How to Make Sweet and Sour Chicken at Home

Sweet and sour chicken is a common Chinese takeout dish that most of us are reluctant to make at home. Because of woks and pineapple cooking, most people find it intimidating, but making it is easier than you might think.


  • 2 cups water, divided
  • 1 (8 ounce) can pineapple chunk
  • 2 tablespoons cornstarch
  • ½ cup white sugar
  • ½ cup white vinegar
  • 2 drops orange food color
  • ¼ cup cornstarch
  • 2 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 8 chicken breast halves, skinless and boneless, cut into 1-inch cubes.
  • 1 quart of cooking vegetable oil
  • 2 green bell peppers, divided into 1-inch-long slices.

Steps to Make Sweet and Sour Chicken at Home

In a medium saucepan, combine 1 1/2 cups of water, the saved pineapple juice, sugar, vinegar, and orange food coloring. Over medium heat, bring to a boil; set aside. In a separate dish, whisk together 1/4 cup cornstarch and 1/4 cup water. Add to the sauce, stirring constantly, and let stand until slightly thickened.
In a large basin, combine the flour, 2 tablespoons oil, 2 teaspoons cornstarch, egg, salt, and white pepper. Whisk in the 1 1/2 cups water little by little to create a thick batter. Chicken parts should be added and thoroughly mixed.  
Heat oil to 360 degrees Fahrenheit in a sizable, deep skillet or wok (180 degrees C). Cook chicken pieces in hot oil for 10 minutes or until golden; remove from oil and pat dry with paper towels.
Spread hot sweet and sour sauce on top of a tray that has been layered with green peppers, pineapple chunks, and grilled chicken pieces.

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