There’s something so irresistible about that perfect crunch paired with a tangy, sticky sauce — that’s exactly why this Crispy Sweet and Sour Chicken Recipe is such a winner in my kitchen. You get that satisfying crisp on the outside, juicy chicken on the inside, and a sauce that hits all the right sweet and sour notes.
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Why You'll Love This Recipe
I get a little nostalgic every time I make this Crispy Sweet and Sour Chicken Recipe because it reminds me of those cozy weeknight dinners where everyone’s happy and the kitchen smells amazing. It’s straightforward but packed with flavor, and the crispy coating makes all the difference.
- Crunchy coating: The panko breadcrumbs give that unbeatable crunch that’s hard to find in regular takeout.
- Balanced sauce: The homemade sweet and sour sauce nails the perfect tangy-sweet combo you want without being overly sweet.
- Easy to prep: You probably already have most of the ingredients in your pantry, making it quick to throw together even on busy nights.
- Customizable: Whether you want it spicier, less sweet, or with extra veggies, this recipe easily adapts to your taste.
Ingredients & Why They Work
Every ingredient here plays a part in creating that classic sweet and sour experience, but with a crispy twist. I love how simple pantry staples transform into something special once combined. When shopping, look for quality chicken breasts and fresh garlic – they really make a noticeable difference.
- Chicken breasts: Pounding them thin helps the chicken cook evenly and stay juicy inside the crispy coating.
- Chinese five spice: Adds a subtle warmth and depth that complements the sweet and sour sauce beautifully.
- Cornstarch: Essential for giving the chicken that light, crispy crust when combined with panko breadcrumbs.
- Egg: Acts as the perfect binder so the crumbs stick well to the chicken.
- Panko breadcrumbs: These are the star for crunch – they’re lighter and crispier than regular breadcrumbs.
- Olive oil: For frying the chicken to golden perfection; I find it adds a nice flavor without overpowering.
- Pineapple juice: Brings that classic sweet fruitiness to the sauce – canned juice works just fine.
- Rice wine vinegar: Adds acidity to balance the sweetness, creating the signature tang of the sauce.
- Honey: Natural sweetness that thickens the sauce and counteracts the vinegar’s tang.
- Ketchup: Helps give the sauce body, vibrant color, and a touch of tomato flavor.
- Light soy sauce: Provides saltiness and umami depth without overwhelming the other flavors.
- Fish sauce: A small amount adds complexity and a subtle savory punch.
- Garlic cloves: Crushed fresh garlic punches up the flavor with its aromatic intensity.
- Cornstarch slurry: Thickens the sauce to the perfect sticky consistency without lumps.
- Long-grain rice: Fluffy basmati or jasmine rice soaks up the sauce perfectly.
- Scallions: Bright and fresh garnish that adds a little snap and color contrast.
- Pineapple, diced: Fresh fruit chunks add sweetness and texture alongside the sauce.
- Cashew nuts: For a little crunch and richness — a nice finishing touch.
Make It Your Way
I often switch things up here—sometimes I toss in bell peppers or snap peas for extra crunch and color. Don’t hesitate to adjust sweetness or tartness by balancing honey and vinegar. Making it your own is part of the fun!
- Variation: Once, I swapped pineapple juice for orange juice and added a pinch of chili flakes; it gave such a lovely warm zing. Give it a try if you like a little heat!
- Gluten-Free: Swap the panko breadcrumbs for gluten-free panko, and ensure soy sauce is tamari for a gluten-safe version.
- Vegetarian: Instead of chicken, try breading and frying firm tofu or cauliflower florets — the sauce works just as well.
Step-by-Step: How I Make Crispy Sweet and Sour Chicken Recipe
Step 1: Prep the Rice and Chicken
Start by cooking the rice – it’s super easy, just rinse and combine 1 cup rice with 1 ½ cups water in a lidded pot. When you see foam, pop the lid on, reduce heat to low-medium and cook 12 minutes. Leave it off heat but covered for 10 more minutes so it’s perfectly fluffy. Meanwhile, pound your chicken breasts thin – about ¼ inch thick. This step is crucial for even cooking and tenderness. I usually pop them into a ziplock bag and bash lightly with a rolling pin. Then season with salt.
