If you love classic Chinese takeout, this Sweet and Sour Chicken recipe is a must-try. Featuring crispy fried chicken, juicy pineapple, tender bell peppers, and a bright, tangy-sweet sauce, it delivers restaurant-quality flavor right from your own kitchen. Even better? You control the ingredients, the sweetness, and the crispiness.

This is one of those crowd-pleasing meals that works just as well for family dinners as it does for entertaining.

Why You’ll Love This Sweet and Sour Chicken

• Ultra-crispy battered chicken that stays crunchy
• Balanced sweet-tangy sauce with pineapple and vinegar
• Classic Chinese-American flavor made from scratch
• Great for leftovers when stored properly
• Easily customizable (air fryer, less sugar, extra veggies)

What Makes Sweet and Sour Chicken So Good?

The secret lies in the contrast:

• Crispy fried chicken provides texture
• Sweet pineapple juice + sugar create that signature sweetness
• White vinegar adds sharp tang
• Bell peppers & pineapple chunks bring freshness and color

By pouring the sauce over the chicken just before serving (instead of cooking it together), you keep the coating crisp instead of soggy.

Ingredients Breakdown

Sweet & Sour Sauce

• Water
• Pineapple juice (from canned pineapple)
• White sugar
• White vinegar
• Cornstarch slurry (for thickening)
• Orange food coloring (optional, for classic look)

Crispy Chicken Batter

• Self-rising flour
• Cornstarch
• Egg
• Vegetable oil
• Salt and white pepper

Main Ingredients

• Boneless, skinless chicken breasts (cubed)
• Pineapple chunks
• Green bell peppers
• Vegetable oil for frying

How to Make Sweet and Sour Chicken

1. Make the Sauce

Simmer water, pineapple juice, sugar, vinegar, and food coloring. Stir in a cornstarch slurry until glossy and thick. Set aside.

2. Prepare the Batter

Whisk flour, cornstarch, egg, oil, salt, and white pepper with water until smooth and thick.

3. Batter the Chicken

Add chicken cubes to the batter and coat thoroughly.

4. Fry Until Crispy

Deep-fry chicken in hot oil (360°F / 180°C) until golden and crisp. Drain on paper towels.

5. Assemble & Serve

Layer chicken, pineapple, and bell peppers on a platter. Pour hot sauce over the top just before serving.

Pro Tips for the Best Results

• Keep sauce separate until serving to preserve crispiness
• Use a thermometer for oil temperature to avoid greasy chicken
• Double-fry for extra crunch (optional but amazing)
• Flash-fry peppers & pineapple for extra texture
• If reheating, air fryer > microwave for best texture

What to Serve With Sweet and Sour Chicken

This dish pairs beautifully with simple sides:

• Steamed jasmine rice
• Fried rice
• Egg rolls or spring rolls
• Chinese broccoli or snow peas
• Simple cucumber salad

Storage & Reheating

Refrigerator:
Store chicken and sauce separately for up to 3 days.

Reheating:

• Air fryer (best): 375°F for 4–6 minutes
• Oven: 400°F until crispy
• Microwave: works, but chicken will soften

Easy Variations

• Air Fryer Sweet and Sour Chicken: Air-fry battered chicken at 400°F until golden
• Lower Sugar: Reduce sugar by ¼ and add extra pineapple juice
• Extra Veggies: Add onions, red peppers, or zucchini
• Spicy Twist: Add chili flakes or sriracha to the sauce

Final Thoughts

This Sweet and Sour Chicken recipe proves you don’t need takeout menus to enjoy bold, nostalgic Chinese flavors at home. It’s crispy, colorful, tangy, and endlessly satisfying — a dish that both kids and adults love.