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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.

8 thoughts on “Sweet and Sour Chicken Recipe: Better Than Take Out!”

    1. Hi Ger,

      Thank you for the question! You could replace it with cornstarch, rice flour, or all purpose flour. I hope it works out and enjoy!

      Cheers,

      CiCi

      1. Hello, I love your recipes… I’m confused what GER is referring to as far as water chestnut flour… I’m not seeing flour in your sweet and sour video or the recipe… TIA.. Terrie

        1. Hi Terrie, thank you for stopping by! I think you’re referring to the older sweet and sour chicken video, where I used waterchestnut flour. I’ve since realized that the flour can be difficult to find, so now I replace it with cornstarch. The older video is here, in case you’re wondering: https://cicili.tv/sweet-and-sour-chicken-recipe/ Happy cooking! 😀

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