Sweet And Sour Chicken Recipe
Sweet And Sour Chicken Recipe is a medium Chinese-American recipe that serves 4. 350 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 32 min | Cook: 27 min | Total: 1 hr 14 min
Cost: $10.06 total, $2.51 per serving
Ingredients
- 1 lb Chicken Breast or Boneless Chicken Thigh (cut into bite‑size pieces)
- 1 tsp Salt (for marinating)
- 1 tsp Granulated Sugar (for marinating)
- 0.5 tsp White Pepper Powder
- 0.5 tsp Garlic Powder
- 1 tbsp Rice Wine (Shaoxing) or Dry Sherry (optional; omit if desired)
- 2 cloves Garlic (minced)
- 0.25 medium Onion (cut into bite‑size pieces)
- 0.5 Red Bell Pepper (cut into bite‑size pieces)
- 0.5 Green Bell Pepper (cut into bite‑size pieces)
- 1 stalk Green Onion (separate stem and leafy parts)
- 2 tbsp Cornstarch (slurry) (mixed with equal water)
- 2 tbsp Cold Water (slurry)
- 0.25 cup Cornstarch (batter)
- 0.25 cup All-Purpose Flour
- 0.25 tsp Baking Soda
- 0.25 cup Water (batter)
- 1 tbsp Cooking Oil (for batter)
- 4 cups Vegetable Oil (for deep frying) (enough to submerge chicken)
- 2 tbsp Granulated Sugar (sauce)
- 0.5 tsp Salt (sauce)
- 3 tbsp Ketchup
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil (adds aroma; add off heat)
- 1 tbsp Rice Vinegar or White Vinegar (add at end to preserve tang)
Instructions
Marinate the Chicken
Cut the chicken into bite‑size pieces. In a bowl combine salt, sugar, white pepper, garlic powder, and rice wine; toss the chicken until evenly coated. Let it sit for 15 minutes.
Time: PT15M
Prep the Vegetables
Mince the garlic cloves. Quarter the onion and cut into bite‑size pieces. Slice red and green bell peppers into strips. Separate the green onion into white stems and leafy tops; keep them apart.
Time: PT10M
Make Cornstarch Slurry
Combine 2 tbsp cornstarch with 2 tbsp cold water in a small bowl; stir until smooth.
Time: PT2M
Prepare the Batter
In a bowl whisk together ¼ cup cornstarch, ¼ cup all‑purpose flour, ¼ tsp baking soda, ¼ cup water, and 1 tbsp cooking oil until a smooth batter forms.
Time: PT5M
Heat Oil for First Fry
Fill the deep‑fry pot with enough vegetable oil to submerge the chicken. Heat to 350°F (175°C).
Time: PT5M
Temperature: 350°F
First Fry the Chicken
Toss the marinated chicken pieces in the batter, ensuring each piece is fully coated. Carefully lower pieces into the hot oil, being careful not to overcrowd. Do not stir for the first minute. After 1 minute, gently separate any pieces that have stuck together. Reduce heat to maintain ~330°F (165°C) and fry for a total of 3 minutes.
Time: PT4M
Temperature: 330°F
Rest the Chicken
Remove the fried chicken with a slotted spoon and place on the paper‑towel‑lined plate. Let it rest for 5–10 minutes.
Time: PT7M
Second Fry for Extra Crispness
Increase oil temperature to 400°F (205°C). Return the chicken to the oil and fry for just 30 seconds, then remove and set aside.
Time: PT1M
Temperature: 400°F
Stir‑Fry Vegetables
In a wok or large skillet, add a splash of oil over medium‑high heat. Add a pinch of sugar and a pinch of salt, then quickly add the white stems of the green onion, bell pepper strips, and onion pieces. Stir‑fry for 1 minute, then remove and set aside.
Time: PT2M
Make Sweet‑and‑Sour Sauce
In the same wok, add a little more oil if needed and turn heat to low. Add the minced garlic and sauté briefly (≈15 seconds). Add ketchup, 2 tbsp sugar, soy sauce, and ½ tsp salt; stir to combine. Pour in the cornstarch slurry, stirring constantly. Bring to a gentle boil; the sauce will thicken and become glossy.
Time: PT5M
Finish the Sauce
Remove the wok from heat. Stir in 1 tsp sesame oil and 1 tbsp vinegar (add off‑heat so the vinegar retains its tang).
Time: PT1M
Combine All Ingredients
Return the previously stir‑fried vegetables and the leafy green‑onion tops to the wok. Add the double‑fried chicken pieces. Toss everything together for about 2 minutes until the chicken is fully coated with the sauce.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Can be made gluten‑free by using rice flour and tamari, Dairy‑free, Low‑FODMAP (omit garlic powder if sensitive)
Allergens: Wheat (flour), Soy (soy sauce)
Ingredient Substitutions
- Instead of Chicken Breast or Boneless Chicken Thigh: Turkey breast
- Instead of Granulated Sugar: Honey (reduce amount)
- Instead of White Pepper Powder: Black pepper
- Instead of Garlic Powder: Fresh minced garlic (increase amount)
- Instead of Rice Wine (Shaoxing) or Dry Sherry: Dry sherry, Apple cider vinegar (1 tsp)
- Instead of Onion: shallot
- Instead of Cornstarch (slurry): Arrowroot powder
- Instead of Cornstarch (batter): Rice flour
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cooking Oil (for batter): vegetable oil
- Instead of Vegetable Oil (for deep frying): canola oil, peanut oil
- Instead of Granulated Sugar (sauce): honey (reduce)
- Instead of Ketchup: tomato paste diluted with water
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Sesame Oil: toasted sesame oil (use less)
- Instead of Rice Vinegar or White Vinegar: apple cider vinegar (1 tsp)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Second Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk or Spoon
- Deep‑Fry Pot or Heavy Pot
- Thermometer
- Slotted Spoon or Spider
- Wok or Large Skillet
- Plate Lined with Paper Towels
- Paper Towels
Critical Steps — Do Not Skip
- Marinating the chicken for flavor and moisture
- Maintaining proper oil temperature for the double‑fry
- Adding vinegar off the heat to preserve its sharpness
- Ensuring the cornstarch slurry is fully dissolved before adding to the sauce
Chef Tips from the Video
- For extra crunch, use a mix of cornstarch and rice flour in the batter.
