30-Min Sweet and Sour Chicken Recipe

Sweet and Sour Chicken is one of the most iconic Cantonese dishes—golden, crispy chicken tossed in a glossy sauce that’s perfectly balanced between tangy and sweet. With juicy fried chicken, colorful peppers, onion, and pineapple, every bite is vibrant and satisfying. What makes this version special is how easy it is to recreate at home, yet it tastes even better than takeout—fresher, crispier, and full of balanced flavor. Whether you’re cooking for family or impressing guests, this classic dish is always a crowd-pleaser.

Recipe

Serves: 2 to 4
Prep time: 20 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). Marinate the chicken while you prep the other ingredients—longer if time allows.

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 to 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

• Prep ahead to save time:
  You can marinate the chicken, mix the sweet and sour sauce, and cut all the vegetables up to 1 day ahead. Store everything separately in airtight containers in the fridge—this cuts down active cooking time and makes weeknight cooking effortless.
• Protein replacement: This recipe also works beautifully with pork, shrimp,  firm white fish, or tofu.
• No ketchup originally: Traditional versions didn’t use ketchup, so the dish didn’t have its signature orange hue. Ketchup was added later for color and sweetness—adjust to your taste.
• Double frying: This keeps the chicken crispy even after tossing it in the sauce. Frying twice forces excess oil out of the coating, giving you a lighter, crunchier texture.
• Use canned or fresh pineapple: Both work well—canned gives a nostalgic takeout flavor, while fresh adds brightness and freshness.