Assemble and serve: Toss the chicken into the sauce and stir to coat then immediately serve over rice or noodles.

Remove with a slotted spoon and set over a wire rack to drain. Once hot, fry the chicken in batches until golden brown, crisp and cooked through.

Fry the chicken: Heat a large pot of vegetable oil over medium high heat.

Dip the chicken pieces into the flour mixture and coat completely. Toss all the chicken into the eggs and mix well. Whisk together the flour, cornstarch, baking soda and salt in a separate bowl. For the cornstarch-coated chicken: Whisk the eggs in a bowl. Dip the chicken pieces into the batter and coat completely. Make the batter by whisking the flour, cornstarch, baking powder, baking soda, salt and water together until smooth. Coat the chicken: For the battered chicken: Slice the chicken into bite-size pieces and season with salt.Pour the sauce into the wok and allow to simmer for a few minutes until thickened. Mix the sugar, ketchup, vinegar, soy sauce, water and cornstarch together. If you’d like to add it, add 1 cup of pineapple chunks to the pan with the peppers. Pineapple is often used but I’m not a fan of it so I leave it out. Allowing the peppers to caramelize slightly will add more flavor to the final dish. Make the sauce: In a large skillet, wok or frying pan, fry the bell peppers, red onion and garlic until the peppers are starting to soften and caramelize around the edges.Soy sauce. Coconut aminos, Tamari sauce or low sodium soy sauce can be substituted.Rice Vinegar. Apple cider vinegar or white vinegar can be substituted.I used boneless chicken thighs but skinless chicken breasts will also work.įor batter: This is the classic sweet and sour chicken coating.įor crispy cornstarch coating: This is a crispier coating that doesn’t absorb the sauce and get soggy. I have given you both methods below so you can choose which way you would like to prepare the chicken.

To keep the chicken crispy, I suggest coating it in a cornstarch mixture (like in my orange chicken recipe). However, once mixed with the sweet and sour sauce, the coating absorbs the sauce and softens. Garnish the chicken with sesame seeds and scallions, and serve with fried rice, steamed rice, noodles, or whatever side you prefer.Perfectly golden sweet and sour chicken is a delicious dinner recipe that is so easy to make at home and is guaranteed to be better than your favorite takeout place.įull recipe with amounts can be found in the recipe card below.įor a classic sweet and sour chicken recipe, the chicken is usually coated in batter and then fried until crisp and golden. Stir well to coat, then cook for an additional minute or so. Turn down the heat and pour the sauce over the chicken. Add the chicken and sauté for 5 to 7 minutes, making sure to turn the chicken over so it cooks evenly. Heat the oil in a skillet over medium-high heat. Pour the chicken, cornstarch, salt, and pepper into a large sealable bag and shake it well to coat. While the sauce is simmering, make the chicken. Cook the sauce for 5 minutes, stirring occasionally. Once boiled, turn down the heat to a gentle simmer and whisk in the cornstarch mixture. Whisk the sauce constantly to dissolve the sugars. Pour the rest of the ingredients for the sauce into a pot, then bring to a boil over medium-high heat. Simply whisk the water and cornstarch together, then set it aside. Short on time Theres no need to order takeout Heat oil in a large, nonstick skillet on medium-high heat.

Start by making a cornstarch slurry in a small bowl. Making homemade sweet and sour chicken is a breeze. For a garnish, add chopped scallions and sesame seeds.

Homemade sweet and sour chicken