Crispy Sweet & Sour Chicken

Ingredients

Ingredient notes & substitutions

Chicken breasts:

Dice into even, bite-sized pieces so everything cooks through and crisps up at the same rate; boneless thighs work great too and stay juicier.

Flour and cornstarch:

The cornstarch mixed into the flour is what gives the crust its shatter-crisp texture, so don't skip it or swap it out entirely for flour.

Eggs:

Beaten eggs help each flour layer stick, which is why the flour-egg-flour-egg-flour method builds such a thick, craggy crust.

Ketchup and sweet chili sauce:

These two form the sweet, tangy base of the sauce — no ketchup on hand? A mix of tomato paste and a little extra honey works in a pinch.

Pineapple juice cornstarch slurry:

This thickens the sauce and adds a subtle fruity sweetness that's classic to sweet and sour; if you don't have pineapple juice, plain water with a splash of rice vinegar is a decent stand-in.

Onion and bell pepper:

Dice them roughly the same size as your chicken pieces so every bite gets a bit of crunch and color.

Method

1. 1

   Season the diced chicken with paprika, salt and garlic powder. Mix the flour with the cornstarch.

2. 2

   Coat each piece: flour → egg → flour → egg → flour for the crispiest coating.

3. 3

   Fry until deep golden and cooked through.

4. 4

   Sauté the diced onion and bell pepper, then pour in all the sauce ingredients.

5. 5

   Simmer until slightly thickened, adding a splash of water if needed.

6. 6

   Toss in the crispy chicken for 2 minutes only — just enough to coat while keeping it crunchy. Serve with rice or noodles.

Variations to try

• Add a cup of fresh pineapple chunks to the sauce for classic sweet and sour texture
• Swap chicken breast for shrimp or firm tofu, adjusting fry time down for shrimp
• Use gluten-free flour and tamari in place of soy sauce for a gluten-free version
• Turn up the heat with a spoonful of chili garlic sauce or extra sweet chili sauce

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days, though the coating will soften as it sits in the sauce. For best texture, keep the fried chicken and sauce separate and combine just before reheating in a hot skillet or air fryer. This dish doesn't freeze particularly well since the crispy coating turns soggy, but you can freeze the plain fried chicken (before saucing) for up to a month and make a fresh batch of sauce when you're ready to serve.

Frequently asked questions

Why does my coating go soggy after adding the sauce?

This usually means the chicken sat in the sauce too long or the sauce wasn't thick enough — toss the chicken in for just 2 minutes as directed, and make sure the sauce has simmered down and thickened first.

Can I bake or air fry the chicken instead of deep frying?

Yes, an air fryer at 400°F for about 12-15 minutes, shaking halfway, gets you a similarly crispy result with less oil; baking works too but won't be quite as crunchy.

What can I use instead of pineapple juice for the slurry?

Plain water works fine, or use a splash of orange juice or rice vinegar with a pinch of sugar to keep that sweet-tart balance.

Is this recipe very spicy?

Not at all — the sweet chili sauce adds mild flavor and sweetness rather than heat, so it's a safe bet for kids, but you can add chili flakes or hot sauce if you want a kick.