Sweet and Sour Chicken brings together tender chicken strips wrapped in a tangy sauce of sugar, vinegar, and soy. This dish is proof that bold flavors don’t need complicated techniques or a long ingredient list to shine. It works beautifully as a quick weeknight main course or a colorful centerpiece for a casual dinner. With a simple pan-fry and a fast-simmered sauce, everything comes together in minutes.
What Is Sweet and Sour Chicken?
Sweet and Sour Chicken is a classic stir-fry-style dish known for its signature contrast of flavors. It comes from Chinese-inspired cooking adapted for home kitchens worldwide. The sauce typically combines vinegar, sugar, and a salty element like soy sauce, thickened just enough to coat the meat. What makes it so popular is the fact that it is comforting, vibrant, and endlessly adaptable.
Pro Tips for the Best Sweet and Sour Chicken
- Cut the chicken into evenly sized strips so they cook at the same speed and stay juicy.
- Coat the chicken lightly but thoroughly with cornstarch to create a crust that helps the sauce cling beautifully.
- Keep the heat moderate once the sauce is added. This prevents burning and allows the flavors to meld smoothly.
- Taste the sauce before pouring it into the pan and adjust the balance if needed, by adding more sugar for sweetness or vinegar for extra tang.
Frequently Asked Questions
Can I use chicken breast or chicken thigh for this recipe?
Both chicken breast and chicken thigh work well for sweet and sour chicken. Chicken breast gives a leaner, lighter result, while thighs offer extra juiciness. If using thighs, trim excess fat and cut them into similar-sized strips.
Why do I coat the chicken with cornstarch?
Cornstarch creates a thin protective layer that keeps the chicken tender during frying. It also helps the sauce thicken quickly once added to the pan. This coating gives the chicken a lightly crisp exterior without deep-frying.
What can I serve with sweet and sour chicken?
Sweet and sour chicken pairs perfectly with steamed white rice or jasmine rice to soak up the sauce. You can also serve it with fried rice or simple noodles. For something lighter, add a side of sautéed vegetables or a crisp cucumber salad.
Can I Freeze Sweet and Sour Chicken?
Sweet and sour chicken can be frozen for up to a month, but the texture is best when enjoyed fresh. Thaw it overnight in the refrigerator before reheating, but keep in mind that the sauce may loosen slightly after freezing.
How to Store Sweet and Sour Chicken
Store any leftovers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to distribute the sauce evenly. Avoid overheating to keep the chicken tender.
Ingredients
How to Make Sweet and Sour Chicken
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Cut the chicken into even strips and set them aside.
Cut the chicken into even strips and set them aside.
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In a small bowl, mix rice vinegar, soy sauce, ketchup, and sugar.
In a small bowl, mix rice vinegar, soy sauce, ketchup, and sugar.
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Add the chicken strips and toss until they’re lightly coated.
In another bowl, mix the cornstarch with paprika.
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Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the chicken and fry for a few minutes, turning occasionally, until golden and crisp on all sides.
Add the chicken strips and toss until they’re lightly coated.
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Lower the heat and pour the prepared sauce over the chicken. Let it simmer gently, stirring, until the sauce thickens.
Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the chicken and fry for a few minutes, turning occasionally, until golden and crisp on all sides.
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Transfer the sweet and sour chicken to a serving dish and sprinkle with sesame seeds.
Lower the heat and pour the prepared sauce over the chicken. Let it simmer gently, stirring, until the sauce thickens.
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Transfer the sweet and sour chicken to a serving dish and sprinkle with sesame seeds.
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