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Classic sweet and sour chicken recipe

Classic sweet and sour chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Skip the expense of the local takeaway and make your own delicious sweet and sour chicken in the comfort of your own kitchen!

16 people made this

IngredientsServes: 4

  • 2 eggs
  • salt and pepper, to taste
  • 2 to 3 tablespoons plain flour
  • oil, for cooking
  • 500g boneless chicken breast fillet, cut into small chunks
  • 1 (2cm) piece root ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon runny honey
  • 2 tablespoons soya sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon cornflour
  • 4 tablespoons cold water

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Begin by making the batter. In a small mixing bowl beat the eggs together with the salt, pepper and flour until lump-free.
  2. Warm a generous amount of oil in a heavy bottomed saucepan over a medium-high heat.
  3. Dip chicken pieces into the batter and cook in the hot oil for a few minutes until crispy and the chicken is no longer pink in the centre. Transfer the chicken pieces to a plate lined with kitchen paper to drain the excess oil.
  4. In a frying pan over a medium heat cook and stir the ginger and garlic together for 2 minutes. Add the honey followed by the soya sauce, vinegar and salt and pepper. Dissolve 1 tablespoon cornflour in cold water and add to the pan; bring to a simmer, stirring often. Add chicken pieces to the sauce and heat through for a few minutes. Serve immediately.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (1)

Really enjoyed this recipe, thanks for sharing, part of my favourites, mmmmmmmm-09 Nov 2017

This Sweet and Sour Chicken recipe is restaurant delicious (or better!) but quick and easy to make at home! Plus, it’s healthier than takeout with the options to either pan fry or bake PLUS it’s stir-fried with veggies for a complete meal-in-one! To make this Chinese Sweet and Sour Chicken recipe, the bite-size chicken gets tossed in a simple breading then is baked or pan fried to crispy perfection then enveloped in the most intoxicating sweet and sour sauce ever! It’s sticky, sweet and tangy infused with pineapple juice, sugar, red wine vinegar, ketchup, soy sauce, garlic and ginger. The layered complex flavors combined with the crispy, juicy chicken will have everyone combing back for seconds and thirds! Serve this Chinese Sweet and Sour Chicken recipe with rice or low carb cauliflower rice and you have an easy weeknight meal your whole family will beg you to make again and again!



For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency.

For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand.

To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together.

Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy.

Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again.

Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve.

Sweet & sour chicken

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.

Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.

Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.


To serve as a main dish, add rice. For any vegetarians, thinly slice some sweet potatoes, then batter and fry these before you cook the chicken.

What to serve with Sweet and Sour Chicken

Can I add other vegetables to this easy chicken recipe?

Sure! Here are some vegetables and fruit that would be perfect in this dish:

  • Baby corn
  • Bell peppers (yellow, orange, red, green)
  • Broccoli
  • Carrots
  • Onion
  • Sugar snap peas
  • Yellow squash
  • Water chestnuts
  • Zucchini
  • Pineapple

Can I make it spicy?

That’s a great idea! Add 1/2 tsp of chili powder (or more/less to your taste), crushed red pepper flakes or dice up a small chili pepper and add it when you sauté the bell peppers.

How do I store this sweet & sour chicken?

Fridge: Store this dish in an airtight container for up to 3-4 days.

Freezer: Store in an airtight container or freezer bag for up to 3 months. Thaw completely before reheating in a pot on the stove.

How To Make Sweet And Sour Chicken, Easy Recipe With Tricks


Ask any chicken lover, and they'll convince you why there should be a 'chicken version' of every dish in the world. If you happen to be a fellow chicken fan, you will also understand how every occasion, be it big or small, is incomplete for us without a few classic chicken dishes on the menu. From starters to mains, chicken can dominate almost every component of the meal, and yet we never seem to get enough of it (and we don't intend to either).

Health Benefits Of Chicken:

According to nutritionists and health experts, chicken is one of the best sources of animal protein as the fat content in it is negligible, as compared to red meat. Protein is beneficial for muscle growth, healthy weight, skin, hair and nails. It isn't for nothing that the nutrient is also called the building block of life. Another quality about chicken that we adore is that it is so easy to cook. It takes much less time to cook also as compared to something as heavy as lamb. Which is perhaps why, it is a preferred option for fast food across the world. Take anything hot, sizzling and saucy, throw in some chicken pieces- and you have a winner. This oriental-style sweet and sour chicken is a fine example.

Chicken is a good source of lean protein

Sweet And Sour Chicken Recipe:

To make this fabulous recipe, you first need to marinate the chicken with garlic and ginger paste, some corn flour along with soy sauce, egg and salt. Make sure you let the chicken rest with the marinade for at least an hour, so that all the pieces soak in the ingredients. Take some oil in wok, saute in some carrots, cabbage, onions, bell peppers and finally add some tomato juice to it bring to a slight boil. Next you are supposed to fry the chicken and add to the wok along with some stock and set to simmer. Garnish with coriander or spring onions and serve with rice.

Chicken is very versatile and can be used to make a gamut of snacks

Sounds like a cake walk, right? This delicious recipe is bursting with flavours that are so delightfully different from the fiery hot chicken appetisers we are so used to having.

