Can I make this recipe ahead for a party?

You can prepare the components ahead of time, but for best results, fry the chicken just before serving. Keep the sauce warm in a slow cooker and let guests help themselves for a fun DIY dinner option.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this recipe and often stay juicier. Just make sure to trim excess fat and cut into similar-sized pieces for even cooking.

How do I keep the chicken crispy if I want to toss it in sauce?

The key is timing. Toss the chicken in the warm (not hot) sauce just before serving. For maximum crispiness, you can also serve the sauce on the side for dipping.

Can I bake this instead of frying?

While deep-frying gives the most authentic texture, you can bake the battered chicken on a well-oiled sheet pan at 425°F for about 15-20 minutes, flipping halfway through. The coating won't be quite as crispy, but it's a good option for those avoiding fried foods.

Sweet and Sour Chicken Recipe

Name: Sweet and Sour Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 large boneless, skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 tablespoons cornstarch; Black pepper, to taste; 1 tablespoon soy sauce; ¾ cup cornstarch; ¼ cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon granulated sugar; ½ teaspoon kosher salt; ⅔ cup ice-cold water; 1 large egg; Oil for frying; 1 recipe sweet and sour sauce (linked below)

This Sweet and Sour Chicken is a game-changer for your dinner routine! Crispy, tender chicken pieces coated in a perfectly balanced sweet and tangy sauce will transport your taste buds straight to your favorite Chinese restaurant. Ready in just 30 minutes, this recipe delivers restaurant-quality flavor with home kitchen simplicity – perfect for those busy weeknights when you’re craving something special but don’t have hours to spend cooking.

Why You’ll Love This Recipe

Restaurant-Quality at Home: Create that authentic sweet and sour flavor you crave without the takeout price tag.
Quick Prep: From start to finish in just 30 minutes – faster than delivery!
Perfectly Crispy: The special batter creates that amazing crispy exterior while keeping the chicken juicy inside.
Customizable: Easily adapt with veggies or serve it exactly how you like it – sauced or on the side.
Family Favorite: Even picky eaters love this dish – the perfect balance of familiar and exciting flavors.

Ingredients You’ll Need

Chicken breasts: The star of the show! Boneless skinless breasts cut into bite-sized pieces ensure quick cooking and maximum flavor absorption.
Onion and garlic powder: These provide a flavor foundation without the texture of fresh onions or garlic, perfect for picky eaters.
Cornstarch: Used both in the marinade and batter, it creates that signature crispy coating and helps tenderize the chicken.
Soy sauce: Adds that savory umami element that balances the sweet sauce perfectly.
All-purpose flour: Works with cornstarch in the batter to create the ideal crispy coating.
Baking powder and baking soda: The secret to a light, airy batter that puffs up beautifully when fried.
Sugar: Just a touch in the batter enhances browning and balances flavors.
Ice-cold water: Temperature matters! Cold water keeps the batter light and prevents it from becoming gummy.
Egg: Provides structure and richness to the batter.
Oil for frying: Choose one with a high smoke point like vegetable, canola, or peanut oil.
Sweet and sour sauce: The finishing touch that brings it all together with that perfect balance of tangy and sweet.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Try these delicious twists:

Pineapple Express: Add chunks of fresh pineapple to the dish for tropical sweetness and extra texture.
Veggie Loaded: Toss in bell peppers, onions, or carrots for color, nutrition, and crunch.
Spicy Kick: Add red pepper flakes or a dash of sriracha to the sauce for heat lovers.
Honey Twist: Replace some of the sugar in your sweet and sour sauce with honey for a more complex sweetness.
Sesame Sweet & Sour: Finish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil for a nutty dimension.

How to Make Sweet and Sour Chicken

Step 1: Marinate the Chicken

In a medium bowl, combine the diced chicken pieces with onion powder, garlic powder, cornstarch, black pepper, and soy sauce. Mix thoroughly to coat every piece, then set aside. This quick marinade both seasons and tenderizes the chicken.

