Name: Crispy Sweet and Sour Chicken Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 chicken breasts; 1 teaspoon Chinese five spice; 1 teaspoon salt; 1/2 cup cornstarch; 1 egg; 1 cup panko breadcrumbs; 1/2 cup pineapple juice (from the can is fine); 1/4 cup rice wine vinegar (or white wine vinegar or apple cider vinegar); 1/3 cup honey; 1/4 cup ketchup; 2 tablespoons light soy sauce; 1 teaspoon fish sauce; 4 garlic cloves, crushed; 1 tablespoon cornstarch; 1/4 cup water; 3 tablespoons olive oil; 1 cup long-grain rice (like basmati); 2 scallions, sliced; 1/2 cup pineapple, diced; 1/4 cup cashew nuts, roughly chopped

There’s something deeply satisfying about the crunch of perfectly fried chicken slathered in a tangy, glossy sauce. That’s exactly what you get with this Crispy Sweet and Sour Chicken Bowl Recipe—it’s that magical combo of textures and flavors that makes weeknight dinners feel special without the fuss.

The image shows a white marbled table with a pink plate that holds a layered dish. At the bottom, there is white rice mixed with small green vegetables and pieces of light yellow fruit or vegetable. Above the rice, there are five slices of crispy brown chicken arranged neatly in a row, showing the white inside meat. The chicken is covered with sesame seeds and green herb pieces. A woman's hand with red nail polish is holding wooden chopsticks picking up one chicken slice. Next to the plate, there is a small white bowl with blue patterns filled with a dark brown sauce with green herbs. White flowers and a container with black and white polka dots are in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Sweet and Sour Chicken Bowl Recipe
Top Tip
How to Serve Crispy Sweet and Sour Chicken Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Sweet and Sour Chicken Bowl Recipe

Why You'll Love This Recipe

I genuinely believe this Crispy Sweet and Sour Chicken Bowl Recipe strikes the perfect balance between homemade comfort food and a restaurant favorite you can whip up anytime. It’s quick, it’s crispy, and the sauce? Absolutely irresistible.

Crispy Chicken: Using panko breadcrumbs gives the chicken that light, crunchy texture that stays crispy even when drizzled with sauce.
Balanced Sauce: The sweet and sour sauce hits all the right notes with pineapple juice, honey, and vinegar, making every bite lively and fresh.
Simple Pantry Staples: You won’t need exotic ingredients—most are probably in your kitchen already.
Family-Friendly: This bowl is a big hit with kids and adults alike, making it perfect for sharing or meal prepping.

Ingredients & Why They Work

Each ingredient plays a role in making this dish shine. From the chicken’s seasoning to the cornstarch that ensures a crispy coating, everything is thoughtfully chosen to create that perfect sweet and sour harmony. Here are a few tips and why these ingredients matter.

Flat lay of two raw chicken breasts, a small white bowl of cornstarch, one whole brown egg with clean shell, a small white bowl filled with panko breadcrumbs, a small white bowl with olive oil, a small white bowl of golden pineapple juice, a small white bowl containing clear rice wine vinegar, a small white bowl of amber honey, a small white bowl of bright red ketchup, a small white bowl with dark soy sauce, one small white bowl holding light brown fish sauce, four peeled crushed garlic cloves arranged neatly, a small white bowl with water, a handful of uncooked long-grain basmati rice, two fresh green scallions sliced into rounds, a small pile of diced fresh yellow pineapple, and a small cluster of roughly chopped cashew nuts all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding the chicken to an even thickness helps it cook quickly and evenly, keeping it juicy inside and crispy out.
Chinese five spice: Adds a subtle warmth and complexity to the chicken seasoning—trust me, it’s a game-changer.
Cornstarch: Essential for that crispy coating when combined with panko breadcrumbs and helps thicken the sauce later.
Egg: Acts as the glue to hold the breadcrumbs on the chicken.
Panko breadcrumbs: These Japanese-style breadcrumbs produce the crunch that classic breadcrumbs can’t.
Olive oil: For frying the chicken to golden perfection while keeping the flavor clean.
Pineapple juice: Natural sweetness and tanginess that forms the base of the sauce.
Rice wine vinegar: Provides a gentle acidity that balances the sweet elements.
Honey: Adds depth and smooth sweetness to the sauce.
Ketchup: Brings thickness, umami, and a slight tang to the sauce.
Light soy sauce: Infuses the sauce with a salty, savory reminder that grounds the flavors.
Fish sauce: A tiny spoonful amps up the umami without making it taste fishy—trust me on this.
Garlic: Fresh, crushed garlic adds aroma and bite.
Water (for slurry): Mixes with cornstarch to make the sauce perfectly thick.
Long-grain rice: Like basmati, it’s fluffy and separates nicely, ideal under the saucy chicken.
Scallions: Freshness and a mild onion crunch to finish the bowl.
Pineapple: The fruity pop that complements the sauce beautifully.
Cashew nuts: Add extra crunch and richness, elevating the texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Crispy Sweet and Sour Chicken Bowl Recipe is how easy it is to tweak based on what you have or your mood. Whether you want it spicier or gluten-free, there's room for your own twist.

Spicy Kick: I love adding a splash of chili garlic sauce or some chili flakes into the sauce for an extra layer of heat when I’m feeling adventurous.
Gluten-Free: Swap the panko with gluten-free breadcrumbs or crushed rice crackers to keep the crispiness but avoid gluten.
Veggie Boost: Toss in bell peppers or snap peas with the chicken to sneak in extra color and crunch.
Swap the Nuts: Sometimes I use toasted almonds instead of cashews, which adds a nice roasted flavor.

