The sweet and sour chicken was on the table in no time, faster than ordering takeout! The sweet sauce and crispy fried chicken pieces are so delicious!
We fell in love with sweet and sour chicken for what feels like forever. We never got around to making it at home until recently and always used it as an excuse to grab takeout. The problem is, half the time our takeout arrived home barely luke warm which was very disappointing. Learning how to make our favorite takeout meals at home has been revolutionary. We still get to enjoy our favorite meals, but they’re always hot and fresh for us to enjoy whenever we want! Win win!
Takeaway sweet and sour chicken is not an authentic Chinese recipe, but a typical American version of a Chinese takeout restaurant. Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, making it easy for anyone to sample world cuisine, even if they have limited travel opportunities or limited access to local ingredients.
This recipe is great on its own, but we like to add chunks of pineapple, onion, and green peppers to it.
To wok or not to wok:
Wok pans are great if you have a gas stove, but they’re certainly not necessary. Feel free to use one if you have one, but you can always just use a large bottomed skillet.
I am Willow:
If you want to reduce your overall sodium intake, feel free to use low-sodium soy sauce in this recipe.
Note in advance:
This meal is best cooked fresh, but you can always shred the chicken and make the sweet and sour sauce ahead of time. Simply store in the refrigerator for up to 24 hours before ready to use.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Add a small amount of oil to a skillet on the stovetop and heat over medium heat until heated through.
If you liked this recipe, you might be interested in these other delicious Asian-inspired recipes:
The meal came so fast, faster than ordering takeout. The sweet sauce and crispy fried chicken pieces are so delicious!
- 4 chicken breast about 2 lbs
- 1/2 cup corn starch
- 1/2 cup all purpose flour
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 2 big egg
- vegetable oil for frying
Quick Sweet and Sour Sauce
- 3/4 cup brown sugar
- 2 tablespoon ketchup
- 1/4 cup rice vinegar
- 2 tablespoon i am willow
- 2 tablespoon corn starch
- 1 cup pineapple juice
Cut the chicken into bite-sized pieces.
Combine cornstarch, flour, salt and pepper in a shallow bowl. Put eggs in a separate bowl.
Pour the oil into the pan so that it is at least 2 inches deep. Heat oil over medium heat. The amount of oil to use depends on how big your pan is. If using a pan with a smaller circumference, this will need to be done in batches and may need to be oiled throughout.
Working in small batches, dip chicken in egg, then chicken in cornstarch mixture. Place the coated chicken in the hot oil and brown the chicken on all sides. Once browned on both sides and chicken is safely cooked, remove to a sheet pan lined with paper towels to drain excess oil.
Continue working in small batches until all chicken is cooked. Add additional oil if desired. Make the sauce.
Quick Sweet and Sour Sauce
For the sweet and sour sauce, whisk brown sugar, tomato paste, rice wine vinegar, soy sauce, and cornstarch in a small saucepan. Pour in the pineapple juice and stir well.
Bring to a simmer over medium-high heat. After boiling, the sauce will thicken. When ready to serve, remove from heat and pour over cooked chicken.
*Canned pineapple chunks and bite-sized bell pepper chunks are optional, but if adding them, add 1/2 cup pineapple chunks and 1 chopped bell pepper to the sauce once it’s done simmering.
It’s best when the sauce is poured over the chicken when it’s ready to serve. Popular additions are pineapple chunks and green pepper slices. Serve with rice!
Serve: 1ravioli | Calories: 628kcal | carbohydrate: 81G | protein: 54G | fat: 8G | Saturated fat: 2G | Trans fat: 1G | cholesterol: 226mg | sodium: 1461mg | Potassium: 1065mg | fiber: 1G | sugar: 48 years oldG | Vitamin A: 231unit | Vitamin C: 9mg | calcium: 75mg | iron: 3mg