Sweet and Sour Chicken Recipe

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Sweet and Sour Chicken Recipe: A traditional Chinese takeout dish that most of us are too scared to prepare at home is sweet and sour chicken. Most people find cooking with pineapple and woks scary, but making this dish is actually lot simpler than you may imagine.

Sweet and sour chicken is the traditional Chinese recipe that I hear about the most from readers of my site among all the others. I understand completely—it’s not even just the recipe—that sauce. I actually began learning how to use chopsticks when I was a teenager and created this sauce for the first time.

I used chopsticks for a whole month—I’m not kidding; my mom was not happy about this. for every meal and had a tiny little bowl of Sweet and Sour Chicken Sauce to dip everything into it.


Sweet and Sour Chicken Recipe


Sweet And Sour Chicken Hong Kong Style



  • 1 1/2 pounds chicken breasts cut into 1” chunks
  • 1/2 cup cornstarch
  • 2 eggs beaten
  • 1/4 cup flour
  • canola oil for frying
  • 1 cup pineapple chunks
  • 1 red bell pepper cut into 1” chunks
  • 1 green bell pepper cut into 1” chunks
  • 1/2 yellow onion cut into 1” chunks
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • 4 teaspoons reduced sodium soy sauce
  • 2 cloves garlic minced




  • In a separate bowl, whisk together the sugar, brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic to form the sauce.Add enough canola oil to a frying pan or dutch oven so that it rises to a depth of between one and one and a half inches from the bottom.


  • In order for the chicken to fry and brown, heat the oil to medium-high to high. This should take two to three minutes. Fill a big zip-top bag with the cornstarch.


  • Once all of the chicken pieces are properly coated, add them to the large ziplock bag and shake.


  • Before adding the pieces to the hot oil, dip them first in the egg and then in the flour. To avoid having more than one layer of chicken in the oil at once, add the chicken in phases.
    Cook for 2 to 3 minutes, or until the chicken is crispy and well cooked.


  • Transfer to a baking sheet (do not use paper towels!) and cook the remaining chicken pieces in batches.
    After cooking is complete, remove all of the oil except one tablespoon.


  • Cook the pineapple, onion, and bell peppers for one to two minutes, or until they are crisp-tender.
    To assist the garlic warm through, return the sauce, toss to coat the pieces, and simmer for an additional 30 seconds.
  • Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
  • Serve immediately, with optional garnishes of sesame seeds or green onions.



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  • Calories: 602 kcal
  • Carbohydrates: 92g
  • Protein: 41g
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 190 mg
  • Sodium: 588 mg
  • Potassium: 1082 mg
  • Fiber: 3g
  • Sugar: 65g
  • Vitamin A: 1385 IU
  • Vitamin C: 79.5mg
  • Calcium: 67mg
  • Iron: 2.4mg




How to make Sweet and Sour Chicken


  • When it comes to making a good Sweet and Sour Chicken recipe there are a few tips I love to give out.


  • Keep the breading super crispy and light. I have experimented with this recipe both in a tempura batter and a straight cornstarch coating. I prefer cornstarch for ease of use, but either way, you don’t want something doughy that will absorb your sauce like a sponge.


  • Make sure you’re using GOOD pineapple chunks. I like either a super sweet fresh pineapple or the frozen chunks you get at Costco. They always have high quality frozen pineapple I’ve never been disappointed with.


  • Never omit the onions. The onions and bell peppers, though I understand some may not like them, are crucial in counterbalancing the other flavors in the dish. If they weren’t there, your dinner would be entirely sweet with just a hint of sourness from the pineapple. The peppers and onions provide a slight bitterness that balances the sweetness. You will, I assure you, be attempting to get extra onion pieces (assuming you do not already detest onions).


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