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    Home » Recipes » Asian-inspired recipes

    Sweet and sour chicken - with homemade sauce

    Published: Jan 16, 2021 · Modified: Jun 16, 2024 by VJ · This post may contain affiliate links · 3 Comments

    Jump to recipe

    Sweet and sour chicken has got to be one of the most popular dishes on any Chinese takeaway menu. This is my version, with a sticky homemade sweet and sour sauce clinging to pieces of tender chicken that have been shallow-fried in a light tempura batter. Once you've tasted it, you'll be making this sweet and sour chicken time and time again!

    Overhead shot of a pan of sweet and sour chicken pieces garnished with spring onions in a thick sticky sauce.

    I like to garnish the finished dish with a few chopped spring onions for extra flavour.

    Jump to:
    • The best sweet-and-sour chicken
    • Why I think you'll love this recipe
    • What ingredients do I need?
    • How to make sweet and sour chicken
    • Does sweet and sour chicken freeze well?
    • Make in advance
    • Save for later
    • Other recipes
    • 📋The recipe

    The best sweet-and-sour chicken

    This recipe for sweet and sour chicken has certainly stood the test of time. I've been making it for years and it's always a hit with family and friends.

    Years ago, when my family was still at home the house was always full of numerous offspring and their friends. We'd often make a Chinese-style buffet on a Saturday night. It was probably the easiest way to feed a number of people who were popping in and out.

    I'd make a big bowl of egg fried rice, a dish of noodles or a big bowl of salt and pepper chips, and then make various other dishes such as garlic beef in oyster sauce, Chinese-style spare ribs or sesame-coated chicken strips with my homemade sweet chilli sauce for dipping.

    But the favourite and most requested dish was this recipe for sweet and sour chicken.

    Sweet and sour chicken is made with tender pieces of chicken, which are marinated in a light egg and cornflour batter before being fried to golden perfection. Then the fried chicken pieces are mixed with a tangy homemade sweet and sour sauce which soaks beautifully into the batter, ensuring that each piece of chicken is fully coated with the yummy flavours.

    Close up of sweet and sour chicken.

    Why I think you'll love this recipe

    It is quick and easy to make. As with most Chinese-style recipes, most of the work is in the preparation. Get all the prep done upfront and this dish practically cooks itself.

    It's a very economical dish. Sweet and sour chicken is made with skinless chicken breast fillets, which are as cheap as chips. And the sauce is made from standard ingredients that you probably already have in your store cupboard or pantry.

    The taste is amazing. I've tasted many versions of sweet and sour chicken in my lifetime, and I can honestly say that this is one of the best. There is just enough sauce to coat all the chicken without the dish swimming in sauce. And you can adjust the sweetness to your own taste.

    The dish is reasonably healthy. Apart from the tomato ketchup which helps to flavour the sauce, and give it the traditional reddish colour, you don't have to add any other preservatives or food colouring. The chicken is not deep-fried, it is shallow-fried in only a little oil, and the batter, which is my version of a light tempura batter, is simply made with egg and cornflour (or cornstarch if you live in the US).

    The sauce can be used for other dishes. It makes a great dipping sauce for these crispy chicken balls.

    Throw in some onions, red peppers and pineapple and you have a complete meal in less time than it would take to ring for a takeaway.

    What ingredients do I need?

    This recipe will serve 4 people as a main meal.

    You only need a few simple ingredients. The exact quantities and full instructions for making sweet and sour chicken can be found on the printable recipe card at the end of this post.

    Ingredients for the sweet and sour chicken.

    For the chicken

    Chicken breasts - the recommended serving is 3 to 4 ounces per person. However, if you are making this dish as part of a buffet you will need less. This recipe is based on the assumption that this sweet and sour chicken will form an entire meal on its own. I've used skinless chicken breast fillets in this recipe, but you can also use chicken thigh fillets if you prefer the darker meat. The instructions remain the same for either.

    Vegetables - you should allow one cup of vegetables per person. You will need an onion cut into quarters and divided into petals. Sweet and sour chicken is traditionally made with green peppers but I don't like green peppers so I've only used orange. You could also use either red or yellow peppers if you prefer. You will also need some very finely sliced carrots. The easiest way to get really thin slices of carrot is to use a potato peeler to cut the carrot.

