Sweet and Sour Chicken
Crispy Chicken in Vibrant Sweet-Tangy Sauce
About This Recipe
Sweet and Sour Chicken is a Filipino-Chinese favorite found in every Filipino restaurant and home kitchen. This version features crispy fried chicken pieces tossed in a vibrant sauce made with pineapple, bell peppers, and the perfect balance of sweet ketchup and tangy vinegar.
Influenced by Chinese cuisine but adapted to Filipino tastes, this dish is colorful, flavorful, and always a hit with kids and adults alike. The secret is frying the chicken until extra crispy so it stays crunchy even when coated in sauce.
Ingredients
For the Chicken:
- 1.5 lbs chicken breast or thigh, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for deep frying
For the Sweet and Sour Sauce:
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- 3 cloves garlic, minced
- 1/2 cup banana ketchup or tomato ketchup
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/2 cup pineapple juice or water
- 2 tbsp cornstarch mixed with 3 tbsp water
- 2 tbsp cooking oil
- Salt to taste
Instructions
- 1
Prepare the Chicken
Season chicken pieces with salt and pepper. Dip in beaten egg, then coat thoroughly with cornstarch. Let sit for 5 minutes to set the coating.
- 2
Fry the Chicken
Heat oil in a deep pan to 350°F (175°C). Fry chicken pieces in batches until golden brown and crispy, about 6-8 minutes. Drain on paper towels and set aside.
- 3
Make the Sauce
In a large pan or wok, heat 2 tbsp oil over medium-high heat. Saute garlic until fragrant. Add onion and bell peppers, stir-fry for 2 minutes until slightly softened.
- 4
Add Sweet and Sour
Add ketchup, vinegar, brown sugar, and pineapple juice. Stir well and bring to a boil. Add pineapple chunks. Taste and adjust sweetness/sourness to your preference.
- 5
Thicken and Combine
Add cornstarch slurry and stir continuously until sauce thickens and becomes glossy, about 2 minutes. Add fried chicken and toss gently to coat with sauce.
- 6
Serve
Transfer to a serving platter immediately while the chicken is still crispy. Serve hot with steamed white rice. Best enjoyed fresh!
Tips & Variations
Sweet and Sour Fish
Use crispy fried fish fillet instead of chicken for a seafood version - perfect with lapu-lapu or tilapia.
Extra Crunch
Double-coat the chicken by dipping again in egg and cornstarch for ultra-crispy texture.
Fresh Pineapple
Use fresh pineapple for brighter flavor, but canned works great and adds natural sweetness to the sauce.