Sweet and Sour Chicken
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This Sweet and Sour Chicken combines crispy chicken with chunks of onion, bell pepper and pineapple in a sticky homemade sauce. Serve it in rice bowls for a quick weeknight dinner. So much better than takeout!
Crispy on the outside and tender inside, this Chinese chicken recipe is an all-time favorite. The sticky sweet and sour sauce makes it tangy and totally irresistible!
It’s kid-approved and we find even picky eaters love it! You can double or triple the recipe for a potluck or party, and it’s a delicious meal prep idea too.
With a few tips, you can make this delicious dish in the comfort of your own home!
Ingredients for Sweet and Sour Chicken
- Chicken – use boneless skinless chicken thighs for the best flavor, or chicken breasts for a lighter option.
- Batter – you’ll need cornstarch, all-purpose flour, egg, oil and water to make it
- Vegetable oil – for frying the chicken pieces
- Bell peppers – you can use red bell peppers or a combination of red, yellow and green
- Onion – yellow or white onions round out the flavor combination
- Pineapple – fresh pineapple chunks are best, but canned or frozen will work too
Here’s which you’ll need to make the sweet and sour sauce:
- Sugar – granulated white sugar creates the sweet flavor
- Vinegar – rice vinegar or white vinegar creates the sour flavor
- Soy sauce – a splash of soy sauce adds some complexity
- Garlic – freshly minced adds the best flavor, but garlic powder will work in a pinch
- Ketchup – to add flavor while creating a red color naturally
- Cornstarch – to thicken the sauce and make it sticky
How to Make Sweet and Sour Chicken
Batter the Chicken: Whisk cornstarch, flour and salt together with egg, oil and water in a bowl (it’ll be as thick as pancake batter). Then cut the chicken into 1-inch pieces and coat thoroughly in the batter.
Optional: For extra tender chicken, marinate in the fridge for one hour before cooking, although even 10 minutes will make a difference.
Fry the Chicken: Heat the oil to 350˚F in a skillet or deep fryer (if the oil is not hot enough, the chicken will become soggy). Add the battered chicken to the oil in batches and fry for 3-5 minutes until golden and crispy before removing to a wire rack.
Stir Fry the Vegetables: Here we’re simply sautéing onions and bell peppers in a skillet over medium-high heat until slightly softened. Then add pineapple chunks followed by the sauce ingredients. Thicken the sauce using a slurry of cornstarch and water.
Assemble and Serve: Add the fried chicken to the stir fry and toss to coat completely. Garnish with sesame seeds if desired before serving.
Tips for Tender and Crispy Chicken
Here are a few tips to ensure your chicken turns out crispy. First, you want to properly batter the chicken, with the combination of cornstarch and all-purpose flour working wonders. Second, keep your oil hot at 350˚F during frying using a thermometer if necessary. Third, marinate the chicken in the batter so it stays moist while the outside crispens up.
Deep Frying vs Stir Frying: While deep frying produces the crispiest chicken, you can stir fry instead to reduce the calorie count. Skip the battering and let the chicken pieces sit out of the fridge for 15 minutes to prevent sticking. Then sauté in batches for 1-2 minutes over medium-high heat in a nonstick skillet.
What to Serve with Sweet and Sour Chicken
- Steamed Rice, Fried Rice or for a low-carb option Cauliflower Rice
- Garlic Beef Lo Mein
- Mongolian Beef
- Honey Garlic Shrimp
- Stir-fried Bok Choy
More Chinese chicken recipes:
View all Chinese recipes
Crispy Sweet and Sour Chicken
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces, or chicken breasts
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1 1/2 cups flour
- 1 egg, beaten
- 1 tablespoon oil, canola oil or similar
- 1 ¼ cups water
- vegetable oil, for frying
- 1 red bell pepper , cut into 1" pieces
- 1 green bell pepper , cut into 1" pieces
- 1 medium yellow onion , cut into 1" pieces
- 1 tablespoon oil, canola oil or similar
- 1 cup pineapple chunks, fresh, or canned/frozen
Sweet and Sour Sauce
- 1/2 cup sugar
- ¼ cup rice vinegar , or white vinegar
- 2 teaspoon garlic, minced, or garlic powder
- 2 tablespoons soy sauce , low sodium recommended
- 1/4 cup ketchup
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- sesame seeds, optional garnish
- In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
- Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
- Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
- Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
- Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
- Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
- Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
- Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
- Garnish with optional sesame seeds and serve immediately.
