Sep 09 2026
Restaurants›Golden City›Sweet & Sour Chicken Recipe

Sweet & Sour Chicken Recipe

Inspired by Golden City
Time50m
Serves4

Make Sweet & Sour Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

For the sauce

Vegetables & fruit

To finish

Method

For the chicken

  1. 1

    Prepare chicken

    Pat the chicken pieces dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper and toss to coat evenly.

  2. 2

    Make batter

    In a medium bowl whisk the egg, 1/2 cup cold water, 3/4 cup cornstarch, 1/4 cup flour and 1/2 tsp baking powder until mostly smooth. Batter should be thick but pourable; add a tablespoon of water if too thick.

  3. 3

    Coat chicken

    Working in batches, dip the seasoned chicken pieces into the batter to fully coat, letting excess drip off.

  4. 4

    Fry chicken

    Heat 2 cups vegetable oil in a wide skillet or deep fryer to 350°F (175°C). Fry the battered chicken in batches 3–5 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towel-lined tray to drain. Keep warm.

Vegetables & fruit

  1. 5

    While chicken fries, prepare vegetables: cut both bell peppers into 1-inch pieces and the onion into wedges. Drain pineapple chunks, reserving 1/4 cup pineapple juice for the sauce.

  2. 6

    In a large nonstick skillet or wok heat 1 tbsp vegetable oil over medium-high heat. Stir-fry onion and bell peppers 2–3 minutes until bright and just tender-crisp. Add pineapple chunks and stir-fry 30–45 seconds. Transfer vegetables and pineapple to a plate and set aside.

For the sauce

  1. 7

    In a small bowl combine 1/2 cup sugar, 1/4 cup rice vinegar, 1/4 cup ketchup, 2 tbsp soy sauce and 1/4 cup pineapple juice (or water). Stir until sugar mostly dissolves.

  2. 8

    Mix the cornstarch slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth.

  3. 9

    Pour the sauce mixture into the skillet or wok and bring to a gentle boil over medium heat. Stir, then slowly whisk in the cornstarch slurry. Cook 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust: add up to 1/2 tsp salt or 1 tsp sugar if needed.

To finish

  1. 10

    Add the fried chicken and reserved vegetables/pineapple to the thickened sauce in the skillet. Toss gently for 1–2 minutes until everything is evenly coated and heated through.

  2. 11

    Transfer to a serving platter. Sprinkle with 1 tsp sesame seeds and 2 tbsp sliced green onions if using. Serve immediately over steamed rice.

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