Fried Sweet and Sour Chicken

You may associate sweet and sour chicken with Chinese takeout, but our recipe is easy to make at home. Think crunchy, crispy batter-fried chicken pieces tossed in a from-scratch sauce studded with tomatoes, pineapple and zingy ginger. Learning how to deep-fry at home is simple—you don’t need any special equipment (but a Dutch oven is a great choice).

When heating oil for deep-frying, it’s essential to monitor the temperature with a candy thermometer; when the oil is hot, add the chicken pieces. The oil will bubble satisfyingly around the chicken, cooking it in minutes and imparting an incomparable golden brown crust. Then toss the chicken pieces in the tangy sauce, and serve them with fluffy white or brown rice, steamed broccoli, and other stir-fries or Chinese takeout recipes.

Ingredients for Fried Sweet and Sour Chicken

• Sweet and sour sauce: Our homemade sauce uses canned crushed pineapple, sugar, canned diced tomatoes, white vinegar, chopped onion and green pepper, soy sauce, ground ginger and cornstarch.
• Chicken batter: The batter to coat the chicken requires all-purpose flour (like most fried chicken recipes), cornstarch, baking powder, baking soda, sugar and cold water. Using the two leavening agents creates a lighter, crispier coating. The touch of sugar helps with the browning.
• Frying oil: The best oils for frying include canola, peanut, safflower or soy.
• Boneless skinless chicken breasts: Boneless chicken breasts are easy to cut into pieces, and they cook quickly and evenly.

Directions

Step 1: Cook the sauce base

Drain the pineapple, reserving the juice in a small dish. In a large saucepan, combine the sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple chunks. Simmer for 20 minutes, stirring occasionally so the sugar dissolves.

Step 2: Make a slurry

Meanwhile, in a small bowl, whisk together the cornstarch and the reserved pineapple juice until smooth.

Step 3: Finish the sauce

Slowly stir the slurry into the tomato mixture. Bring the sauce to a full boil. Cook, stirring constantly, for two minutes or until the sauce thickens. Remove from the heat and set aside.

Step 4: Make the sweet and sour chicken batter

In a small bowl, stir together the batter ingredients. Combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth.

Step 5: Batter and fry the chicken

In a deep-fat fryer, heat the oil to 375°F. Dip the chicken pieces in the batter. Gently shake off excess batter. Working in batches, drop chicken pieces into the oil. Fry for three to five minutes or until golden brown. Flip and repeat on the other side. Remove and test for doneness by piercing the chicken with a knife; the juices should run clear. Continue frying the remaining chicken in batches.

Editor’s Tip: Don’t try to cook too much chicken at once. Crowding the fryer will cause the oil temperature to drop, resulting in soggy chicken.

Step 6: Enjoy

Serve immediately with sweet and sour sauce for dipping.

Fried Sweet and Sour Chicken Variations

• Make it gluten-free: For a GF meal, use an all-purpose gluten-free flour blend for the sweet and sour chicken batter. The sauce already uses a gluten-free thickener (cornstarch), but you’ll need to use gluten-free tamari sauce instead of soy sauce.
• Turn up the heat: Add a pinch of cayenne or red pepper flakes to the sauce.
• Use jarred sauce: As the fabulous Ina Garten says, store-bought is often fine. If you’re in a rush, use a tasty bottled sauce instead of making one from scratch.

How to Store Fried Sweet and Sour Chicken

To store fried sweet and sour chicken, let it cool completely, then transfer it to an airtight container and keep it in the refrigerator. We suggest storing the sauce separately, in a jar or tightly sealed dish.

How long does fried sweet and sour chicken last?

Sweet and sour chicken lasts up to three days. The batter will get a bit soft if you store it much longer. The sauce lasts for one week, just shake it before using.

How do you reheat fried sweet and sour chicken?

To reheat the fried chicken, place the nuggets on a wire rack set over a baking sheet. Bake at 400° for about 10 minutes, until the exterior is crispy and the chicken is hot. We don’t recommend microwaving leftovers, as that will make the batter soft (but it still works if you’re in a rush).

Can you freeze fried sweet and sour chicken?

Fried chicken (like most fried foods) doesn’t freeze well. The batter’s texture doesn’t survive the frost (or thaw). If you must, freeze the chicken without the sauce in a layer on a baking pan first, then move the solid pieces to a zip-top bag for longer storage. They’ll last in the freezer for up to two months. Bake in a 350° oven from frozen until warmed through.

Fried Sweet and Sour Chicken Tips

How do you make sure the chicken fries evenly?

The trick to an even batch of fried chicken? Cut each piece of chicken to a uniform size. If any pieces are thinner (the tips of the chicken breasts, for instance), expect them to cook more quickly. The other secret to a consistent fry: Use a frying or candy thermometer to ensure the oil reaches 375° before adding the nuggets. The oil temperature will drop as the chicken cooks, so bring it back to 375° between batches.

What can you serve with fried sweet and sour chicken?

You can’t go wrong serving sweet and sour chicken with classic Chinese takeout side dishes. Think chicken fried rice, sesame cauliflower or orange chicken. An on-theme dinner is a creative option for a dinner party, but it’s also a fun weeknight option if you’re in a recipe rut. You can also serve this crispy chicken as a fun potluck appetizer for game nights or holidays. The savory and sweet flavors are happy to mingle with other favorites, like pigs in a blanket or spicy meatballs.