Skip takeout and make this sweet and sour chicken recipe at home! Made with crispy pan-fried chicken coated in a sweet, tangy sauce then baked. This family favorite is the perfect weeknight dinner.
You’ll also love my orange chicken recipe, chicken chow mein or honey sesame chicken recipe!
Table of Contents
Sweet and Sour Chicken Recipe
I am so excited to share this sweet and sour chicken recipe that is always a huge hit each time I make it. This takeout favorite is definitely one for your “recipe file” just like cashew chicken, crockpot beef and broccoli and baked teriyaki chicken.
The homemade sweet and sour sauce is what really takes this recipe over the top. If you’re in a hurry, you could always use store-bought too. But making it homemade makes it extra delicious!
Recipe Ingredients
For your sweet and sour chicken and sauce you will need this list of simple ingredients!
Find the full printable recipe with specific measurements below.
- Chicken: You will need 1 ¼ pounds boneless skinless chicken breasts or thighs, cut into bite size pieces.
- Seasonings: Kosher salt, pepper and garlic salt.
- Cornstarch: To help create a crispy coating.
- Eggs: Whisked eggs will also help create a crispier texture for the chicken.
- Canola oil: Vegetable oil or olive oil can also be used.
- Sweet and sour sauce ingredients: Granulated sugar, rice vinegar, ketchup, soy cause and garlic salt.
Substitutions and Variations
This recipe is perfect for when we’re craving Chinese restaurant takeout. I love that we can make it at home and it’s even more delicious.
- Type of chicken: I prefer boneless, skinless chicken breast, but chicken thighs would also taste delicious.
- Vinegar: Distilled vinegar will work if you don’t have rice vinegar on hand.
- Add-ins: Add in extras like diced pineapple or vegetables like green bell pepper just like you may find at your local restaurant.
- Sauce swaps: You can use honey instead of sugar or apple cider vinegar instead of white. Love heat? Add a sprinkle of red pepper flakes or sriracha.
- Garnish: Add chopped green onions on top before serving. You could also sprinkle on some sesame seeds for a nice finishing touch!
How to Make Sweet and Sour Chicken
- Coat chicken: Add chicken pieces, corn starch, salt, pepper and garlic salt to the bag and shake until the chicken is evenly coated. This will be your ‘batter’.
- Pan fry chicken: Heat some of the oil in a large skillet or frying pan over medium-high heat. Dip chicken in the egg mixture and place into pan in an even layer. Fry both sides of the chicken. Dispose of the burnt oil and then heat up the rest of the oil to finish the chicken.
- Make sweet and sour sauce: In a medium size bowl, whisk together all of the ingredients for the sauce.
- Bake chicken: Pour the sauce over the chicken or toss to coat and bake for 20 minutes. Flip chicken to evenly coat it with sauce and then bake for an additional 15-20 minutes.
Expert Tips
In order to get the perfectly crispy chicken each time, follow these tips!
- Cut evenly. Dice the chicken into similar-sized pieces. You want them to be bite-sized, about an inch or so. This helps them cook evenly in the pan.
- Hot oil: test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready. Using a splatter guard can help with hot oil splatter and I advise to use tongs and an oven mitt.
- Cook in batches. Don’t overcrowd the pan! This is an easy mistake to make, but makes a big difference. When frying the chicken, Icook it in two batches so that there’s enough room on the skillet.
- Fry, then bake. There’s two steps to make this recipe. After frying the meat in the breading, you’ll then bake the chicken in the oven with the sauce poured over top. The oven helps get the exterior crispy while the sauce is caramelized on top.
- Double the sauce: Double the sauce to have extra for dipping. You can always use any leftover sauce to make this sweet and sour meatballs recipe.
FAQs
Yes! Prep the chicken and seasonings ahead of time. Use a zip top bag for the chicken for easy clean up. You can also make the sauce ahead, store it separately from the other ingredients.
Yes! One cup of pineapple chunks could be added when you bake the chicken.
Yes, you could add chopped bell peppers (red bell pepper, yellow or orange), onions or broccoli.
Serving Suggestions
Our favorite way to serve this dish is with steamed rice and vegetables, although if I have time this pineapple fried rice recipe pairs really well, too!
- White or brown rice
- Fried rice
- Steamed vegetables
- Chow mein noodles
- Homemade egg rolls
- Cream cheese wontons or crab rangoon
Storage
- Store: Store leftovers ian airtight container in the refrigerator for 3-4 days. If you have made it with rice, store that separately. Reheat in the microwave until warm.
- Freeze: You can also freeze leftovers for up to three months. Thaw in the refrigerator then reheat in microwave or in a covered dish in the oven at 350°F until warmed through.
Craving more Chinese takeout recipes to make at home? Try this easy sesame chicken, Kung pao chicken, general Tso’s chicken or veggie beef ramen!
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Sweet and Sour Chicken
Video
Ingredients
For the Chicken:
- 1 ¼ pounds chicken , cut into bite size pieces
- ¾ cup corn starch
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic salt
- ½ cup canola oil
- 2 large eggs , whisked
For the Sweet and Sour Sauce:
- ½ cup granulated sugar
- ½ cup rice vinegar , distilled or apple cider vinegar will work too
- ⅓ cup ketchup
- 1 Tablespoon soy sauce , or coconut aminos
- 1 teaspoon garlic salt
For serving: Cooked rice and broccoli and/or carrots, sliced green onions
Instructions
- Preheat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
- Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
- Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
- In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
- Serve with steamed rice and vegetables. Enjoy!
