Sweet and Sour Chicken Recipe: Better Than Take Out!

Sweet and Sour Chicken is one of the most iconic Cantonese dishes — golden crispy chicken coated in a glossy, tangy-sweet sauce that’s simply irresistible. I was lucky enough to learn how to make this from a Chinese Master Chef, and today, I’m excited to share that recipe with you. What I love most is how easy it is to recreate at home, and honestly, it tastes even better than takeout — fresher, crispier, and full of balanced flavor. Whether you’re cooking for your family or impressing dinner guests, this dish is always a crowd-pleaser. Let’s dive into the recipe and bring the magic of Cantonese cooking to your kitchen!

Recipe

Serves: 2 to 4
Prep time: 20 minutes
Marinate time: 10 minutes
Cook time: 10 minutes

For the chicken:
1½ pounds chicken breasts, skinless, cut into 1-inch pieces
Pinch of salt
Pinch of white pepper
½ tablespoon rice wine
1 egg white
1 tablespoon cornstarch
3 tablespoons water
4 cups oil, for frying

For the batter:
1½ cups cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 large egg
1 tablespoon oil
¾ cup water

For the sauce:
1 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1/6 teaspoon salt
4 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons water

For the stir-frying:
1 tablespoon oil
½ medium onion, cubed
½ medium green bell pepper, cubed
½ medium red bell pepper, cubed
½ cup pineapple, cubed

Instructions

1. Marinate the chicken:

• In a bowl, add the chicken and salt. Mix until the chicken absorbs the salt.
• Add white pepper, rice wine, egg white, and a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Mix well and marinate for 10 minutes.

2. Make the sauce:

• In a bowl, combine water, rice vinegar, sugar, salt, and ketchup. Whisk until well mixed.

3. Make the batter:

• In a large bowl, whisk together cornstarch, baking soda, baking powder, salt, egg, oil, and water until smooth.
• Add the marinated chicken into the batter and mix to coat evenly.

4. Fry the chicken:

• In a pot over high heat, heat oil to 350°F (177°C).
• Deep-fry the chicken in batches for about 5 minutes or until golden brown. Remove and drain.
• Reheat the oil to 375°F (191°C). Return the chicken and fry for another 1 minute to make it extra crispy. Drain and set aside.

5. Stir-fry the vegetables and finish the dish:

• In a wok over high heat, add oil, onion, green bell pepper, and red bell pepper. Stir-fry for about 30 seconds, then remove and set aside.
• In the same wok over medium heat, pour in the sauce and bring to a simmer.
• Add a cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water) to thicken the sauce.
• Return the vegetables, chicken, and add pineapple. Toss everything together until well coated and heated through.

Tips & notes

• No ketchup originally: Chef Luo, who taught me this dish, said that traditional versions didn’t use ketchup. It was added more recently. Feel free to adjust based on your taste preference.
• Double frying: This keeps the chicken crispy even after tossing it in sauce. When the outer layer is hotter than the inside, it forces internal oil out, giving you a perfect texture.
• Balance the sauce: Taste the sauce before thickening. Add a little more sugar or vinegar if you prefer it sweeter or more tangy.
• Use canned or fresh pineapple: Either works well — canned gives a nostalgic touch while fresh adds brightness.