Name: Crispy Sweet and Sour Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
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 (from the can); 1/4 cup rice wine vinegar (or white wine vinegar or apple cider 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 of long-grain rice (like basmati); 2 scallions, sliced; 1/2 cup pineapple, diced; 1/4 cup cashew nuts, roughly chopped

There’s something simply irresistible about that perfect crunch paired with a zesty, sweet tang. This Crispy Sweet and Sour Chicken Recipe hits all the right notes—crispy on the outside, juicy on the inside, and coated in a luscious homemade sauce that’s far better than takeout. Trust me, once you make it, you’ll want to keep this one in your regular rotation!

The dish shows five pieces of golden-brown crispy chicken strips arranged on top of a bed of white rice, with a reddish-brown sauce pooling around the base. The chicken is sprinkled with sesame seeds, chopped green herbs, and crushed nuts, adding texture and color contrast. Small green shoots and tiny vegetable bits are scattered across the dish, giving a fresh look. The food is served on a round pink plate with a thin dark rim. A woman's hand with red nail polish holds wooden chopsticks, picking up one piece of chicken. The background has a white marbled surface with a black and white patterned container and a small bowl with dark sauce nearby. 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 tried countless sweet and sour chicken dishes, but this Crispy Sweet and Sour Chicken Recipe stands out because of the simple ingredients and straightforward method that make it easy to nail that crunch every time. Plus, it’s made from scratch, so you get to skip the mystery chemicals in takeout sauces.

Perfect Crispy Coating: Using panko breadcrumbs and a double-dip of cornstarch and egg gives the chicken a satisfying crunch without being greasy.
Flavor Balance: The sauce blends honey's sweetness with tangy vinegar and umami-packed soy and fish sauce, creating a complex sauce that’s never overpowering.
Quick and Easy: You can whip this up in about 30 minutes, making it a fantastic weeknight dinner that feels special but doesn’t take all evening.
Customizable: Whether you want to add extra veggies or swap out rice for noodles, this recipe welcomes your personal touches with open arms.

Ingredients & Why They Work

This recipe relies on simple yet powerful ingredients that create harmony on your plate. Each component plays a role, from the tender chicken to the sticky sauce that clings perfectly to every crispy bite. Here’s a quick rundown on what makes them work so well together.

Flat lay of two whole chicken breasts with smooth skin, a small white bowl of fine cornstarch powder, a small white bowl containing a mixture of Chinese five spice powder, a single whole uncracked brown egg, a small white bowl filled with golden panko breadcrumbs, a small white bowl of clear olive oil, a small white bowl of bright yellow pineapple juice, a small white bowl of pale translucent rice wine vinegar, a small white bowl of thick amber honey, a small white bowl of deep red ketchup, a small white bowl of dark soy sauce, a small white bowl of light amber fish sauce, four whole fresh garlic cloves with skins intact, a small white bowl of white water, a small mound of uncooked long-grain basmati rice, two fresh green scallions sliced into thin rounds, a small cluster of bright yellow diced pineapple chunks, and a small white bowl of roughly chopped light tan 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 thin lets them cook evenly and quickly, plus helps keep the inside juicy.
Chinese five spice: Adds warm, aromatic notes that elevate the flavor beyond typical sweet and sour dishes.
Cornstarch: This is the secret to that amazing crispy crust, absorbing moisture and creating a light shell.
Egg: Helps the breadcrumbs stick snugly to the chicken for an even coating.
Panko breadcrumbs: Their airy texture lends the chicken unbeatable crunch compared to regular breadcrumbs.
Olive oil: Great for pan-frying without overpowering the chicken’s flavor.
Pineapple juice: Provides natural sweetness and tropical tang that balances the sauce beautifully.
Rice wine vinegar: Gives that signature sour kick essential to sweet and sour sauce.
Honey: Adds just the right kind of smooth sweetness.
Ketchup: Brings a rich tomato base with a touch of acidity, helping to round out the sauce.
Light soy sauce: For savory depth and saltiness.
Fish sauce: Just a splash adds an umami punch without tasting fishy.
Garlic cloves: Crushed to release bold, aromatic flavor.
Cornstarch slurry: Thickens the sauce into that perfect glossy finish.
Long-grain rice: Steamed fluffy rice is the ideal base to soak up all the saucy goodness.
Scallions: Fresh and mild onion flavor to brighten the dish.
Pineapple chunks: Enhance the tropical vibe and add juicy bursts in every bite.
Cashew nuts: Toasty crunch for a delightful texture contrast.

