Name: Crispy Sweet and Sour Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-inspired
Ingredients: 2 chicken breasts; 1 teaspoon Chinese five spice; 1 teaspoon salt; 1/2 cup cornstarch; 1 egg; 1 cup panko breadcrumbs; 3 tablespoons olive oil; 1/2 cup pineapple juice; 1/4 cup rice wine vinegar; 1/3 cup honey; 1/4 cup ketchup; 2 tablespoons light soy sauce; 1 teaspoon fish sauce; 4 garlic cloves, crushed; 1 tablespoon cornstarch; 1/4 cup water; 1 cup long-grain rice (like basmati); 2 scallions, sliced; 1/2 cup pineapple, diced; 1/4 cup cashew nuts, roughly chopped

There’s something incredibly satisfying about biting into perfectly golden, crunchy chicken coated in a tangy, sweet sauce. This Crispy Sweet and Sour Chicken Recipe brings that classic takeout magic home with a homemade twist that’s both easy and super delicious.

The dish is served in a shallow pink bowl with a dark rim placed on a white marbled surface. It has three main layers: the bottom layer is white rice spread evenly, topped with golden-brown crispy sliced chicken arranged in a neat row across the bowl. The chicken pieces have a crunchy texture with some sesame seeds sprinkled on top. The chicken and rice are covered with a bright reddish-orange sauce that pools around the edges and is mixed with small green herbs and nuts scattered over the surface. A woman's hand with red nail polish holds wooden chopsticks poised above the bowl, picking up one piece of chicken. Next to the bowl is a small blue and white patterned bowl filled with a dark dipping sauce also resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Sweet and Sour Chicken Recipe
Top Tip
How to Serve Crispy Sweet and Sour Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Sweet and Sour Chicken Recipe

Why You'll Love This Recipe

I’ve always been a sucker for that perfect balance of crispy, sweet, and tangy in Chinese takeout dishes, and this Crispy Sweet and Sour Chicken Recipe nails it every time. It’s quick enough for a weeknight but feels like a real treat.

Super Crispy Coating: Using panko breadcrumbs and a cornstarch mix gives the chicken this unbeatable crunch that doesn’t get soggy under the sauce.
Easy Homemade Sauce: A blend of pantry staples makes a sticky, flavorful sweet and sour sauce that tastes way better than the bottled stuff.
Simple Prep Steps: From pounding the chicken thin to cooking rice perfectly, the method is straightforward—even if cooking isn’t usually your thing!
Customizable & Fun: You can swap the pineapple or add cashews and scallions for extra texture and freshness—making it your own is part of the joy.

Ingredients & Why They Work

Each ingredient in this Crispy Sweet and Sour Chicken Recipe plays a crucial role to bring out bright, balanced flavors and diverse textures. I always find shopping for them enjoyable because they’re pantry staples you can reuse in so many dishes.

Flat lay of two raw chicken breasts, a small white bowl of cornstarch, a small white bowl of Chinese five spice powder, a whole uncracked brown egg, a small white bowl of panko breadcrumbs, a small white bowl of olive oil, a small white bowl of golden pineapple juice, a small white bowl of clear rice wine vinegar, a small white bowl of amber honey, a small white bowl of bright red ketchup, a small white bowl of dark soy sauce, a small white bowl of translucent fish sauce, four fresh garlic cloves, a small white bowl of water, a small white bowl of long-grain basmati rice, two fresh green scallions sliced, a small white bowl of diced yellow pineapple, a small white bowl of roughly chopped cashew nuts, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding them to an even thickness helps the chicken cook quickly and stay juicy inside without drying out.
Chinese five spice: Adds a warm, aromatic note that complements the sweetness perfectly.
Cornstarch: Creates a crisp outer layer and thickens the sauce when mixed with water for the slurry.
Egg: Helps the panko breadcrumbs adhere beautifully to the chicken.
Panko breadcrumbs: Their large flakes are key for that crunchy, airy coating.
Olive oil: For frying—it’s flavorful but not overpowering, keeping the chicken crispy.
Pineapple juice: Brings natural sweetness and tang with some tropical flair.
Rice wine vinegar: Adds that sharpness that balances the sweet elements.
Honey: Enhances the sticky, smooth sweetness without being too cloying.
Ketchup: Gives depth and a touch of tomato richness to the sauce.
Light soy sauce: Delivers saltiness and umami flavor necessary for balance.
Fish sauce: Packs a punch of savory complexity—just a little goes a long way.
Garlic cloves: Fresh garlic crushed releases aroma and warmth that punctuates the sauce.
Long-grain rice: Perfect to soak up all that gorgeous sauce without getting mushy.
Scallions: Add a fresh, crisp bite and vibrant color when sprinkled on top.
Pineapple, diced: More bursts of juicy sweetness and a bit of texture contrast.
Cashew nuts: Add crunch and a buttery nutty finish when tossed over the rooster.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on what’s in my kitchen or what mood I’m in. This crispy sweet and sour chicken recipe is super flexible, so you can get creative and make it just the way you like!

