Restaurant-Style sweet and sour chicken recipe at Home

Step-by-Step Instructions

Step 1: Prepare the Chicken

Season the chicken cubes with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with cornstarch. This double-coating method helps create an extra-crispy exterior that holds up well once coated in sauce.

Step 2: Coat the Chicken

Dredge each piece of chicken in flour, shaking off any excess. Dip it into the beaten eggs, then coat thoroughly in cornstarch. Place the coated pieces on a plate in a single layer to prevent sticking.

Step 3: Fry the Chicken

Heat 2–3 inches of vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer to maintain a consistent temperature. Fry the chicken in batches for 4–5 minutes until golden brown and cooked through. Avoid overcrowding the pan, as this lowers the oil temperature and can result in soggy coating. Drain the fried chicken on paper towels.

Step 4: Make the Sauce

While the chicken is frying, combine the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ginger powder in a large skillet over medium heat. Stir continuously until the sugar dissolves. Add the cornstarch slurry and cook for 2–3 minutes, stirring, until the sauce thickens and becomes glossy. The sauce should coat the back of a spoon.

Step 5: Combine and Serve

Add the bell peppers and pineapple chunks to the sauce and cook for 2–3 minutes, allowing them to soften slightly while remaining crisp. Gently fold in the fried chicken, coating each piece evenly with the sauce. Serve immediately over steamed rice and garnish with sesame seeds and sliced green onions if desired.