⭐ Sweet and Sour ChickenRecipe
Sweet and Sour Chicken is one of the most iconic and flavour-packed dishes in Asian cuisine. Known for its bright colours, crispy texture and perfectly balanced sauce, this dish has become a favourite across the world. Whether you are cooking for your family, friends, guests or simply craving restaurant-style Chinese food at home, this recipe always stands out. The beauty of Sweet and Sour Chicken lies in the harmony of flavors — sweet, tangy, savoury and slightly fruity
all coming together in a glossy sauce that coats every crispy piece of chicken beautifully.
Before getting into the method, it’s important to understand what makes this dish unique. The sweetness typically comes from ketchup, pineapple, sugar or fruit juice, while the sourness comes from vinegar. Soy sauce adds depth and umami. When combined with fresh crunchy vegetables like bell peppers and onions, the dish gains extra colour and freshness. The chicken is always coated, fried and then tossed in the sauce so that each piece absorbs maximum flavour while still remaining crispy.
Below is the full detailed recipe containing ingredients, step-by-step instructions, pro-level tips, storage notes and a cooking disclaimer. This is perfect for posting on
⭐ Ingredients
For The chicken
400 g boneless chicken breast or thigh (cut into small cubes)
- ½ cup all-purpose flour
- ½ cup cornflour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for deep frying
For the Sweet & Sour Sauce:
½ cup ketchup
3 tablespoons soy sauce
3 tablespoons white vinegar
3 tablespoons sugar
½ cup pineapple juice (or water)
1 tablespoon cornflour mixed with 3 tablespoons water (slurry)
Vegetables:
- 1 cup mixed bell peppers (red, yellow, green – cubed)
- 1 small onion (cubed)
- ½ cup pineapple chunks
⭐ Step-by-Step Recipe
Step 1 : prepare the chicken
Start by cutting the chicken into small, even-sized cubes. Pat them dry using a paper towel — this is important because dry chicken absorbs the coating better, making it crispier after frying. Add salt and black pepper and mix well. Beat one egg in a separate bowl and add the chicken to it so the egg coats every piece evenly.
Mix all-purpose flour and cornflour together in another bowl. This combination is the secret behind the perfect crispy texture. Roll each chicken piece in the flour mixture until completely coated. You can also double-coat the pieces for extra crunch — dip in egg again and re-coat in flour.
Step 2: Fry the Chicken
Heat oil in a deep pan or wok. Once the oil is hot, add chicken pieces in small batches. Fry until they turn golden and crispy. Each batch takes around 4–6 minutes depending on the size of the chicken pieces. Never overcrowd the pan because it reduces the oil temperature and results in soggy coating.
Once done, remove the chicken onto a plate lined with paper towels to drain any excess oil.
Step 3: Stir-Fry the vegetables
In another wok, heat 1 tablespoon oil. Add cubed onions and fry for 30 seconds. Then add the bell peppers. Stir-fry for 1–2 minutes only. The vegetables should remain crunchy this is what gives the dish its signature fresh bite. Add the pineapple chunks and stir for a few seconds.
Step 4: Make the Sweet & Sour Sauce
n the same pan, add ketchup, soy sauce, vinegar, sugar and pineapple juice. Mix well and bring to a gentle boil. As the mixture heats, prepare your cornflour slurry and add it slowly while stirring. The sauce will thicken and turn glossy within seconds.
Taste the sauce.
If it’s too tangy → add a little more sugar.
If too sweet → add a splash of vinegar.
If too light → add more soy sauce.
Step 5: Combine Everything
Add the fried chicken to the sauce and toss well. Add the stir-fried vegetables and pineapple. Mix gently so everything is coated. Cook for only 1–2 minutes so that the chicken stays crispy while absorbing the flavours.
🌟Serve Hot
Serve the dish with steamed rice, fried rice, noodles or even garlic rice. Garnish with spring onions or sesame seeds.
⭐ Pro Tips
1. Double coat for extra crispiness: Egg → flour → egg → flour gives the best result.
2. Don’t overcrowd the frying pan: It makes the chicken soggy.
3. Use chicken thigh for juicier texture: Thigh stays softer and doesn't dry out easily.
4. Don’t overcook the vegetables: Bell peppers should remain crunchy.
5. Use pineapple juice instead of water: It enhances sweetness and gives restaurant-style flavour.
6. Taste the sauce before adding chicken: Adjust sweetness or tanginess according to preference.
7. Add chilli flakes if you like a spicier version: Optional but enhances flavour.
8. For a healthier option: Air fry or bake the coated chicken at 200°C for 18–20 minutes.
9. Use a wide wok for tossing: Helps coat each piece evenly.
10. Serve immediately: Sweet and sour chicken tastes best when fresh.
⭐ Recipe Disclaimer
This recipe is intended for general cooking and informational purposes only. Cooking times may vary depending on stove temperature, ingredient quality and kitchen equipment. Always ensure chicken is cooked thoroughly and reaches a safe internal temperature before consuming.
Individuals with allergies or dietary restrictions should check ingredients carefully and consult a professional if needed. The author is not responsible for any health issues or reactions resulting from improper preparation, handling or consumption of this recipe.
©THE TINY TASTER