Notes
- To test if the oil is hot enough, splash a little water on the oil. If it pops, it’s ready.
- Double the sauce if you’d like extra for dipping the chicken in.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Asian, Chicken, Dairy-Free, Dinner, Kid-Friendly, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Thanks for the recipe! My husband loved it. It was a little on the sweet side for me, but I’m excited to try the chicken with other sauces too! :)
Thanks for your comment Shelby! The chicken would definitely be yummy with other sauces as well! I’m glad your husband loved it, that is always a victory for me! :)
I made this tonight. Always wanted to try a Sweet and Sour Chicken Recipe but was always afraid of the mess, time needed, and could I make something as good as my favorite Chinese restaurant. But after looking over your recipe it didn’t seem so daunting so I gave it a go. Really wasn’t to time consuming and mess was minimal. The only thing I did differently was switch the ketchup and rice vinegar measurements as my husband is not a big vinegar fan. That worked great. I asked him how he liked it, if there was anything he would change and if he would like me to make it again. I got a thumbs up so we are good. :) I thought it was yummy and am excited I finally made Chinese! Thanks Jamielyn!!
Thanks for leaving a comment and telling us about your experience making it Denise! I’m glad you and your husband liked it! I am the same way, I don’t make Chinese food too often, but when you can find a good recipe it is so worth it! :) Thanks again for stopping by!
I can’t wait to try this recipe. I love sweet and sour chicken but never made it myself. I even think my grandsons would love it. Thank you for posting this recipe.
This is one of my families favorite recipes! Homemade sweet and sour chicken is so delicious, I hope you like it Marsha!
Thank you for this recipe – my family love it. I have made a huge batch of the fried chicken and frozen them and frozen than in family portion bags to make it an easy, quick mid week meal.
What a great idea for a quick meal, thanks for sharing! I’m glad your family loved this recipe…it is definitely one of our favorites! :)
Is there a taste difference between rice vinegar and white distilled vinegar?
The rice vinegar has a little sweeter taste, but you can use just regular if you don’t have it on hand.
This looks delicious! Am making it tonight. I always end up with your recipes and they are great!!
I hope you enjoyed it Karen, this is one of our favorites! Thanks for stopping by! :)
I can’t wait to try this recipe !! Looks amazing! Just have one question .what do you mean by Tb ??
Tablespoon! Hope you enjoy Silvia! :)
Thank you ! (: I’m sure I will! For the sugar.do you use brown sugar??
Love this! I made it with tofu and not quite as much sugar, and it turned out super well! I was hoping to have leftovers to take to work, but ended up eating the entire thing (whoops). And it really wasn’t that hard and didn’t take that long. Thanks for the recipe, I’ll definitely be making this again!
I’m glad it turned out well for you! Thanks for sharing this healthier option! :)
Great Recipe! Loved It! Made it Saturday and debated making it again today!
Thanks for your comment Kathy! I’m glad you liked this recipe as much as we do!
I made this a few weeks ago and EVERYONE loved it. Its hard to find a recipe that my husband and kids all like, let alone love. I doubled the recipe and it was still gone! My daughter asked if I can make it every week :) I am making it again today; they will all be so excited!! thanks for a great recipe
Thanks so much for your comment Miriam! I am so happy your family loved it! Finding recipes for everyone is my absolute favorite. :)
I found this recipe through another blog that apparently stole your recipe and pictures. http://www.lovewithrecipe.com/recipe/329.html
Thanks for letting me know! I’ll check it out!
I love how popular this recipe is…it’s everywhere. The original is from http://www.melskitchencafe.com. I found it on her site years ago and have been making it ever since. There are tons of blogs that have posted it with minor variations but I always stick to the original. It’s delicious. Love your blog!
This recipe definitely is amazing! I’ll have to try her recipe, thanks for sharing Jane! :)
We love this recipe! It is also excellent made with pork instead of chicken. You can also substitute honey for the sugar, my family cannot tell the difference when I do.
Oooh those variations sound delicious! Thanks for commenting Julia, I’ll have to try pork next time! :)
How much honey would you use?
My family loves Chinese food, too! I will give this recipe a try!
Yum! Making this tomorrow!
Okay – hit add comment on accident :)!
I have pinned so many of your delicious recipes and this is the latest I’ll have to try – thanks for sharing!
Thanks for stopping by Rhonda, I’m glad you have enjoyed the recipes!! Hope you enjoy the sweet and sour chicken…it is so yummy!
It looks so delicious Jamielyn! I think I am going to make that tomorrow! Angie xo
This is one of my families favorites too!
It says garlic sauce as the last ingredient, what is that? Looks yummy!
It is supposed to be 1 tsp. garlic salt! Thanks for letting me know, I’ll change that! :)
LOVE THIS! Have to try. I am right there with you….I am very picky about my meat too. Thanks for sharing. The hubs loves Chinese and I think he will be in love. ;)
Hope you enjoy, my family absolutely LOVED it! :)
HI, HAVE YOU TRIED THIS WITH CHICKEN THAT IS ALREADY COOKED?