Better-than-Takeout Sweet and Sour Chicken (with video)

Sweet and Sour Chicken is a Chinese takeout favorite that’s easy to make at home. With crispy chunks of chicken, bell peppers, and fresh pineapple in the most amazing sweet and sour sauce!

this recipe!

Better than takeout!

Chinese takeout can sometimes be hit or miss. But this Sweet and Sour Chicken always comes out perfect with crispy chicken, lots of bell peppers, yummy fresh pineapple, and a perfectly balanced sauce that’s simple, yet so full of flavor.

Tested and perfected recipe

This Sweet and Sour Chicken is a family favorite that I’ve been making for years. The sauce has been tweaked to perfection with just the right balance of sweet and sour.

To get the crispiest, best-tasting chicken, I tested countless batches with different coating ingredients and cooking methods.  More about that below or just skip on down to the recipe if kitchen experiments aren’t your thing.

How to get perfectly, crispy chicken

I did a side by side test of several methods of cooking the chicken to see which was the best.

I like the crispy fried chicken pieces that you get in your favorite takeout, but achieving that perfect crunchy coating doesn’t always happen.

Sometimes I want something healthier and with less mess, so I tested both deep fried and pan fried versions. Several factors I was looking for was a crispy coating, juicy interior, easy, less mess.

Here are some of the versions I tested:

1 - I dipped the chicken into egg whites, then into cornstarch mixed with a little baking soda, and then it was deep fried.

This method was my favorite deep frying method. It was crispy, with little crunchy nubs, it stayed crispy the longest, and had a good flavor.

2 - I mixed the chicken with egg white and cornstarch, then pan fried it in one to two tablespoons of oil.

This was my favorite method of cooking that didn’t involve deep frying. It had a crispy coating. Although not as crispy as the deep fried method, it was satisfying and lighter.

 It was the easiest method of cooking because there was no dipping.

One disadvantage of this method is that it pops in the oil and can make a big mess on the stove. I found that the more oil that is in the pan, the more it pops. On the other hand, more oil in the pan makes it crispier.

The best way I’ve found to cook with this method is to use one tablespoon of oil to brown the chicken on one side, then add a second tablespoon of oil when flipping it to the other side.

3 -  I dipped the chicken into a batter of flour, cornstarch, baking powder and water and then deep fried it.

This chicken was fluffy and pillowy, like some takeout I’ve had. While enjoyable, it was somewhat greasy and it didn’t stay crisp if it stayed in the sauce for a while. 

4 - I dipped the chicken in cornstarch, then egg, then flour and deep fried. This method produced crispy chicken, but it tasted too much like southern fried chicken.

5- I dipped the chicken in cornstarch then in egg, then deep fried. This chicken had an interesting texture. It was a little fried-eggy.

6 - I dipped the chicken into an egg and soy sauce mixture, then into cornstarch, then deep fried. This was the worst batch. The coating didn’t adhere well to the cooked chicken and crumbled off as it cooled.

Deep frying vs. pan frying in a small amount of oil

All of the testing resulted in two favorite methods for cooking the chicken, one deep fried (#1) and one pan fried in a small amount of oil (#2).

Between the two methods, I’m undecided, but I’ll give the pros and cons of both methods in case you find something there that helps you choose one method over the other.

Crispiness: The deep fried chicken is crispier and crunchier. It is very much like the chicken in takeout. The pan fried chicken has a very pleasant texture, it’s just not as crunchy.

The deep fried chicken is crispy on all sides and edges. Obviously the more oil in the pan and the higher up the side of the chicken it goes, the more surface area will get crisped. The pan fried chicken is mostly just crispy on 2 sides.

Messiness: Surprisingly, cooking the pan fried chicken is much messier than the deep fried chicken. Cornstarch in oil makes quite a splatter. I’m talking the stove AND the floor. Not only does it make more mess, the popping oil burns your hands and arms.  

Less oil in the pan makes less spattering. The best way I’ve found to cook with this method is to use one tablespoon of oil to brown the chicken on one side, then add a second tablespoon of oil when flipping it to the other side.

As far as preparation goes, the deep fried method creates more mess on the countertop since you have to have 2 bowls, one for the egg whites and one for the cornstarch. You also have to use a baking/cooling rack to hold the chicken before frying.

