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 long-grain rice (like basmati); 2 scallions, sliced; 1/2 cup pineapple, diced; 1/4 cup cashew nuts, roughly chopped

There’s something instantly satisfying about biting into golden, crispy chicken coated in a tangy, sticky sauce that sings with sweet and sour flavors. This Crispy Sweet and Sour Chicken Recipe brings that perfect balance straight to your kitchen — and trust me, once you try it, you’ll want to make it again and again.

A pink plate holds three layers: at the bottom is white steamed rice mixed with small green herbs and bits of light yellow fruit, possibly pineapple; above that are golden brown, crispy sliced chicken strips laid slightly fanned out, showing the white inside; the top layer is light green chopped herbs sprinkled with white sesame seeds and crushed nuts, all drizzled with a glossy reddish-orange sauce pooling lightly around the food. A woman's hand with bright red nail polish is holding wooden chopsticks picking up a piece of chicken. Nearby, there is a small white bowl with dark sauce and green herbs, and the table surface is white marble. 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 made a lot of sweet and sour chicken over the years — some from scratch, others leaning on takeout tricks — and this version is hands down my favorite. It nails that crispy exterior without being greasy and the sauce is perfectly balanced: neither too sweet nor too tart.

Perfectly Crispy Coating: Panko breadcrumbs create a light, crunchy texture that holds up beautifully under the sweet and sour sauce.
Balanced, Flavorful Sauce: Combining pantry staples like honey, ketchup, and soy sauce gives a tangy, sticky finish that isn’t overpowering.
Simple Technique: No deep fryer needed — just a good skillet and some patience for the best results.
Customizable & Fun: Easily swap or add ingredients like cashews or pineapple chunks to suit your taste or what’s in your fridge.

Ingredients & Why They Work

Every ingredient here plays an important role in building texture and flavor. The chicken breasts provide a meaty, tender base; the cornstarch and panko form the crispy crust; and the sweet and sour sauce ingredients balance each other to create that signature tang.

Flat lay of two raw chicken breasts, a small white bowl with mixed cornstarch and Chinese five spice powder, a whole uncracked brown egg in a white ceramic bowl, a small white bowl of panko breadcrumbs, a small white bowl of olive oil, a small white bowl of pineapple juice, a small white bowl of rice wine vinegar, a small white bowl of honey, a small white bowl of ketchup, a small white bowl of light soy sauce, a small white bowl of fish sauce, four peeled garlic cloves, a small white bowl with a cornstarch slurry (cornstarch mixed with water), a small white bowl of uncooked long-grain basmati rice, two whole green scallions, a small white bowl of diced fresh 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: Pounded thin for even cooking and juicy texture.
Chinese five spice: Adds a subtle warmth and aromatic depth to the coating.
Salt: Enhances the chicken’s natural flavor right from the start.
Cornstarch: For that initial dry coating that helps the egg and panko adhere perfectly.
Egg: Acts as a glue to hold the breadcrumbs on tightly.
Panko breadcrumbs: The secret to that irresistibly crunchy, golden crust.
Olive oil: Used for pan-frying to crisp the chicken without excess greasiness.
Pineapple juice: Adds natural sweetness and acidity to the sauce.
Rice wine vinegar: Gives the sauce its signature tangy kick—feel free to substitute with apple cider vinegar.
Honey: Balances sourness with smooth sweetness.
Ketchup: Brings tomato depth and a touch of umami to the sauce.
Light soy sauce: For salty, savory umami notes.
Fish sauce: Just a touch adds a complex savoriness without fishiness.
Garlic cloves: Crushed for punchy, fragrant flavor in the sauce.
Cornstarch slurry (cornstarch + water): Thickens the sauce to that glossy, sticky finish.
Long-grain rice: Perfect to soak up all that delicious sauce.
Scallions: Fresh and sharp topping to cut through the richness.
Pineapple pieces: Adds juicy bursts of sweetness and texture contrast.
Cashew nuts: For a satisfying crunch that’s a fun surprise in every bite.

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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

While I follow this recipe pretty closely, I love how versatile it is. You can easily tweak the balance of sweetness or spice, or make it healthier by oven-baking instead of frying. Let me share a few tweaks I’ve tried that you might enjoy!

Variation: Sometimes I swap half the chicken for tofu cubes, which soak up the sauce beautifully and offer a vegetarian twist that’s still satisfyingly crispy.
Spice it up: Adding a pinch of chili flakes or some fresh chopped chili to the sauce brings a nice warmth that wakes up the dish.
Oven-baked option: Simply pan-fry the chicken for a quick sear, then finish in a 425°F oven for 10 minutes to crisp up without extra oil.
Seasonal swaps: Try swapping pineapple for mandarin oranges or diced mango for a fresh fruit twist.

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 checkered pattern. Inside the bowl, a piece of raw meat is partially dipped and covered in a thick layer of white flour, showing the meat’s rough texture under the flour. A golden spoon is lifting the flour-covered meat piece. To the left, a bunch of small white flowers add a soft touch, and to the top right, a black and white spotted cup is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Rice Like a Pro

I always start with the rice because it takes the longest. Use a saucepan with a tight-fitting lid, add 1 cup of rice and 1.5 cups of water, and bring it to a gentle boil. Once you see that foamy top, pop the lid on and turn the heat down to low. Don’t peek! Let it steam for 12 minutes, then turn off the heat but keep the lid on for another 10 minutes. This steam finish gives you fluffy, perfectly cooked rice every time.

