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Why order take-out when you can make our delicious Sweet and Sour Chicken at home!?
Many years ago, back when my husband Jack was still a bachelor, he decided to take a class to learn more about cooking Asian cuisine. While he was already trained professionally in many other types of cuisines – at the time, he felt that he didn’t have a good mastery of Asian cooking.
Although he learned quite a lot in that cooking class – to this day – Jack still feels that it is very difficult for most of us to make good Asian cuisine at home, because so many of the recipes require specific ingredients that are typically available only at Asian or specialty markets.
So knowing that not everyone has easy access to those specialty ingredients that are often called for in recipes for Asian cuisine, Jack has set out over the years to develop more simplified recipes – like today’s Sweet and Sour Chicken. This recipe comes extremely close to achieving the same delicious flavor profile as the version you’d order at a restaurant, but it uses ingredients more commonly found in your typical, local American supermarket.
Most of the prep time and work in this recipe is getting all of the ingredients ready before you start cooking – but once all that work is done, this dish comes together very quickly! And it’s a dish that the entire family will love in the comfort of your own home without calling for take-out!
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
You may like these other Asian-inspired recipes:
- Healthier Beef Lo Mein
- Healthier Chicken Chow Mein
- Thai Peanut Chicken Noodle Salad
- Asian Pepper Steak Bites
- Asian Burgers
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Sweet and Sour Chicken
Note: The entire cooking process until finished dish takes 30 minutes. Plan your cooked rice so it is ready once the dish is complete.
Ingredients
For the sauce
- 1 20–ounce can pineapple chunks in juice, juice separated from chunks (do not discard juice)
- 3/4 cup ketchup
- 2 tablespoons cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 teaspoon corn starch
To coat the chicken
- 1 whole egg
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken thighs trimmed and cut into 1/2 inch sized pieces
- 1 1/2 cups corn starch for coating
- Enough vegetable oil to come a third of the way up a wok or heavy pot
For the remainder of the dish
- 1 10–ounce jar maraschino cherries, juice separated from cherries (but do not discard juice)
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- 1 cup carrot, peeled and cut into 1/4 slices cut on the bias
- 1 1/2 cups onion cut into thick strips (vertical strips)
- 1 1/2 cups green bell pepper cut into thick strips (vertical strips)
- 2 cups hot, cooked white rice
Instructions
- In a very large bowl, mix the pineapple juice drained from canned pineapple, ketchup, vinegar, both sugars, soy sauce, garlic powder, ginger, salt, pepper and the 1 teaspoon of corn starch. Set aside.
- In a medium bowl beat whole egg with egg white then add soy sauce, sugar and salt. Stir to combine then add cut up chicken and swirl around to fully coat.
- In a second medium bowl, add the 1 ½ cups of corn starch. Work in batches and transfer chicken pieces from batter to corn starch and coat completely. Remove coated pieces to a platter. Add more corn starch if needed to finish.
- Heat wok and vegetable oil to 350 degrees using candy thermometer to maintain that temperature.
- Cook in four batches placing chicken in hot oil one piece at a time. Cook each batch four minutes, moving the pieces around as they cook so they don’t stick to each other. Use a Spider Strainer or other kind of strainer to remove to a plate covered in paper towels.
- Soon as the chicken drains, add to the large bowl with the sauce. As you finish each batch and drain, again add to the bowl. Set that aside when done and discard the used oil and clean out the wok.
- In a small bowl, mix cherry juice with the one tablespoon of soy sauce and set aside.
- Heat the wok back up to as high as it will go and add the two tablespoons of peanut oil. Once it starts to shimmer with heat, add carrots and stir fry 2 minutes. Move the carrots to the edges and add onion and pepper. Stir fry that for 4 minutes. Add cherry juice mixture and cook for two minutes almost until the liquid is evaporated.
- Add pineapple chunks, cherries and reserved bowl of cooked chicken and the sauce it is in.
- Stir and heat mixture to serving temperature and serve with white rice.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sammysmom says
We made this tonight. It was spot on with the flavors!! Not too sweet at all. I made it per the recipe and did not substitute anything. It was excellent!! We plan to make this often, my teenage daughter said it was the best meal she has had in a while and I cook a lot!!! Based on this recipe alone, I plan to be a loyal fan on this website
Martha says
Thank you Sammy’s Mom – we’re glad you found us!
Sandra says
Salió delicioso. Gracias por la receta
Martha says
Thank you Sandra!
Donna says
Very yummy
Martha says
Thanks Donna!
Pamela says
Loved your sweet and sour chicken
Martha says
Thanks Pamela!
Betty says
I made this last night for my family. I followed the recipe the best I can leaving out the cherry as I didn’t have it on hand and it came out pretty amazing. The chicken breast was tender and not dry at all. My husband thought it was fish! Because I made it with lots of chicken, I would double the sauce next time. Thanks for sharing!
Martha says
You’ve very welcome Betty – so glad you enjoyed the recipe!
Audrey Shubaitah says
My first time making sweet and sour chicken. This recipe was amazing. Ingredients are simple and easy to assemble . My family loved it. definitely making this again!
Martha says
So glad you enjoyed the recipe Audrey!
Emee says
The recipe is better than restaurant and it’s tastes good…
Martha says
Thanks Emee!
ALDO says
Changes:
Only use 1lb of meat, 1 red, 1 yellow, 1/4 white onion, 1 large carrots into 2 inch long thing cuts, large handful of peas, add chili paste, crush pepper, chili paste on separate adult sauce. Go for more raw in veggies.
Definitely Add honey to sauce to taste.
No cherries. Deep fried Chx cut in 1in cubes or bigger, were juicier.
Add extra juice after serve plate.
Cook all meat then remove, then start on veggies.
Carrots 2min, then onion, peppers, Snap peas, then when at end add pineapple just to warm up. Then add meat, on high to warm everything up. Top with green onion, sliced jalapeños, sesame seeds
Martha says
Thanks for the suggestions Aldo!
Michelle says
This looks good Would like to try!
Martha says
Thanks Michelle – hope you enjoy the recipe!
Ty says
I made this dish, and it turned out amazing. My wife and son loved it, and came back for seconds and thirds. I was very pleased with the flavor of the sauce. The recipe was pretty straightforward, however; I added green onions and cilantro, also I cooked my chicken for 8 to 10 minutes versus 4 minutes. It took me about 45 minutes to an hour from start to finish, but it was well worth it. I will definitely be making this again.
Martha says
Thanks Ty! Sounds like some great additions! We’re glad you enjoyed the recipe!