    Pineapple - you can swap out the vegetables for other vegetables of your choice, but don't leave out the pineapple. Sweet and sour chicken has to have pineapple in it. Full stop. You can use canned pineapple chunks (as I have done) or you can use fresh pineapple cut into chunks. However, bear in mind that you will have to cook the fresh pineapple for longer than canned, and you will also have to either juice the remaining pineapple or buy some pineapple juice for the sauce. My advice is to buy canned pineapple, it's easier.

    For the sweet and sour sauce

    Ginger - you can use either fresh ginger or crushed ginger from a jar. If you use fresh ginger it should be peeled and finely grated.

    Garlic - once again, you can use cloves of fresh garlic or crushed garlic from a jar. If you don't like garlic you can leave this out.

    Tomato ketchup - I don't normally cook with tomato ketchup, but this recipe really needs it. It adds a depth of tanginess and also gives a distinctive colour without the need for food colouring.

    Pineapple juice - this is just the pineapple juice from the can of pineapples. You can substitute this with fresh pineapple juice.

    Sherry - you can substitute this with Shaoxing wine if you have this available. If not, sherry makes a perfectly acceptable substitute.

    Brown sugar - dark brown sugar adds sweetness to the sauce.

    Rice vinegar - adds the required sour element. You can substitute this with sherry vinegar, white wine vinegar, or any other fruity vinegar, but don't use malted brown vinegar as the taste would be too overpowering.

    Cornflour or cornstarch - this is used to thicken the sauce.

    Batter

    Eggs - you will need 1 medium-sized egg per chicken breast.

    Cornflour or cornstarch - you will need sufficient cornflour to combine with the eggs to make a thick coating batter.

    Salt - the batter benefits from seasoning, but use your own judgement on whether to use salt or not.

    Pieces of chicken coated in batter, covered in sauce and garnished with spring onions.

    How to make sweet and sour chicken

    First of all, you should marinate the chicken in the batter. While the chicken is marinating you can prepare the sweet and sour sauce.

    A bowl of chicken pieces marinating in batter, and a pan of sweet and sour sauce showing the thick consistency.

    To make the batter

    • Make the batter by mixing eggs with sufficient cornflour (cornstarch) and salt to make a thick coating batter. You will probably need one heaped tablespoon of cornflour (cornstarch) per egg. The actual amount you need depends on the size of the eggs. Keep whisking in the cornflour until you have a nice thick smooth paste.
    • If you cook with salt, whisk half a teaspoon of salt into the batter.
    • Dry the chicken thoroughly with paper towels and then cut into bite-sized pieces.
    • Place the chicken pieces into the batter to marinate while you prepare the sauce.

    Make the sauce

    • Place the ingredients for the sauce into a small saucepan over medium heat and whisk thoroughly to remove any lumps of cornflour.
    • Bring the sauce to a boil, then turn the heat to a simmer and stir until the sauce thickens. Simmer gently for about 5 minutes.
    • The sauce will be the correct consistency when a spoon drawn through the sauce leaves a trail.
    • Remove from the heat and set aside while you prepare the rest of the dish.

    Prepare the vegetables

    • Cut the onions into quarters and separate them into petals.
    • Remove the pips and membranes from the peppers and cut the peppers into approximately 1" chunks. Slice the carrots into thin strips.
    • Open the tin of pineapple and separate the juice and the chunks into separate dishes.
    • Measure all the sauce ingredients into a small saucepan

    Fry the chicken and vegetables

    I like to make this recipe in my wok but you could use a large frying pan instead.

    Onions frying in a pan, and the same pan of onions with the addition of peppers, carrots and pineapples.
    • Using a wok or a large frying pan, fry the onion petals gently in sunflower oil until they turn translucent. Add the pineapple chunks and the chopped peppers and carrots and continue to stir fry until the peppers start to soften. This should take about 5 minutes.
    • Remove from the heat and set aside while you fry the chicken.
    Pieces of chicken frying in a pan, and the completed dish of sweet and sour chicken.
    • Heat enough sunflower oil in a frying pan to shallow-fry the chicken. Fry the chicken pieces in batches over medium heat for 3 to 4 minutes per side, until they turn brown and golden. If you have a thermometer, the internal temperature of the chicken should be 74C/165F. You can also cut one of the thickest pieces of chicken in half to make sure that it is cooked through - it should be completely white with no pink showing.
    • Once all the chicken has been cooked, add the vegetables and stir in the sauce.
    • Allow to heat until piping hot and then garnish with chopped spring onions and serve immediately with white rice or noodles.

