Sweet and sour chicken thighs have the perfect combination of sweet and savory. Made with simple ingredients, this crispy sweet and sour chicken recipe is easy to make in a few quick steps.
We have tried many sweet and sour chicken recipes over the years and this one, by far, is the best.
Leave it to my late friend Marcel to teach us the "proper" way to make it. She was not kidding. Her recipe is one you will make over and over again. Just like we do.
This fried sweet and sour chicken recipe was inspired by this Sweet and Sour Pork Chops. This easy weeknight dinner goes great with plain or fried rice and some crispy egg rolls.
Why You Will Love This Recipe
- Simple ingredients you can find in most grocery stores.
- An easy recipe that's full of flavor.
- Authentic stir fry chicken sweet and sour with the right blend of heat and sweet!
- A family-friendly meal that everyone will love.
Ingredients
Made with fresh chicken, vegetables and a few pantry staples this easy stir fry recipe is easy to make. Here's an overview of what you need but check the recipe card for the full list and quantities.
- Soy sauce: For salty, umami flavor in the sauce.
- Ketchup: An easy pantry staple that sweetens and flavors the sweet and sour sauce.
- Apricot jam: Gives the stir fry chicken marinade its hints of sweetness.
- Spices: Freshly minced garlic, onion powder, and red pepper flakes
- Chicken: Boneless, skinless chicken thigh reduces the amount of prep.
- Vegetables: Onion, bell peppers, and green onions add color, nutrition, and texture.
How to Make Crispy Chicken in Sweet and Sour
There are a few moving parts to this recipe, but it's really very simple when you break it down.
The highlights are below, but you'll find the complete instructions in the recipe card at the end of the post.
- Combine the soy sauce, apple cider vinegar, ketchup, apricot jam, garlic, and ginger.
- Stir with a whisk until combined.
- Toss the chicken thigh pieces in corn starch.
- Add the beaten egg and toss again until coated.
- Cook the crispy chicken in hot oil until cooked through and brown.
- Add the sauce and stir until the chicken is coated. Transfer the chicken to a prepared casserole dish and bake for 10 minutes, stirring at 5 minutes.
- Add the chopped onions and peppers and bake again.
- When ready, serve it up over rice and your favorite sides.
Substitutions and Variations
- Chicken Thighs: Chicken breasts work well too.
- Soy Sauce: Use three tablespoons of soy sauce with one tablespoon of mirin for a slight flavor change.
- Apple Cider Vinegar: Use pineapple juice instead for a sweeter, less tangy flavor.
- Apricot Jam. Orange marmalade makes a tasty swap.
- Spicy: Add more chili pepper flakes, cayenne, or chipotle powder to give it some heat. You can also use your favorite hot sauce or our homemade hot sauce for more spiciness.
- Low-Sodium Soy Sauce: Check the salt if using low-sodium instead as you might need to add a teaspoon of salt to the sauce.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze this dish for up to 3 months in an airtight, freezer-safe container.
- Reheat: Place the leftover chicken in a saucepan and heat over medium heat until heated through. Add more liquid as needed to thin out the sauce.
- Make Ahead: We don't recommend making this recipe ahead of time. While you can reheat it, it's best when served fresh.
What to Serve with This Dish
Not sure what to serve as a side for crispy chicken in sweet and sour? Here are some of our favorite ways to serve it.
- Plain white or brown rice really let's the flavor of the stir fry shine through. For a bit of variety try it with chicken fried rice or our tomato rice.
- Noodles such as ramen, soba, rice noodles or any others work great as a base for this dish.
- Star the meal off with crispy egg rolls.
- Add another veggie such as parmesan green beans, green bean stir fry or sweet and sour green beans and corn.
Tips and FAQs
- Use a hot skillet for fast cooking and the best color. It's important that the skillet is nice and hot when cooking the chicken pieces.
- Chicken thighs cook up juicier and more flavorful than chicken breast.
- Cut the chicken into even-sized pieces so they cook up in the same amount of time.
- For best flavor, serve this dish immediately.
What does cornstarch do as a coating?
It makes a crispier coating that absorbs less oil and holds up to sauces better than a flour coating.
More Chicken Recipes
Sweet and Sour Chicken Thighs
Sweet and sour chicken thighs have the perfect combination of sweet and savory. Made with simple ingredients, this crispy chicken recipe is easy to make in a few quick steps.
Equipment
Ingredients
- ¼ cup soy sauce
- ¼ cup ketchup
- ¼ cup apricot jam
- 2 tablespoons cider vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger minced or paste
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 ½ pounds chicken thighs or chicken breast, boneless, skinless, cut into ¾ - 1 inch chunks
- 3 tablespoons cornstarch
- 1 large egg
- 3-4 tablespoons olive or another vegetable oil
- ½ medium onion chopped
- 2 sweet peppers chopped
- cooking spray
- ½ cup green onions chopped
Garnish
- sesame seeds
- green onions
Instructions
- Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
- In a medium sized bowl combine soy sauce, apple cider vinegar, ketchup, apricot jam, garlic and ginger. Set aside.
- In a small bowl beat your egg and set aside.
- In a large skillet, over medium high heat, add oil and wait until it shimmers or a drop of water flicked in it dances.
- Rinse, cut and dry chicken chunks with paper towel and place in a large bowl.
- Add starch and toss until chunks of chicken are totally coated.
- Add beaten egg and again, toss until coated.
- Place chicken in oil and cook for between 4 and 5 minutes. Timing will depend on the size of your chicken chunks.
- When chicken is browned add the sauce and stir until all of the chicken is totally coated.
- Dump skillet contents into your prepared casserole dish and bake uncovered for 10 minutes. Stir chicken at about the 5 minute point and add chopped onion and peppers.
- Stir and make sure onions and peppers are coated in the sauce. Place back in the oven for 10-15 more minutes. Stir again at least once during that time.
- Serve immediately and enjoy!
Notes
- Use a hot skillet for fast cooking and the best color. It's important that the skillet is nice and hot when cooking the chicken pieces.
- Chicken thighs cook up juicier and more flavorful than chicken breast.
- Cut the chicken into even-sized pieces so they cook up in the same amount of time.
- For best flavor, serve this dish immediately.
Nutrition
Calories: 579kcalCarbohydrates: 24gProtein: 31gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 213mgSodium: 1103mgPotassium: 539mgFiber: 1gSugar: 12gVitamin A: 829IUVitamin C: 34mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!
This post was originally published September 2016. It has been updated with new images and content.
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