- Marinating: Longer marinating makes the chicken more tender, but it should be stored in the fridge and removed 15 minutes before cooking to prevent the oil temperature from dropping.
- Lighter variations: Omit the batter and stir fry the cubed chicken in a skillet in 1 tablespoon oil. Alternatively, you can bake the breaded chicken on a baking sheet for 15 minutes at 350°F.
- Make ahead: You can store this dish for up to 3 days in an airtight container in the fridge (the flavor will improve but it will lose its crispiness). You can also freeze it for up to 3 months.
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This is an excellent recipe for classic Sweet and Sour chicken! The sauce is wonderful and much better than a jar. Thanks for posting this!
Oh my gosh!!! I made this last night and it was SO GOOD!!!! That’s my new favorite way to make chicken.
Hi Katy, Great to hear and thanks!
Coating too thick
Hi Marian, The coating is designed to be thick but sorry it didn’t meet your expectations. Hope you’ll try another recipe on the site.
This was absolutely delightful! It took us about 1 and 1/2 hours to put this together due to the nature of pan frying the coated chicken. It was juicy on the inside with a crunchy outside. My young kids loves it plain. The sauce thicken up nicely too with the vegetables and pineapple.
I followed the directions and did the rack to elevate the chicken so it wouldn’t sit in the oil drippings, waited until about to serve with the sauce and it was soggy.
I will try with a deeper pan for pan frying for optimal frying, use powdered garlic not minced for garlic and double the sauce for personal preferences for dipping.
This receipt is wonderful!!😋😋. Better than going to eat out!! Thanks
Thanks and so glad you enjoyed!
This was absolutely amazing! I topped with crushed red peppers for some heat! Definitely will make again
Hi Sur, Great to hear and thanks!
Hi there. Can the chicken be fried in an Air Fryer? And do you have instructions for how to do this?
Hi Karen, Thanks so much for your comment. I don’t have air fryer instructions for this particular recipe and I would not recommend it really. The small pieces of chicken can get stuck and won’t be as crispy as you may like. If you try it, however, let me know how it turns out.
Awesome recipe. Definitely craveable. Full of flavour
Hi Debbi, LOL about craveable. Thanks for your comment.
Have made this dozen of times.The best!!! Could never get this delicious dish
in Chinese take out…Thank
You for recipe. Blessings and appreciation.🍴🍷🍜
Hi Peggy, I am so delighted to hear that and thank you for your feedback. Nothing like a well-loved recipe to make life better!
Excellent recipe! Thank you for sharing it. My family said it is a keeper. Prep took me longer than 15 minutes..about 30 – 45 minutes. The chicken took awhile to cook in small batches. Finished dish is well worth the time. I did use a splenda sugar mix to cut the carbs.
This recipe is fantastic. My wife was diagnosed with celiac disease so I’ve been looking to make some gluten free versions of her favorite comfort foods. I substituted gluten free flour for the AP flour and tamari for the soy sauce. Other than that, everything was as described in the recipe. We will definitely be making this again soon!
Fantastic!!!! Lots of work but well worth it. My chicken did not crisp up but to be honest it tasted just as good with just plain chicken. I will definitely make it again but not on a day when I am quilting.
Realy nice recipe. But do not put the fried chicken onto the sauce. It will become soggy. Cook sauce and vegies then pour onto fried chicken for that nice crisp.
