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How to Make Sweet and Sour Chicken

Name: How to Make Sweet and Sour Chicken
Yield: 4
Ingredients: 1 pound boneless chicken thighs; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1 egg; 1/3 cup cold water; 2 inches vegetable oil; 1/3 cup rice vinegar; 1/3 cup sugar; 3 tablespoons ketchup; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons water

Sweet and sour chicken starts with bite-sized chicken pieces coated in cornstarch batter, fried until golden, then tossed in a tangy sauce made from rice vinegar, sugar, ketchup, and soy sauce. The key is getting the chicken crispy before the sauce goes on, and keeping that sauce at just the right balance of sweet to tart.

Total time: 30 min
Hands-on: 25 min
Serves: 4
Difficulty: Medium

Ingredients

1 pound boneless chicken thighs
1/2 cup cornstarch
1/4 cup all-purpose flour
1 egg
1/3 cup cold water
2 inches vegetable oil
1/3 cup rice vinegar
1/3 cup sugar
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water

Step by step

Prepare the chicken. Cut 1 pound boneless chicken thighs into 1-inch pieces. Pat completely dry with paper towels. Season with salt and pepper.
Make the batter. Whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 egg, and 1/3 cup cold water until smooth. The batter should coat the back of a spoon but still drip off easily.
Heat the oil. Pour 2 inches of vegetable oil into a heavy-bottomed pot. Heat to 350°F. Test with a drop of batter—it should sizzle immediately and float to the surface.
Fry the chicken. Dip chicken pieces in batter, letting excess drip off. Fry in batches of 6-8 pieces for 3-4 minutes until golden brown and cooked through. Transfer to a wire rack.
Make the sauce. In a large skillet, combine 1/3 cup rice vinegar, 1/3 cup sugar, 3 tablespoons ketchup, 2 tablespoons soy sauce, and 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook over medium heat, stirring constantly, until thickened and glossy, about 2 minutes.
Combine and serve. Add fried chicken to the skillet with sauce. Toss quickly to coat—no more than 30 seconds or the coating will get soggy. Serve immediately over rice.

Tips & troubleshooting

Double-fry the chicken for extra crispiness—fry once at 325°F for 3 minutes, rest for 2 minutes, then fry again at 375°F for 1 minute
Make the sauce in the same pan you'll toss the chicken in to save dishes and keep everything hot
Taste your sauce before adding the chicken—it should make your mouth pucker slightly from the vinegar, then hit you with sweetness

Variations

Restaurant-Style with Vegetables. Add bell peppers, pineapple chunks, and onions to the sauce during the last minute of cooking for the classic takeout version with colorful vegetables.
Baked Sweet and Sour Chicken. Bake battered chicken pieces at 425°F for 20 minutes instead of frying, flipping halfway through for a lighter version that still gets crispy.
Spicy Sweet and Sour. Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for heat that balances the sweetness without overpowering the tang.

Questions

Can I use chicken breast instead of thighs?: Yes, but thighs stay more tender. If using breast, cut into smaller pieces and don't overcook—they'll go from perfect to rubbery in about 30 seconds.
Why does my coating fall off in the oil?: Your chicken wasn't dry enough, or the oil temperature dropped too much when you added the pieces. Pat the chicken completely dry and fry in smaller batches.
How do I know when the sauce is thick enough?: It should coat the back of a spoon and leave a clear trail when you drag your finger through it. It thickens more as it cools, so err on the thinner side.
Can I make this ahead of time?: The fried chicken can sit for an hour before saucing, but once you add the sauce, serve it within minutes. The coating loses its crunch quickly once coated.