The BEST Easy Sweet and Sour Chicken
Crispy chicken coated in a glossy sweet and tangy sauce—better than takeout and ready in no time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Fried (or Baked/Air Fried)
- Cuisine: Chinese-American
Ingredients
For the chicken:
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1/2 cup cornstarch
2 large eggs, beaten
1/2 cup all-purpose flour (optional for extra crunch)
Vegetable oil (for frying)
For the sauce:
1/2 cup ketchup
1/4 cup rice vinegar or white vinegar
1/3 cup brown sugar
1/4 cup soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Optional Add-ins:
1 cup chopped bell peppers (red, green, or yellow)
1/2 cup pineapple chunks
1/4 cup sliced green onions (for garnish)
Sesame seeds (optional topping)
Instructions
Season chicken pieces with salt and pepper. Coat each piece in cornstarch, then dip into the beaten egg.
Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.
In a separate pan, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic powder, and ginger. Bring to a simmer.
Add cornstarch slurry and stir until the sauce thickens (about 2 minutes).
Optional: Stir in bell peppers and pineapple, cook for 2–3 minutes until slightly tender.
Toss the crispy chicken in the sauce until evenly coated.
Serve immediately over rice and garnish with green onions or sesame seeds.
Notes
For a healthier version, bake or air fry the chicken and toss it in the sauce afterward.
Swap chicken for tofu or shrimp for a variation.
Use apple cider vinegar or lemon juice if rice vinegar isn’t available.
Find it online: https://allrecipesmade.com/the-best-easy-sweet-and-sour-chicken/
