heat the oil in a wok or deep skillet to 350°F. Fry the chicken in batches for 4 to 5 minutes, turning, until golden, crisp and 165°F inside. Drain on a rack.
- Make the sauce and toss
- Whisk the pineapple juice, vinegar, brown sugar, ketchup and soy sauce in a bowl.
- Pour off all but 1 tablespoon of oil. Stir-fry the peppers and onion over high heat for 2 to 3 minutes, until bright but still crisp. Add the garlic and pineapple for 30 seconds.
- Pour in the sauce and bring to a boil. Stir in the cornstarch slurry and cook for about 1 minute, until thick and glossy.
- Add the crispy chicken, toss quickly to coat and serve right away over rice, topped with green onion.
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Make It a Takeout Night
Serve it with steamed rice or my hibachi fried rice, and add a side of Chinese chicken balls for the ultimate night in. Torn between takeout favorites? See sesame vs orange vs General Tso's chicken, or try my copycat Panda Express orange chicken.
Frequently Asked Questions
What is sweet and sour chicken made of?
Crispy fried chicken pieces tossed with bell peppers, onion and pineapple in a sauce of pineapple juice, vinegar, sugar and ketchup, thickened with cornstarch. It's a Chinese-American takeout classic served with rice.
Can I make sweet and sour chicken in the air fryer?
Yes. Coat the chicken, spray it well with oil and air fry at 400°F for 10 to 12 minutes, shaking halfway, until crisp and 165°F inside. It's less crunchy than fried but still very good.
Thighs or breasts?
Both work. Thighs stay juicier and are more forgiving if they cook a minute too long. Breasts are leaner; cut them evenly and check that they reach 165°F.
Can I make the sauce ahead?
Yes. Whisk the sauce ingredients (without the cornstarch slurry) and keep them in a jar in the fridge for up to 5 days. Thicken it in the pan just before serving.
How do I reheat leftovers?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in a 375°F oven or air fryer until the chicken is hot and 165°F, which keeps it crisper than the microwave.
