Can I use chicken breast instead of thighs?

Yes, but reduce the cooking time slightly to avoid drying out the meat. Breast cooks faster, especially during frying.

Can this recipe be made in an air fryer?

Absolutely. Just coat the chicken thoroughly and air fry at 400°F for 12–15 minutes. Shake the basket halfway through.

How do I make this less sweet?

Cut back the brown sugar by 1 tablespoon. You can also add a bit more vinegar to increase the tang.

Sweet and Sour Chicken | Crispy, Tangy, Amazing

Name: Sweet and Sour Chicken Recipe | Crispy, Tangy, Amazing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 2″ pieces; 2 tbsp low-sodium soy sauce; 1/2 tsp kosher salt; 1/4 tsp white pepper (or black pepper); 1 egg; 2 tbsp all-purpose flour; 1/2 cup chicken stock; 1/4 cup ketchup; 3 tbsp brown sugar; 2 tbsp distilled white vinegar (or rice/apple cider vinegar); 1/2 tbsp cornstarch; 1/2 cup all-purpose flour (dry dredge); 1/2 cup cornstarch (dry dredge); 1/2 tbsp kosher salt (dry dredge); 1 tsp white pepper (dry dredge); 1 tsp baking powder (dry dredge); Neutral oil for frying; 3 cups bell peppers (red, yellow, green), cut into 2″ pieces; 1/2 onion, cut into 2″ pieces; 1/2 cup pineapple, cut into 2″ pieces

Description

Crispy, saucy, and bursting with flavor, this sweet and sour chicken recipe brings takeout-style comfort home in just 45 minutes.

Ingredients

Scale

1 lb boneless, skinless chicken thighs, cut into 2″ pieces

2 tbsp low-sodium soy sauce

1/2 tsp kosher salt

1/4 tsp white pepper (or black pepper)

1 egg

2 tbsp all-purpose flour

1/2 cup chicken stock

1/4 cup ketchup

3 tbsp brown sugar

2 tbsp distilled white vinegar (or rice/apple cider vinegar)

1/2 tbsp cornstarch

1/2 cup all-purpose flour (dry dredge)

1/2 cup cornstarch (dry dredge)

1/2 tbsp kosher salt (dry dredge)

1 tsp white pepper (dry dredge)

1 tsp baking powder (dry dredge)

Neutral oil for frying

3 cups bell peppers (red, yellow, green), cut into 2″ pieces

1/2 onion, cut into 2″ pieces

1/2 cup pineapple, cut into 2″ pieces

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Instructions

1. Cut chicken into uniform 2″ pieces.

2. Marinate chicken with soy sauce, salt, pepper, egg, and flour for 20 minutes.

3. Mix sauce: ketchup, brown sugar, vinegar, chicken stock, cornstarch.

4. Prepare dry dredge: flour, cornstarch, salt, pepper, baking powder.

5. Dredge marinated chicken thoroughly in dry mix.

6. Heat oil to 350°F. Fry chicken in batches for 3–4 mins.

7. Raise oil back to 350°F, double fry for 1–2 mins until golden and crispy.

8. Stir-fry bell peppers and onion in neutral oil for 1 min.

9. Add pineapple, cook 30 seconds more.

10. Add premixed sauce, stir until thickened.

11. Add chicken, toss to coat. Serve hot.

Notes

Use chicken breast if you prefer, but shorten cooking time.

Premix your sauce ahead to save time during cooking.

Avoid crowding the pan during frying to maintain crispiness.

Reheat leftovers in a hot pan or wok for best texture.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Chicken Recipes
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 663
Sugar: 26g
Sodium: 2023mg
Fat: 27g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0.1g
Carbohydrates: 73g
Fiber: 5g
Protein: 31g
Cholesterol: 203mg