I’ll never forget the first time I got Sweet and Sour Chicken right. It was a rainy Tuesday, and a serious craving for that perfect balance of crispy, sticky, and tangy hit me. My kitchen filled with the scent of frying chicken mingling with the sweet, vinegary simmer of the sauce—it was pure, aromatic magic. When I took that first bite, the crunch gave way to tender chicken coated in a glossy, vibrant sauce that was neither too cloying nor too sharp. It was a revelation that this takeout favorite wasn’t just possible at home, but could be downright spectacular. This recipe is my happy place in a bowl, and I’m thrilled to share every secret I’ve learned.
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable or peanut oil, for frying
- For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 1/4 cup pineapple juice (from the can of chunks, if using)
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- For the Stir-Fry:
- 1 bell pepper (any color), cut into 1-inch pieces
- 1 small white onion, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
- 2 green onions, sliced (for garnish)
Don’t let the list intimidate you—each component has a role. I’ve tried using flour instead of cornstarch for the coating, and trust me, cornstarch is non-negotiable; it creates that incredibly crisp, almost glass-like shell that holds up to the sauce. For the vinegar, rice vinegar is milder and better than white vinegar here, but in a pinch, apple cider vinegar works. And please, use fresh ginger and garlic. That jarred stuff just doesn’t bloom in the oil the same way. This is where the fragrance starts.(See the next page below to continue…)