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    Does sweet and sour chicken freeze well?

    Yes, this dish freezes really well. Just allow to cool and then transfer to a rigid plastic container and freeze for up to 4 months.

    Defrost in the refrigerator and reheat either in the microwave or in a saucepan on the stove.

    Note that the sauce will soak into the batter so the chicken will not retain its crispness once frozen and reheated.

    You can also freeze any left-over sauce on its own for up to 6 months.

    Make in advance

    You can also make this dish in advance.

    • Fry the chicken and drain on paper towels. Allow to cool and store in a covered container in the refrigerator for up to 3 days.
    • Make the sauce and store it in a separate container in the refrigerator. The sauce will stay fresh for about a week.
    • Fry the vegetables, and stir in the pineapple. Store separately in the refrigerator for up to 3 days.
    • When you are ready to make this dish, refry the chicken in a tablespoon of sunflower oil until heated through then add the sauce and vegetables and continue to heat until piping hot.

    Save for later

    Why not pin this recipe for sweet and sour chicken to your Pinterest board so you can make it later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Other recipes

    If you enjoyed this sweet-and-sour chicken recipe you may like to try some of my other Asian-inspired recipes. Here are a few of them that are made with chicken:

    • Satay chicken with rice and broccoli covered with satay sauce on a white plate with chopsticks.
      Satay chicken and broccoli
    • A blue dish of szechucan chicken and vegetables.
      Spicy Szechuan chicken
    • A blue serving dish filled with pieces of sticky orange chicken.
      Sticky orange chicken - ultra crispy
    • A black serving dish containing salt and pepper chicken. There are black chopsticks in the dish.
      Salt and pepper chicken

    📋The recipe

    Overhead shot of a pan of sweet and sour chicken pieces garnished with spring onions in a thick sticky sauce.

    Sweet and sour chicken with homemade sauce

    Sweet and sour chicken has got to be one of the most popular dishes on any Chinese takeaway menu. This is my version, with a sticky homemade sweet and sour sauce clinging to pieces of tender chicken that have been shallow-fried in a light tempura batter. Once you've tasted it, you'll be making this sweet and sour chicken time and time again!
    Recipe by: Veronica
    Main Course
    Asian Inspired, Chinese
    Calories 423
    Prep 15 minutes minutes
    Cook 25 minutes minutes
    Total Time 40 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

    • Small saucepan
    • Sharp Knife
    • Chopping Board
    • Wok or frying pan
    • Spatula

    Ingredients

    Sweet and sour sauce

    • 1 inch piece of ginger minced or very finely chopped.
    • 2 cloves garlic finely chopped
    • 3 tablespoons tomato ketchup
    • 1 cup pineapple juice approximately
    • 3 tablespoons sherry or Shaoxing wine
    • 2 tablespoons dark brown sugar
    • 2 tablespoons rice vinegar or any fruity vinegar
    • 1 tablespoon cornflour or cornstarch for thickening (you may need extra)

    Batter

    • 2 large eggs
    • 2 tablespoons cornflour or cornstarch (heaped) or more if needed
    • ½ teaspoon salt optional

    Chicken and vegetables

    • 1 lb 450 grams skinless chicken breast fillets
    • 1 large onion peeled, quartered and separated into petals
    • 2 large red peppers seeds and membranes removed and cut into 1" chunks
    • 1 large carrot very finely sliced
    • 14 ounce / 397grams can pineapple chunks separated into juice and fruit
    • sunflower oil for frying
    • chopped spring onions for garnish

    Instructions

    Preparation

    • Make the batter by mixing the eggs with sufficient cornflour (cornstarch) and salt to make a thick coating batter. You will probably need one tablespoon of cornflour (cornstarch) per egg. The actual amount you need depends on the side of the eggs. Keep whisking in the cornflour until you have a nice thick smooth paste. Season lightly with salt to taste.
      2 large eggs, 2 tablespoons cornflour or cornstarch (heaped), ½ teaspoon salt
    • Dry the chicken thoroughly with paper towels and then cut into bite-sized pieces. Place the chicken pieces into the batter to marinate while you prepare the vegetables.
      1 lb 450 grams skinless chicken breast fillets
    • Cut the onions into quarters and separate then into petals. Remove the pips and membranes from the peppers and cut the peppers into approximately 1" chunks.
    • Open the tin of pineapple and separate the juice and the chunks into separate dishes.