Hi I made this today and it came
Out great I will be making this again
I used pork tenderloin instead of chicken. Better than takeout….so good! Thanks for sharing your recipe.
Hi Brigitte, Wow that’s amazing. I have a different recipe for pork but glad to hear this one works as well! Thanks for you comment
This recipe is so on point and tastes very good too.
My goodness…the chicken was a mess! I used my deep fryer. The pieces sunk right to the bottom, the batter from each piece merged with each other and created a huge gob of chicken/batter stuck to the bottom of the mesh basket. It took me an hour to get all the batter out of the mesh basket as it was stuck both above and below. The chicken pieces were destroyed just trying to get them to disengage from each other and the batter cement at the bottom. The sauce was good and I had no choice but to mix the destroyed chicken pieces into it. No crispness, of course. Each chicken piece had no fried batter on the bottom as that remained in the basket, stuck. Did no one else have trouble with this???
Hi Jack, So sorry to hear – it sounds like your oil was way too cold… It would be worth checking the temp with a separate thermometer. Please keep me posted.
I too have the same issue, but I know for a fact my oil is above 350. Does the fryer need to be deep so that by the time it reaches the bottom the batter is firm? Also, by the time I cook all the pieces and put into the sauce the cooked batter is soft. Is that normal?
Not normal, Curtis. Maybe something is off with your equipment. You could try raising to 375 and see if it turns out better. Keep me posted!
That sauce is top notch 👍
This is my favorite sweet n sour chicken recipe I’ve ever had or made! I add water chestnuts and I also add the pineapple juice to the sauce. It’s delicious!
I wound up making this tonite with the apple cider vinegar since I had no rice or white vinegar in the house and it was delicious!!! Added sesame seeds and scallion as garnish. Definitely a keep and will be making again!
Very easy to make and super tasty !😋
Although I have made some changes 😬 instead of the chicken I used prawns, and reduced the sugar by half! But it still turned out heavenly delicious.
Thank you for sharing the recipe.
Will be doing it often. Perhaps next time will try it out with chicken.
Thank you ☺️ again.
Planning to cook it tomorrow:) Looks amazing!
Just one question, can I use pork instead of chicken for the recipe?
Hi Alesia, Thanks for your comment – for that I’d suggest following our sweet and sour pork recipe: https://tipbuzz.com/sweet-and-sour-pork/
REALLY GOOD! THAT’S ALL YOU NEED TO KNOW.
I am just reading this recipe and I notice a lot of people say that its either too sweet or not crispy. When cooking this recipe its amazing however the kind of ketchup you use determines your sweetness and sourness balance. Some ketchups are very tart and others are already sweet so it’s good to know what kind of ketchup you used. hunts vs Heinz or a generic brand are very very different flavors of sweet and tart.
Another thing concerning sogginess is the kind of oil used and if the oil drains on a rack after its fried versus sitting and soaking. I don’t think People know you said Canola oil because it cooks higher temp and crispier, versus vegetable oil or olive oil. But if you use a peanut oil you will get a crispier result you just have to be mindful if anyone is allergic to nuts. Above all after frying letting the oil residue drain on rack is the best way to eliminate sogginess. Thankyou for this awesome recipe. I search for things like this to broaden my index. Some people are using certain generic ingredients which gives a different result and they say they followed the recipe exactly. But if you and them never specified the actual brands for some stuff that may be where they are experiencing the problem. Try the recipe with a cane sugar vs a granulated sugar or Heinz ketchup vs hunts ketchup its a world of a difference in just the sauce alone lol. This recipe is awesome. I like that one of your people grounded rice to make a sub for cornmeal in thickening which is nice and in making the batter. nice because it being served over rice is a double touch. Have a blessed day and hopefully you can feel great knowing everyone does use different brands and in the restaurant Industry this determines worlds of flavors and textures as well as other outcomes. The brands lol. I like your recipe its perfect depending on the brands lol used lol of course we will have to tweet to our desire. Thankyou so much your amazing
Many thanks Chef Witser for setting the record straight on these important nuances of cooking this dish. Wow! Glad you enjoyed and thanks again for this fabulous comment.
