Sweet & Sour Chinese Chicken


Sweet & Sour Chinese Chicken

Take Out Copycat Chinese Recipe
Course Main Course, Main Dish
Cuisine American, Chinese
Author Catherine’s Plates


  • medium mixing bowl
  • whisk
  • measuring spoons & measuring cups
  • cutting boards & sharp knives
  • large deep skillet or wok
  • large zip loc bags


Sweet & Sour Sauce

  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • 1 TBS soy sauce
  • 2 cloves garlic, minced
  • 1/8 tsp ground black pepper


  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 small red onion, chopped
  • 1/2 medium yellow onion, chopped
  • 1 can pineapple chunks, drained


  • 1 1/2 lbs boneless, skinless chicken, cut into bite size pieces
  • 1/2 cup corn starch
  • 2 medium eggs, beaten
  • 1/4 cup all purpose flour
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • canola oil (enough to fill skillet 1 inch from bottom)


  • green onions, sliced
  • sesame seeds
  • cooked white rice to serve with


  • In a medium mixing bowl whisk together white sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic. Set aside.
  • Place cornstarch into a large zip loc bag. Place chicken pieces into bag, seal bag, and shake well to coat.
  • In a medium bowl whisk 2 eggs until beaten. Remove cornstarch coated chicken from ziploc bag and place into beaten eggs and stir around to well coated.
  • In another ziploc bag add all purpose flour, salt, black pepper, garlic powder, and onion powder. Mix well to combine. Place coated chicken into this bag, seal bag, and move chicken around until well coated.
  • Pour oil into a large deep skillet or wok until 1 inch from bottom. Heat to a medium high heat or until temperature reaches 350 degrees. Place half of the chicken into skillet and separate chicken into pieces. Cook on one side for 2 minutes. Start turning the chicken and moving it around for another 2 minutes or so until slightly golden brown.
    NOTE: pull a piece of chicken out and test for doneness.
  • Remove cooked chicken onto a foil covered sheet pan with a cooling rack on top. Start 2nd batch and remove to cooling rack. Remove all but 2 TBS of the cooking oil.
  • Add in chopped bell peppers, onions, and pineapple to hot skillet and saute for 2-3 minutes or until slightly softened. Add sauce into vegetables and stir for 1 minute to cook the garlic.
  • Add cooked chicken back into skillet and stir everything together to coat well. The sauce should thicken and start to bubble.
    NOTE: if you need more thickener, combine 2 TBS cornstarch with 1/4 cup water and pour and stir into chicken until thickens. Remove from heat.
  • Serve over cooked white rice, and garnish with green onions and sesame seeds.
    NOTE: I started cooking the rice during the cooking of the chicken to have it done at the same time. Enjoy.