SaveSweet and Sour Chicken
Crispy battered chicken, pineapple, peppers, and a tangy sauce with real balance — vinegar, ketchup, brown sugar.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/4 lb boneless skinless chicken thighs (cut in 1-inch cubes)
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- 1 piece large egg
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup ice water
- 6 cup neutral oil (for frying)
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 1/2 cup pineapple juice (from the canned chunks)
- 1/3 cup light brown sugar
- 1 tbsp soy sauce
- 2 tsp fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
- 1 piece red bell pepper (1-inch pieces)
- 1 piece green bell pepper (1-inch pieces)
- 1 piece yellow onion (1-inch pieces)
- 1 cup pineapple chunks (canned in juice, drained)
Instructions
- 1
Toss chicken with salt, white pepper, and Shaoxing. Rest 15 minutes.
- 2
Whisk egg, cornstarch, flour, and ice water to a thick batter, just past lumpy.
Ice water keeps the batter cold — less gluten, crispier crust.
- 3
Heat oil to 350°F. Dip each chicken piece in batter and fry in batches 3-4 minutes until pale gold. Drain on a rack.
- 4
Raise oil to 375°F. Second-fry for 1-2 minutes until deep gold and internal 165°F.
Double fry = restaurant crunch that survives sauce contact.
- 5
Whisk ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce together.
Real vinegar is the key. This isn't just sugar water — it's balanced sweet-sour.
- 6
Pour off all but 1 tbsp oil from a wok. Stir-fry ginger and garlic 20 seconds over medium-high.
- 7
Add peppers and onion, stir-fry 2 minutes until crisp-tender.
- 8
Pour in sauce, bring to a boil. Add cornstarch slurry, cook 60 seconds until glossy. Add pineapple.
- 9
Toss fried chicken in sauce — or plate sauce over chicken to preserve crunch. Serve with rice.
Pairs With
Asian pilsner
Cold, dry, cuts the sweetness.
Off-dry Alsace
Lychee-rose notes align with pineapple.
Black tea + lychee syrup
Floral, tropical, echoes the sauce.
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Fresh pineapple juice makes a noticeable difference over canned.
- •Serve the sauce on the side if you're making leftovers — wet chicken goes soggy.
- •Chicken thighs beat breasts here — juicier with more forgiveness.
Substitutions
- chicken thighs → breasts or pork loin
- pineapple → mandarin oranges (different style, still good)
- Shaoxing → dry sherry or mirin
Leftovers
Sauce and chicken separately, 3 days. Re-crisp chicken at 400°F, 8 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