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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

One of my favorite things about this Crispy Sweet and Sour Chicken Recipe is how easy it is to tailor to your tastes. I often jazz it up with extra vegetables or swap ingredients to fit what I have on hand. Don't hesitate to experiment!

Variation: I sometimes add bell peppers or snap peas right at the end, tossing them with the sauce for a fresh crunch and extra color. It’s a great way to boost the veggie content without fuss.
Swap Out Rice: Tried it over cauliflower rice or noodles before for a low-carb or different texture option—works beautifully!
Spice it Up: Add a pinch of chili flakes to the sauce if you like a little heat to balance the sweetness.
Protein Choices: If you prefer, tofu or shrimp can work too—just adjust the cooking times accordingly.

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

A white round bowl filled with white flour sits on a wooden cutting board. Inside the bowl, a thin piece of pink raw meat is being dipped and covered thickly with flour, showing a rough, powdery texture on its surface. A gold spoon holds the meat partially lifted above the flour, highlighting the coating process. In the background, white flowers with small petals and green stems sit on the white marbled surface, next to a white container with black polka dots visible at the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Rice Like a Pro

Start by rinsing 1 cup of long-grain rice under cold water until the water runs clear—that helps remove excess starch. Place it in a saucepan with 1 ½ cups water. Bring to a gentle boil and watch for a foamy top—cover immediately, turn down the heat low, and cook for exactly 12 minutes. Once done, turn off the heat but keep the lid on so it steams in the residual heat for another 10 minutes. This method makes sure the rice is fluffy—not mushy or dry.

Step 2: Get That Chicken Ready

Place each chicken breast between two sheets of plastic wrap or inside a ziplock bag. Gently pound them with a meat mallet or rolling pin until they’re about ¼ inch thick and even. This evens out cooking time and tenderizes the meat. Then sprinkle salt evenly on both sides. If you’re short on time or don’t have a mallet, just slice the breasts lengthwise into two thinner pieces—that still works well for even cooking.

Step 3: Coat for Crunch

Mix cornstarch and the Chinese five spice in a bowl—this adds flavor plus a dry base for the first coat. Lightly dip each chicken piece in this mixture, pressing gently so it sticks, then dunk it in beaten egg, and finally press it into panko breadcrumbs. Don’t rush this part. Make sure to press the panko on firmly so it adheres well—it’s the key that locks in that crunch.

Step 4: Whip Up the Sweet and Sour Sauce

Combine pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic in a pan over medium-high heat. While that warms, mix a tablespoon of cornstarch with ¼ cup water to make a slurry. Pour the slurry into the simmering sauce and stir until it thickens, which should take about 5 minutes. The sauce should be glossy and coat the back of a spoon. Set it aside but keep warm.

Step 5: Fry for Golden Perfection

Heat 3 tablespoons of olive oil in a large skillet on medium-high. Carefully add the chicken pieces—don’t overcrowd the pan, or the crispiness will suffer—so work in batches if necessary. Fry each side for about 4 minutes until golden and crispy. I love using a wire rack to drain the chicken after frying—it keeps the crust crisp instead of soggy. If you don’t have one, just lay them on paper towels.

