30-Min Sweet and Sour Chicken Recipe
Sweet and Sour Chicken is a crispy Cantonese classic made with golden fried chicken, colorful vegetables, pineapple, and a glossy homemade sweet and sour sauce.
Ingredients
For the chicken
- 1½ pounds skinless chicken breasts, cut into 1-inch pieces
- Pinch of salt
- Pinch of white pepper
- ½ tablespoon rice wine
- 1 large egg white
- 1 tablespoon cornstarch
- 3 tablespoons water
- 4 cups cooking oil, high-smoking-point
For the sauce
- 1 cup water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- ⅙ teaspoon salt
- 4 tablespoons ketchup
- 1 tablespoon cornstarch
- 3 tablespoons water
For the stir-fry
- 1 tablespoon cooking oil
- ½ medium onion, cubed
- ½ medium green bell pepper, cubed
- ½ medium red bell pepper, cubed
- ½ cup pineapple, cubed
Instructions
- To marinate the chicken: In a bowl, add the chicken and sprinkle in the salt. Mix until the chicken absorbs the salt. Add the white pepper, rice wine, egg white, and the cornstarch slurry. Mix until evenly coated and let marinate while you prepare the remaining ingredients.
- To make the sweet and sour sauce: In a bowl, combine the water, rice vinegar, sugar, salt, and ketchup. Whisk until well combined.
- To make the batter: In a large bowl, whisk together the cornstarch, baking soda, baking powder, salt, egg, cooking oil, and water until smooth. Add the marinated chicken and toss until evenly coated.
- To fry the chicken: In a pot, add about 2 inches of a high-smoking-point cooking oil and heat to 350°F (177°C). Fry the chicken in batches for about 5 minutes, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate.
- To fry the chicken again: Increase the oil temperature to 375°F (191°C). Return the chicken to the oil and fry for about 1 minute, or until golden and extra crispy. Transfer to a wire rack or paper towel-lined plate to drain.
- To stir-fry the vegetables: In a wok over high heat, add the cooking oil, onion, green bell pepper, and red bell pepper. Stir-fry for about 30 seconds, then transfer to a plate.
- To finish the dish: In the same wok over medium heat, pour in the sweet and sour sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Return the vegetables and chicken to the wok. Add the pineapple and toss until everything is evenly coated and heated through. Serve immediately.
Video
Notes
Salt first: Mixing the salt into the chicken first helps it retain moisture, keeping it juicy after frying.
Double-fry: Frying the chicken twice creates a lighter, crispier coating that stays crunchy longer after it's tossed with the sauce.
Don't overcrowd the pot: Fry the chicken in batches to help maintain the oil temperature and ensure even cooking.
Ketchup: If you prefer a lighter, more traditional-style sweet and sour sauce, simply leave out the ketchup and adjust the sugar and rice vinegar to taste.
Prep ahead: Marinate the chicken, mix the sauce, and cut the vegetables up to 1 day ahead. Store everything separately in the refrigerator until you're ready to cook.
Air-fry option: For an air-fryer version, skip the batter and lightly coat the marinated chicken with cornstarch. Spray both sides generously with cooking oil and air-fry at 375°F (190°C) for 12–16 minutes, flipping halfway through, until the chicken reaches 165°F (74°C).
Protein swap: This recipe also works well with pork, shrimp, firm white fish, or tofu. Adjust the cooking time as needed.