Sweet and Sour Chicken is one of the absolute best Chinese takeout dishes! It only takes a few steps and some minor preparation, and you can make this authentic, restaurant-style dish in the convenience of your own home! This from-scratch recipe does require you to fry the chicken twice, and the result is the most flavorful, crispy coating on each piece! Which is then elevated with the addition of the best home-made Sweet and Sour Sauce.
This dish can also be a complete meal when you stir fry some vegetables, and add diced pineapple. I love to serve it with freshly steamed Jasmine Rice. This is a true family favorite, and absolutely kid-friendly! No need to wait for delivery or go out to eat, make this crispy Sweet and Sour Chicken easily, and any time you want!
The Sweet and Sour Sauce
Whisk all of the Sweet and Sour Sauce ingredients together until well incorporated over low heat. Bring to a boil, stirring for 2-3 minutes or until thickened. Remove from heat and set aside.
The Chicken Marinade
In a medium bowl, whisk 1 egg until scrambled. Whisk in the white pepper, granulated garlic, salt, cornstarch, and rice wine vinegar. Dice chicken breasts into 1-inch pieces and toss with the egg mixture to combine. Let the chicken marinate for 15 minutes.
While the chicken is marinating, dice the peppers, onions, and pineapple and set aside.
The Chicken Batter
Next, make the batter: combine the self-rising flour, white pepper, granulated garlic, salt, 1 egg, water, and vegetable oil. Whisk until the batter is well combined and has a uniform texture.
Frying the Chicken
- Heat 2 cups of Vegetable Oil in a large sauce pan over medium heat, until it has reached 350 degrees. Using a skewer or sturdy chopstick, dredge the chicken pieces into the batter. Carefully lay the battered chicken into the oil, one piece at a time. Fry in batches, do not crowd the pan.
- Once the chicken has reached a light, golden-brown (roughly 3-5 minutes), remove to a rack to rest, and continue with the remaining chicken pieces.
- Ensure the oil temperature is still 350 degrees. Then re-fry the chicken a second time for 1-2 minutes until golden brown and crisp. Again, cook in batches, do not crowd the pan.
First Fry Drain/Rest Fry Again Super crispy chicken pieces!
Frying the chicken twice results in the most crispy, perfectly golden-brown, bite sized chicken pieces! Aren’t they gorgeous? The kids like to eat these plain just as they are, or dip in the prepared sauce as finger-food!
Stir Frying the Sweet and Sour Chicken
- Heat 1-2 Tbsp Vegetable Oil in a cast iron skillet or wok on High. When the oil is hot (smoking), add the vegetables and pineapple to the skillet and stir fry 2-3 minutes until just starting to crisp on the edges.
- Reduce heat to medium-low and add in the fried chicken pieces from earlier, and toss with prepared Sweet and Sour Sauce. Stir to combine.
Serve immediately over rice. Enjoy!
The addition of the crispy vegetables and sweet pineapple really elevates this Better Than Takeout Sweet and Sour Chicken. It is a complete meal that your whole family is sure to love!
Better Than Takeout Sweet and Sour Chicken
Ingredients
Sweet and Sour Sauce
- 1/2 cup Water
- 1/2 cup White Vinegar
- 2 Tbsp Cornstarch
- 3/4 cup Granulated Sugar
- 1.5 Tbsp Marachino Cherry Juice
- 1 tsp Worcestershire Sauce
- 1 tsp Lowry's Seasoned Salt
- 1/4 tsp Ground Ginger
- 1/8 tsp Ground Black Pepper
- 1/8 tsp Garlic Powder
Chicken Marinade
- 1 large Egg
- 1 lb Boneless Skinless Chicken Breasts
- 1/2 tsp Granulated Garlic
- 1/4 tsp White Pepper
- 1/2 tsp Kosher Salt
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Cornstarch
Chicken Batter
- 1 1/4 cup Self-rising Flour
- 1/4 tsp White Pepper
- 1/4 tsp Granulated Garlic
- 1/4 tsp Kosher Salt
- 1 large Egg
- 3/4 cup Water
- 1 Tbsp Vegetable Oil
- Vegetable/Canola Oil for Frying
Sweet and Sour Chicken
- 1/2 cup Coarsely Chopped Green Bell Pepper
- 1/2 cup Sliced Carrot
- 1/2 cup Coarsely Chopped Onion
- 1/2 cup Diced Pineapple
- 1-2 Tbsp Vegetable Oil for Frying (or Canola or Peanut Oil)
Instructions
Sweet and Sour Sauce
- Whisk all of the ingredients together until well incorporated over low heat. Bring to a boil, stirring for 2-3 minutes or until thickened. Remove from heat and set aside.
Chicken Marinade
- In a medium bowl, whisk 1 egg until scrambled. Whisk in the white pepper, granulated garlic, salt, cornstarch, and rice wine vinegar. Dice chicken breasts into 1-inch pieces and toss with the egg mixture to combine.Let marinate for 15 minutes.
Chicken Batter/Frying
- Meanwhile, make the batter: combine the self-rising flour, white pepper, granulated garlic, salt, 1 egg, water, and vegetable oil. Whisk until the batter is well combined and has a uniform texture.
- Heat 2 cups of Vegetable Oil in a large sauce pan over medium heat, until it has reached 350 degrees.Using a skewer or sturdy chopstick, dredge the chicken pieces into the batter. Carefully lay the battered chicken into the oil, one piece at a time. Fry in batches, do not crowd the pan.
- Once the chicken has reached a light, golden-brown (roughly 3-5 minutes), remove to a rack to rest, and continue with the remaining chicken pieces.
- Ensure the oil temperature is still 350 degrees. Then re-fry the chicken a second time for 1-2 minutes until golden brown and crisp. Again, cook in batches, do not crowd the pan.
Sweet and Sour Chicken (with Vegetables)
- Heat 1-2 Tbsp Vegetable Oil in a cast iron skillet or wok on High. When hot, add the vegetables and pineapple to the skillet and stir fry 2-3 minutes until just starting to crisp on the edges.
- Reduce heat to medium-low and add in the fried chicken pieces from earlier, and toss with prepared Sweet and Sour Sauce. Stir to combine. Serve immediately over rice. Enjoy!
Notes
This amazing Sweet and Sour Chicken goes perfectly with my Takeout Style Fried Rice!
I will try this recipe as we love Sweet & Sour chicken. This looks delicious.😋
I hope you love it! We ate the whole batch in one sitting! 🙂