Sweet and Sour Chicken
糖醋鸡丁
Crispy fried chicken pieces coated in a glossy, tangy-sweet sauce with bell peppers and pineapple. This is the real-deal version — not the bright-red takeout gloop.
📋 Ingredients
What Is Sweet and Sour Chicken?
💡 Ingredient Notes: Sweet and Sour Chicken (糖醋鸡丁, táng cù jī dīng) is one of the most popular Chinese dishes worldwide — but most takeout versions are a far cry from the original. Real sweet and sour chicken balances the tang of Chinese black vinegar (or rice vinegar) with just enough sugar, creating a glossy, amber-colored sauce that clings to crispy chicken pieces. It originated in Cantonese cuisine, where sweet and sour sauces were traditionally made with fruit preserves.
Ingredients You'll Need
💡 Ingredient Notes: The secret to restaurant-quality sweet and sour chicken is double-frying — the first fry cooks the chicken, the second creates that shatteringly crisp crust that stays crunchy even under sauce.
For the Chicken
- 500g (1 lb) chicken thighs, cut into bite-sized cubes
- 1 tbsp soy sauce
- 1 tsp white pepper
- ½ cup cornstarch (for coating)
- 1 egg, beaten
- Oil for deep-frying (peanut or vegetable)
For the Sauce
- 3 tbsp rice vinegar (or Chinese black vinegar)
- 3 tbsp sugar
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- ¼ cup water
Vegetables & Aromatics
- 1 bell pepper (red or green), cut into chunks
- ½ cup pineapple chunks (fresh or canned)
- 1 small onion, cut into chunks
- 2 cloves garlic, minced
- 1 tsp ginger, minced
Ingredient Notes
💡 Ingredient Notes: Ketchup is traditional in Cantonese sweet and sour sauce — it provides color and a ready-made tomato-sugar-vinegar balance. If you prefer natural color, use tomato paste with extra sugar and vinegar. Pineapple adds sweetness and enzymes that tenderize the chicken, but don't let it sit too long in the sauce or it goes mushy.
📝 Instructions
Marinate the Chicken
Mix chicken cubes with 1 tbsp soy sauce and white pepper. Let rest for 10 minutes while you prep the vegetables and sauce.
Make the Sauce
In a bowl, combine 3 tbsp vinegar, 3 tbsp sugar, 3 tbsp ketchup, 1 tbsp soy sauce, and ¼ cup water. Stir until sugar dissolves. Keep the cornstarch slurry separate — you'll add it at the end.
Coat and Fry the Chicken
Beat the egg into the marinated chicken, then toss with cornstarch until every piece is evenly coated. Heat oil to 170°C (340°F). Fry in batches for 3-4 minutes until golden and cooked through. Drain on a wire rack. For extra crunch, increase oil to 190°C (375°F) and fry a second time for 45-60 seconds until deep golden.
Stir-Fry Vegetables
Heat 1 tbsp oil in a wok over high heat. Stir-fry garlic and ginger for 15 seconds. Add onion, bell pepper, and pineapple — cook for 1-2 minutes until slightly softened but still crisp. Remove and set aside.
Combine and Glaze
Pour the sauce mixture into the wok. Bring to a boil, then stir the cornstarch slurry and pour it in while stirring. The sauce will thicken instantly and turn glossy. Add the fried chicken and vegetables. Toss everything together until every piece is coated in the glossy sauce — this should take exactly 30 seconds.
Serve Immediately
Transfer to a serving plate. Serve with steamed jasmine rice. The chicken will stay crispy for about 15 minutes after saucing — so eat fast!
💡 Pro Tips
- 💡Double-fry is non-negotiable — it's the difference between "good" and "why is this better than the restaurant." The second fry drives out moisture and creates a crust that resists sogginess.
- 💡Make the sauce before you start frying — once the chicken is fried, everything happens in 2 minutes.
- 💡Cornstarch coating gives a lighter, crispier crust than flour. Egg wash + cornstarch = the classic Chinese takeout texture.
- 💡If you don't want to deep fry, you can pan-fry the chicken in ½ inch of oil. It won't be quite as crispy but still delicious.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but reduce the first fry time to 2-3 minutes. Thighs stay juicier and are more forgiving if you slightly overcook.
How do I make this less sweet? Reduce sugar to 2 tbsp and increase vinegar to 4 tbsp. Taste and adjust — the sauce should be a balance of tangy and sweet, not candy-like.
Can I make this gluten-free? Use tamari instead of soy sauce, and make sure your ketchup is GF-certified. Cornstarch is naturally gluten-free.
Why isn't my chicken crispy? Three common mistakes: (1) oil not hot enough, (2) overcrowding the fryer, (3) saucing the chicken too long before serving. Fry at the right temperature in small batches and serve immediately.
