Here’s a simple, family-friendly Easy Sweet and Sour Chicken recipe—crispy chicken tossed in a glossy, tangy sauce:
Ingredients (4 servings)
For the chicken:
- 1 ½ lbs (680g) boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 2 eggs, beaten
- Oil for frying
For the sauce:
- 1/2 cup ketchup
- 1/2 cup rice vinegar (or apple cider vinegar)
- 1/3 cup sugar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
Optional add-ins:
- 1 cup bell peppers, chopped
- 1 cup pineapple chunks
- 1 small onion, chopped
Instructions
1. Prepare the chicken
- Season chicken pieces with salt and pepper.
- Coat in cornstarch, then dip into beaten eggs.
2. Fry the chicken
- Heat oil in a skillet over medium-high heat.
- Fry chicken in batches 3–4 minutes per side until golden and cooked through.
- Remove and drain on paper towels.
(Shortcut: You can bake at 400°F/200°C for 20–25 minutes, flipping halfway, for a lighter version.)
3. Make the sauce
- In a saucepan, combine ketchup, vinegar, sugar, soy sauce, and garlic powder.
- Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook 1–2 minutes until thickened.
4. Combine
- Add fried chicken (and vegetables/pineapple if using) to the sauce.
- Toss until evenly coated and glossy.
5. Serve
- Serve hot over steamed rice.
- Garnish with green onions or sesame seeds if desired.
💡 Tips for best results:
- Don’t overcrowd the pan while frying—this keeps the chicken crispy.
- Add pineapple juice to the sauce for extra sweetness and tang.
- For extra crispiness, double-fry the chicken (1 minute second fry).
If you’d like, I can also give a dump-and-bake oven version where everything cooks together in one dish—super easy weeknight option.