Step 2: Coat the Chicken for Maximum Crisp
Mix the cornstarch and Chinese five spice together, beat the egg separately, and put panko in another bowl. Coat each piece of chicken first in the cornstarch mixture, then dip in egg, and finally press firmly into panko breadcrumbs. This triple-layering gets you that incredible crispy crust.
Step 3: Cook the Sweet and Sour Sauce
In a pan over medium-high heat, whisk together pineapple juice, rice vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic. Mix cornstarch with water to create a slurry and stir it into the sauce. Cook, stirring occasionally, until thick and glossy—about 5 minutes. Set aside but keep warm.
Step 4: Fry the Chicken Until Golden
Heat olive oil in a large skillet and fry the breaded chicken for 4 minutes on each side until golden and crispy. Depending on your pan size, you might need to do this in batches to avoid crowding. I like to set the cooked chicken on a wire rack to stay crisp instead of a plate.
Step 5: Assemble and Serve
Warm the sauce again if it’s cooled. Slice the chicken into strips, and plate over the rice. Pour the sauce over the top and finish with scallions, pineapple chunks, and chopped cashew nuts. It’s a feast of textures and flavors!
Top Tip
After making this Crispy Sweet and Sour Chicken Recipe a dozen times, I’ve learned a few little secrets that make the difference between good and unforgettable.
- Chicken Thickness Matters: Pounding chicken evenly makes sure it cooks through while staying juicy, avoiding dry edges.
- Don’t Skip the Wire Rack: Rest the fried chicken on a rack instead of paper towels to keep the crust crispy instead of soggy.
- Sauce Consistency: Add the cornstarch slurry gradually and stir constantly once it starts thickening to avoid lumps in the sauce.
- Fry in Batches: Crowding the pan drops temperature and results in greasy, less crispy chicken. Give each piece breathing room for perfect crunch.
How to Serve Crispy Sweet and Sour Chicken Recipe
Garnishes
I always sprinkle on fresh sliced scallions for that sharp freshness, diced pineapple for sweet bursts, and chopped cashews for an extra crunch and nutty richness. It just elevates the whole dish visually and flavor-wise.
Side Dishes
This chicken goes beautifully with steamed jasmine rice or even coconut rice if you want to get fancy. On the side, quick stir-fried greens like bok choy or snap peas bring color and a touch of bitterness that balances the sweet sauce.
Creative Ways to Present
For a party, I’ve served this in mini bowls topped with microgreens and edible flowers for a fun, fancy touch. It’s also great wrapped in lettuce cups for a fresh handheld option that keeps that crispy crunch.
Make Ahead and Storage
Storing Leftovers
I like to keep leftover chicken and sauce separate in airtight containers in the fridge. This way, the chicken stays crispier longer, and you can reheat the sauce fresh for the best flavor.
Freezing
While you can freeze the cooked chicken, the crispiness lessens after freezing and reheating. If you want to freeze, do it without sauce and reheat in a hot oven to bring back as much crunch as possible.
Reheating
Reheat leftover chicken in a skillet or oven rather than microwave to maintain that crispy crust. Warm the sauce separately on the stove, then pour over just before serving for a fresh taste.
Frequently Asked Questions:
Absolutely! Chicken thighs will give you more juiciness and a bit more flavor. Just make sure to trim excess fat and pound them to an even thickness for the best results.
You can reduce the honey and ketchup slightly, then add a splash more vinegar or a dash of fresh lime juice to brighten the sauce without it being overly sweet.
Yes, though frying gives the crispiest crust. To bake, spray the breaded chicken with a little oil and bake at 425°F (220°C) for about 20 minutes, flipping halfway, until crispy and cooked through.
Pounding your chicken evenly, using panko breadcrumbs, and frying in hot oil without overcrowding the pan are key steps. Setting cooked pieces on a wire rack also helps keep them crispy.
