Sweet and Sour Chicken Chinese Takeaway Recipe

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Medium

Introduction

Sweet and Sour Chicken is one of the most beloved Chinese takeaway dishes around the world. Its irresistible combination of crispy chicken coated in a tangy, flavorful sauce delivers a harmony of tastes and textures. This dish is often the go-to choice for anyone craving an Asian-inspired meal that balances sweetness, sourness, and savory umami in every bite. Whether you’re a seasoned cook or new to the kitchen, recreating this dish at home is simpler than you might think. In this recipe, you’ll discover the secrets behind that signature sweet-and-sour flavor, the perfect crispy coating, and ways to customize this dish to suit your taste buds.

Ingredients

Chicken Breasts (2 large, boneless, skinless): Lean protein base, diced into bite-sized pieces for easy coating and frying.
Cornstarch (1 cup): Essential for creating a light and crispy batter.
Eggs (2 large): Used to help the cornstarch adhere to the chicken, forming a thick batter.
Bell Peppers (1 each, red, green, and yellow): Adds color, sweetness, and crunch to the dish.
Pineapple Chunks (1 cup, canned or fresh): Adds juicy sweetness to balance the sauce.
Onion (1 medium): Complements the bell peppers and adds savory depth.

For the Sweet and Sour Sauce:

Ketchup (½ cup): A common shortcut for sweetness and color.
Vinegar (¼ cup, rice or white): Provides the tangy base, giving the sauce its ‘sour’ profile.
Sugar (¼ cup): Balances the vinegar’s sharpness.
Soy Sauce (2 tablespoons): Adds savory richness.
Water (½ cup): Used to thin the sauce, if needed.
Cornstarch Slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): Thickens the sauce for that classic sticky texture.

Instructions

Prepare the Chicken
- Dice the chicken into bite-sized pieces, then coat each piece with a light layer of cornstarch.
- In a bowl, beat the eggs, then dip each piece of chicken in the egg mixture before adding another coat of cornstarch. This double layer creates a thick, crispy crust once fried.
Fry the Chicken
- Heat a generous amount of vegetable oil in a pan over medium-high heat until hot but not smoking.
- Fry the chicken pieces in small batches to avoid overcrowding, turning occasionally until golden and crispy, about 5–7 minutes per batch. Remove and drain on paper towels.
Prepare the Sweet and Sour Sauce
- In a small bowl, whisk together the ketchup, vinegar, sugar, soy sauce, and water until smooth.
- Pour this mixture into a saucepan over medium heat. Once warm, add the cornstarch slurry and stir continuously until the sauce thickens to a glossy consistency.
Combine and Serve
- In a large skillet or wok, add a small amount of oil, then sauté the bell peppers, onion, and pineapple chunks for 2–3 minutes.
- Add the crispy chicken pieces and pour the sweet and sour sauce over everything. Toss well until each piece is evenly coated with the sticky sauce.
- Serve hot with steamed rice or noodles.

Tips for Perfect Sweet and Sour Chicken

Achieve the Right Crunch: For a restaurant-quality crisp, make sure each chicken piece is well-coated in cornstarch before frying. A double coat (egg, then cornstarch again) gives the best crunch.
Control the Sweetness and Tang: Feel free to adjust the sugar and vinegar to get the balance of flavors you prefer.
Watch the Oil Temperature: Overly hot oil can burn the chicken coating quickly, while oil that’s too cool will leave the chicken soggy. Test with a small piece to see if it sizzles properly before adding more chicken.

Variations to Try

Vegetarian Version: Substitute tofu or seitan for the chicken and prepare as directed. Ensure the tofu is extra-firm to avoid excess moisture.
Add Spice: For a spicy kick, add red chili flakes to the sauce, or mix in some Sriracha for heat.
Fruit Twist: Try adding mango or peach chunks instead of pineapple for a unique fruity twist on the classic.

Pairing Suggestions

Steamed Jasmine Rice: The classic pairing for Sweet and Sour Chicken, rice soaks up the sauce beautifully.
Fried Rice: A richer side that brings extra flavors of vegetables, eggs, and light soy sauce.
Egg Drop Soup: Adds warmth and rounds out the meal with a comforting, subtle broth.

Make Ahead Tips

Prep the Ingredients in Advance: You can dice the chicken, bell peppers, and onions a day ahead to save time.
Pre-Make the Sauce: The sweet and sour sauce can be prepared up to two days in advance and stored in the fridge. Just reheat and toss with the cooked chicken when you’re ready.
Freeze for Later: After frying, let the chicken cool and freeze on a baking sheet. Once frozen, transfer to a freezer bag. When ready, reheat in the oven to restore crispiness.

Storage & Reheating

Refrigerate Leftovers: Store leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days.
Reheat for Crispiness: For the best texture, reheat leftovers in the oven at 375°F for about 10 minutes to regain some of the original crunch.

Allergen Info & Substitutions

Gluten-Free Option: Substitute gluten-free soy sauce and use cornstarch instead of flour for coating to keep this dish gluten-free.
Low-Sugar Variation: Reduce the sugar or use a sugar substitute in the sauce to accommodate low-sugar diets.
Egg-Free Option: Replace the egg coating with a slurry of water and cornstarch for those with egg allergies.

Chef’s Notes

This recipe provides a wonderful balance between the contrasting tastes of sweet and tangy, all while keeping the chicken tender on the inside and crispy outside. Experiment with the sauce ratios to find your personal favorite balance, and don’t hesitate to add your own twist, whether with extra vegetables or different fruit additions. It’s a surprisingly versatile recipe!

Nutritional Information (Per Serving)

Calories: 480
Protein: 28g
Carbohydrates: 60g
Fat: 16g
Fiber: 4g
Sugar: 20g

FAQs

What is Chinese Sweet and Sour Chicken made of?
Chinese Sweet and Sour Chicken consists of crispy fried chicken pieces coated in a sauce made from a mix of sugar, vinegar, ketchup, and sometimes soy sauce, paired with vegetables like bell peppers, onions, and pineapple chunks.

What is Chinese Sweet and Sour Sauce made of?
Traditional Sweet and Sour Sauce combines vinegar, sugar, and ketchup for a balance of tang and sweetness. Some recipes also add soy sauce, cornstarch slurry, and other seasonings for depth and thickness.

What is the batter made of in Sweet and Sour Chicken?
The batter typically involves coating the chicken in cornstarch or flour, then dipping it in beaten egg, and frying until golden. The combination results in a crispy, light texture.

What is the difference between General Tso and Sweet and Sour Chicken?
While Sweet and Sour Chicken has a tangy and sugary sauce, General Tso’s Chicken is known for its spicier, slightly sweet glaze with soy sauce, vinegar, and sugar, often combined with red chilies.

Inspiration to Try This Recipe

If you’re craving an authentic takeaway experience but want to bring it right to your dining table, this Sweet and Sour Chicken recipe is the perfect choice. Not only will you save on delivery, but you’ll also enjoy a fresher, healthier version of this beloved dish, made exactly to your taste. Treat yourself and your family to this delicious homemade alternative that’s just as good—if not better—than the real thing!