Step-by-Step: How I Make Crispy Sweet and Sour Chicken Bowl Recipe

A white bowl filled with white powdery flour sits on a wooden cutting board with a checkered pattern. Inside the bowl, a piece of raw meat is being lifted by a gold fork, its surface fully covered in flour creating a thick white layer. The meat underneath displays a faint reddish color showing through the flour layer. In the background, small white flowers and a container with black and white dot patterns rest on a white marbled surface by a window. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Perfect Fluffy Rice

Start by rinsing 1 cup of long-grain rice under cold water until it runs clear—this removes excess starch and prevents clumping. Add it to a saucepan with 1 ½ cups of water. Bring it to a gentle boil over medium-high heat, then cover with a tight-fitting lid and lower the heat. Let it cook undisturbed for about 12 minutes. I like to resist the urge to check on it—that steam does the magic! Remove from heat and let it rest, still covered, for 10 minutes. Fluffy, separate grains every time.

Step 2: Prep and Pound the Chicken

Place each chicken breast between two sheets of parchment or inside a ziplock bag. Use a meat mallet or rolling pin to gently pound it to about ¼ inch thickness for even cooking. If you don’t have a mallet, just slice the breasts in half lengthwise—works just as well. Sprinkle both sides with salt and the aromatic Chinese five spice for that subtle kick.

Step 3: Coat the Chicken for Maximum Crunch

Set up your breading station: mix cornstarch and Chinese five spice in one shallow bowl, beat an egg in the second, and fill the third with panko breadcrumbs. Dredge each chicken piece first in the cornstarch mix, then into the beaten egg, and finally press firmly into the panko until completely coated. I find pressing the breadcrumbs on really helps lock that crunch in.

Step 4: Whip Up That Glorious Sweet and Sour Sauce

Pour pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic into a pan over medium-high heat. Bring it to a simmer while mixing 1 tablespoon of cornstarch with ¼ cup water to make a slurry. Stir the slurry into the sauce and cook for about 5 minutes to thicken. The aroma alone will have you hungry!

Step 5: Fry the Chicken to Golden Crispy Perfection

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the breaded chicken carefully—don’t overcrowd the pan. Cook for about 4 minutes on each side until beautifully golden and crispy. I like to transfer the cooked pieces to a wire rack to keep them crispy instead of stacking them on a plate.

Step 6: Plate It Up and Garnish

Rewarm the sauce briefly if needed. Divide the fluffy rice between bowls, slice the crispy chicken and place it on top, then spoon the sauce generously around the rice. Finish with sliced scallions, juicy pineapple bits, and chopped cashews for that final, irresistible crunch and freshness.

Top Tip

From my kitchen to yours, these little tips have made all the difference in perfecting the Crispy Sweet and Sour Chicken Bowl Recipe—so you're on track for success and maximum yum-factor.

Even Chicken Thickness: Don’t skip pounding the chicken or slicing evenly; uneven thickness means some pieces cook too fast and dry out while others stay underdone.
Panko Patience: Press those breadcrumbs on well! It ensures the coating stays intact during frying and doesn’t fall apart in the sauce.
Wire Rack Magic: After frying, place chicken pieces on a wire rack instead of paper towels to keep the crispiness crisp, not soggy.
Don’t Rush the Sauce: Give the sauce enough time to thicken so it’s perfectly sticky, not runny. Stir consistently for even texture.

How to Serve Crispy Sweet and Sour Chicken Bowl Recipe

sweet and sour chicken - Serving Suggestion

Garnishes

I’m a sucker for the sweet crunch that diced fresh pineapple adds, paired with the mild bite of scallions and the creamy texture of roughly chopped cashews. These simple toppings add layers of flavor and texture that lift the whole dish.

Side Dishes

This bowl often stands perfectly on its own, but I sometimes add a simple steamed broccoli or a quick cucumber salad dressed with sesame oil and rice vinegar to add fresh veg to the meal.

Creative Ways to Present

For a fun dinner party twist, try serving your sweet and sour chicken over sticky jasmine rice wrapped in banana leaves or topped with edible flowers and microgreens for a vibrant spring touch.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce separately in airtight containers in the fridge to keep the chicken from getting soggy. The rice I keep in its own container. This separation makes reheating much less disappointing.

Freezing

I don’t recommend freezing the chicken once it’s been sauced because the coating tends to soften. However, you can freeze the plain cooked chicken and the sauce separately for up to a month. Just defrost them overnight in the fridge before reheating.

Reheating

Reheat the chicken in a non-stick pan over medium heat to help re-crisp the coating. Warm the sauce gently on the stove or microwave and pour over just before serving to keep everything fresh and delicious.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be juicier and even more flavorful, but because they’re thicker, you’ll want to adjust the cooking time and pound them thin if possible for even cooking.

How do I make this recipe gluten-free?

Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers, and use tamari instead of soy sauce to keep it safe for gluten-free diets.

Can I prepare this ahead of time?

You can prep components ahead, like making the sauce and cooking the rice, but I recommend frying and assembling right before serving for the best crunch and freshness.

What’s the best way to reheat leftovers without losing crispiness?

Reheat the chicken gently in a non-stick skillet over medium heat instead of the microwave. This helps bring back the crunch without drying it out. Warm the sauce separately and add it last-minute to keep textures balanced.

Final Thoughts

This Crispy Sweet and Sour Chicken Bowl Recipe is one of those dishes that always brings smiles around the table. It’s straightforward enough for a cozy weeknight, but with flavors that feel indulgent and fun. I hope you enjoy making it as much as I do—and don’t be surprised if it becomes a go-to for sharing with family and friends!