Sweet and Sour Chicken Classic Takeout Style Recipe

By Tania chakraborty• January 25, 2026• 👁 25 views

Holplate

Description

Restudent style Sweet and Sour Chicken Classic Takeout Style Recipe

Ingredients

• Ingredients (Serves 4)
• For the Chicken & Batter:
• 600g boneless chicken thighs or breast, cut into 1-inch cubes
• Marinade:
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• ½ tsp white pepper
• 1 tsp sesame oil
• 1 egg white
• Batter:
• ½ cup cornstarch
• ¼ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup cold water (adjust for thick batter)
• For the Sweet & Sour Sauce:
• ½ cup pineapple juice (from canned pineapple)
• ¼ cup ketchup
• ¼ cup white vinegar (or rice vinegar)
• ⅓ cup sugar (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tsp sesame oil (optional)
• Vegetables & Extras:
• 1 cup pineapple chunks (canned or fresh)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 2-3 cloves garlic, minced
• Oil for deep frying + 2 tbsp for stir-frying

Method

1. Sweet and Sour Chicken is a beloved Chinese-American dish with crispy fried chicken pieces coated in a vibrant, glossy sweet-and-sour sauce with pineapple, bell peppers, and onions. It's colorful, tangy, and addictive!
2. Instructions
3. Marinate the chicken
4. Mix chicken cubes with soy sauce, Shaoxing wine, white pepper, sesame oil, and egg white. Let it marinate for 20-30 minutes.
5. Prepare the batter
6. In a bowl, whisk cornstarch, flour, baking powder, salt, and cold water until smooth and thick (like pancake batter). Add marinated chicken and coat well.
7. Fry the chicken
8. Heat oil in a wok or deep pan to 170-180°C (350°F).
9. Fry chicken in batches for 3-4 minutes until golden and crispy.
10. Remove and drain on paper towels. (For extra crispiness, double-fry: fry once, rest 2 minutes, fry again for 1 minute.)
11. Make the sauce
12. In a bowl, whisk pineapple juice, ketchup, vinegar, sugar, and soy sauce.
13. In a small bowl, mix cornstarch with water to make slurry.
14. Stir-fry vegetables & combine
15. Heat 2 tbsp oil in wok over high heat.
16. Add garlic and stir-fry 20 seconds.
17. Add onion, red & green bell peppers. Stir-fry 2 minutes until slightly softened.
18. Add pineapple chunks and toss.
19. Pour in the sauce mixture. Bring to a simmer.
20. Stir in cornstarch slurry and cook until sauce thickens and turns glossy (1-2 minutes).
21. Taste and adjust sweetness/tanginess if needed.
22. Finish the dish
23. Add the crispy fried chicken back to the wok.
24. Toss everything gently to coat the chicken evenly in the sauce.
25. Stir-fry for 1 minute to heat through.
26. Serve
27. Immediately with steamed jasmine rice or fried rice. Garnish with sesame seeds or green onions if desired!
28. Tips
29. Crispy chicken — Don't skip the double-fry if you want that perfect crunch!
30. Less oily version — Bake or air-fry the battered chicken at 200°C (400°F) for 20-25 minutes, flipping halfway.
31. Make it spicier — Add chili flakes or fresh chilies to the sauce.
32. Vegetarian option — Swap chicken for tofu or cauliflower.
33. Enjoy your homemade Sweet and Sour Chicken — better than takeout! 🍍🍗🌶️

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