Sweet and Sour Chicken
This sweet and sour chicken features crispy, battered chicken breast pieces coated in a vibrant tangy sauce made with fresh orange and pineapple juice, peppers, onions, and pineapple chunks—no takeout required.
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This sweet and sour chicken features crispy, battered chicken breast pieces coated in a vibrant tangy sauce made with fresh orange and pineapple juice, peppers, onions, and pineapple chunks—no takeout required.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cut chicken breast into bite-sized pieces and season with garlic powder and kosher salt.
In a large bowl, combine all-purpose flour, cornstarch, baking powder, and a pinch of kosher salt.
Whisk in ice-cold club soda and avocado oil until a smooth batter forms. Let the batter rest for 20 minutes.
While the batter rests, prepare the sauce. In a separate bowl, combine freshly squeezed orange juice, pineapple juice, rice wine vinegar, sugar, soy sauce, cornstarch, and ketchup. Whisk until smooth.
Heat a wok or large skillet over high heat and add neutral oil.
Add minced garlic and stir-fry until fragrant, about 30 seconds. Then add chopped red bell pepper and red onion, season with salt, and stir-fry for 2 minutes.
Pour the prepared sauce into the wok with the vegetables. Bring to a rapid boil and let it thicken, stirring occasionally, for 1-2 minutes. Once thickened, turn off the heat.
In a separate heavy-bottomed pot, heat neutral oil for frying to 375°F.
Add the seasoned chicken pieces to the rested batter and toss to coat.
Working in batches, carefully add the battered chicken to the hot oil and fry for 2-3 minutes until lightly golden and cooked through.
Remove the fried chicken with a spider strainer and let it drain on a wire rack.
Just before serving, add pineapple chunks and the crispy fried chicken to the sauce in the wok.
Toss everything together to coat the chicken evenly. Serve immediately with white rice.
Store chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken in a 375°F oven for 5 minutes to restore crispness before combining with sauce.
deep-fry thermometer or instant-read thermometer · large heavy-bottomed pot or Dutch oven for frying
Yes. Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently before tossing with freshly fried chicken.
Fry the chicken just before serving, then quickly toss with the warm sauce. Add sauce in batches if needed to minimize soaking time.
Yes. Thighs stay juicier and take slightly longer to fry (3–4 minutes). Adjust batter thickness if needed for even coating.
Substitute with ice-cold sparkling water or seltzer. Regular water works but will produce a less crispy batter.
Store chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken in a 375°F oven for 5 minutes to restore crispness.
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