- A splash of Shaoxing wine in the marinate adds authentic depth; if omitted, a dash of lemon juice works too.
- After the second fry, let the chicken rest on a wire rack instead of paper towels for better airflow.
Troubleshooting
Chicken coating falls off after frying.
Make sure the chicken is dry before dipping in batter and fry at the correct temperature; a lower oil temperature causes the coating to absorb oil and slip.
Sauce is too thin.
Simmer a little longer to reduce, or add an extra teaspoon of cornstarch slurry (mix cornstarch with cold water first).
Vegetables become soggy.
Stir‑fry vegetables only for 1 minute and add them back at the end; keep the wok hot.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.
Freezer: Freeze cooked chicken separate from sauce for up to 1 month. Reheat and toss with fresh sauce.
Room temperature: Not recommended; the dish contains perishable ingredients.
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead; keep refrigerated.
- Prepare the cornstarch slurry and batter in advance; store each in sealed containers for up to 2 hours.
- The sweet‑and‑sour sauce can be made a few hours ahead; reheat gently before tossing with chicken.
Frequently Asked Questions
What is the cultural significance and history of Sweet and Sour Chicken in Chinese‑American cuisine?
Sweet and sour chicken became popular in the United States during the mid‑20th century as Chinese immigrants adapted traditional Cantonese sweet‑and‑sour dishes to suit American palates, using deep‑fried batter and a bright ketchup‑based sauce.
What are the traditional regional variations of Sweet and Sour Chicken in Chinese cuisine?
In Cantonese cuisine the sauce is made with plum sauce, rice vinegar, and sometimes pineapple; in Sichuan versions the dish may include chilies for heat. The American version typically uses ketchup and sugar for a sweeter profile.
How is Sweet and Sour Chicken traditionally served in Chinese‑American restaurants?
It is usually served hot over steamed white rice or alongside fried rice, often garnished with sliced green onions and sometimes toasted sesame seeds.
During what celebrations or occasions is Sweet and Sour Chicken commonly enjoyed in Chinese‑American culture?
Sweet and sour chicken is a popular take‑out or home‑cooked dish for family gatherings, birthdays, and holiday meals such as Chinese New Year when families want a crowd‑pleasing, flavorful main.
What authentic ingredients are essential for traditional Sweet and Sour Chicken versus acceptable substitutes?
Traditional ingredients include Shaoxing wine, rice vinegar, and plum sauce. Acceptable substitutes are dry sherry for the wine, white or apple cider vinegar for rice vinegar, and ketchup mixed with a bit of tomato paste for plum sauce.
What other Chinese‑American dishes pair well with Sweet and Sour Chicken?
Pairs nicely with fried rice, lo mein, steamed broccoli with garlic, or a simple cucumber salad dressed with soy and sesame oil.
What are the most common mistakes to avoid when making Sweet and Sour Chicken at home?
Common errors include overcrowding the oil, not maintaining oil temperature during the double fry, using too much water in the batter (which makes it soggy), and adding vinegar while the sauce is boiling, which dulls its flavor.
Why does this Sweet and Sour Chicken recipe use a double‑fry technique instead of a single fry?
The first fry cooks the chicken through, while the second short, high‑heat fry creates a super‑crisp exterior without overcooking the interior, giving the classic restaurant texture.
Can I make Sweet and Sour Chicken ahead of time and how should I store it?
Yes. Marinate the chicken up to a day ahead, and the sauce can be prepared a few hours early. Store fried chicken and sauce separately in airtight containers in the refrigerator; reheat the chicken in a hot oven to restore crispness before tossing with sauce.
What texture and appearance should I look for when making Sweet and Sour Chicken?
The chicken pieces should be golden‑brown and glossy, with a crisp coating that stays crunchy after tossing. The sauce should be thick enough to coat the back of a spoon and have a bright amber color with specks of vegetables.
How do I know when Sweet and Sour Chicken is done cooking?
The chicken is done when the internal temperature reaches 165°F (74°C) and the coating is deep golden. The sauce should be bubbling and have thickened; a quick taste will confirm the balance of sweet, sour, and salty.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that blend classic comfort foods with practical cooking tips, often featuring step‑by‑step demonstrations for home cooks.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese‑American cooking differ from other cooking channels?
Stacey Cook emphasizes clear, timed instructions, realistic ingredient swaps, and budget‑friendly techniques, whereas many other channels may use specialty equipment or hard‑to‑find ingredients. Her videos aim for everyday kitchen feasibility.
What other Chinese‑American recipes is the YouTube channel Cook! Stacey Cook known for?
Stacey Cook is also known for her homemade General Tso’s chicken, beef and broccoli, and quick fried rice tutorials that follow the same practical, step‑by‑step style.
Last updated: September 19, 2026
