published Oct 23, 2024 I’ve mastered many of my favorite Chinese takeout meals, from baked sesame and orange chicken to the elusive sticky egg foo young. Today, I’m tackling the illustrious sweet and sour chicken recipe. The trickiest thing about the iconic sweet and sour chicken stir fry is that sauce. It’s not easy to get the perfect balance of sugar, acidity, and salt. But I think I’ve got it figured out! It’s not quite the same as my regular sweet and sour sauce recipe — a touch sweeter, using brown sugar instead of white, and a little less tomato-y, I think this final combination I came up with is perfect for stir-frying. I actually use the same recipe for my sweet and sour pork. Serve your homemade sweet and sour chicken over steamed white rice and enjoy every last sweet, sour, and sticky spoonful.
Recommended Tools
Wok Baking Tray & Wire Rack – Use this setup to drain excess oil to prevent the fried food from soaking up excess oil. Line the tray with paper towels to avoid an oily mess later on! Digital Thermometer – It’s important to keep the oil at 350 degrees F while frying, and a digital thermometer will help you keep an eye on the temperature between batches.
Storing and Reheating
Leftover sweet and sour chicken can be refrigerated for up to four days. It’s just as delicious as leftovers, so it’s a great meal-prep dish. I would reheat it in the microwave in a covered, microwave-safe bowl in 1 or 2-minute increments until warmed through. It’s also a great dish to reheat in the air fryer at 350 degrees F for 5 minutes or so. Love this recipe? Share it with the world on Pinterest.