Step 6: Plate and Garnish

Slice the chicken and place it atop fluffy rice. Pour the sweet and sour sauce around it, not directly on the chicken at first—to keep that crunch. Sprinkle sliced scallions, juicy pineapple chunks, and roughly chopped cashew nuts over the top. This not only looks gorgeous but adds wonderful texture and fresh pops of flavor.

Top Tip

From multiple tries in my kitchen, I learned a few tweaks that seriously boost this recipe’s success and help avoid common pitfalls.

Pound or Slice Evenly: Unequal chicken thickness means uneven cooking—thin pieces get dry while thick ones stay raw. Taking a few minutes to pound or slice pays off big time.
Don’t Skip Pressing the Panko: Gently press breadcrumbs into the chicken. Loose crumbs won’t stick and you’ll lose that coveted crunch.
Use a Wire Rack After Frying: Draining on paper towels can make the base soggy; a wire rack keeps air circulating, preserving crispiness.
Sauce is Key: Make sure to thicken the sauce fully—the teeth-coating, sticky texture makes this dish unforgettable.

How to Serve Crispy Sweet and Sour Chicken Recipe

Sweet and Sour Chicken - Serving Suggestion

Garnishes

I’m all about using scallions, pineapple cubes, and cashews as garnishes. They add color, crunch, and a sweet burst that pairs wonderfully with the tangy sauce. Sometimes I throw in a little fresh cilantro for a herby brightness when I’m feeling fancy.

Side Dishes

This Crispy Sweet and Sour Chicken Recipe pairs beautifully with steamed jasmine or basmati rice, but I’ve also loved it with simple stir-fried greens like bok choy or snap peas tossed in garlic. For a heartier meal, steamed broccoli or roasted sweet potatoes can be excellent, balancing the sweet flavors.

Creative Ways to Present

For a fun twist when hosting, I like to serve the chicken in small bowls with sticky rice, topped with microgreens and a drizzle of extra sauce on the side. Little ramekins of pickled vegetables add a nice contrast too. It’s a pretty presentation that makes a family meal feel a bit more special.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Storing them separately helps maintain the chicken’s crispiness when reheated.

Freezing

I don’t usually freeze this dish because the texture of panko crust can suffer after defrosting. But if you must, freeze the cooked chicken and sauce separately, and thaw in the fridge overnight. Re-crisp the chicken under a hot oven or air fryer.

Reheating

To bring back that crispiness, I reheat leftover chicken in a hot oven at 375°F (190°C) on a wire rack for 8–10 minutes, rather than the microwave. Gently warm the sauce on the stove or in the microwave, then drizzle over before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Crispy Sweet and Sour Chicken Recipe?

Absolutely! You can use boneless, skinless chicken thighs. They tend to be juicier and more forgiving if slightly overcooked. Just adjust your cooking time—they might need a minute or two longer to cook through, especially if unpounded.

How do I keep the chicken crispy after frying in this recipe?

Make sure not to overcrowd the pan while frying to maintain oil temperature and prevent sogginess. Drain the cooked chicken on a wire rack instead of paper towels to keep air circulating around it. Also, avoid pouring the sauce directly on top until serving to keep the coating crunchy.

Can I prepare the sauce ahead of time?

Yes, you can make the sweet and sour sauce a day ahead and store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove and stir well before pouring over the chicken and rice.

What can I substitute if I don’t have fish sauce?

If you don’t have fish sauce, try using a little extra soy sauce combined with a splash of Worcestershire sauce or anchovy paste to mimic the umami flavor. While it won’t be exactly the same, the sweet and sour balance will still be delicious.

Final Thoughts

This Crispy Sweet and Sour Chicken Recipe holds a special place in my kitchen because it’s such a reliable crowd-pleaser. It’s straightforward enough for busy weeknights but special enough for company. Once you master the balance of crispy chicken and luscious sauce, you’ll wonder why you ever ordered takeout. So go ahead, give it a try—I’m confident you’ll love it as much as I do!