Try this delish recipe at home, and let us know how you liked it in the comments section below. Don't forget to share the pictures too.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

Sweet and Sour Chicken

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Consider this a healthier alternative to sweet and sour pork, made with skinless, boneless chicken breasts quickly deep-fried for flavor and texture before being finished off in the oven with a spunky sauce of apple cider vinegar, ketchup, and soy sauce. Steamed white or brown rice is an essential accompaniment.

For extra dipping sauce, learn How to Make Sweet and Sour Sauce with our easy recipe.

BEST Sweet and Sour Chicken

Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple. Easy to make and thoroughly delicious!

Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. There are many variations of it and for this recipe we combine the slightly spicy flavor of bell pepper with the sweetness of pineapple, a fabulous combination. That’s the way my mom made it for our family and it was always a favorite.

An important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.” The proper balance is essential.

Cider and balsamic vinegar aren’t quite strong enough, use the strongest vinegar you have. I like to supplement white vinegar with a few dashes of a German vinegar called Essig Essenz, which is a super concentrated vinegar with a great flavor and you only need a tiny bit of it. Though you won’t find it in grocery stores in the United States, it’s actually fairly popular among Asian Americans and consequently you can find it in some well-stocked Asian grocery stores. You can also purchase Essig Essenz on Amazon. It’s fabulous in vinegar-based salad dressings (and a must in Swabian potato salad). But rest assured, even if if you only use white vinegar in this sweet and sour chicken it’s going to taste amazing!

This dish is easy to make and the flavor is downright fabulous. Another thing you’re going to love is the texture of the chicken. The chicken is battered and fried before adding it to the sauce which produces not only an exquisite crust but leaves the interior of the chicken perfectly white and moist. While it’s not a step you have to take, I highly recommend it.

This sweet and sour chicken is sure to rival your favorite Chinese takeout. Fun, flavorful, colorful and a universal favorite, your family and friends will love it!

Let’s make the sauce first. Combine all the sauce ingredients in a bowl. Set aside.

Chop the bell peppers and slice the green onions.

Dice the chicken into bite-sized pieces. Lightly salt and pepper the chicken.

Put the cornstarch and beaten eggs in separate bowls. Coat the chicken pieces in the cornstarch and then in the egg mixture.

Heat the oil in a large skillet over medium-high heat. When you add a drop of water to the oil and it sputters, the oil is ready. Add the chicken and lightly brown on all sides.

After the chicken is done, transfer the pieces to a paper towel-lined plate.

Add the bell peppers to the skillet and cook for 4-5 minutes until they start to soften.

Add the chicken, pineapple and green onions. Stir in the sauce and simmer for 6-8 minutes.

Stir the chicken and veggies to redistribute the sauce and serve immediately with steamed rice.

Asian food fans, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


    • 6 tablespoons cornstarch
    • 1/2 teaspoon freshly ground black pepper
    • 1 3/4 teaspoons kosher salt, divided
    • 2 pounds boneless, skinless chicken breasts and/or thighs
    • 4 tablespoons vegetable oil, divided
    • 1/2 cup apple cider vinegar
    • 1/4 cup honey
    • 1 cup canned pineapple chunks plus 1/4 cup pineapple juice
    • 3 tablespoons ketchup
    • 2 tablespoons low-sodium soy sauce or tamari
    • 2 teaspoons light brown sugar
    • 1 large garlic clove, finely grated
    • 1/2 medium onion, thinly sliced
    • 1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
    • 1 scallion, thinly sliced
    • Cooked white or brown rice (for serving)

Sweet & Sour Chicken

Welcome to Day 20 of my first series – Cooking Dinner for 21 Days! ONE MORE DAY LEFT.I can’t believe tomorrow will be the last day of the 21-day dinner challenge.

Today I am making a Chinese classic … SWEET AND SOUR CHICKEN! Let me emphasize that this is a sweet and sour chicken that DOES NOT SUCK and is so good! For those that liked the spicy honey garlic chicken, this recipe will also be perfect for you! Goodbye, lousy takeout food, and hello to delicious and easy homemade dinners!

My secret weapon that gives this dish the perfect flavor is Plum Sauce. It adds a nice umami flavor that completes the dish. If you don’t want to fry the chicken, you can also air fry it, but make sure to always double fry for the extra crispiness.



2 lb of Chicken Thigh (Cut into bite-sized)

  1. Marinate the chicken with salt, pepper, and 2 tbsp of soy sauce for 30 minutes.
  2. For the batter, mix corn starch, flour, and 2 eggs. Mix until it is smooth. You can also add 2 tbsp of water to make it easier to mix.
  3. Coat the chicken in the batter and shake off excess batter before frying it in the oil!
  4. In a pan, add in oil and turn the heat to medium-high. Fry, the chicken for 2-3 minutes or until golden brown. Optional, but HIGHLY recommended, double fry in high heat for 1 minute after you finish frying all the chicken.
  5. In a separate pan, add ketchup, vinegar, plum sauce, soy sauce, and sugar and turn the heat up to medium-high while mixing.
  6. Once everything is incorporated, add in the garlic and cook for 1-2 minutes or until sizzling.
  7. Add in the peppers and sauté for 2-3 minutes and then add in the chicken and sauté for another 1-2 minutes.
  8. Finish off with a sprinkle of sesame seeds.

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