Can I bake this chicken instead of frying it?

Absolutely! While the texture won't be identical to the fried version, you can get good results by preheating your oven to 425°F, lightly spraying the battered chicken with cooking oil, and baking on a parchment-lined sheet for about 15-20 minutes, flipping halfway through. The coating won't be as crispy, but it's a healthier alternative.

Why is my batter not sticking to the chicken?

This usually happens if your chicken is too wet or if the batter is too thin. Make sure to pat the chicken dry before marinating, and if your batter seems runny, add a little more cornstarch. Also, make sure your oil is at the right temperature (350°F) before adding the chicken.

Can I make the sweet and sour sauce ahead of time?

Definitely! The sauce actually benefits from being made ahead, as the flavors have time to meld. It can be stored in an airtight container in the refrigerator for up to a week. Just warm it gently before using.

Is there a good substitute for cornstarch in this recipe?

If you don't have cornstarch, you can use potato starch or arrowroot powder in the same quantities. For the marinade portion, you could also use tapioca starch. Each will give slightly different results, but all will work to create a crispy coating.

Sweet and Sour Chicken Recipe

Name: Sweet and Sour Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 large boneless skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 tablespoons cornstarch; Black pepper, to taste; 1 tablespoon soy sauce; ¾ cup cornstarch; ¼ cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon granulated sugar; ½ teaspoon kosher salt; ⅔ cup ice-cold water; 1 large egg; Oil for frying; 1 recipe sweet and sour sauce (linked separately)

This Sweet and Sour Chicken recipe delivers restaurant-quality Chinese takeout flavor right in your own kitchen. Tender chicken pieces are coated in a light, crispy batter, then fried to golden perfection and paired with a tangy, perfectly balanced sweet and sour sauce. It’s amazingly simple to prepare and ready in just 30 minutes – perfect for those evenings when you’re craving something special but don’t want to wait for delivery!

Why You’ll Love This Recipe

Better Than Takeout: This homemade version rivals any restaurant version, with fresher ingredients and that perfect balance of sweet and tangy flavors.
Quick Cooking Time: From prep to table in just 30 minutes – faster than delivery and infinitely more satisfying to make yourself!
Customizable: Easily add vegetables or adjust the sauce sweetness to match your preferences. Make it exactly how you like it!
Crowd-Pleaser: Even picky eaters love this dish – it’s that perfect combination of crispy, tender, and flavorful that everyone enjoys.

Ingredients You’ll Need

Chicken breasts: The star of the show! Boneless skinless breasts cut into bite-sized pieces provide the perfect tender texture. They absorb flavors beautifully and cook quickly.
Onion & garlic powder: These provide depth of flavor to the chicken without the texture of fresh onions or garlic.
Cornstarch: Serves double duty – in the chicken marinade to tenderize and in the batter to create that signature crispy coating.
Soy sauce: Adds a savory umami flavor that enhances the chicken before battering.
All-purpose flour: Works with cornstarch in the batter to create the perfect texture.
Baking powder & baking soda: The secret to an airy, light batter that puffs up beautifully when fried.
Sugar: Just a touch in the batter helps with browning and balances the savory elements.
Ice-cold water: Temperature matters! Cold water prevents gluten development and ensures a light, crispy coating.
Egg: Provides structure to the batter and helps it adhere to the chicken pieces.
Oil: Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying.
Sweet and sour sauce: The perfect finishing touch that brings everything together with its tangy-sweet flavor profile.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to mix things up? Here are some delicious ways to customize:

Vegetable Additions: Toss in bell peppers, onions, carrots, or pineapple chunks during the final stages for added color, texture, and nutrition.
Protein Swap: Try this same technique with pork, shrimp, or firm tofu for different flavor profiles.
Spicy Version: Add a tablespoon of chili garlic sauce or sriracha to the sweet and sour sauce for a kick of heat.
Healthier Option: Skip the deep frying and instead, coat the marinated chicken lightly in cornstarch and stir-fry in just 2 tablespoons of oil until cooked through.
Pineapple Sweet and Sour: Add pineapple juice to your sweet and sour sauce for a tropical twist.

How to Make Sweet and Sour Chicken

Step 1: Marinate the Chicken

Combine the diced chicken with onion powder, garlic powder, cornstarch, black pepper, and soy sauce in a bowl. Mix thoroughly to coat each piece and set aside. This quick marinade tenderizes the chicken and adds the first layer of flavor.