    Sweet and sour sauce

    • Place all the sauce ingredients into a small saucepan and whisk to remove any lumps from the cormflour.
      1 inch piece of ginger, 2 cloves garlic, 3 tablespoons tomato ketchup, 1 cup pineapple juice, 3 tablespoons sherry or Shaoxing wine, 2 tablespoons dark brown sugar, 2 tablespoons rice vinegar, 1 tablespoon cornflour or cornstarch
    • Bring to the boil, then turn down the heat and stir until the sauce thickens and leaves a trail when a spoon is drawn through it. Simmer gently for 5 minutes. Remove from the heat and set aside.

    Chicken and vegtables

    • Fry the onions in 2 tablespoons of sunflower oil until they turn translucent.
      1 large onion
    • Add the pineapple chunks and the chopped peppers and carrots and continue to stirfry until the peppers start to soften. This should take about 5 minutes. Remove from the heat and set aside while you fry the chicken.
      2 large red peppers, 1 large carrot, 14 ounce / 397grams can pineapple chunks
    • Heat enough sunflower oil in a frying pan to shallow-fry the chicken. Fry the chicken pieces in batches over a medium heat for 3 to 4 minutes per side, until they turn brown and golden. If you have a thermometer, the internal temperature of the chicken should be 74C/165F. You can also cut one of the thickest pieces of chicken in half to make sure that it is cooked through - it should be completely white with no pink showing.
      sunflower oil
    • Once all the chicken has been cooked, add the vegetables and stir in the sauce.
    • Allow to heat until piping hot and then garnish with chopped spring onions and serve immediately with white rice or noodles.

    Notes

    Ingredients:
    You will need approximately 1 cup of mixed vegetables (onions, peppers, carrots, pineapple) per person.
    If you don't have fresh ginger or garlic you can use from a jar.  I always keep jars of crushed ginger and garlic in the refrigerator for convenience.
    I've specified half a cup of pineapple juice in the recipe.  This is approximate.  You will need all the pineapple juice from your can of pineapple.  If you are using fresh pineapple, then one cup is fine.
    Try to use dark brown sugar for the sauce.  The molasses in the dark brown sugar accentuate the sweetness of the sauce.
    Use a fruity vinegar - brown malted vinegar will alter the taste of the sauce. 
    You can substitute the chicken breast fillets with boneless, skinless chicken thighs if you prefer.
    The amount of cornflour for the batter will depend on the size of your eggs.  You need sufficient cornflour to make a thick coating batter.
    You can one red and one green pepper if you prefer.
    Top tip for finely sliced carrots - use a potato peeler to slice them.
    Sauce:
    I've tested this sauce with the brands of vinegar and ketchup that I normally use.  It may be that you have milder vinegar or a more tangy ketchup.  For this reason you should taste the sauce and adjust the flavour if necessary.  For a more sour taste add extra vinegar a teaspoon at a time.  For a sweeter taste add either more sugar or more tomato ketchup.
    Chicken:
    A standard helping of chicken is approximately 3 to 4 ounces per person.
    The internal temperature of the chicken should be 74C/165F when the chicken is cooked.
     
     
     

    Nutrition

    Calories - 423kcal | Carbohydrates - 41.9g | Protein - 29.7g | Fat - 13g | Saturated Fat - 1.5g | Cholesterol - 166mg | Sodium - 529mg | Potassium - 896mg | Fiber - 3.7g | Sugar - 16.7g | Calcium - 66mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Alla

      March 04, 2023 at 12:41 pm

      🙏

      Reply
    2. Alla

      March 04, 2023 at 11:48 am

      Hello VJ,
      Is it possible to do without sherry and without wine in general?

      Reply
      • VJ

        March 04, 2023 at 12:05 pm

        Hi Alla, yes you can absolutely make this without sherry or wine. I'd be inclined to replace it with extra pineapple juice or perhaps chicken stock, just to make sure there's enough liquid in the sauce.

        Reply

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