Step 2: Prepare the Batter

Whisk together cornstarch, flour, baking powder, baking soda, sugar, and salt in a large bowl. In a separate small bowl, beat the egg with ice-cold water. Pour the wet ingredients into the dry mixture and stir just until combined. Some lumps are perfectly fine – overmixing will make the batter tough!

Step 3: Coat the Chicken

Add your marinated chicken pieces to the batter, gently stirring to ensure each piece gets a good coating. The batter should cling to the chicken without being too thick or too runny.

Step 4: Fry to Perfection

Heat oil in a deep-sided heavy skillet to 350°F. Working in batches to avoid crowding (which lowers oil temperature), add chicken pieces one by one. Fry until golden brown on one side, then flip and continue cooking until the internal temperature reaches 165°F and the exterior is beautifully crisp.

Step 5: Drain and Serve

Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. This crucial step keeps your chicken crispy! Either toss the chicken in sweet and sour sauce or serve the sauce alongside for dipping.

Pro Tips for Making the Recipe

Temperature Matters: Keep your batter cold and your oil hot (but not smoking) for the crispiest results.
Test the Oil: Drop a small amount of batter into the oil – if it sizzles and rises to the surface, the oil is ready.
Batch Cooking: Don’t overcrowd the pan when frying – this drops the oil temperature and results in soggy chicken.
Thermometer Help: Using a kitchen thermometer to monitor oil temperature (350°F is ideal) ensures perfect results every time.
Prep Ahead: Mix the dry batter ingredients ahead of time to make dinner assembly even faster.

How to Serve

Sweet and Sour Chicken is versatile and pairs beautifully with so many sides!

Classic Pairings:

Serve over steamed white rice or fried rice to soak up that delicious sauce.

Lighter Options:

For a lower-carb meal, serve with cauliflower rice or alongside a crisp Asian slaw.

Complete the Meal:

Add vegetable spring rolls, steamed broccoli, or a simple cucumber salad to round out your homemade Chinese feast.

For an authentic restaurant experience, serve family-style with small bowls of rice and extra sauce on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken separate from the sauce in airtight containers in the refrigerator for up to 2 days. The crispy texture is best on day one, but leftovers still taste delicious!

Freezing

While fresh is best for optimal crispiness, you can freeze the fried chicken pieces (without sauce) for up to 1 month. Arrange in a single layer on a baking sheet to flash freeze before transferring to a freezer bag.

Reheating

For the crispiest results, reheat the chicken in a 350°F oven for 10-15 minutes until hot and crisp. Avoid microwaving if possible as it makes the coating soggy. Warm the sauce separately on the stovetop or in the microwave.

FAQs

Can I make this recipe ahead for a party?

You can prepare the components ahead of time, but for best results, fry the chicken just before serving. Keep the sauce warm in a slow cooker and let guests help themselves for a fun DIY dinner option.
Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this recipe and often stay juicier. Just make sure to trim excess fat and cut into similar-sized pieces for even cooking.
How do I keep the chicken crispy if I want to toss it in sauce?

The key is timing. Toss the chicken in the warm (not hot) sauce just before serving. For maximum crispiness, you can also serve the sauce on the side for dipping.
Can I bake this instead of frying?

While deep-frying gives the most authentic texture, you can bake the battered chicken on a well-oiled sheet pan at 425°F for about 15-20 minutes, flipping halfway through. The coating won’t be quite as crispy, but it’s a good option for those avoiding fried foods.

Final Thoughts

This Sweet and Sour Chicken recipe truly brings restaurant flavor home with minimal effort. The contrast between the crispy, tender chicken and that vibrant, tangy-sweet sauce creates the perfect bite every time. Whether it’s a weeknight dinner rescue or a weekend cooking project, this dish is guaranteed to impress. Give your takeout menu a break and try this recipe tonight – your taste buds (and wallet) will thank you!