Step 2: Prepare the Batter

In a large bowl, whisk together cornstarch, flour, baking soda, baking powder, sugar, and salt. In a separate small bowl, beat the ice-cold water and egg together. Pour the wet ingredients into the dry mixture and stir just until combined. A few lumps are perfectly fine – overmixing will make the batter tough.

Step 3: Coat the Chicken

Add your marinated chicken pieces to the batter, making sure each piece gets thoroughly coated. The batter should be thick enough to cling to the chicken but not so thick that it becomes gummy.

Step 4: Fry to Perfection

Heat oil in a deep skillet to 350°F. Working in batches to avoid overcrowding, carefully drop battered chicken pieces into the hot oil. Fry until golden brown on one side (about 3-4 minutes), then flip and cook until the internal temperature reaches 165°F. The outside should be crispy and beautifully golden.

Step 5: Drain and Serve

Transfer the fried chicken to a wire rack set over a baking sheet. This keeps the chicken crispy as excess oil drips away. Either serve with sweet and sour sauce on the side for dipping or toss the chicken directly in the sauce just before serving.

Pro Tips for Making the Recipe

Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs oil and becomes greasy. Use a thermometer if possible.
Battering Technique: Let excess batter drip off before adding chicken to the oil. This prevents messy, uneven cooking and excessive oil splatter.
Frying in Batches: Never overcrowd your pan. Frying in small batches ensures even cooking and maintains oil temperature.
Double-Coating Option: For extra-crispy chicken, you can dip in batter, let it set for a minute, then dip again before frying.
Sauce Timing: If you’re tossing the chicken in sauce, do it right before serving to maintain the crispiness.

How to Serve

Sweet and Sour Chicken shines as the centerpiece of a delicious meal. Here are my favorite ways to serve it:

Main Presentation:

Serve over a bed of steamed jasmine or long-grain white rice, which provides the perfect canvas for the flavorful sauce.

Side Dishes:

Pair with simple vegetable sides like steamed broccoli, stir-fried bok choy, or a fresh cucumber salad for a balanced meal.

Complete Meal Idea:

Create a Chinese restaurant experience at home by serving with vegetable spring rolls, simple egg drop soup, or vegetable fried rice.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken separate from the sauce in an airtight container in the refrigerator for up to 2 days. The crispy texture will diminish somewhat, but the flavor remains delicious.

Freezing

While you can freeze the cooked chicken, the texture won’t be the same upon thawing. If you decide to freeze, store in an airtight container for up to 1 month and thaw in the refrigerator overnight.

Reheating

For the best texture when reheating, place the chicken on a baking sheet in a 350°F oven for 10-15 minutes. Avoid microwaving if possible, as it will make the chicken soggy. Warm the sauce separately and combine just before serving.

FAQs

Can I bake this chicken instead of frying it?

Absolutely! While the texture won’t be identical to the fried version, you can get good results by preheating your oven to 425°F, lightly spraying the battered chicken with cooking oil, and baking on a parchment-lined sheet for about 15-20 minutes, flipping halfway through. The coating won’t be as crispy, but it’s a healthier alternative.
Why is my batter not sticking to the chicken?

This usually happens if your chicken is too wet or if the batter is too thin. Make sure to pat the chicken dry before marinating, and if your batter seems runny, add a little more cornstarch. Also, make sure your oil is at the right temperature (350°F) before adding the chicken.
Can I make the sweet and sour sauce ahead of time?

Definitely! The sauce actually benefits from being made ahead, as the flavors have time to meld. It can be stored in an airtight container in the refrigerator for up to a week. Just warm it gently before using.
Is there a good substitute for cornstarch in this recipe?

If you don’t have cornstarch, you can use potato starch or arrowroot powder in the same quantities. For the marinade portion, you could also use tapioca starch. Each will give slightly different results, but all will work to create a crispy coating.

Final Thoughts

This Sweet and Sour Chicken recipe bridges the gap between restaurant-quality Chinese food and accessible home cooking. With its crispy exterior, tender chicken, and that perfect balance of tangy-sweet sauce, it’s sure to become a favorite in your dinner rotation. Don’t be intimidated by the frying process – once you try it, you’ll see how simple and rewarding homemade Chinese takeout can be. Give this recipe a try the next time you’re craving something special but don’t want to leave the house!