Battered sweet and sour chicken is crisp fried chicken tossed with glossy sauce, sweet pineapple, and charred red bell pepper.
A light baking powder batter fries up golden and stays crunchy under the sauce. About 25 minutes of cooking gives a takeout style dinner at home for four.
Table of Contents
Why This Battered Sweet and Sour Chicken Recipe Works
Cornstarch and flour in the batter create a thin, crackly shell, while baking powder adds tiny bubbles that keep it light instead of heavy.
Frying at 350 degrees F seals the batter quickly so it stays crisp and does not soak up oil. Working in batches keeps the oil temperature steady.
Charring peppers, scallions, and pineapple in the same oil adds smoky edges that balance the sweet, tangy sauce. Tossing everything together at the last second preserves the crunch.
Ingredients for Battered Sweet and Sour Chicken
- 1 1/4 cups sweet and sour sauce, store bought or homemade
- 1 lb boneless skinless chicken breasts, cut into bite size pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 quarts peanut or vegetable oil for frying
- 3 tbsp peanut or vegetable oil for the batter
- 1 cup all purpose flour
- 1 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups water for the batter
- 2 red bell peppers, cut into 1 inch pieces
- 6 scallions, cut into 1 inch pieces
- 4 slices fresh pineapple, cut into 1 inch wedges
- 4 cups cooked white rice for serving
Chicken breasts. Cut into bite size pieces so they cook through quickly before the coating darkens.
Cornstarch and flour. Using both gives a crisp, light coating that clings to the chicken.
Baking powder and baking soda. They create lift in the batter, giving a puffier, crunchier shell.
Sweet and sour sauce. Use store bought sauce or make it from sugar, vinegar, ketchup, and soy sauce.
Peppers, scallions, and pineapple. They add color, sweetness, and a juicy bite that lightens each forkful.
How to Make Battered Sweet and Sour Chicken
1. Prepare the sauce Have the sweet and sour sauce ready, or simmer sugar, vinegar, ketchup, and soy sauce together in a pan until slightly thick.
2. Season the chicken Cut the chicken into bite size pieces and season with kosher salt and black pepper.
3. Make the batter Whisk the flour, cornstarch, baking powder, baking soda, water, and 3 tbsp oil into a smooth batter.
4. Heat the oil Warm 2 quarts oil in a deep pot to 350 degrees F, checking with a thermometer.
5. Fry the chicken Dip the pieces in batter and fry in batches for 4 to 5 minutes until golden and 165 degrees F inside, then drain on paper towels using a spider skimmer.
6. Char the vegetables Fry the peppers, scallions, and pineapple in the same oil until slightly charred, then drain.
7. Toss and serve Combine the chicken and vegetables with the sauce and serve over rice.
How to Serve Battered Sweet and Sour Chicken
Pile the chicken over steamed white rice or pair it with hoisin cauliflower fried rice for a lighter base. A cool creamy Asian cucumber salad cuts the richness, and air fryer broccoli or air fryer asparagus adds a green side. Sprinkle sesame seeds or chopped cilantro on top for extra flavor.
How to Store and Reheat Battered Sweet and Sour Chicken
Fried chicken softens in the refrigerator, so store the chicken and sauce separately in airtight containers for up to 3 days. Reheat the chicken on a rack in a hot oven until crisp and it reaches 165 degrees F, then toss with warm sauce just before serving. Freezing is not recommended.
Tips and Variations for Battered Sweet and Sour Chicken
Dry the chicken. Pat the chicken dry before dipping so the batter sticks.
Keep the oil hot. Return the oil to 350 degrees F between batches for consistent crunch.
Use a thermometer. A thermometer takes the guesswork out of frying temperature.
Sauce last. Toss with sauce only before serving to keep the coating crisp.
Add sesame. Sesame seeds or chopped cilantro add flavor and color.
Try other vegetables. Carrots or onion wedges also work in the final toss.
Strain the oil. Let it cool fully, strain it, and discard it according to local guidance.
Fry safely. Never leave hot oil unattended and see the FDA safe food handling guidance for general food safety tips.
Frequently Asked Questions About Battered Sweet and Sour Chicken
How do you keep battered sweet and sour chicken crispy?
Fry at a steady 350 degrees F, drain on a rack or paper towels, and add the sauce just before serving.
Can I make battered sweet and sour chicken without frying?
You can bake or air fry coated pieces, but the texture will be less crisp than deep frying.
What sauce goes with battered sweet and sour chicken?
Store bought sauce works well, or simmer sugar, vinegar, ketchup, and soy sauce for a homemade version.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy, and they should be fried until they reach 165 degrees F.
Which oil suits deep frying?
Peanut or vegetable oil have high smoke points and neutral flavor.
Battered Sweet and Sour Chicken with Pineapple and Peppers
Equipment
- Deep pot
- Thermometer
- Spider skimmer
- Large bowl
Ingredients
Main Ingredients
- 1 ¼ cup sweet and sour sauce store bought or homemade
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 quarts peanut or vegetable oil for frying
- 3 tbsp peanut or vegetable oil for the batter
- 1 cup all purpose flour
- 1 cup cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ¼ cup water for the batter
- 2 red bell peppers cut into 1 inch pieces
- 6 scallions cut into 1 inch pieces
- 4 slices fresh pineapple cut into 1 inch wedges
- 4 cup cooked white rice for serving
Instructions
Cooking
- Season. Season the chicken pieces with salt and pepper.
- Whisk the batter. Mix the flour, cornstarch, baking powder, baking soda, water, and 3 tbsp oil until smooth.
- Fry the chicken. Coat the pieces and fry in 350 degrees F oil in batches for 4 to 5 minutes until golden and 165 degrees F inside.
- Char the vegetables. Fry the peppers, scallions, and pineapple briefly until lightly charred.
- Toss. Combine everything with the sauce and serve over rice.
