If you love tangy, crunchy, and saucy dinner nights, this Sweet and Sour Chicken Recipe is a keeper. It balances a crisp, light batter with bright vegetables, juicy pineapple, and a sticky-sweet sauce that clings to every bite. The method is approachable: we cut the chicken into pieces, make a simple batter, deep-fry until golden, and toss everything with sauce. Serve it over steaming white rice for comfort on a plate.

This recipe uses everyday pantry ingredients and tools, with a couple of kitchen helpers that make the process easier: a Food thermometer ensures your oil and chicken are at safe, optimal temperatures, and a Kitchen Spider Skimmer is not necessary but very helpful for removing fried pieces from the hot oil. Follow the step-by-step directions below for crisp results and a saucy finish.

Why this Sweet and Sour Chicken Recipe works

There are three things that make this Sweet and Sour Chicken Recipe sing: a light, crispy batter that stays crunchy under sauce; hot oil that seals the exterior quickly; and a vibrant sauce mixed with peppers, scallions, and pineapple for contrast. The cornstarch-to-flour ratio keeps the coating delicate rather than doughy, and the small additions of baking powder and baking soda give the batter a pleasing lift. Deep-frying locks in juiciness so the chicken stays tender beneath its crisp shell.

Ingredients

▢ Food thermometer
▢ Kitchen Spider Skimmer not necessary but very helpful
▢ 1 1/4 cup Sweet and Sour Sauce (store bought or click for recipe)
▢ 1 pound chicken breasts boneless skinless
▢ Kosher salt
▢ Freshly ground black pepper
▢ 2 quarts peanut or vegetable oil plus 3 tablespoons for the batter
▢ 1 cup all-purpose flour
▢ 1 cup cornstarch
▢ 2 teaspoons baking powder
▢ 1/2 teaspoon baking soda
▢ 1 1/4 cups water
▢ 2 red bell peppers stem and seeds removed and cut into 1-inch pieces
▢ 6 scallions cut into 1-inch pieces
▢ 4 slices fresh pineapple cut into 1-inch wedges
▢ White rice cooked per package directions

Equipment

Heavy-bottomed pot or deep fryer
Kitchen spider skimmer or slotted spoon
Wire rack and baking sheet or paper towels for draining
Mixing bowls
Chef’s knife and cutting board
Measuring cups and spoons
Food thermometer

Prep: what to do before you start

Cut the 1 pound chicken breasts into even, bite-sized pieces so they cook uniformly.
Season the chicken pieces lightly with Kosher salt and freshly ground black pepper and set them aside for a few minutes while you prepare the batter.
Mix the batter ingredients in a medium bowl so it’s ready to go when the oil is hot.
Cook the white rice per package directions so it’s warm when the chicken and sauce are ready.

Batter and frying overview

This Sweet and Sour Chicken Recipe uses a wet batter made from all-purpose flour, cornstarch, baking powder, baking soda, water, and a bit of oil. The batter should be smooth and slightly thick. We deep-fry in 2 quarts of oil heated to the correct temperature; a Food thermometer helps you keep the oil steady around 350°F (175°C). Fry in batches so the oil temperature doesn’t drop, and remove pieces with a Kitchen Spider Skimmer to let excess oil drip back into the pot.

Step-by-step Directions

Prepare the batter:
- In a medium mixing bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Whisk these dry ingredients so they are evenly distributed.
- Add 3 tablespoons of the vegetable or peanut oil to the dry mix.
- Pour in 1 1/4 cups water and whisk until the batter is smooth and free of lumps. The batter should coat the back of a spoon but still flow easily; if it feels too thick, you can add a tablespoon of water at a time to loosen it slightly.
Heat the oil:
- Pour 2 quarts of peanut or vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C) on your food thermometer. If you don’t have a thermometer, test by dropping a little batter into the oil: it should sizzle and rise immediately but not burn on contact.
Coat the chicken:
- Season the 1 pound chicken breasts bite-size pieces with Kosher salt and freshly ground black pepper if you haven’t already.
- One handful at a time, dip the seasoned chicken pieces into the batter, allowing excess to drip off so the coating isn’t overly thick. Work quickly but carefully so the batter doesn’t start to set before frying.
Fry the chicken:
- Carefully lower battered chicken pieces into the hot oil in a single layer without overcrowding the pot. Fry in batches to keep the oil temperature steady and allow pieces room to crisp.
- Fry each batch until the coating is golden and crisp, about 3–5 minutes per batch depending on piece size. Use the food thermometer to check the internal temperature of a center piece; it should reach 165°F (74°C).
- Remove fried chicken with the kitchen spider skimmer and transfer to a wire rack set over a baking sheet or to paper towels to drain. Repeat until all chicken pieces are fried.
Prepare the vegetables and pineapple:
- While the last batches fry, prepare the vegetables so they’re ready for the final toss. Cut 2 red bell peppers into 1-inch pieces, slice 6 scallions into 1-inch pieces, and cut 4 fresh pineapple slices into 1-inch wedges.
Heat the sauce and combine:
- Place 1 1/4 cup Sweet and Sour Sauce in a large skillet or wok over medium heat. Warm the sauce until it begins to bubble gently, stirring to keep it smooth.
- Add the red bell peppers, scallions, and pineapple wedges to the warmed sauce. Toss for 1–2 minutes to slightly soften the vegetables and warm the fruit; they should remain crisp-tender, not mushy.
- Add the fried chicken pieces to the skillet and toss gently but thoroughly so each piece is coated with sauce and mixed with the peppers, scallions, and pineapple. Cook for an additional 1–2 minutes just to marry flavors and reheat the chicken through.
Finish and serve:
- Give the finished Sweet and Sour Chicken Recipe a quick taste and adjust with a pinch of salt or a few grindings of black pepper if desired.
- Serve the saucy chicken immediately over cooked white rice so the crisp coating retains some texture under the sauce.

