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Sweet and Sour Chicken Stir Fry

Balanced sweet and sour sauce with tender chicken and crisp vegetables. Master the sauce ratio and velveting technique for restaurant-quality results at home.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 420 kcal

Ingredients
  

For the Chicken

  • 600 g boneless, skinless chicken thighs (or breast) cut into 3cm pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon neutral oil sunflower or rapeseed

For the Sauce

  • 3 tablespoons rice vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons caster sugar
  • 1 tablespoon cornstarch
  • 100 ml water or light chicken stock

For the Stir Fry

  • 1 red bell pepper cut into 2cm chunks
  • 1 green bell pepper cut into 2cm chunks
  • 1 medium onion cut into wedges
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons neutral oil for cooking
  • cooked jasmine rice to serve

Instructions
 

  • Toss the chicken pieces with soy sauce, cornstarch, and a teaspoon of oil. Let it sit for 10–15 minutes while you prepare everything else. This velveting technique protects the chicken surface and keeps it tender.
  • Combine all the sauce ingredients in a small bowl and whisk until the cornstarch is fully dissolved with no white sediment at the bottom. Set the bowl next to the stove.
  • Heat a wok or large frying pan over high heat until genuinely hot. Add 1 tablespoon of oil, then add the chicken in a single layer. Don't stir for the first 90 seconds to allow caramelization. Cook for 4–5 minutes total, turning once, until cooked through. Remove and set aside.
  • Add the remaining oil to the same pan. Add the onion wedges first, then after 60 seconds add the peppers, garlic, and ginger. Keep everything moving for 2–3 minutes. The peppers should still have some firmness.
  • Return the chicken to the pan. Give the sauce a quick stir, then pour it over everything. Stir constantly as the sauce comes to a boil—within 30–60 seconds it will thicken and turn glossy. Serve immediately over rice.

Notes

Dry chicken thoroughly before marinating to ensure proper searing. Have all ingredients prepped and ready before cooking—stir frying moves fast. Don't crowd the pan; cook chicken in batches if scaling up. Cut vegetables to consistent sizes for even cooking.
Keyword Chinese-American, easy weeknight dinner, stir fry, sweet and sour chicken, velveting