Sweet and Sour Chicken was one of my childhood favorites. I still remember the aroma of tangy ketchup and vinegar filling the kitchen when my mom made it—it always made me hungry right away. The crispy chicken pieces coated in glossy sauce, paired with pineapple and bell peppers, were perfect with rice or noodles.
Now, when I make this dish for my own family—especially for my daughter—it feels like bringing those warm kitchen memories back to life. This sweet and sour flavor is truly the taste of home.
Sweet and Sour Chicken
Ingredients
Chicken Marinade
Sweet and Sour Sauce
Vegetables
Steps
Prepare the chicken thighs and vegetables
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Remove the bones from the chicken thighs. Follow the illustrated method: carefully cut along the bone and remove it.
Then cut the boneless meat into bite-sized pieces.
Mix chicken with soy sauce, cooking wine, sugar, cornstarch, and egg. Marinate for 15–20 minutes.
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Chop vegetables
Chop onion, green bell pepper and pineapples into small pieces.
Deep-fry the chicken
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Coat marinated chicken in dry batter or cornstarch. -
Deep-fry over medium heat until golden brown (about 3–4 minutes). For extra crispiness, double-fry briefly.
Stir-fry vegetables
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Stir-fry onion, bell peppers, and pineapple in a bit of oil until slightly softened. Set aside.
Make the sweet and sour sauce
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Combine ketchup, vinegar, sugar, soy sauce, Worcestershire sauce, and water.
Bring to a boil, then thicken slightly with cornstarch slurry.
Combine everything
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Toss in the fried chicken and vegetables. Coat evenly with the glossy sweet and sour sauce.
Serve hot!
Cooking Tips 烹飪技巧
- Mix cornstarch with a bit of cake flour for a crispier coating.
- Don’t overcook the sauce or it’ll lose its shine.
- Add a splash of pineapple juice for extra tanginess if using canned pineapple.
