Sweet and sour chicken is a delicious Chinese-American dish that has become beloved around the world. With its tangy, sweet sauce coating crispy fried chicken, this meal strikes the perfect balance of flavors But what exactly is sweet and sour chicken and how did it become so popular? Let’s take an in-depth look at this classic dish
A Brief History
While the exact origins are uncertain sweet and sour chicken likely originated in the Guangdong province of southern China. Chinese immigrants brought the dish to the United States in the early 1800s and adapted it to appeal to Western tastes. By the late 1900s it had become a staple on Chinese restaurant menus across America.
The early recipes used ingredients like tomato sauce or orange juice to create the sweet and tangy flavors. Over time, the trademark sweet and sour sauce evolved into the beloved mixture of pineapple, vinegar, sugar, ketchup and soy sauce we know today. This balance of sweet and sour transformed a simple stir fry into an irresistible sensation for the tastebuds.
The Iconic Sauce
The sauce is truly the star of sweet and sour chicken Its addictive flavor comes from the blended tastes of
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Sugar: Provides sweetness. White or brown sugar works well.
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Pineapple: Adds extra sweetness and fruitiness. Crushed pineapple or juice are common.
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Vinegar: Gives the sauce tanginess. Rice wine or white distilled vinegar are typical choices.
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Ketchup: Adds body, flavor and red-orange color.
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Soy sauce: Provides saltiness and savoriness.
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Cornstarch: Thickens the sauce so it coats the chicken.
When simmered together, these ingredients create a glistening sauce that perfectly balances sweet and sour in every bite. The sauce can be tweaked to preference by adjusting ingredients like sugar or vinegar.
Crispy, Juicy Chicken
Tender and juicy chicken pieces coated in crispy batter are the perfect vehicle for soaking up that sweet and tangy sauce. Boneless, skinless chicken thighs or breasts cut into bite-sized pieces work well.
The chicken is marinated in soy sauce, garlic and ginger to infuse flavor before coating in a simple batter of flour, cornstarch, egg and baking powder. Frying until golden brown yields that essential crispy texture and locks in the chicken’s juices.
The Supporting Cast
While chicken and sauce are the headliners, the supporting ingredients are important too. Popular additions like bell peppers, onions and pineapple add crunch, flavor and visual appeal.
Quick-cooking veggies like snap peas, carrots or water chestnuts can also be stir-fried with the chicken. Serve the finished dish over a bed of steamed rice to soak up every last drop of that tasty sauce.
Preparation Tips
Making restaurant-quality sweet and sour chicken at home is easy with a few helpful tips:
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Prepare the sauce before cooking the chicken so it’s ready to pour over the finished dish.
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Use paper towels to blot fried chicken pieces and remove excess oil.
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Add cornstarch slurry at the end when reheating leftovers to thicken the sauce again.
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Try swapping in ingredients like pork, shrimp or tofu for different flavor variations.
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For a healthier version, bake or air fry the chicken instead of frying.
A Worldwide Favorite
While originating in China, sweet and sour chicken has become a cherished staple across cultures. Its popularity stems not only from the irresistible contrast of flavors but also from its easy customization.
Cooks can tweak ingredients to balance sweet and sour to their tastes, add personalized veggie mixes and use different base proteins. This versatility, combined with simple preparation, gives sweet and sour chicken worldwide appeal.
Whether enjoying takeout or making it at home, this dish evokes nostalgia while satisfying food cravings. The next time you need a meal that mixes comfort with excitement, turn to this Chinese-American favorite that fuses the perfect flavors into one.
How to Make Sweet and Sour Chicken
- Prepare the Meat & Vegetables. Add the cubed meat and marinade ingredients to a bowl and combine. Cover and set aside while you wash and cut the vegetables.
- Make the Sauce. Add the sauce ingredients to a small bowl and whisk together. Set aside.
- Fry the Chicken. Add all of the oil to the wok and heat to 350 degrees F. Working carefully in batches, cook the marinated chicken for 3 minutes per side. Transfer the cooked pieces to a wire rack placed on a baking tray to drain. When all the meat is cooked, transfer the tray to the oven at 200 degrees F to keep warm while frying the other ingredients.