Troubleshooting and tips

If the batter slips off the chicken while frying, make sure the chicken was patted dry before seasoning and that the oil temperature is hot enough. Too cool oil will cause the batter to detach and absorb excess oil.
Don’t overcrowd the fryer. Crowding lowers oil temperature and results in soggy coating rather than golden crunch.
Use a food thermometer to maintain oil at 350°F (175°C); it’s the easiest way to consistent frying results for this Sweet and Sour Chicken Recipe.
If you prefer a lighter oil profile, choose vegetable oil. Peanut oil has a higher smoke point and a slightly nutty flavor that works well with fried dishes.
To keep fried pieces warm and crisp while you finish the last batch, place them on a wire rack in a 200°F (95°C) oven rather than on paper towels; this prevents steam from softening the crust.

Make-ahead and storage

You can prepare the chicken and sauce separately in advance. Keep the fried chicken in the refrigerator for up to 2 days, and re-crisp it in a 375°F (190°C) oven for 5–8 minutes before tossing with warmed sauce and vegetables. The sauce stores well for up to 4 days in an airtight container; gently reheat before combining with reheated chicken and fresh-cut peppers, scallions, and pineapple.

Variations

Vegetable-forward: Add chunks of carrots or broccoli to the sauce when warming, giving them slightly longer to reach a crisp-tender texture.
Smoky-sweet: Add a splash of rice vinegar and a drizzle of honey to the sauce for a deeper tang and extra gloss.
Spicy: Stir in a teaspoon of chili paste or a few dashes of hot sauce to the warmed sweet and sour sauce for a little heat.

Serving suggestions

Serve the Sweet and Sour Chicken Recipe over a bed of white rice so each spoonful carries sauce, chicken, and a piece of pineapple or bell pepper. For a complete meal, add a side of steamed greens or quick sautéed snow peas. Leftovers also make a fantastic filling for crunchy lettuce wraps.

Nutritional note

Deep-fried recipes are an indulgence, but you can control portions by serving with a generous side of vegetables and a modest scoop of rice. The crisp batter uses a mix of flour and cornstarch for a lighter texture than a dense breading, and a modest amount of oil is used in the batter itself.

This Sweet and Sour Chicken Recipe is an easy dinner that feels special. The golden, crispy chicken and glossy, flavorful sauce come together quickly if you organize your mise en place and pay attention to oil temperature. Enjoy the bright flavors and the satisfying crunch—dinner is served.

Sweet and Sour Chicken Recipe

Crispy battered chicken tossed in a bright sweet-and-sour sauce with peppers, pineapple, and scallions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 1/4 cups sweet and sour sauce store-bought or homemade
1 pound chicken breasts boneless, skinless, cut into small cubes
kosher salt
freshly ground black pepper
2 quarts peanut or vegetable oil for frying (or enough to reach about 1½ inches deep)
3 tablespoons oil reserved for batter
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups water
2 red bell peppers stemmed, seeded, cut into 1-inch pieces
6 scallions cut into 1-inch pieces, divided
4 slices fresh pineapple cut into 1-inch wedges or chunks
white rice cooked according to package directions, for serving

Equipment

Dutch oven or large heavy pot
deep-fry thermometer
Mixing Bowls
Whisk
spider skimmer or slotted spoon
Wire rack and paper towels
Cutting board and knife

Method

If using homemade sauce, prepare it now; otherwise have 1 1/4 cups store-bought sweet and sour sauce ready.
Trim the chicken breasts and cut into small bite-size cubes; pat dry with paper towels and season with kosher salt and freshly ground black pepper.
Pour oil into a large Dutch oven to a depth of about 1½ inches (about 2 quarts total) and attach a thermometer; heat to 350°F (175°C).
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
Add 1 1/4 cups water and the remaining 3 tablespoons oil to the dry ingredients and whisk until smooth to make the batter.
Toss the chicken cubes in the batter until fully coated.
Carefully lower battered chicken pieces into the hot oil a few at a time using a fork; fry at 350–375°F for 2–3 minutes per batch until golden and cooked through, stirring gently to prevent sticking.
Transfer fried chicken to a wire rack set over paper towels to drain and repeat until all chicken is cooked.
When frying is complete, remove the pot from heat and carefully pour off all but 1–2 tablespoons of oil into a heatproof bowl; return the pot to medium heat.
Add the red bell pepper, half the scallions, and the pineapple to the hot oil in the pot and cook, stirring, until the peppers are crisp-tender, about 2–3 minutes.
Pour in 1 cup of the sweet and sour sauce and cook until heated through, about 1 minute.
Add the fried chicken to the pot and gently stir to coat; heat just until the chicken is warmed through.
Serve immediately over cooked white rice, spoon extra sauce on the side, and garnish with the remaining scallions.