What the heck is this?
This is crispy, juicy chicken tossed in a sticky, tangy-sweet sauce that coats every bite like a warm hug. It’s basically your favorite Chinese takeout—but homemade, slightly healthier, and way more satisfying. Plus, no mystery ingredients here.

Why You’ll Love This Recipe
– Better than takeout, hands down
– Crispy chicken without deep frying
– That glossy sweet-tangy sauce? Next level
– Customizable with your favorite veggies
– Picky-eater and kid-approved

The Good Stuff You’ll Need

For the chicken:
– 1½ lbs boneless chicken breast or thighs, cut into bite-sized pieces
– Salt & pepper
– 1/2 cup cornstarch
– 2 large eggs, beaten
– 3–4 tablespoons oil (for pan-frying)

For the sauce:
– 1/2 cup ketchup
– 1/3 cup rice vinegar or white vinegar
– 1/3 cup brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Optional add-ins:
– 1 cup pineapple chunks
– 1/2 red bell pepper, chopped
– 1/2 green bell pepper, chopped
– Green onions or sesame seeds for topping

Let’s Do This

Step 1: Prep the Chicken
Season chicken with a pinch of salt and pepper. Dredge each piece in cornstarch, then dip in beaten egg.

Step 2: Get Crispy
Heat oil in a large skillet over medium heat. Cook the chicken in batches until golden and crispy, about 3–4 minutes per side. Set aside on a paper towel-lined plate.

Step 3: Sauce It Up
In a bowl, whisk together ketchup, vinegar, brown sugar, and soy sauce. Pour into the same skillet (drain excess oil first) and bring to a simmer.

Step 4: Thicken Things Up
Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy—about 1–2 minutes.

Step 5: Combine and Toss
Add the crispy chicken back into the skillet and toss to coat in the sauce. If you’re adding pineapple or bell peppers, toss those in now too and let them cook for 2–3 minutes until just tender.

Step 6: Serve and Swoon
Serve hot over steamed rice, with a sprinkle of sesame seeds or green onions if you’re feeling fancy.

Serving Suggestions
– White or jasmine rice is classic
– Cauliflower rice for a low-carb option
– Add stir-fried broccoli or snap peas for more crunch

Switch It Up
– Use tofu or shrimp instead of chicken
– Go spicy with a squirt of sriracha or chili flakes
– Try mango chunks instead of pineapple for a tropical twist

Make-Ahead Tips
– You can make the sauce in advance and store in the fridge for up to 5 days
– Leftover chicken reheats well in the oven or air fryer to stay crispy
– Great for lunch prep—just keep sauce and rice separate until ready to eat

Questions People Actually Ask

Q: Can I bake the chicken instead of frying it?
A: Yep! Bake at 400°F for about 20–25 minutes, flipping halfway through. Or air fry for crispier results.

Q: What veggies go well with this?
A: Bell peppers, onions, snap peas, or even zucchini work great here.

Q: How long does it keep?
A: In the fridge? 3–4 days. Just reheat gently in a skillet to keep the sauce nice and saucy.

Sweet and Sour Chicken: The Takeout Fakeout You’ll Crave Weekly

Author: Tyla
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This is crispy, juicy chicken tossed in a sticky, tangy-sweet sauce that coats every bite like a warm hug. It’s basically your favorite Chinese takeout—but homemade, slightly healthier, and way more satisfying. Plus, no mystery ingredients here.

Ingredients

Optional add-ins:
– 1 cup pineapple chunks
– 1/2 red bell pepper, chopped
– 1/2 green bell pepper, chopped
– Green onions or sesame seeds for topping

Instructions