I made this for dinner tonight, and OH MY!!!!! This is delicious!!!!!!!! I added some pineapple juice from the can pineapple, I did not have a yellow or white onion so I used a red onion, and I used the mini peppers that are red, yellow, and orange. It turned so so good. I did add a tad more corn starch to the water since I added pineapple juice. I think I should have used just a tad less sugar with the sweetness from the pineapple juice. This is a KEEPER!!!! Thank you so much for sharing.
Oh one other thing, I have a almost 3 year old that is autistic and he is a very picky eater, so I just gave him the fried chicken without the sauce and veggies, and he loved it.
Hi Denise, Thank you so much for your feedback and glad to hear you enjoyed and especially your 3-year old. That’s what home cooking is all about!
This was delicious! My only advice is next time I make it, I will pour the sauce and veges over my chicken instead of adding the chicken to the vegetables and sauce for a crispier batter. Thank you for this recipe. Will definitely be making it again and again!
Hi Janet, Many thanks for your comment and feedback noted for the next update!
This is the best recipe for sweet n sour chicken I’ve ever had, thank you so much! It’s delicious! I also add the pineapple juice from the pineapple chunks to the size and water chestnuts as well…I’m making it again right now 🤗
Hi Patty, Wow thanks for your kind comments and glad it’s on repeat lol!
We made this tonight and it was delicious!!! The only problem was I could not get the chicken to brown to save my soul. I used an induction cooktop with pan and oil which keeps oil at the right temp more consistently but I ended up raising it. It still didn’t brown but was cooked beautifully!! Any ideas??
Hi Dee Dee, Thanks for your comment and so glad to hear you enjoyed. So the diagnosis is usually either oil not hot enough or pan too crowded. Remember the oil temp usually drops once the food goes in, so try using a heavier pan and/or raising the temp to 375. You can also fry fewer pieces at once. Hope that helps!
Excellent delivers on taste and sight will do this one over and over again
Hi Laura, Great to hear that and thanks for your feedback!
The recipe tastes good but I honestly have 2 issues with it.
1- The crust got super soggy! I know that when you place the chicken in the sauce the crust will not be as crispy but this recipe just gets really soggy and feels weird while biting
2- The sauce is way too sweet and not as sour as it should be!! My entire family noticed that and I’m a 100% positive that I followed the recipe perfectly. I think it needs less sugar and more acid.
Hi Moey, Thanks for your feedback and glad you enjoyed. I will add some notes about lower-sugar options and minimizing sogginess.
This is just the recipe I’m looking for, for my daughter’s asian themed birthday party. Any thoughts on how I can somehow make this ahead? I don’t want to cook for hours while her guests are there. The sauce will probably work fine, when made ahead, but the chicken could loose the crispness. Have anyone tried this?
Hi Evelyn, Thanks for your question. You can double or triple the recipe, cooking the chicken in batches ahead of time. Put everything in a large aluminum foil drip tray. Just before serving time, heat in the oven for 15 minutes at 300 degrees F. Pour the sauce over top, toss and serve party style! I hope that helps!
Can I marinate the chicken over night in the fridge?
Hi Robyn, Yes you can but make sure it’s covered with plastic wrap. Enjoy!
Batter on chicken takes to long to brown therefore causing your chicken to over cook.
Hi Denise, Thanks for your comment. That’s usually because your oil is not hot enough. Did you check the oil temperature?
Just made this for my husband and I for dinner! It came out delicious! I didn’t have cornstarch (UK cornflour) so I used ground rice which I further blended instead. Came out better than any Chinese we’ve ever ordered. Definitely a new favourite dish in our house! Thank You for this fabulous recipe!
Hi Chantelle, Amazing to hear and great tip about the rice flour. Glad you enjoyed and thanks for your comment!