The pan fried method only requires one bowl to mix the egg whites, cornstarch, and chicken in.

Ease of cooking: Both methods have their pros and cons here.

Deep frying pros: Once you get it in the oil, it cooks evenly without much effort.

Deep frying cons: You have to dip the chicken into the egg whites, then into the cornstarch, and then on a rack.

Pan frying pros: Mixing the egg whites, cornstarch, and chicken is super easy.

Pan frying cons: You have to pay more attention to the pieces, flipping them and trying to brown them.

Taste: Which one you like best will be up to personal preference. My family loves both. Some prefer the traditional crispy, fried chicken and some prefer the lightness of the pan fried chicken.

What's in Sweet and Sour Chicken?

• crispy chunks of chicken
• bell peppers - you can use red, yellow, green, or a mix of those
• onion
• pineapple - I use fresh pineapple or good quality frozen pineapple chunks
• minced garlic and ginger - for an authentic Asian flavor
• Sweet and Sour sauce

What's in Sweet and Sour Sauce?

Sweet and sour sauce is a sweet, tangy sauce that's full of flavor. It contains:

• ketchup
• white and brown sugars
• vinegar - my favorite is red wine vinegar
• pineapple juice - orange juice also works
• soy sauce
• cornstarch - to thicken the sauce

Quick and easy to make

Sweet and Sour Chicken is quick and easy to make in these easy steps:

1. Combine the sauce ingredients
2. Cook the chicken and remove from pan.
3. Sauté the veggies for about a minute.
4. Add the sauce and bring to a boil.
5. Add the pineapple and chicken to the sauce.

How to cook the chicken

Since my family loves both versions, I’ll give directions for both the deep fried chicken and the pan fried chicken.

How to pan fry the chicken in a small amount of oil

Combine the egg whites and cornstarch in a medium sized bowl and whisk until thoroughly combined. Stir in chicken until all pieces are evenly coated.

Heat a large pan over high heat. You want the pan to be nice and hot so the outside of the chicken browns and crisps, while the inside stays juicy. If the pan isn’t hot enough or if the chicken is overcrowded, it will stew in its own juices without getting crispy or be overcooked.

Add oil to pan, let it get hot, then add half of the chicken, dropping in the pieces one by one without the pieces touching each other. Don’t stir or move the chicken until a brown crust forms on the bottom. Flip the pieces so the other side browns, then stir the chicken so some of the sides turn golden.

Remove chicken from pan and repeat with the second half of chicken.

How to deep fry chicken for Sweet and Sour Chicken

Whisk egg whites in a bowl or pie dish. Add chicken and stir until all chicken is coated.

In a second bowl or pie dish, whisk cornstarch and baking soda to combine. Dredge the chicken pieces in the cornstarch until all surfaces are covered. I like to add half of the chicken at a time rather than piece by piece. This creates nubs of coating on the chicken that get crunchy when cooked. Place dredged chicken on a baking/cooling rack and repeat until all chicken is coated.

Heat an inch of frying oil in a large pan over high heat until it reaches 380 F. The higher the sides, the less mess. A hot oil will let the chicken get a crunchy golden interior without overcooking on the inside. Hotter oil also means less oil absorbed by the chicken.

Fry the chicken in batches, being careful to not crowd the pan, until golden brown on the outside and done inside. Place on a baking/cooling rack.

How to make Sweet and Sour Chicken

Start by making the Sweet and Sour sauce. Simply stir all the sauce ingredients together in a bowl.

Cook the chicken using either of the methods described above.

Sauté the veggies. If you pan fried the chicken, you can use the same pan the chicken was cooked in. Wipe out any overly browned bits with a paper towel.

Cooking over medium high heat, put in a little oil, add the garlic and ginger, and stir for a few seconds. Add the onion and bell pepper and stir fry for about a minute. I like the onions and peppers to be tender-crisp and to keep their bright colors.

Pour in the sauce and let it come to a boil. It will thicken in about a minute. Add the pineapple and cook until just heated, then stir in the chicken and turn off the heat. Sprinkle with sliced green onion, if desired, and serve.

