What is Sweet and Sour Chicken?

Sweet and sour chicken is a beloved classic in Chinese-American cuisine. This delightful dish features small, tender pieces of chicken coated in a lip-smacking tangy and sweet sauce. The magic of the sauce comes from a harmonious blend of vinegar for sourness and sugar for sweetness. It’s a go-to dish for many because it’s comforting, easy to whip up, and bursting with flavor in every bite.

Traditionally, sweet and sour chicken is made by breading the chicken and deep-frying it until it’s crispy. But if you’re craving something lighter while still delivering that classic sweet and sour flavor, you’re going to love this stir-fry version. It’s vibrant, saucy, and incredibly delicious!

Here’s Why You’ll Love This Recipe:

• Better than Take Out: Seriously! This version is healthier and full of perfect flavors, with tangy vinegar and sweet sugar beautifully balanced.
• Tender Chicken: Using a technique called velveting ensures that the chicken is tender and melt-in-your-mouth delicious without deep frying!
• Quick and Easy: This recipe takes under 30 minutes, making it a fantastic option for busy weeknights.

Ingredients You Need

Note: The full list of ingredients with measurements is provided in the recipe card below.

• Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish, but you can swap them for chicken thighs if you prefer.
• Cornstarch: A sprinkle of cornstarch is key to keeping the chicken crispy without frying and is also used for the sauce.
• Baking Soda: This little secret is used to tenderize the chicken, making it wonderfully soft and flavorful.
• Bell Peppers and Onions: Feel free to use any color of bell peppers and even swap out the onion type as you like. I tend to use green and red bell peppers with a white onion.
• Oil: Use a neutral cooking oil like vegetable or canola, along with sesame oil for flavor.
• Ginger: Adds a burst of freshness and flavor to the dish.
• Garlic: Freshly minced garlic is essential for that aromatic warmth!
• Chicken Broth: This serves as the flavorful base for the sweet and sour sauce.
• Brown Sugar: Sweetness that balances perfectly with the tang of the sauce.
• Soy Sauce: Deepens the flavor of the sauce, making it savory.
• Ketchup: Forms the base for that irresistible sweet and tangy flavor in the sauce.
• Rice Vinegar: Brings in the perfect amount of tanginess, creating that classic “sour” taste.

Recipe Tips and Variations

This recipe is fantastic as-is, but feel free to customize it to suit your tastes!

• Make it Spicy: If you love heat, don’t hesitate to add some red pepper flakes.
• Adjust the Sauce: You can tweak the sweetness or sourness of the sauce to fit your preferences.
• Swap Out the Veggies: If bell peppers aren’t your thing, use any stir-fry vegetables you have, or stick with just onions.
• Add Pineapple: For a sweeter twist, throw in some pineapple chunks, either fresh or canned, or a splash of pineapple juice into the sauce.
• Prep Ahead: Save time at dinner by prepping your chicken and veggies in advance.
• Garnish: Finish your dish beautifully with sliced green onions or a sprinkle of sesame seeds for added flavor and texture.

Serving Suggestions

Pair your sweet and sour chicken with classic white rice, brown rice, or egg rolls. You could also serve it with lo mein noodles or my favorite cilantro lime rice for an extra touch of flavor!

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a non-stick skillet over medium heat until heated through, or pop it in the microwave for a quick meal.

How to Make Sweet and Sour Chicken

Instructions:

1. Add the chicken to a large bowl, then sprinkle with baking soda and cornstarch. Pour in water and mix until the chicken is evenly coated. Let it rest for at least 15 minutes.
2. In a large skillet or wok, heat neutral oil over medium heat. Sear the chicken in batches until fully cooked, then set aside.
3. Using the same wok, heat sesame oil and sauté onions and bell peppers until fragrant and slightly soft. Add garlic and ginger, cooking until aromatic. Pour in chicken broth, soy sauce, ketchup, brown sugar, and vinegar, stirring to combine. Let it simmer for about 2-3 minutes to meld the flavors.
4. Whisk together cornstarch and water to create a slurry. Stir this mixture into the sauce, continuing to simmer until the sauce thickens.
5. Add the cooked chicken back into the wok, mixing well with the sauce. Simmer for another 5 minutes to allow the flavors to combine. Serve hot.