Variation: Sometimes I swap pineapple for mango chunks or add bell peppers for a little extra crunch and color—both work wonderfully and freshen up the flavor.
Dietary tweak: For a gluten-free version, just swap panko breadcrumbs for gluten-free ones or crushed rice crackers, and ensure your soy sauce is gluten-free.
Heat it up: If you’re someone who likes a little kick, stirring in some chili flakes or Sriracha into the sauce takes it to the next level.
Cooking method switch: Tried baking the chicken instead of frying for a lighter option; it’s less crispy but still tasty when you toss it quickly in a hot pan after baking.

Step-by-Step: How I Make Crispy Sweet and Sour Chicken Recipe

A white bowl filled with white flour sits on a wooden cutting board with a white marbled background. Inside the bowl, a light pink piece of meat is being lifted with a golden fork from the flour, showing the meat lightly covered in a thick layer of flour. In the top left corner, there is a bunch of small white flowers, and on the top right, a black and white polka dot container is partly visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Fluffy Rice to Start

I always start by cooking the rice so it’s ready when the chicken and sauce come together. Add 1 cup of long-grain rice to a saucepan and pour in 1 ½ cups of water. Keep it on medium-high heat until the water’s foaming, then cover it with a lid and turn the heat off after 12 minutes. Let it sit, lid on, for another 10 minutes—it’s a simple trick to get fluffy, separate grains without overcooking.

Step 2: Tenderizing the Chicken for Crispy Goodness

Take those chicken breasts and pound them evenly to about ¼ inch thick using a meat mallet or rolling pin. I usually pop them inside a ziplock bag first—it keeps things tidy and prevents tearing. This step tenderizes the meat and ensures even cooking, so no raw bits or dryness lurking around. If you’re short on time, just slice each breast in half lengthwise for similar sized pieces. Season both sides with salt to taste.

Step 3: The Triple Coating That Makes It Crispy

Set up your coating station: mix cornstarch with Chinese five spice in one bowl, beat an egg in a second, and pour panko breadcrumbs in a third. Dip each piece of chicken first into the cornstarch mixture, shake off excess, then into the egg, and finally press it firmly into the panko breadcrumbs so that crunchy coating just sticks perfectly. Trust me, this triple combo is key to that fantastic texture.

Step 4: Cook That Chicken Until Golden

Heat 3 tablespoons of olive oil in a large skillet over medium-high. When it’s hot, carefully add the coated chicken pieces (do this in batches if needed). Cook each side for about 4 minutes until they’re beautifully golden and crunchy. Avoid flipping too soon—that crust needs time to set nicely! When done, transfer the chicken to a wire rack if you have one; this keeps the coating crisp instead of soggy.

Step 5: Whip Up That Iconic Sweet and Sour Sauce

Add pineapple juice, rice wine vinegar, honey, ketchup, light soy sauce, fish sauce, and crushed garlic cloves into a pan over medium-high heat. While it warms, mix cornstarch and water to make a slurry and pour it in. Keep stirring for about 5 minutes until the sauce thickens to a glossy, sticky consistency. The scents coming from this pan always make my kitchen feel like a restaurant!

