Sweet and Sour Chicken
Crisp chicken pieces tossed with bell pepper, onion, and pineapple in a glossy sweet and sour sauce. This Indo-Chinese favorite balances tangy, savory, and lightly sweet flavors in every bite.
For 4 servings
- prep · ~5 min
Coat the chicken pieces.
1.Place the chicken in a bowl.2.Add all-purpose flour, 2 tbsp cornflour, egg, 0.25 tsp salt, and black pepper.3.Mix until every piece is well coated in a thick batter.TIPKeep the coating thick enough to cling to the chicken so it fries up crisp. - fry · ~10 min
Fry the chicken until crisp.
1.Heat oil for frying in a deep pan over medium heat.2.Slide in the coated chicken pieces in batches without crowding the pan.3.Fry until golden and cooked through, about 4 to 5 minutes per batch.4.Lift out and drain well.TIPFry in batches so the oil stays hot and the coating does not turn soggy. - mix
Make the sauce slurry.
In a small bowl, mix the remaining cornflour with water until smooth. Stir in tomato ketchup, soy sauce, vinegar, sugar, and the remaining salt.
- saute · ~4 min
Cook the vegetables.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.2.Add ginger, garlic, and green chili and cook for 30 seconds.3.Add onion and bell pepper and toss for 2 minutes.4.Add pineapple and cook for 1 minute more.TIPKeep the heat high so the vegetables stay bright and slightly crisp. - simmer · ~3 min
Thicken the sweet and sour sauce.
Pour in the sauce slurry and cook, stirring often, until glossy and slightly thickened, about 2 to 3 minutes.
- assemble · ~2 min
Toss the chicken in the sauce.
Add the fried chicken to the pan and toss well until the pieces are coated and heated through.
- garnish
Garnish with spring onion.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before battering so the flour-egg coating grips better and fries up crisper.
- 2Keep the frying oil at steady medium heat; if it cools too much, the coating absorbs oil and softens.
- 3Stir the cornflour slurry again just before pouring it in, because cornflour settles quickly at the bottom.
- 4Cook the onion and bell pepper only until slightly blistered and still crunchy for that classic Indo-Chinese texture.
- 5Add the fried chicken only after the sauce turns glossy; tossing too early can make the crust soggy.
- 6If serving later, store fried chicken and sauce separately and combine only at the last minute to keep the coating crisp.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the battered chicken, then toss in the same sauce for a lighter version with less frying oil.
spicierSpicier
Add extra green chili or a spoon of chili sauce to the slurry for a hotter, more street-style Indo-Chinese taste.
vegetarianVegetarian
Replace chicken with paneer, cauliflower, or tofu; all work well with the same sweet and sour coating and sauce.
extra fruityExtra-fruity
Use pineapple juice in place of part of the water for a brighter fruit note and a more pronounced sweet-tangy profile.
Why this is on our healthy list.
Protein from Chicken
Chicken breast makes this dish filling and provides lean protein compared with fattier cuts.
Colorful Vegetable Boost
Bell pepper, onion, spring onion, ginger, garlic, and chili add plant compounds and variety beyond just the fried chicken.
Fruit-Based Sweetness
Pineapple brings natural sweetness and tanginess, helping round out the sauce with fruit instead of relying only on sugar.
Frequently asked questions
Usually the sauce was too thin or the chicken sat too long before serving. Thicken the sauce until glossy and toss the chicken in just before eating.
