Kikkoman Sweet and Sour Chicken Recipe Made Easy

Sweet and sour chicken is a beloved dish that combines crispy fried chicken pieces with a tangy, flavorful sauce, creating a perfect balance of sweet, sour, and savory notes. Using Kikkoman soy sauce as a base elevates the flavor profile, adding a rich umami depth that distinguishes this recipe from typical versions.

Whether you’re cooking for a family dinner or looking to impress guests with a homemade takeout classic, this recipe is straightforward, delicious, and uses accessible ingredients.

In this blog post, I’ll guide you through making authentic-tasting sweet and sour chicken with a Kikkoman twist. From preparing the chicken to crafting the luscious sauce, you’ll find every step easy to follow.

Get ready to delight your taste buds and bring a restaurant favorite into your kitchen!

Why You’ll Love This Recipe

This Kikkoman Sweet and Sour Chicken recipe is a crowd-pleaser that’s both comforting and exciting. The crispiness of the chicken contrasts beautifully with the glossy, vibrant sauce made from fresh pineapple juice, Kikkoman soy sauce, and a hint of vinegar.

It’s a perfect harmony of flavors and textures.

One of the best parts is how quick it is to prepare. Using simple pantry staples and fresh ingredients, you can have a meal on the table in under 40 minutes.

Plus, it’s easily customizable for dietary preferences and tastes.

Whether you’re a beginner or an experienced cook, this recipe is approachable and rewarding. Plus, it pairs wonderfully with rice or noodles making it a versatile weeknight dinner option.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup cornstarch (for coating)
• 2 large eggs, beaten
• 1/4 cup vegetable oil (for frying)
• 1/2 cup pineapple juice (fresh or canned)
• 1/3 cup Kikkoman soy sauce
• 1/4 cup rice vinegar
• 1/3 cup brown sugar
• 1 tablespoon ketchup
• 1 tablespoon cornstarch (for sauce thickening)
• 1/4 cup water (for sauce slurry)
• 1 small green bell pepper, cut into chunks
• 1 small red bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 1 cup fresh pineapple chunks
• 2 green onions, sliced (for garnish)
• Optional: sesame seeds, for garnish

Equipment

• Large bowl (for coating chicken)
• Medium bowl (for sauce slurry)
• Wok or large deep skillet
• Slotted spoon or tongs
• Measuring cups and spoons
• Mixing spoon or whisk
• Paper towels
• Serving plate or dish

Instructions

1. Prepare the chicken: In a large bowl, beat the eggs. In a separate bowl, place the cornstarch. Dip each chicken piece first into the egg, then coat thoroughly with cornstarch. Set aside on a plate.
2. Heat the oil: Add the vegetable oil to a wok or large skillet and heat over medium-high heat until shimmering but not smoking.
3. Fry the chicken: Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry for about 4-5 minutes, turning occasionally, until golden and cooked through. Remove with a slotted spoon and drain on paper towels.
4. Prepare the sauce: In a small bowl, whisk together pineapple juice, Kikkoman soy sauce, rice vinegar, brown sugar, and ketchup.
5. Cook the vegetables: Remove excess oil from the wok, leaving about 1 tablespoon. Add the onion and bell peppers, stir-frying for 3-4 minutes until slightly softened but still crisp.
6. Add pineapple and sauce: Stir in the pineapple chunks, then pour in the sauce mixture. Bring to a simmer.
7. Thicken the sauce: Mix 1 tablespoon cornstarch with 1/4 cup water in a small bowl to create a slurry. Slowly add the slurry to the simmering sauce, stirring continuously until it thickens, about 1-2 minutes.
8. Combine chicken and sauce: Return the fried chicken pieces to the wok, tossing gently to coat evenly with the sauce. Cook for another 1-2 minutes to heat through.
9. Garnish and serve: Transfer to a serving plate, garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

Tips & Variations

For extra crispiness, double-coat the chicken pieces by dipping them again in egg and cornstarch before frying.

If you prefer a healthier version, bake the coated chicken pieces in a preheated oven at 425°F (220°C) for 20-25 minutes, turning halfway through, instead of frying.

Try adding other vegetables such as snap peas, carrots, or broccoli for added crunch and nutrition. You can also substitute the pineapple chunks with mandarin oranges for a citrus twist.

Adjust the sweetness or sourness by varying the amount of brown sugar or vinegar according to your taste.

Nutrition Facts

Serving Suggestions

This sweet and sour chicken pairs perfectly with steamed jasmine or basmati rice, which soaks up the vibrant sauce beautifully. For a lower-carb option, serve it with cauliflower rice or steamed vegetables.

If you’re in the mood for noodles, try serving over stir-fried lo mein or rice noodles for a comforting meal. A side of lightly steamed bok choy or snap peas adds freshness and crunch to balance the richness.

Conclusion

This Kikkoman Sweet and Sour Chicken recipe is a fantastic way to enjoy a classic takeout favorite right at home. The blend of sweet pineapple, tangy vinegar, and savory soy sauce creates a sauce that’s truly irresistible.

The crispy chicken paired with colorful vegetables makes the dish a feast for both the eyes and the palate.

It’s simple enough for a weeknight dinner but impressive enough to serve for guests. Plus, the use of Kikkoman soy sauce adds a depth of flavor that elevates the entire dish.

Give this recipe a try—you’ll love how easy and delicious homemade sweet and sour chicken can be!

Looking for more delicious Asian-inspired recipes? Check out our Easy Teriyaki Chicken, Classic Beef and Broccoli, or Vegetable Fried Rice for more flavorful meals made with Kikkoman soy sauce.

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