Name: Best Sweet and Sour Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Crispy Chicken:; 1½ lbs 680 g boneless chicken thighs or breasts, cut into 1½-inch pieces; 1 tsp kosher salt · ½ tsp white pepper; 2 large eggs; ½ cup 65 g cornstarch; ½ cup 65 g all-purpose flour; Oil for frying (peanut, vegetable, or canola); Sweet and Sour Sauce:; ¾ cup 150 g granulated sugar; ½ cup 120 ml rice vinegar or apple cider vinegar; ¼ cup 60 ml ketchup; 2 tbsp soy sauce (low-sodium); 1 tbsp oyster sauce (optional depth); 1 tsp sesame oil; 2 cloves garlic (minced); 1 tbsp cornstarch + 2 tbsp water (slurry); Stir-fry Veggies & Pineapple:; 1 red bell pepper (1-inch chunks); 1 green bell pepper (1-inch chunks); 1 medium onion (1-inch chunks); 1 cup 165 g fresh or canned pineapple chunks; Sesame seeds + sliced green onion for garnish

Introduction

Best Sweet and Sour Chicken is glossy, restaurant-style perfection — ultra-crispy chicken pieces coated in a sticky, tangy-sweet red sauce packed with pineapple, bell peppers, and onion that tastes a thousand times better than takeout. This one-pan wonder delivers that iconic Chinese-American crunch and flavor in under 45 minutes. Served over steamed rice with extra sauce spooned on top, this Best Sweet and Sour Chicken recipe offers a vibrant, appetizing aesthetic that instantly turns any dinner into a celebration.

Why you’ll love this recipe

45 minutes total — faster than delivery.
Crispiest coating — double-fry method + cornstarch magic.
Make-ahead sauce — keeps 2 weeks in fridge.
Freezer-friendly — fry later or reheat like new.
Endlessly riffable — pork, shrimp, or all-veggie.

Ingredients (4–6 servings)

Crispy Chicken

1½ lbs (680 g) boneless chicken thighs or breasts, cut into 1½-inch pieces
1 tsp kosher salt · ½ tsp white pepper
2 large eggs
½ cup (65 g) cornstarch
½ cup (65 g) all-purpose flour
Oil for frying (peanut, vegetable, or canola)

Sweet and Sour Sauce

¾ cup (150 g) granulated sugar
½ cup (120 ml) rice vinegar or apple cider vinegar
¼ cup (60 ml) ketchup
2 tbsp soy sauce (low-sodium)
1 tbsp oyster sauce (optional depth)
1 tsp sesame oil
2 cloves garlic, minced
1 tbsp cornstarch + 2 tbsp water (slurry)

Stir-fry Veggies & Pineapple

1 red bell pepper, 1-inch chunks
1 green bell pepper, 1-inch chunks
1 medium onion, 1-inch chunks
1 cup (165 g) fresh or canned pineapple chunks
Sesame seeds + sliced green onion for garnish

Essential Tools and Equipment

Wok or large heavy skillet
Wire rack + baking sheet (for draining)
Slotted spoon or spider

Step-by-step process

Marinate chicken 15 min in salt + white pepper.
Make sauce — whisk sugar, vinegar, ketchup, soy, oyster sauce, sesame oil, and garlic in a saucepan. Bring to a boil → reduce to a simmer 3 min. Thicken with slurry → keep warm.
Double-coat — beat eggs in one bowl. Mix cornstarch + flour in another bowl. Dip chicken in egg → dredge in dry → repeat for extra crunch.
Fry #1 — heat 2–3 inches of oil to 350 °F (175 °C). Fry chicken in batches for 3–4 minutes until pale golden. Drain on a rack.
Fry #2 — bring oil to 375 °F (190 °C). Re-fry chicken 1–2 min until deep golden and ultra-crispy. Drain again.
Stir-fry veggies — in a clean wok with 1 tbsp oil, flash-cook peppers + onion 2 min (keep crunchy). Add pineapple for 30 sec.
Combine — toss crispy chicken + veggies in sauce until every piece is glossy.
Serve immediately over rice, garnished with sesame seeds + green onion.

Mistakes to avoid

Skipping double fry — single fry = soggy after sauce.
Crowding pan — temperature drops, greasy chicken.
Sauce too early — thickens too much; reheat gently.
Cornstarch only — flour gives a golden color.
Overcooking veggies — they go in last for crunch.

Variations of the Best Sweet and Sour Chicken

Baked Version — air-fry or oven 425 °F 20–25 min, toss in sauce.
Pork — use pork shoulder cubes, same method.
Shrimp — single fry 1–2 min total.
Extra Spicy — add chili garlic sauce or fresh chilies.
Healthier — pan-fry with less oil + extra cornstarch.

Tips for better storage & make-ahead

Sauce — fridge 2 weeks or freeze 3 months.
Crispy chicken — fry ahead, freeze on tray → bag → re-fry from frozen +2 min.
Full dish — best fresh, but reheat in a 400 °F oven for 10 min to re-crisp.

Frequently Asked Questions

No fryer? Shallow-fry in ½ inch oil, flip halfway.
Less sweet? Cut sugar to ½ cup + extra 2 tbsp vinegar.
Pineapple juice? Replace ¼ cup of water in the sauce with juice from the can.
Gluten-free? Tamari + GF flour blend.
Double batch? Fry in smaller batches to maintain oil temp.

Conclusion

The best sweet and Sour Chicken is takeout-level magic made at home — each shatteringly crispy chicken piece coated in a glossy, tangy-sweet sauce with juicy pineapple and crunchy peppers tastes like pure happiness on a plate. One wok turns pantry staples into the crispiest, most addictive dinner that disappears faster than the delivery guy could arrive. Keep cornstarch and pineapple stocked, and restaurant-worthy Chinese-American comfort is always 45 minutes away. Whether you’re feeding a crowd, crushing a craving, or proving homemade beats takeout every time, this dish delivers pure joy and full bellies in perfect harmony. One bite, endless “this is better than the restaurant,” and the quiet thrill of sweet-and-sour mastery.