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!
More Asian Inspired Recipes
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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!
Sounds amazing! I’m totally gonna make it today. Tnx!
Hope you enjoyed it Sharon! This is one of my all time favorite recipes! :)
Both my kids and the grown ups in the house loved this recipe.
I doubled the amount of chicken, but needed just half the amount of cornstarch mix.
I regretted I only doubled the amount. I have to give you a huge thumbs up because this is the first recipe my son loved. I’ve tried many many recipes, he will eat some, but usually leave some of the portion if not most of it on his plate.
This time he couldn’t have enough :) thank you!!
Love Chinese food. Made this tonight! So pretty!
So glad you enjoyed these, this recipe is one of my favorites!
Stumbled across this recipe via pintrest. This is incredible!!! My family loves it. Hard to eat it in a restaurant now because this is too yummy@
Thank you Vicki! This is definitely one of my favorite recipes! :)
I think I make this close to once a month! Love it leftver too! Can you make this in the slow cooker?
I tried this recipe a few months ago. I crave it EVERY. SINGLE. DAY. It is the BEST! Thanks for sharing :)
I made the sauce for dinner tonight! Yummy! Thanks for sharing!
I’m so glad you enjoyed it! Thanks for stopping by Heidi!
I made this for my family and it was delicious, especially as my hubby doesn’t usually like sweet and sour! One question… Do you know roughly how many calories there is in it? Thanks xx
I’m glad you liked it! I’m not sure how many calories are in it, but if you google there are some calorie counting websites that you can add the ingredients into. :)
I love this recipe! It is so worth it! I’ve used it with pork too, and it has been fabulous!
I haven’t tried it with pork…yum! This recipe takes a little bit of work, but I agree…it is so worth it! :)
I JUST USED THE SAME RECIPE TO MAKE DRUMSTICKS AND THEY ARE FALL OFF THE BONE GOOD AND CRISPY THE ONLY THING I CHANGED WAS I BAKED THEM FOR 30 MINUTES ON EACH SIDE OUTSTANDING RESULTS THANK YOU AGAIN FOR SHARING GBA
GREAT RECIPE I USED A WOK RATHER THAN A FRYING PAN & I USED 1/2 CP AGAVE INSTEAD OF SUGAR THANK YOU FOR SHARING ! GBA
Can I use Honey or other kind of sweetener instead of Sugar?
Hi Daisy! I have never tried substituting the sugar, but you could definitely try honey! I think it would work.
I USED 1/2 c BLUE AGAVE INSTEAD OF 1 c SUGAR AND TURNED OUT GREAT IF THAT HELPS ANYONE
Thanks for sharing Calvin. I’m glad to know it works great with agave too! :)
I just made this for lunch and wow! So good!
I’m glad you liked it Jamie! It is one of my favorites! :)
HOLY COW!!! This seriously is the best recipe ever! I’m really skeptical when it comes to Chinese restaurants and now I can get my Chinese food fix! Seriously AMAZING! My husband better get home soon before it’s all gone! Thanks!!
Your comment made my day Ashley! I am so happy you loved this recipe, it is definitely one of my families favorites!! Thanks for commenting. :)
Looking forward to making this tonight. Just curious what you think about using a crock pot instead of the oven for the second part. My husband likes orange chicken less on the crispy side.
Hi Kate! I’ve never tried making this in the crock pot before but I’m sure it would work great! It would definitely change the texture, but it will have the same taste! If you give it a try, let us know how it goes! :)
Tried this tonight… AMAZING! Sooooo good, super easy! Served with Stir Fry Veggies!
Comments like yours make my day Carla! I’m so glad you tried it and loved it! :)
Made this last night. I was pleasantly surprised how good it was. I have a hard time finding Chinese takeout recipes that actually taste like takeout. It was just me and my little one for supper last night and we both loved it!
I’m glad you and your little one loved it! This is definitely in our monthly meal rotation because the whole family will eat it! :)
Wow, saw this on Pintrest and decided to give it a try. DELICIOUS! I would recommend not cutting the chicken in tiny pieces as I did. Definitely making this again.
I’m glad you liked it Cindy! It is definitely one of our family favorite recipes! :)
I have to say a big thank you. We tried this tonight for the first time and my very picky child ate this and went back for seconds. I was shocked as he said the only reason he tried it is because it smelt good! Yay a keeper recipe!
Yay! That really is the best feeling when my picky eaters go back for seconds! I’m so glad you enjoyed this recipe, thanks for stopping by to let us know! :)