This is the kind of meal that makes everyone at my table go quiet after the first bite—just happy chewing. Homemade sweet and sour chicken is one of those nostalgic dishes I used to think only a restaurant could get right. Turns out, with a few simple ingredients (most of them from the pantry), you can make it taste even better at home.

Whenever I make this, the kitchen fills with that unmistakable tangy-sweet aroma. It’s the smell that says: “Dinner’s going to be special tonight.”

Why I Always Come Back to This Recipe

Honestly, I’ve tried different variations over the years, but this one hits all the right notes:

Crispy Outside, Juicy Inside
No sad, soggy chicken here. The coating is full of flavor and holds up in the sauce.
That Perfectly Balanced Sauce
Sweet but not cloying, sour but not harsh. It actually tastes like real fruit and vinegar, not something out of a packet.
Simple, Familiar Ingredients
I don’t need anything fancy. Just a few cupboard staples and I’m set.

I often make this when we want a fakeaway night at home. The kids get so excited—who needs delivery when you can do it better in your own kitchen?

What Goes Into That Irresistible Sauce

Here’s my honest take on the ingredients, with a few personal notes:

Ketchup
I’m not usually a ketchup fanatic, but for this, it’s essential. It gives that familiar tang and deep red color.
Malt Vinegar
This is my secret weapon for the perfect sour edge. I’ve tried other vinegars, but malt vinegar is the one that makes it sing.
Brown Sugar
This rounds everything out. It’s got a richer sweetness than white sugar and helps tame the vinegar.
Pineapple Chunks with Juice
Don’t bother chopping a fresh one unless you’re feeling fancy. The canned version works better here because the syrupy juice becomes part of the sauce.
Garlic and Ginger
Fresh is best. I always keep knobs of ginger in the freezer so I can grate them straight in.
Bell Peppers and Onions
These add crunch, color, and a little natural sweetness.

This sauce is a little unconventional, but trust me—it just works.

How I Make My Crispy Sweet and Sour Chicken

This method gives me restaurant-style results at home, and I’ve got a few personal tips baked in.

Step 1: Coat the Chicken
I set up a simple station: first cornflour (for that light, crisp bite), then beaten egg, then seasoned flour. I don’t skimp on the seasoning—salt, pepper, even a pinch of five-spice if I’m feeling bold.

Step 2: Fry Until Golden
I heat the oil just right—not too hot to burn, not too cold to soak. If the pan’s small, I do batches so each piece gets room to crisp.

My Tip:
I always check the biggest piece by slicing it open. No pink? Good to go.

Step 3: Cook the Sauce
I soften the onions and peppers quickly so they stay a little crisp. Then I add garlic and ginger, followed by ketchup, malt vinegar, brown sugar, and the pineapple (with all that sweet juice).

Step 4: Simmer and Thicken
Let it bubble gently. It starts thin but thickens into that sticky, glossy sauce.

Step 5: Combine
I toss the crispy chicken back in and fold it through carefully so the coating stays on. It’s so satisfying watching it get glazed in that shiny sauce.

My Personal Cooking Tips

Season the Coating Well
Don’t just rely on the sauce for flavor. I mix in salt, pepper, sometimes garlic powder, or even chili flakes if I want a kick.
Fry in Batches
Crowding the pan is the fastest way to ruin that crisp. I’m patient and fry in batches if needed.
Use the Pineapple Juice
That juice is liquid gold for the sauce. Don’t drain it away.
Balancing the Sauce
Taste it before adding the chicken. Too sharp? A bit more sugar. Too sweet? Another splash of vinegar.
Short on Time?
You can bake the coated chicken on a lined tray at high heat instead of frying. It’s less work and easier cleanup.

Serving Ideas Straight from My Table

This dish practically demands something to soak up that sauce.

Here’s what I usually serve it with:

Steamed jasmine rice—it’s classic and perfect.
Egg fried rice for a more complete meal.
Stir-fried noodles with crunchy beansprouts.
Simple cucumber salad on the side for a fresh crunch.
My kids love it with homemade oven chips—yes, not traditional, but it’s delicious with the sauce poured over.

We do “takeaway night” at home a lot to save money and eat better. This is always on the menu for those nights.

Answers to Questions I Get All the Time

Can I bake instead of fry?
Absolutely. I coat the chicken the same way, lay it on a baking sheet lined with parchment, and bake at 220°C (about 425°F) until golden.

What about different proteins?
I’ve used pork, tofu (pressed and dredged the same way), and even prawns. Just adjust cooking time so they don’t overcook.

Is the sauce really that red?
Mine is a deep, warm red from the ketchup and brown sugar—not that neon-orange you sometimes see. I think it looks and tastes better this way.

If you try this, let me know how it turns out for you. In my kitchen, this one’s a proven crowd-pleaser. It’s all about taking a familiar classic and making it your own, right there at home. Happy cooking!

Yield: 4

Sweet and Sour Chicken

Craving that crispy, tangy, better-than-takeout sweet and sour chicken? This homemade version delivers big on flavor and texture—and comes together in just 25 minutes using simple pantry staples.

Ingredients

90 g (3/4 cup) plain flour (all-purpose flour)
5 tbsp vegetable oil
3 tbsp cornflour (cornstarch)
2 eggs lightly beaten
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 skinless chicken breast fillets chopped into bite-size chunks

For the Sauce

1 tbsp vegetable oil
1 large onion peeled and chopped into large chunks
1 red pepper chopped into 1 inch pieces
1 green pepper chopped into 1 inch pieces
2 cloves of garlic peeled and chopped or crushed
1 tsp minced ginger
150 ml (2/3 cup) tomato ketchup
2 tbsp malt vinegar
6 tbsp dark brown muscovado sugar
475 g (17 oz) canned pineapple chunks in juice

To Serve

egg fried rice or boiled rice
1 tsp sesame seeds

Instructions

Heat the vegetable oil in a wok or large frying pan over high heat until it's hot and shimmering.
While the oil heats up, get three shallow bowls ready. In one, whisk the eggs. In another, add the cornflour. In the third, mix together the plain flour with salt, pepper, garlic salt, and paprika.
Take the chicken pieces and coat them first in the cornflour, then dip them into the egg wash until fully coated, and finally dredge them in the seasoned flour mix. Repeat this with all the chicken.
Carefully add the coated chicken to the hot oil. Cook over high heat for 6–7 minutes, turning a few times to ensure all sides are golden brown and crisp.
Depending on your pan size, you might need to work in two batches. Once done, transfer the chicken to a plate lined with kitchen paper to soak up excess oil.
While the chicken is cooking, start on the sauce. Heat the tablespoon of oil in a separate large frying pan or skillet over medium-high heat. Add the chopped onion and bell peppers and cook for about 3 minutes, stirring occasionally, until the onions are just turning translucent.
Add the garlic and ginger and cook for another minute until fragrant.
Pour in the ketchup, vinegar, dark brown sugar, and the canned pineapple along with its juice. Stir well to combine. Bring everything to a boil, then reduce the heat slightly and let it bubble gently for 3–5 minutes until it thickens a bit.
Once the sauce has thickened, add the crispy chicken into the pan. Gently toss everything together so the chicken is coated in that glossy sweet and sour glaze.
Serve hot with egg fried rice or plain boiled rice, and sprinkle with sesame seeds before serving.

Notes

To check if the chicken is fully cooked, slice into one of the larger pieces—if it’s white all the way through and no longer pink, you’re good to go.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 29252Total Fat 79gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 46gCholesterol 162mgSodium 6892mgCarbohydrates 7029gFiber 317gSugar 4453gProtein 452g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.