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)

Description

Sweet and Sour Chicken is a classic takeout-style dish featuring crispy, golden-fried chicken coated in a flavorful sweet and tangy sauce. This easy-to-make recipe promises juicy chicken with a delicate crunch, perfect served over rice or alongside your favorite sides. Whether it’s for a weeknight dinner or a family gathering, this dish will never disappoint.

Ingredients

Units Scale

Chicken and Marinade

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

Batter

3/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
2/3 cup ice-cold water
1 large egg

Frying

Oil for frying
1 recipe sweet and sour sauce (linked below)

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Instructions

Marinate the Chicken:
Add the diced chicken into a medium-sized bowl, then add onion powder, garlic powder, cornstarch, black pepper, and soy sauce. Mix until all pieces are evenly coated, then set aside to marinate.
Prepare the Batter (Dry Ingredients):
In a large bowl, whisk together the cornstarch, flour, baking powder, baking soda, sugar, and kosher salt. Stir until everything is well combined.
Prepare the Batter (Wet Ingredients):
In a small bowl, whisk together the ice-cold water and the egg until uniform.
Combine Wet and Dry Batter Components:
Pour the wet mixture into the dry mixture, whisking gently until just combined. The batter will remain slightly lumpy, which is fine. Add the marinated chicken into the batter and combine so each piece is evenly coated.
Fry the Chicken:
Heat oil in a heavy-bottom skillet or deep-sided pan to 350°F (medium heat). Carefully place the battered chicken pieces into the hot oil, ensuring they do not touch or overcrowd the pan. Fry in batches, flipping the chicken halfway through, until golden brown and the internal temperature reaches 165°F. Remove the chicken and place it on a rack over a cookie sheet to allow excess oil to drain.
Serve:
Serve the fried chicken with sweet and sour sauce for dipping or toss the chicken in the sauce for full coating. Pair with steamed rice and your favorite sides for a complete meal.

Notes

You can find a recipe for sweet and sour sauce linked here or use store-bought.
The nutrition information provided reflects the chicken only, without the sauce.
This recipe can easily be doubled for larger gatherings.
While best eaten the same day, leftovers can be reheated in an air fryer or oven to maintain crispiness.
For added flavor and texture, consider tossing in chunks of pineapple or bell peppers when serving.
Serve over fluffy jasmine rice for a great accompaniment.

Nutrition

Serving Size: 1 Serving
Calories: 340kcal
Sugar: 2g
Sodium: 690mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 20g
Cholesterol: 90mg