I’ve made this a couple of times now and it’s fabulous. I have family coming to stay and want to make it up for about 15 of us. Could I batter and cook the chicken in advance then freeze. Defrost and add to the sauce when defrosted? Same with the sauce could that be made and frozen?
Hi Alice, So great to hear and thanks for your feedback. You can make it ahead, but the tradeoff is that it’ll be soggier especially after reheating. Hope that helps!
Can we put the battered chicken in an air fryer? If yes, at what temperature and for how long?
Hi Fatima, Thanks for your question. Sorry I haven’t made this in the air fryer so can’t comment. Hope it turns out well.
Fatima, this batter isn’t suitable for the air fryer. It’s too wet.
This recipe was delicious! I had crushed canned pineapple and it still worked.
Hi Fatima – I cut chicken in approximately one inch chunks, mixed them with corn starch and cooked in air fryer at 400 for 12 minutes. They came out crispy, tender and no oily taste. Highly recommend
Wow amazing recipe! Delicious. Definitely one of my favourite recipes 😁
Thanks Shannon, so glad you enjoyed!!
I made this just like the recipe stated and the taste was just like it came from a Chinese restaurant. I was amazed! My house smelled like a Chinese restaurant all evening and it was heavenly. Due to stay-at-home requirements I have been craving Chinese. This definitely hit the spot! I am definitely keeping this recipe at the top of my list to make again. I had two large chicken breasts and large red and green bell peppers so I did double the sauce recipe but not the thickening part. I served it over white rice. Thank you so much for sharing this.
Hi Kat, Wow, so great to hear and glad you enjoyed! I know what you mean about staying at home lol.
Very good, thank for share
Hi Changa, Glad to hear and thanks for your comment!
We tried this tonight and it was beyond better than we could of thought. Took us longer to prepare tho, but really good.
Hi Rus, Great to hear and thanks for your comment!
I tried this recipe today, it’s too sweet.
How much many chicken breasts is one pound
Hi Rada, Thanks for your question – it depends on the size but generally 2-3 per pound. Hope that helps!
This was amazing, I added garlic and onion powder to the flower and chicken.
My family thanks you
Hi Nawal, So great to hear that and thanks for your comment!
I love this sweet and sour chicken recipe XX
Hi Amelia, Thanks for that – made my day!
Made this recipe for the family tonight. SO yummy, everyone loved it!
Hi Kimberly, That’s so great to hear and thanks for your review!
Loved the recipe, but the oven roasting the chicken with the marninate on it didn’t work at all I would just fry it up in a wok, or cook it on a sheet pan, but no flour / corn starch mix in the overn.
Hi Mike, Thanks for your comment. There’s always more variability with the oven, so agree that frying is easier. Glad you liked it!
Hi I was wondering do you have to use the peppers and onions. My family doesn’t like them. Is it just for flavor.
Hi Lisa, Thanks for your question. It’s just the tradition but it’s no problem at all to skip them… Enjoy!
Hi, good batter recipe but salt and pepper the chicken 10 minutes before and do the hour marinde time in the batter and do cook in small batches to maintain your oil temp.
My one complaint is there is too much soy sauce listed in the ingredients for the sweet and sour sauce. 2 tablespoons is ridiculous in this amount of sauce. One teaspoon is more than enough.
What drew my attention to this recipe were the pineapple and onions in the sauce. Many recipes omit these and it’s a huge mistake.
Hi there, Thanks so much for your feedback and glad you enjoyed! The soy sauce is personal, but I find if it’s good quality you can use more without overpowering the sauce. Agree about the pineapple and onions!
Should I coat my chicken pieces in flour before putting in batter?
Hi Rebecca, No need to coat in flour before the batter, just put the chicken in directly. Thanks for your question!
I am going to make this for my son’s birthday. Should I dip the chicken pieces in flour first, then marinate in batter? Someone told me the batter sticks better to Floured chicken.
