Learn how to make the ultimate Chinese Sweet and Sour Chicken right at home! This recipe delivers crispy chicken tossed in a perfectly balanced, vibrant sauce that rivals your favorite restaurant.
Chinese Sweet and Sour Chicken Recipe
If you are looking for the perfect crowd-pleaser, this Chinese Sweet and Sour Chicken is the ultimate recipe to make tonight. Skip the takeout delivery and whip up this homemade Chinese Sweet and Sour Chicken, featuring crispy, golden chunks of chicken breast coated in a glossy, tangy glaze. Packed with vibrant bell peppers, onions, and juicy pineapple, this Chinese Sweet and Sour Chicken delivers that classic restaurant-quality taste right from your own kitchen. It's so simple, you can even use the incredible sauce as a standalone dipping sauce for egg rolls or wontons!
This dish comes together beautifully with a gorgeous sheen and a sprinkle of sesame seeds. Here is how to make it.
Prep time: 15 mins | Cook time: 20 mins | Servings: 4
Ingredients
For the Chicken:
1.5 lbs chicken breasts, cut into 1-inch bite-sized chunks
½ cup cornstarch
2 large eggs, beaten
Oil for frying (vegetable or canola)
1 bell pepper (red or green), cut into chunks
1 small yellow onion, cut into chunks
1 cup pineapple chunks (canned or fresh)
Sesame seeds for garnish
For the Sweet & Sour Sauce:
¾ cup granulated sugar
½ cup apple cider vinegar (or white vinegar)
¼ cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
Step-by-Step Instructions
Prep the Sauce: In a medium bowl, whisk together the sugar, vinegar, ketchup, soy sauce, and garlic powder until smooth. Set aside.
Coat the Chicken: Place your cornstarch in one shallow bowl and the beaten eggs in another. Dip the chicken pieces first into the cornstarch (shaking off any excess), and then coat them thoroughly in the egg.
Fry to Golden Perfection: Heat about 2-3 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid crowding) and fry until golden brown and crispy on all sides, about 4–5 minutes per side. Remove the chicken and set aside on a plate.
Sauté the Mix-Ins: Wipe out any excess burnt bits from the pan, leaving just a touch of oil. Toss in the chopped bell peppers and onions. Sauté for about 2–3 minutes until they start to soften but still keep a nice crunch. Add the pineapple chunks and cook for another minute.
Toss and Sauce: Lower the heat to medium. Return the crispy chicken back into the skillet with the veggies and pineapple. Pour the sweet and sour sauce over everything. Stir well to coat every single piece, letting the sauce simmer and thicken up for about 2 minutes until it becomes beautifully glossy.
Serve: Garnish with a sprinkle of sesame seeds and serve immediately over a steaming bed of white rice or fried rice.
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