- Cook the Sauce & Vegetables. Remove all but 2 tablespoons of oil from the wok. Set the heat to high. Add all of the vegetables and pineapple and stir fry for a few minutes. Pour the sauce into the wok, stir, and cook for another minute. Return the cooked meat to the wok and toss to coat.
- Serve. Plate right away and garnish with the chopped green onions.
- Wok
- Baking Tray & Wire Rack – Use this setup to drain excess oil to prevent the fried food from soaking up excess oil. Line the tray with paper towels to avoid an oily mess later on!
- Digital Thermometer – It’s important to keep the oil at 350 degrees F while frying, and a digital thermometer will help you keep an eye on the temperature between batches.
Leftover sweet and sour chicken can be refrigerated for up to four days. It’s just as delicious as leftovers, so it’s a great meal-prep dish.
I would reheat it in the microwave in a covered, microwave-safe bowl in 1 or 2-minute increments until warmed through.
It’s also a great dish to reheat in the air fryer at 350 degrees F for 5 minutes or so.
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The longest you can marinate chicken — even in a mild, not-too-acidic marinade like this one — is 24 hours. Any longer the delicate meat starts to deteriorate to a mushy, unappetizing point that actually becomes tough and chewy once cooked.
I get it — not everyone likes “hot” fruit. But don’t knock it before you try it! The combination of pineapple with savory is one as old as time, and it’s pretty darn good. If you’re trying to replicate the texture of pineapple, you can rely on water chestnuts and bamboo shoots, two common Chinese ingredients. To get the pineapple taste without the texture, you can substitute some of the vinegar with a bit of pineapple juice.
Egg, cornstarch, and flour. Seasonings vary — I use soy sauce, garlic, salt, and white pepper. These ingredients are key to the Chinese velveting technique to make silky, tender chicken. In this fried sweet and sour chicken recipe, the cornstarch works with the egg and flour to fry up into a light yet crispy, golden crust.
Ingredient Notes and Substitutions
- Chicken – Since the meat is cubed, you can use any cut. I prefer juicy, fatty thigh meat for frying. It’s marinated in egg, cornstarch, and flour that’s been flavored with:
- White Pepper – The lingering heat of white pepper is one noticeable difference between Eastern and Western cooking. You can use black pepper if it’s all you have.
- Garlic Powder – I use garlic powder in this sweet and sour chicken recipe because it readily dissolves in the marinade to flavor the meat. If you want to use fresh, you’ll need about four cloves.
- Light Soy Sauce
- Salt
- Sweet and Sour Sauce – A quick combination of ketchup, brown sugar (or white sugar), white vinegar (or another neutral-tasting vinegar), and cornstarch.
- Bell Peppers – Use both sweet, juicy red and crisper, more bitter green bell peppers to strike just the right balance.
- Onion – Crisp, sweet red onions cook down to add a unique, savory sweetness that both counteracts and balances the sweet sauce. Yellow onions are a good substitute.
- Pineapple – Fresh is always best, but you can use canned or thawed frozen pineapple chunks if that’s more accessible.
SWEET AND SOUR CHICKEN RECIPE | SWEET AND SOUR CHICKEN WITH PINEAPPLE | SWEET AND SOUR CHICKEN
FAQ
What is sweet and sour chicken made of?
Sweet and sour chicken is made covering chicken pieces in batter and deep frying them. The cooked chicken is covered in “sweet and sour sauce”. This sauce usually includes canned pineapple juice, vinegar, ketchup and spices. Other versions of sweet and sour chicken are eaten around the world, especially in Asia.
What is the difference between General Tso’s and sweet and sour chicken?
As its name suggests, Sweet and Sour Chicken sauce features a sticky, tangy sauce that gets its tartness from vinegar. General Tso’s chicken has a slightly sweet, more umami flavor, along with a kick of heat from dried chili peppers.
What is the difference between orange chicken and sweet and sour chicken?
Orange chicken and sweet and sour chicken, both popular American Chinese dishes, differ primarily in their sauce and flavor profiles. Orange chicken features a sweet, citrusy sauce with a touch of spice, while sweet and sour chicken offers a tangier, more balanced sweet and sour flavor.
What even is sweet and sour sauce?
The dish is served with sweet and sour sauce, typically made by boiling vinegar, sugar, and water with a variety of fruits and vegetables like carrot, cucumber, onion, wood ear mushroom, and pineapple. Starch slurry is used to thicken the sauce.