It only takes 15 minutes to make this sweet and sour chicken recipe that is based on Chinese food. It tastes much better than takeout or food from the food court (Panda, we’re looking at you!) and is a family favorite. It’s also great for busy weeknight dinners!
I’m all about a 15-minute dinner. Especially when it tastes better than what I’d get in a restaurant, it’s healthier, less expensive, and faster than calling for takeout. Chinese food always hits the spot and is picky eater approved! Score on all fronts.
This recipe features a simple sweet and sour sauce that’s packed with the perfect balance of sweet yet sour Asian flavors. Soy, sesame, garlic, and more.
The homemade sweet and sour sauce coats the chicken beautifully and really makes this dish what it is. You’ll likely have extra, which I could eat by the spoonful. It’s great over rice or veggies.
Before cooking the chicken it’s tossed with cornstarch, which helps keep it moist, tender, juicy, and provides a very lightly ‘breaded’ exterior without actually breading it.
Sweet and sour chicken is one of the most beloved Chinese takeout dishes. With its irresistible combination of crispy, juicy chicken pieces coated in a tangy sweet and sour sauce it’s easy to see why it has become so popular around the world. But what exactly does this tasty dish look like when it’s perfectly made? Here’s a comprehensive visual guide to the components that make up this culinary favorite.
The Crispy Fried Exterior
The golden-fried, crispy outside is what makes sweet and sour chicken great. A light batter is used to cover chicken pieces before they are fried to perfection. Most of the time, cornstarch, flour, baking powder, eggs, and water are mixed together to make the batter. This makes a thin, crunchy shell around the juicy chicken inside.
When the batter is fried over high heat, it puffs up and turns a beautiful golden brown color. The chicken should have a thin, even coating that stays crispy even after being sauced or leaving out for a while. If chicken isn’t fried enough, the batter will be light and greasy, and if it’s cooked too long, it will turn dark brown and get a tough, greasy crust. When fried right, sweet and sour chicken has a thin, delicate crust that breaks apart when you bite into it.
The Signature Sweet and Sour Sauce
No sweet and sour chicken is complete without the sauce that gives it its name. This sauce ties all the components together with its sweet sour, and salty flavors. The sauce is glossy and varies from light to dark red-orange in color depending on ingredients used.
Common ingredients include sugar, vinegar, tomato sauce or paste, soy sauce, garlic, ginger, and cornstarch as a thickener. The depth of color comes from additions like caramelized sugar. The sheen comes from combining cornstarch with water to make a slurry before adding it to the simmering sauce. The slurry rapidly thickens the liquid into a luxurious glossy sauce that clings beautifully to the chicken and vegetables.
The Plump and Tender Chicken
The moist, juicy chicken is what the dish is really about, not the crunchy outside. Boneless chicken breasts are usually used. Before being breaded and fried, the chicken is cut into small nuggets or strips. When it’s done, the chicken inside steams and stays very moist and tender. The whole piece of meat should be white, with no pink spots. Overcooked chicken turns rubbery and dry.
The Colorful Veggies
Vegetables like pineapple, bell peppers, onions, and carrots are added to sweet and sour chicken to change up the textures and make it look better. They are cut into small, even pieces so they cook quickly and soak up the sauce.
The vegetables add great bursts of color, from the golden pineapple chunks to the vibrant reds, greens, and whites of the bell peppers, onions, and carrots. They should be cooked until just tender but still maintaining a bite. Their bright colors offset the golden chicken for a dish that is as beautiful as it is delicious.
The Finishing Touches
A sprinkling of green onion slices or sesame seeds on top provides the perfect finishing touch. These add a pop of color and textural interest to the dish. Drizzling the sauce artfully over the chicken and vegetables results in a stellar presentation.
Serving the sweet and sour chicken over a bed of white rice soaks up the flavorful sauce beautifully. A side of steamed broccoli or other veggie provides a lighter and healthier balance. No matter how it’s served up, sweet and sour chicken is a visual marvel of textures and colors that signals flavorful food is on the way!
Regional Variations
While the basic components of sweet and sour chicken remain largely the same, appearances can vary slightly depending on cuisine. Here are some of the differences:
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Cantonese-style features a lighter, tempura-like batter for extra crunch. The sauce also tends to be lighter.
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Sichuan-style has an extra kick of spice from Sichuan peppercorns and chilies in the sauce.
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Hong Kong-style uses darker soy sauce for a richer colored sauce.
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American-style tends to have a thicker, sweeter sauce and bigger chicken chunks.
No matter what the variation, sweet and sour chicken remains a beloved favorite for its contrast of flavors, textures, and colors that you can see and taste in every bite. This visual guide will help you identify when your takeout order or homemade attempt at this Chinese restaurant classic lives up to its full potential. Paying attention to the details of appearance will ensure you get to enjoy this chicken delight just the way you crave it.
- A light, crispy coating on the chicken
- A glossy, vibrantly colored sweet and sour sauce
- Plump, juicy pieces of boneless chicken
- Colorful mix of vegetables like pineapple, peppers, onions
- Optional garnish of green onions or sesame seeds
- Served over fluffy white rice for the perfect meal
The next time you’re enjoying this favorite, you’ll know exactly what to look for in your perfectly sauced sweet and sour chicken bliss!
Storage and Reheating Instructions
If you put leftovers in an airtight container and put them in the fridge, they will last up to five days. However, they taste best when they are fresh. If you want to keep the rice from getting soggy, I suggest putting the chicken in a separate container.
To reheat, put the chicken in a skillet that has been greased and set over medium-low heat. You can also heat up individual servings in the microwave for 30 seconds at a time.
What to Serve with Sweet and Sour Chicken
SWEET AND SOUR CHICKEN EXACTLY LIKE TAKEOUT #SHORTS #WOK #TAKEOUT
FAQ
What is Chinese sweet and sour chicken?
Chinese sweet and sour chicken is a popular dish featuring crispy, battered chicken pieces coated in a sweet and tangy sauce. It’s a classic American Chinese takeout dish, though the flavors are rooted in Chinese cuisine.
Is sweet and sour chicken just orange chicken?
Orange chicken tastes great with the sourness of oranges and a little kick from spices like dried red chili flakes or chili sauce. Sweet and Sour Chicken can be spicier, with chili paste or extra spices added for a stronger taste.
Why does sweet and sour chicken look different?
The chicken itself is made with chicken thighs and fried with a starch based batter. On the other hand, sweet and sour chicken looks golden and puffy and is made with chicken breast.
What is the difference between sweet and sour chicken and General Tso’s chicken?
As its name suggests, Sweet and Sour Chicken sauce features a sticky, tangy sauce that gets its tartness from vinegar. General Tso’s chicken has a slightly sweet, more umami flavor, along with a kick of heat from dried chili peppers.