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.
Great Recipe! Loved It!! Thanks for a great recipe
So glad you enjoyed the chicken :)
I’ve made this one other time plus doing it as i type this. First time came out AWESOME. I’m pretty sure it will again right now. Highly recommend this recipe.
So glad you enjoyed this recipe! Thanks for leaving a comment and review Meghan! :)
I am also very picky with meat I have to say, and I usually get to eat more veggies in general. Your recipe is really good! I too prefer to make take away at home ( I know what goes in, if you catch what I mean:) ) I make this slightly different, but I will try your recipe next time:) I am sure it’s super tasty, I can tell from the look of that sauce!
Keep up the great work, your blog is amazing.
Do you have the calorie breakdown for this recipe
Hi Vickie! 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. :)
As in what ingredients I’m I using a half of cup of?
Under how to make the sauce it says half cup plus 1 tb of vinegar. What is the half of cup?
Hi Amber! It is 1/2 cup vinegar and 1 Tb of vinegar! :)
I tried this recipe as a last resort after not finding jarred sweet and sour sauce. I will never need to buy a jar of sweet n sour sauce ever again!! The whole process works perfectly. I added sauteed onion and green and red bell peppers to the chicken once it was time to go into the oven. I sauteed first just in case they wouldnt be cooked enough in the oven because the chicken didn’t take very long in the oven. I may just add them raw next time to see how it turns out. I dont usually review recipes but this turned out so wonderfully I had to tell everyone. Thank you for making my son’s birthday dinner so awesome!!
Thank you so much for your comment Andrea! I’m so glad your family liked this recipe, it is one of my go-to’s when we want homemade chinese food!!
So I left a comment and then didn’t see it posted and so I left another one and then the previous one popped up. now I don’t see either of them so hopefully they will pop up again with my question. Maybe its just my computer having an issue LOL.
Just wanting to make sure I make this correct…..I cook the chicken for 1 minute on each side and then let it continue baking in the oven. Is that correct? Sounds so delicious….can’t wait to try it. Thanks.
I just want to make sure I make this correctly…..I cook the chicken on each side for 1 minute is that right? And then it finishes baking in the oven? Sounds so delicious….can’t wait to make it. Thanks so much!
This is delicious! I’m going to need to get some of those tongs though, because the oil pops and burns when it pops onto my hand. My little fork isn’t long enough ,lol.
I’m so glad you liked it! It is a staple in my home! Tongs definitely help with the popping oil!
I made this last night a d it was sooo yummy!! Everyone loved it!
Sweet and Sour Chicken!!!
One of the most unbelievably delicious recipes ever!!
Thank you so very much for sharing!
Wishing you happiness in 2017.
Chris
You specify sweet & sour sauce with an asterisk but I can’t find the reference.
We wrote out *Sweet and Sour Sauce* like that so you’d like that the ingredients below were specifically for the sauce. :)
I used sesame seed oil which can withstand higher temps and didn’t have to change it out.
Hi! I love this dish and tried it many times.. However, I am in a pinch. I live out in the country and currently have no cornstarch on hand. Could I use flour?
You could! It won’t be exactly the same but it’ll be close! :)
I cannot wait to try this recipe out with my family! I think I might try chicken thighs since the breast tends to dry out and get chewy. Otherwise, I will be back for more inspiring recipes :) love from Iowa
Hello-
This looks like a great recipe. I can’t wait to try this tonight for the family. What kind of chicken did you use? Or would chicken thighs cut into bite size pieces work.
Thanks!
Boneless, skinless chicken breasts or thighs would work perfectly!