Sweet & Sour Chicken

Sweet & Sour Chicken is a long-standing family favorite at our table—the dinner Oma requests every time she visits. Crisp, double-fried chicken breast meets a glossy sauce built from pineapple, balanced vinegars, a touch of ketchup, and just enough sweetness to round everything out. Bright peppers, fresh tomatoes, and optional mango give it depth without losing its classic comfort.

Ingredients

Sauce

• 2 cups chicken broth (optional: replace up to 1 cup with mango juice)
• ½ cup seasoned rice vinegar
• 2 tbsp unseasoned rice vinegar
• ¾ cup sugar
• 1 tbsp vegetable oil
• 1 tbsp ketchup
• 1 tsp light soy sauce
• ¼ tsp msg
• 1 tsp table salt, plus more to taste
• 1 large yellow onion, sliced (for infusion)
• 3 cloves garlic, finely chopped
• 1 can (20 oz) pineapple chunks, drained (reserve ½ cup juice)
• 3–4 tbsp modified cornstarch (or 3½–4 tbsp regular cornstarch)
• ¼ cup cold water (for slurry)

Vegetables

• 1 large yellow onion, sliced into ½-inch strips (for stir-frying)
• 2 bell peppers, cut into 1-inch pieces
• 2 fresh tomatoes, cut into wedges
• 1–2 tbsp vegetable oil (for stir-frying)
• ½ tsp sugar (for stir-frying)

Chicken

• 1½ lb chicken breast, cut into 1¼-inch cubes

Marinade

• 1 egg, lightly beaten
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp soy sauce
• 1 tsp table salt
• ¼ tsp white pepper

Batter & Frying

• ⅔ cup flour
• ⅓ cup cornstarch
• 1 tsp table salt
• 1 tsp baking soda
• ⅔–¾ cup very cold water
• 1–2 tbsp cornstarch (for dusting chicken)
• Vegetable oil, for frying

Directions

Marinate the Chicken

In a medium bowl, combine egg, cornstarch, oil, soy sauce, salt, and white pepper. Add chicken and toss to coat evenly.

Cover and refrigerate 20 minutes.

Build and Thicken the Sauce

In a saucepan over medium heat, warm 1 tbsp oil. Add ketchup and cook 30 seconds to lightly deepen flavor.

Add chicken broth (replacing up to 1 cup with mango juice if using), seasoned rice vinegar, unseasoned rice vinegar, sugar, soy sauce, msg, salt, the sliced onion (for infusion), garlic, and ½ cup reserved pineapple juice.

Bring to a boil, then reduce to a steady simmer. Simmer 5–7 minutes until onions soften and flavors infuse.

Strain into a clean saucepan and discard solids. Return to a full simmer.

Whisk cornstarch with cold water, stir into the simmering sauce, and boil 60–90 seconds until glossy and spoon-coating. Taste and adjust with vinegar or salt if needed. Hold warm.

First Fry

Heat oil to 360°F (it should drop to about 330–340°F when chicken is added).

Remove chicken from marinade and allow excess to drip off. Lay chicken on a rack 3–5 minutes, then lightly toss with 1–2 tbsp cornstarch.

Whisk batter ingredients together just until thick but pourable. Dip chicken, allowing excess batter to drip off.

Fry in batches 3½–4 minutes until pale golden. Drain on a rack in a single layer and rest 4–5 minutes.

Stir-Fry the Vegetables

In a wok or large skillet over high heat, add 1–2 tbsp oil.

Add the onion strips and bell peppers. Sprinkle with ½ tsp sugar and stir-fry 60–90 seconds until slightly tender but still crisp.

Turn off heat and set aside.

Second Fry

Increase oil to 385–390°F.

Fry chicken 45–60 seconds until deep golden and crisp.

Drain on a rack in a single layer (do not stack while hot). Lightly sprinkle with a small pinch of salt while hot (optional).

Finish and Serve

While chicken finishes, add the thickened sauce to the vegetables. Stir in pineapple chunks and fold in tomato wedges last. Warm gently just until heated through.

Serve chicken on a tray, sauce in a bowl, and rice separately so everyone can spoon as much sauce as they like.

Notes

Preparation

• Measure ½ cup pineapple juice for consistent balance. If using more, add 1–2 tbsp extra unseasoned rice vinegar to maintain brightness.
• Rest chicken between fries and avoid stacking while hot to preserve crispness.
• Use very cold water for the batter and avoid overmixing.

Serving Suggestions

• Serve with steamed jasmine rice.
• Keep chicken and sauce separate until serving for best texture.

Variations

• Replace up to 1 cup of broth with mango juice for subtle fruit depth.
• Substitute club soda for the batter water for a lighter crust.

Make-Ahead & Storage

• Sauce can be made up to 2 days ahead and reheated gently.
• Store chicken and sauce separately; re-crisp chicken in a 400°F oven or air fryer.