Step 6: Bring It All Together & Serve

Warm up the sauce gently again if needed, then divide the fluffy rice between your bowls. Slice the crispy chicken and arrange it on top or alongside. Drizzle the sticky sauce generously over everything. Finish with fresh scallions, pineapple chunks, and chopped cashew nuts for that perfect textural contrast and bright, fresh flavor. Sit down and enjoy immediately while everything’s hot and crisp!

Top Tip

After making this Crispy Sweet and Sour Chicken Recipe several times, a few tricks have really helped me get consistent restaurant-level results every single time.

Don’t skip pounding the chicken: This step might seem tedious but it means the chicken cooks evenly and stays tender inside while the outside crisps beautifully.
Use a wire rack for cooling: Placing cooked chicken on a rack instead of a plate traps less steam which keeps that crispy crust rock solid, even while you finish cooking the rest.
Make the sauce last: Prepare and thicken your sauce while the chicken cooks so it’s ready to warm back up and pour over right at the end—this keeps everything fresh and vibrant.
Watch your oil temperature: Oil that’s too cool means greasy chicken, too hot means burnt outside and raw inside—aim for a moderate hot oil that sizzles when chicken hits it.

How to Serve Crispy Sweet and Sour Chicken Recipe

Sweet and Sour Chicken - Serving Suggestion

Garnishes

I love finishing this dish with plenty of freshly sliced scallions, juicy pineapple chunks, and a handful of roughly chopped cashew nuts. The scallions add a mild oniony crunch, the pineapple boosts that signature sweet zing, and the cashews bring a buttery crunch that’s just unbeatable.

Side Dishes

This recipe shines on its own with rice, but if you want to jazz it up, I often pair it with simple steamed broccoli or stir-fried green beans. A crisp Asian slaw with a sesame dressing also offers a refreshing contrast to the heaviness of the fried chicken.

Creative Ways to Present

For special occasions, I like serving the chicken sliced over a bed of fluffy rice in bamboo steamers or colorful bowls, garnished with extra pineapple leaves or edible flowers for a pop of green. It turns into a showstopper that’s fun to dig into.

Make Ahead and Storage

Storing Leftovers

Leftover crispy sweet and sour chicken stores best separate from the sauce to keep the coating from getting soggy. I use airtight containers and keep the chicken in one and sauce in another. The rice can stay in its own container or with the chicken.

Freezing

I’ve frozen the cooked chicken pieces after breading and frying (once cooled) and thawed them overnight to reheat easily. The sauce freezes well too in a separate container. When reheated, it tastes almost as good as fresh, especially if you crisp the chicken again in the pan.

Reheating

For reheating leftovers, I prefer warming the sauce gently on the stove, then reheating the chicken quickly in a hot pan with a splash of oil to refresh that crunch. Microwaving tends to make the crust soggy, so avoid it if you can.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and can be used in this recipe. Just make sure to pound or slice them evenly and adjust the cooking time slightly, as thighs can be a bit thicker.

How do I keep the chicken crispy if I want to make this ahead?

Keep the fried chicken and sauce separate until serving. Store the chicken on a wire rack inside the fridge to prevent steam from making it soggy and reheat in a hot pan before adding the sauce.

Can this recipe be made gluten-free?

Yes! Substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, making it an easy swap.

What’s the best way to get the sauce thick and glossy?

Make sure to prepare a cornstarch slurry by mixing cornstarch with cold water before adding it to the warm sauce. Stir constantly for about five minutes while the sauce thickens. If it’s too thick, add a splash of water; if too thin, add a bit more slurry.

Final Thoughts

This Crispy Sweet and Sour Chicken Recipe really feels like a homemade celebration of that takeout classic we all love. For me, it’s the crispy coating paired with that zingy sauce that always brings a little joy to dinner time. I can’t wait for you to try it and make it your own—it’s one of those dishes that’s sure to become a favorite in your kitchen, just like it did in mine.