Sweet and Sour Chicken Recipe

Homemade sweet and sour chicken served over white rice with chopsticks on the side.

4.83 from 17 votes

Sweet and Sour Chicken Recipe

Your takeout cravings are about to get crushed with this Sweet and Sour Chicken recipe! Crispy, saucy, and so much better than what you’ll find in a delivery box.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 316kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

1/2 cup ketchup
3 tbsp brown sugar
1 tsp Sriracha
1 tsp Worcestershire sauce
3 tbsp rice vinegar
3/4 cup chicken stock
1/4 tsp black pepper
1/2 tsp garlic powder
dash red pepper flakes
1 tsp cornstarch
1 1/2 lb boneless skinless chicken breasts cut into 1-inch chunks
3/4 cup cornstarch OR tapioca flour
2 large eggs lightly beaten
2 cup vegetable oil
1/4 onion chopped into chunks
1/2 red bell pepper chopped into chunks
1/2 green bell pepper chopped into chunks

Instructions

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Lightly spray a 9×13-inch glass pan and set aside.
In a medium-sized mixing bowl (or a 2-cup measuring cup), whisk together the ketchup, brown sugar, Sriracha, Worcestershire sauce, rice vinegar, chicken stock, black pepper, and red pepper flakes. Set aside.
Place the cubes of chicken into a bowl with the whisked eggs. Toss the chicken (taking care to let the egg drip off) into a large Ziploc bag filled with cornstarch. Seal and shake until evenly coated.
Heat the vegetable oil in a large saucepan or Dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate.
Add the fried chicken to the prepared 9×13-inch pan. Whisk the cornstarch into the sauce and pour over the chicken. Add the chopped vegetables and stir to coat. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes. Remove from the oven and serve immediately.

Notes

This dish is best baked to enhance the sauce’s flavor, thicken it, and keep the chicken tender. If short on time, fry the chicken and heat the sauce (with cornstarch and water) in a small saucepan until thick, then pour it over the chicken and serve immediately.
Always fry room-temperature chicken! It keeps the chicken tender and helps the breading adhere during and after frying. If you have egg allergies, skip the eggs and add 1 tsp baking powder to the cornstarch in the Ziploc bag.

STORE any leftover Chinese Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, let the chicken cool completely before transferring it to a freezer-safe container or bag, keeping the sauce and chicken separate if possible to maintain crispness. It can be frozen for up to 2 months.

When REHEATING, warm it in a skillet over medium heat to maintain texture, or use the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. If using the microwave, cover it with a damp paper towel to prevent dryness

Nutrition