Name: Crispy Sweet and Sour Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-inspired
Ingredients: 2 chicken breasts; 1 teaspoon Chinese five spice; 1 teaspoon salt; 1/2 cup cornstarch; 1 egg; 1 cup panko breadcrumbs; 3 tablespoons olive oil; 1/2 cup pineapple juice (from the can); 1/4 cup rice wine vinegar (or white wine vinegar or apple cider vinegar); 1/3 cup honey; 1/4 cup ketchup; 2 tablespoons light soy sauce; 1 teaspoon fish sauce; 4 garlic cloves, crushed; 1 tablespoon cornstarch; 1/4 cup water; 1 cup long-grain rice (like basmati); 2 scallions, sliced; 1/2 cup pineapple, diced; 1/4 cup cashew nuts, roughly chopped

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.

A pink plate on a white marbled surface holds a layered dish featuring a base of white rice mixed with small green herbs and light brown chunks. On top, several slices of golden brown, crispy fried chicken are arranged in a fan shape, showing the tender white meat inside. The chicken is drizzled with a dark red sauce and sprinkled with white sesame seeds and chopped nuts. A woman's hand with red nail polish is using wooden chopsticks to pick up a piece of chicken. Nearby, a small white bowl with blue patterns contains a dark brown dipping sauce. The scene includes soft white flowers and a container with black and white spots in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Sweet and Sour Chicken Recipe
Top Tip
How to Serve Crispy Sweet and Sour Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Sweet and Sour Chicken Recipe

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.

Flat lay of raw chicken breasts with smooth white skin, a small mound of fine white cornstarch powder, a single whole brown egg with a clean shell, a small heap of golden panko breadcrumbs, a few crushed garlic cloves peeled and fresh, a small white ceramic bowl filled with vibrant golden olive oil, a small white ceramic bowl holding bright yellow pineapple juice, another small white ceramic bowl containing clear light rice wine vinegar, a small white ceramic bowl of thick amber honey, a small white ceramic bowl with bright red tomato ketchup, a small white ceramic bowl filled with dark soy sauce, a small white ceramic bowl with glossy translucent fish sauce, a few fresh green scallions sliced with crisp texture, a pile of diced fresh yellow pineapple chunks, roughly chopped pale beige cashew nuts, and a neat pile of uncooked long-grain basmati rice with slender translucent grains all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with a thick layer of white flour sits on a wooden cutting board. Inside the bowl, a piece of raw meat coated heavily in white flour is being lifted with a wooden spatula that has a dark handle. The raw meat is covered almost fully with the flour, showing some slightly red areas beneath the powder. In the background, there is a bunch of small white flowers on the left and a pot with a black and white spotted pattern on the right, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

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

Sweet and Sour Chicken - Serving Suggestion

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:

Can I use chicken thighs instead of breasts?

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.

How do I make this recipe less sweet?

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.

Can I bake the chicken instead of frying?

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.

What’s the best way to achieve crispy coating?

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.