The steps here show how to make the pan fried version:

Recipe

Sweet and Sour Chicken

Kelly

Sweet and Sour Chicken is a Chinese takeout favorite that’s easy to make at home. With crispy chunks of chicken, bell peppers, and pineapple in the most amazing sweet and sour sauce!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American, Chinese

Servings 6 servings

Calories 497 kcal

Ingredients

  

1x2x3x

For the chicken:

• 1 ½ lb boneless skinless chicken breasts (cut into 1-inch cubes) 680g

To pan fry:

• 1 large egg white
• 2 tablespoons cornstarch (20g)
• Salt
• 2 tablespoons vegetable oil (25g divided (See note))

To deep fry:

• 3 large egg whites
• 1 cup cornstarch (112g)
• ½ teaspoon baking soda
• 3 cups vegetable oil or enough to fill the pan 1-inch deep

For the sauce:

• ½ cup sugar (99g)
• ¼ cup brown sugar (53g)
• 2 tablespoons cornstarch (20g)
• ½ cup pineapple juice or orange juice (128g)
• ½ cup ketchup (136g)
• ½ cup red wine vinegar (116g)
• 2 tablespoons soy sauce (20g)

For the vegetables:

• 1 tablespoon vegetable oil (12g)
• 1 tablespoon peeled and minced fresh ginger (1 inch)
• 1 tablespoon minced garlic (4 cloves)
• 1 medium red bell pepper cored and chopped into 1-inch pieces (about 2 cups total peppers)
• 1 medium green bell pepper cored and chopped into 1-inch pieces (See note)
• 1 yellow onion chopped into 1-inch pieces (about 1 cup)
• 1 ½ cups fresh pineapple chunks
• 4 green onions green parts only, sliced thin

Instructions

 

For the Sweet and Sour sauce:

• Stir all the sauce ingredients together in a bowl and set aside.

To pan fry chicken:

• Combine the egg whites and cornstarch in a medium sized bowl and whisk until thoroughly combined. Stir in chicken until all pieces are evenly coated.
• Heat a large pan over high heat. You want the pan to be nice and hot so the outside of the chicken browns and crisps, while the inside stays juicy.
• Add oil to pan, let it get hot, then add half of the chicken, dropping in the pieces one by one without the pieces touching each other. Don’t stir or move the chicken until a brown crust forms on the bottom.
• Flip the pieces so the other side browns. You can add an additional tablespoon of oil when flipping the chicken, if desired.
• Then stir the chicken so some of the sides turn golden. Cook until chicken is done inside.
• Remove chicken from pan and repeat with the second half of chicken.

To deep fry the chicken:

• Whisk egg whites in a bowl or pie dish. Add chicken and stir until all chicken is coated.
• In a second bowl or pie dish, whisk cornstarch and baking soda to combine. Dredge the chicken pieces in the cornstarch until all surfaces are covered. I like to add half of the chicken at a time rather than piece by piece. This creates nubs of coating on the chicken that get crunchy when cooked. Place dredged chicken on a baking/cooling rack and repeat until all chicken is coated.
• Heat an inch of frying oil in a large pan over high heat until it reaches 380 F. The higher the sides, the less mess. A hot oil will let the chicken get a crunchy golden interior without overcooking on the inside. Hotter oil also means less oil absorbed by the chicken.
• Fry the chicken in batches, being careful to not crowd the pan, until golden brown on the outside and done inside. Place on a baking/cooling rack.

To finish:

• ( If you pan fried the chicken, you can use the same pan the chicken was cooked in. Wipe out any overly browned bits with a paper towel.)
• Cooking over medium high heat, put in a little oil, add the garlic and ginger, and stir for a few seconds. Add the onion and bell pepper and stir fry for about a minute. I like the onions and peppers to be tender-crisp and to keep their bright colors.
• Pour in the sauce and let it come to a boil. It will thicken in about a minute. Add the pineapple and cook until just heated, then stir in the chicken and turn off the heat. Sprinkle with sliced green onion, if desired, and serve.

Notes

• Use about 2 cups of chopped bell peppers of any color or a mix.
• Nutritional information is for pan frying 

Nutrition

Calories: 497kcalCarbohydrates: 73gProtein: 29gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 73mgSodium: 787mgPotassium: 780mgFiber: 2gSugar: 43gVitamin A: 942IUVitamin C: 54mgCalcium: 49mgIron: 2mg

Keyword chinese takeout, sweet and sour chicken

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