Step 2: Flatten and Season Your Chicken

Place your chicken breasts between plastic wrap or in a ziplock bag and gently pound with a meat mallet or rolling pin until about a quarter-inch thick. This little trick ensures they cook evenly and remain tender. Sprinkle salt on both sides as your baseline seasoning. You can leave the breasts whole or cut each into four pieces if you prefer bite-sized portions — I usually go for four because it cooks faster and feels more “snackable.”

Step 3: Coat the Chicken for Maximum Crunch

Mix the cornstarch and Chinese five spice together in a bowl. Set up a little assembly line with the egg beaten in a shallow bowl and a third bowl filled with panko breadcrumbs. One piece at a time: dredge the chicken in the cornstarch mixture — this helps the egg stick better — then dip in the egg wash and finally press it firmly into the panko. Don’t be shy about pressing it in; the more even the coating, the crispier the finish. Set the breaded chicken aside while you get the sauce ready.

Step 4: Whip Up That 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 it comes up to a simmer, mix cornstarch with water to create a slurry, then whisk it into the pan. Keep stirring until it thickens to a shiny, sticky glaze—about five minutes. This sauce is the heart of the recipe, so taste and adjust if you want it a little sweeter or tangier before setting it aside.

Step 5: Fry the Chicken to Golden Perfection

Heat olive oil in a large skillet until shimmering but not smoking. Add the breaded chicken pieces in batches—don’t crowd the pan or the crust will steam instead of crisping. Cook for about 4 minutes per side until golden brown and crisp. Transfer to a wire rack if you have one, which keeps the crust crunchy instead of soggy on a plate. This step is what turns this dish from good to unforgettable.

Step 6: Bring It All Together and Serve

Warm the sauce gently again if it cooled down. Serve the crispy chicken sliced over the fluffy steamed rice. Drizzle the sweet and sour sauce liberally over the top, then sprinkle with sliced scallions, diced pineapple, and chopped cashews for that brilliant combo of textures and flavors. You just made restaurant-quality Crispy Sweet and Sour Chicken at home!

Top Tip

From my kitchen to yours, these tips took this recipe to the next level after a few trial runs — and I know they’ll help you nail it the first time you make this Crispy Sweet and Sour Chicken Recipe.

Pounding Makes Perfect: Don’t skip flattening the chicken—it’s the key to tender, evenly cooked pieces that hold their juiciness.
Patience with Frying: Give the chicken room in the pan to crisp up; overcrowding steams the coating and loses that signature crunch.
Thickening the Sauce: The cornstarch slurry must be added gradually and stirred constantly to get that perfect glossy texture.
Wire Rack Finish: Let the fried chicken rest on a rack instead of on paper towels or plates to keep the crust crisp and crunchy.

How to Serve Crispy Sweet and Sour Chicken Recipe

Sweet and Sour Chicken - Serving Suggestion

Garnishes

I always top mine with plenty of sliced scallions for that fresh, oniony crunch. The diced pineapple adds juicy pops of sweetness that pair perfectly with the tangy sauce, and a handful of chopped cashews adds an unexpected but delightful nutty crunch—don’t skip them if you like a bit of texture contrast.

Side Dishes

This dish loves simple sides that don’t compete: steamed or lightly stir-fried veggies like bok choy, snap peas, or broccoli work beautifully. A light cucumber salad on the side also adds a refreshing palate cleanser between bites.

Creative Ways to Present

For a special dinner, I’ve served this Crispy Sweet and Sour Chicken Recipe in mini lettuce cups, turning it into a fun finger-food experience. Alternatively, layering it in a bowl with colorful shredded carrot, red cabbage, and fresh herbs turns it into a vibrant, Instagram-worthy meal perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and chances are you will!), store the chicken and sauce separately in airtight containers in the fridge. This little trick keeps the chicken’s crispiness longer and prevents it from getting soggy.

Freezing

I’ve frozen this before by spreading the fried chicken pieces on a tray to freeze individually, then transferring them to a freezer bag. The sauce freezes well on its own too. Just thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

To reheat, I like popping the chicken in an oven or toaster oven at 350°F for about 10 minutes to bring back the crisp. Warm the sauce gently on the stove or microwave, then drizzle it over the chicken and rice just before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving if you prefer dark meat. Just trim any excess fat and follow the same pounding and coating steps. You may need to adjust fry time slightly as thighs can be thicker.

Is there a gluten-free option for this recipe?

Yes! Swap the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Be sure to check that soy sauce and other ingredients are gluten-free as well. Tapioca starch can replace cornstarch if needed.

How do I prevent soggy chicken in the sauce?

The key is to keep the fried chicken separate from the sauce until serving and to place the cooked chicken on a wire rack after frying so excess oil drains. Coat and fry properly to create a sturdy crust that can hold up when sauced.

Can I make the sauce ahead of time?

Definitely! The sauce stores well refrigerated for a few days. Just reheat gently before tossing with the chicken at serving. This helps save time on busy days without sacrificing flavor.

Final Thoughts

This Crispy Sweet and Sour Chicken Recipe has become a little kitchen treasure for me — it’s just so rewarding to make, from pounding the chicken to the rewarding crunch and that perfectly sticky sauce. It’s a dish that hits all the right notes for comfort and fun in one bite. I can’t wait for you to try making it yourself because once you do, I’m betting this will become your go-to for sharing a taste of something special (and totally satisfying) with the people you love.