Final Thoughts
This Crispy Sweet and Sour Chicken Recipe always feels a bit like a celebration in my home—it’s simple, approachable, yet delivers big on flavor and texture. I hope you enjoy making it as much as I do, and that it becomes one of your go-to weeknight wins when you want something both comforting and exciting. Trust me, once you dig in, you’ll be thinking about the next time you can make it again.
Print
Crispy Sweet and Sour Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
Description
A delicious and crispy sweet and sour chicken recipe featuring panko crumbed chicken breasts served over fluffy steamed rice and topped with a tangy homemade sweet and sour sauce, garnished with scallions, pineapple, and cashew nuts, all prepared in about 30 minutes.
Ingredients
Chicken and Coating
- 2 chicken breasts
- 1 teaspoon Chinese five spice
- 1 teaspoon salt
- ½ cup cornstarch
- 1 egg
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
Sweet and Sour Sauce
- ½ cup pineapple juice (from the can)
- ¼ cup rice wine vinegar (or white wine vinegar or apple cider vinegar)
- ⅓ cup honey
- ¼ cup ketchup
- 2 tablespoons light soy sauce
- 1 teaspoon fish sauce
- 4 garlic cloves, crushed
- 1 tablespoon cornstarch
- ¼ cup water
Rice and Garnish
- 1 cup long-grain rice (like basmati)
- 2 scallions, sliced
- ½ cup pineapple, diced
- ¼ cup cashew nuts, roughly chopped
Instructions
- Cook the Rice: Add 1 cup of rice to a saucepan with a lid and pour in 1 ½ cups of water. Set over medium-high heat and when the water surface looks foamy, cover with the lid. Cook for 12 minutes, then remove from the heat, keeping the lid on, and let the rice steam for another 10 minutes.
- Pound or Slice the Chicken: Use a meat mallet or rolling pin to pound each chicken breast into an even ¼ inch thickness, either directly on a board or inside a ziplock bag. Sprinkle salt on both sides. Alternatively, slice each breast in half lengthwise for even pieces.
- Prepare the Coating Stations: In one bowl, combine ½ cup cornstarch and 1 teaspoon Chinese five spice. In a separate shallow bowl, beat the egg. Place 1 cup panko breadcrumbs in another shallow bowl. Coat each chicken piece by first pressing into the cornstarch, shaking off excess, dipping into the egg, then pressing firmly into the panko crumbs. Set aside.
- Make the Sweet and Sour Sauce: In a pan over medium-high heat, combine pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic. Mix 1 tablespoon cornstarch with ¼ cup water to make a slurry and add to the pan. Stir and cook for about 5 minutes until the sauce thickens. Remove from heat.
- Fry the Chicken: Heat 3 tablespoons olive oil in a large skillet or frying pan. Add the breaded chicken pieces and cook for 4 minutes on each side until golden brown and crispy. Cook in batches if needed. Remove chicken and place on a wire rack if possible to keep crisp.
- Assemble and Serve: Reheat the sauce over low heat. Divide steamed rice into bowls, slice the chicken and place on top, then pour the sweet and sour sauce around the rice. Garnish with sliced scallions, diced pineapple, and chopped cashews. Serve immediately.
Notes
- This dish offers a fun and crispy twist on classic sweet and sour chicken takeout.
- Pounding the chicken helps it cook evenly and tenderizes the meat but slicing lengthwise works as a quick alternative.
- Using panko breadcrumbs instead of regular breadcrumbs results in a crispier coating.
- The homemade sauce is easily made from pantry staples and can be adjusted to taste by adding more honey or vinegar.
- Cook the chicken in batches if your pan is not large enough to prevent overcrowding and ensure crispiness.
Nutrition
- Serving Size: 250 g
- Calories: 708 kcal
- Sugar: 43.3 g
- Sodium: 1294 mg
- Fat: 12.9 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 106.6 g
- Fiber: 2.4 g
- Protein: 40.7 g
- Cholesterol: 146 mg
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