Hi Rebecca, You should flour chicken before breading, but in this recipe we’re using batter so it’s a bit different (no coating with flour). I hope that helps and enjoy!
This was very good! The only down side….I used every pan in my house and accidentally set my pan on fire! Whoopsies!
Hi Peggy, Sorry to hear that but glad it was good at least. It’ll be easier the second time around!
This recipe looks amazing! Can you skip the vegetables and pineapple and it still taste like sweet and sour chicken? We don’t like them and pineapples in our food but love traditional sweet and sour chicken.
Hi Jessica, Thanks and yes you can skip everything but the chicken if that’s what you like. Enjoy!
I made this for my family last night for dinner and my husband said he is never ordering this at a restaurant again and wants it every Sunday night! I agree with making a double batch of the sauce as it could have used a touch more. I used more chicken then the recipe said because I was feeding 4 and I was ok having left overs so a little more sauce would have been good. I served this over authentic white rice. I will 100% be making this again! Thanks for this recipe!
Hi Carolyn, That’s what we love to hear! So glad you enjoyed and thanks for your feedback.
Is the batter supposed to stick to the chicken?
Hi Christine, Thanks for your question and yes, the batter should definitely stick to the chicken.
I swear this is better than any Chinese take out! So so good!! Even my husband fell in love. One thing I did differently was I doubled the sauce to make more. It was perfect!! Thanks for the recipe 😋
Hi Amira, That’s so great to hear – thanks for your feedback! Will keep the point about more sauce in mind for the next revision too.
I tried this with pork shoulder butt. It tirned out great. First time to make sauce from the scratch, it was simple to make and delicious. The batter also is good. Family loved the it so much. Definitely making this
Again. Will try with chicken next time. Kids were impressed and took seconds too
Hi Hazel, Great to hear that and thanks for your comment. Glad the kiddos liked it too!
Its OK. I’ve made better. i wanted to try it because of the batter, which is too heavy for my tastes. i would cut back on flour and add a bit more water, so it was so think and glumpy. There recipe doesn’t make enough sauce. I would double it or triple it. If i made it again I would’t add the chicken to the veges and sauce, but serve it separate so it stays crisp.
Hi Tracey, Thanks for your comment! This recipe does require a heavy batter to work properly. Will keep your point about the sauce in mind too.
This recipe is truly incredible, even from my VERY picky 7 year old! I’m interested in the baking method rather than deep frying for my second go-round. Will I still get the nice crispy texture if I bake the battered chicken, or will it get all soggy feeling?
Hi Mallory, Thanks for your review and great to hear! Baking is less cripsy than deep frying, but it’s still tasty. Try it and let me know…
Ok, this recipe is the best I’ve ever had, I’ll never have to go to another restaurant for this meal, thank you for sharing!
Hi Scott, Awesome to hear – you made my day. Congrats!
It’s freaking delish!!!!!!!!!
Thanks Josie, so glad to hear!
NAILED IT!!!!! My entire family LOVES this batter. I use it for fish too… altered the water for beer. Made an insane beer-battered cod.
Hi Tammy, Sounds *amazing* thanks for sharing and glad you enjoyed!
Just made this tonight. Sooooo good!!!!! Definitely will be making again!
Hi Synovia, Thanks and glad to hear! Hope you try some other recipes too 🙂
I made this for dinner tonight. It turned out really well. We loved it and will be making it again.
Hi Terrie, Thanks, you made my day! 🙂
I’m making this for my family tonight, but I have one question.
You talk about marinading the chicken for an hour in the fridge. What are you using as a marinade?
Hi Jennifer, Thanks for your question. The chicken marinates in the egg mixture, which helps to tenderize it. Hope you enjoy it!
I’m making the sweet and sour pork for a large group can this be kept in crockpot
Hi Erin, Thanks for your question. I wouldn’t suggest it, as the chicken will become soggy in a crockpot.
I used chicken thighs and it turned out great! So much better than take out.
