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Sweet And Sour Chicken

Do you agree with me that this is probably one of the most recognizable Chinese dish around? I just love Sweet And Sour Chicken. Always a hit with kids and of course, adults too. So, if you are a fan of this popular dish, you may want to try this simple yummy version at home. The bite sized cuts of fried chicken thighs are topped with a delicious sweet and sour sauce that’s made of rice vinegar, ketchup, sugar, bell peppers, onion, and some freshly cut pineapples. Just simply serve it with plenty of steam rice. Yum!

Note: This is an updated post with a new video cooking guide. (Published Jun 20, 2010)

Sweet and Sour Chicken


350 to 360 grams of Boneless & Skinless Chicken Thigh, cut into bite size cubes

1 tsp Grated Ginger
1 tsp Grated Garlic
2 tsp Rice Wine

2 tsp Light Soy Sauce
2 - 3 Dash of White Pepper
A few drizzle of Sesame Oil
60 to 70 grams of Potato Powder, for coating
Peanut or Vegetable Oil, for deep frying

2 Cloves Garlic, chopped
1 Red Chili, seeded and diced

½ Green Bell Pepper, diced
½ Red Bell Pepper, diced
1/3 to 1/2 Cup Pineapple Chunks

1/2 (Medium) Red Onion, diced
1/2 Tomato, diced
1 1/2 Tbsp of Peanut Oil

4 1/2 Tbsp Ketchup
1 Tbsp Sugar

2 1/2 Tbsp Rice Vinegar

1 tsp Light Soy Sauce
1/2 Cup of Water
1 tsp Corn Starch
1/8 tsp of Sea Salt, to taste


Combine the chicken with rice wine, light soy sauce, ginger, garlic, white pepper, and sesame oil. Marinate for about 30 minutes.

Heat the oil on moderate to high heat. Coat the chicken with potato powder and fry them in small batches until golden brown in color. Drain on paper towels and set aside.

Heat about 1 1/2 Tbsp of peanut oil and cook the garlic on medium heat for a few seconds. Then turn the heat on high and mix in the chili, peppers, onions, and stir-fry until fragrant. Then add tomato and pineapples. Stir briefly and add the prepared sauce. Cover with a lid and bring it to a boil. Once the sauce has thicken add the fried chicken and stir and mix well. Then drizzle some sesame oil, and serve immediately with some steamed rice.

Serves 2 to 4


  1. Beautiful dish! A nice change from the pork version

  2. I agree that this is a fabulous dish that never gets turned down by anyone! Thanks for posting a great recipe, will keep it bookmarked!

  3. Perfect! I hate jarred sauces, thx for this recipe!

  4. I love sweet and sour pork or chicken! Any guidelines for how many minutes of deep frying for the meat to be cooked? I usually end up with over-fried dried meat (esp pork) because I'm afraid it's not cooked all the way through. Thanks!


  5. Colourful! :) I used to order this all the time when Im in Chinese restaurants...Hoping to make this dish this wkend :)
    Do you think it's okay to just pan fry instead of deep fry? (I avoid deep frying at home...hehe it scares me!)

  6. @Anonymous {KY}: Generally, it's about 3 minutes, or fry until the chicken or pork is golden brown in color.

  7. Hi Angie. Is potato powder same as potato starch? Also what is the alternative flour to coat if I don't have potato powder. I have potato starch though. Thanks for help. Looks very appetizing. Chloe

    1. I think they're diff, but you can use potato starch too. Thanks for the comment.


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