Sweet and Sour Chicken Recipe

Sweet and sour chicken is a classic dish that is made up of crispy chicken and vegetables coated in a sweet and tangy sauce. It’s a favorite takeout option for many people, but it’s easy to make at home, especially when you use frozen popcorn chicken as the base.

Although sometimes I fry bite size pieces of boneless, skinless chicken breast, it is just simply easier, and faster to use frozen bits of chicken instead. In fact, I can get dinner on the table in only 20 minutes!

And that includes making a homemade sweet and sour sauce. With just a few simple ingredients the sauce is made and you don’t have to worry about using any leftovers from a jar.

Why Use Popcorn Chicken?

Using frozen popcorn chicken is a time-saver and keeps this recipe simple. Most frozen popcorn chicken is already breaded and cooked, so you just need to heat it up according to the package instructions.

This makes it a convenient option when you want sweet and sour chicken (or Orange Chicken) without the hassle of breading and frying raw chicken. Plus, the small, bite-sized pieces of popcorn chicken are perfect for soaking up the sweet and sour sauce.

All you have to do is bake, air fry, or microwave frozen popcorn chicken. Baking is the most common method and typically gives you a crispy result in just about 10 minutes.

However, air frying is an even faster option that can also give you crispy popcorn chicken without needing to preheat an oven. Of course, if you are short on time you can microwave the pieces of chicken but doing so will make the chicken softer and less crispy.

How to Use Diced Chicken Breast or Thighs

If you want to use fresh chicken instead of frozen popcorn chicken, you have the choice between boneless, skinless chicken breast or thighs. Chicken breasts are leaner, while thighs are juicier and more flavorful. Either option can be used, depending on your preference.

To make the chicken crispy like popcorn chicken, you can coat the diced pieces in cornstarch before frying them. Heat up a small amount of oil in a skillet and fry the chicken until it’s cooked through and golden on the outside.

The cornstarch helps create a light, crispy texture that mimics breaded popcorn chicken without needing breadcrumbs. Once the chicken is fried, you can set it aside and follow the rest of the recipe.

Sweet and Sour Chicken Sauce

Sweet and sour chicken gets its name from the sauce, which combines tangy vinegar (for the sour) with sugar (for the sweet). The sauce in this recipe includes apple cider vinegar, which has a milder taste compared to white vinegar, and both white sugar and brown sugar.

Although you could use just granulated white sugar, the brown sugar adds a slight richness to the sauce. Then add in a little ketchup, soy sauce and garlic to give the sauce a slightly savory flavor.

Once mixed together you have a well-balanced sauce that pairs perfectly with the crispy chicken and vegetables.

The Vegetables and Common Additions/Substitutions

This recipe calls for bell peppers and onions, which are common in sweet and sour chicken. But don’t worry if you don’t have those exact vegetables on hand. You can swap in other veggies based on what you have or your taste preferences. Here are some common substitutions:

• Zucchini: If you want to add more green to the dish, zucchini works well. Just make sure to cut it into chunks like the bell peppers so it cooks evenly.
• Carrots: Thinly sliced carrots add a nice crunch and slight sweetness. They also pair well with the sweet and sour sauce.
• Snow Peas: These give the dish a bit of freshness and extra crunch without overpowering the sauce’s flavor.
• Broccoli: Broccoli is a common addition in many Asian inspired meals. Just be sure to cut it into small bite size pieces so that it is easy to eat.

Serving Sweet and Sour Chicken

Sweet and sour chicken is typically served over a bed of rice. White rice, brown rice, or even fried rice works well, as the rice absorbs that delicious sauce. If you want to switch things up, you can also serve it with quinoa, cauliflower rice or a side of vegetables for a lighter option.

For extra flavor and texture, you can sprinkle some sesame seeds and diced green onions on top of the dish before serving. These are optional but add a little something extra.

Storing Leftovers

Although this recipe is designed for two, if you have any leftovers, sweet and sour chicken stores well in the fridge for up to 3 days. Just make sure to transfer it to an airtight container to keep it fresh.

When reheating, the microwave is the quickest method, but if you want to keep the chicken somewhat crispy, you can reheat it in a skillet over medium heat. Add a splash of water or chicken broth to the skillet to help the sauce loosen up if it has thickened too much in the fridge.

Unfortunately, sweet and sour chicken doesn’t freeze well because the sauce can separate when thawed, and the vegetables might get mushy. Instead it is best enjoyed fresh or within a few days of making it.

Sweet and Sour Chicken Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 servings popcorn chicken (approximately 16-20 pieces)
• 1 Tablespoon extra virgin olive oil
• 1/2 cup pineapple chunks
• 1/2 red bell pepper cut into 1-inch chunks
• 1/2 green bell pepper cut into 1-inch chunks
• 1/4 yellow onion cut into 1-inch chunks

Sweet and Sour Sauce Ingredients:

• 1/4 cup sugar
• 2 TBSP. brown sugar
• 1/4 cup apple cider vinegar
• 2 TBSP. ketchup
• 2 teaspoons reduced sodium soy sauce
• 1 clove garlic, minced

Serving Ingredients (optional):

• sesame seeds
• diced green onions

INSTRUCTIONS

1. Bake popcorn chicken using your preferred method by following the package instructions. Set aside.

2. Make the Sweet and Sour Sauce: Whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.

3. In a large skillet placed over medium-high heat add the olive oil. Once the oil is hot add the red and green bell peppers, onion and pineapple and cook for 2-3 minutes until crisp-tender.

4. Add the sauce in the skillet and stir to coat the peppers, onions and pineapple pieces and cook for 1-2 minutes so that the sauce can get hot.

5. Add the cooked chicken pieces back into the skillet and stir until the sauce has thickened.

6. Serve immediately, with optional garnishes of sesame seeds or green onions.

Sweet and sour chicken is a delicious and versatile dish that’s easy to make for two people. With the help of frozen popcorn chicken you will have dinner on the table in only 15 minutes!

Enjoy! Mary

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