Hi Morgan, Awesome to hear and thank for your comment! Hope you try more recipes 🙂
Hi, Would like to know how much chicken should be used for this preparations? 2 large chicken thighs means what should be the weight? around 500grams
Hi Seema, Thanks for your question. The weight for two chicken thighs is approximately 200 grams or 6.5 oz. Hope that helps!
This was so easy to do, loved the batter , crispy and llight..
Hi Fran, Thanks for your comment and so happy to hear that! Hope you’ll try some other recipes too 🙂
We loved it. Super easy to make. I even liked the chicken with no sauce. I used chicken breast since it’s what I had on hand. Delicious.
Hi Lorren, That’s awesome and thanks for your review. Glad it turned out so well! 🙂
I’m allergic to soy. Do you think I could skip the soy sauce and it’ll still taste good?
Hi Rachel, I wouldn’t skip it entirely – coconut aminos is a decent substitute that’s gluten-free as well. Would that work?
Tried the baking option and it didn’t quite come out right. Not sure if scaling the recipe was the issue or a longer cook time was needed. Managed to save it with a stir fry though and it came out pretty decent!
Can I substitute cornstarch for arrowroot?
Hi Yasmine, It should work but I haven’t tried it. Generally use half as much arrowroot powder as cornstarch. Let me know how it goes! 🙂
The flavours of this are amazing! However, There were a few issues.
Firstly, the Prep time was way longer than 15 min. by the time you cut up all the veg, pineapple the chicken and the batter. I chose to fry in a pan as I don’t have a deep fryer. The oil was spirting everywhere, and it got hot oil on my arms and some on my face. (didn’t leave any burns, but didn’t feel too good. Once the chicken was done, it was crispy. As it sat on the rack, it became soggy. The sauce is great, just needs more. I don’t understand how the chicken could remain crispy anyways, as once the sauce is added, it all got soggy anyways.
In the end, we all enjoyed it…but cleaning up was awful!
Hi Shelley, Thanks for your comment. Glad you enjoyed, but I’d highly recommend investing in a deep fryer. It can be challenging to control the temperature of the oil using a frying pan to avoid splatter. Maintaining the correct temperature will help to keep the chicken crispy. Hope that helps!
We love, love, love the sauce and veggies together. The chicken batter was far too heavy. Next time, I will use 3/4 cup cornstarch and 1/2 cup flour (not 1-1/2 c) like I do when I make Chinese Lemon Chicken. It comes out so much lighter and crispy. 🙂
Hi Stacey, Thanks for your review and feedback! We do have a heavier batter in this recipe, but let me know how you like it with the new cornstarch combination. 🙂
This came out perfectly. My husband said that it was as good as the restaurant. He never wants to try anything different that I want to cook and is very hard to please. Next time I am going to prepare the chicken the same way to fry and make stir fry rice. We loved the sauce, but he has diabetes.
Hi Luella, So happy to hear that and thanks for your feedback!! Try substituting stevia powder for sugar to be more diabetes-friendly. See you soon on the site! 🙂
I made it tonight and it was a hit should of made more sauce though
Hi Tins, Thanks for your comment and I’ll add a note about the sauce. 🙂
This recipe is delicious! I was wondering if after frying the chicken if it would freeze well without sauce on it. I doubled the recipe and had lots extra and wanted to maybe freeze the chicken for later use.
Hi Rachel, Thanks for your review and YES you can definitely freeze the fried chicken in a sealed container without the sauce. Will add this to the recipe notes 🙂
Very good, will make again, all enjoyed it. Thank you
Thanks Lynda, So happy to hear that! 🙂
Is it okay to not use the pineapple chunks? Will it still work?
Hi Whitney, Absolutely it’ll work just fine. Enjoy! 🙂
This looks even more delicious than take out!
This delicious sweet-and-sour chicken recipe is fantastic! It’s packed with fabulous flavors, and it really does only take 20 minutes to make. This recipe’s a keeper!
Too much vinagwr