La Choy Sweet and Sour Chicken Recipe: Tangy and Crispy Perfection

I’ve perfected a La Choy Sweet and Sour Chicken recipe that’s both tangy and crispy. This classic dish features tender chicken pieces coated in a sweet and sour sauce, served with a side of steamed vegetables.

With simple ingredients and straightforward instructions, you’ll achieve perfect results every time. The key is to maintain the right balance between the sweet and sour flavors while keeping the chicken crispy. Let’s get cooking!

Ingredients for La Choy Sweet and Sour Chicken

Simple ingredients come together for a classic Chinese-American dish that’s both tangy and crispy.

For the crispiest chicken, Costco’s Kirkland Signature chicken breast works well. Most grocery stores carry pre-cut chicken—look for it in the meat department. If you’re cutting your own, make sure pieces are similar in size so they cook evenly. The flour and cornstarch coating is crucial for that crispy exterior.

No La Choy sauce? Make your own with equal parts ketchup and rice vinegar, plus a bit of sugar. Fresh pineapple is great if in season, but canned works fine too. For the vegetables, bell pepper and onion are traditional, but you can add other favorites. If you like a thicker sauce, mix a tablespoon of cornstarch with a little water before adding it to the sauce.

This dish is best served fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness—microwaving makes it soggy. You can prep the vegetables and sauce ahead of time, but don’t coat the chicken until you’re ready to fry. Freeze cooked chicken for up to 1 month.

Step-by-Step Instructions for La Choy Sweet and Sour Chicken

Follow these detailed steps to create a perfectly crispy and tangy dish that serves 4 people.

Step 1: Prepare the Chicken and Coating

Start by cutting the 1.5 lb Chicken Breast into bite-sized pieces, ensuring they’re relatively uniform so they cook evenly. In a large bowl, mix together the 1 cup All-Purpose Flour and 0.5 cup Cornstarch. The cornstarch is crucial as it helps create that signature crispy exterior.

Toss the chicken pieces in the flour-cornstarch mixture until they’re evenly coated, shaking off any excess. This step is important because too much coating can make the chicken greasy. I like to use a wire rack set over a baking sheet to hold the coated chicken—this allows air to circulate around the pieces.

Step 2: Fry the Chicken to Crispy Perfection

Heat the 1 cup Vegetable Oil in a large skillet or wok over medium-high heat until it reaches 350°F. You’ll know it’s ready when a small piece of coating sizzles immediately upon contact with the oil. Carefully add the coated chicken pieces in batches to avoid overcrowding the pan.

Fry the chicken for 5-7 minutes or until it reaches a golden brown color and the internal temperature hits 165°F. Use a thermometer to ensure the oil maintains a consistent temperature. Drain the fried chicken on paper towels.

Step 3: Sauté the Vegetables and Pineapple

In a separate large skillet or wok, heat a couple of tablespoons of the remaining vegetable oil over medium heat. Add the sliced 1 whole Onion and 2 whole Bell Peppers, cooking until they’re tender-crisp, about 3-4 minutes. Then add the 1 cup Pineapple Chunks and 2 cloves minced Garlic Cloves, cooking for an additional 1-2 minutes until fragrant.

Season the vegetables with 1 tsp Salt and 0.5 tsp Black Pepper to taste. The key here is to maintain some crunch in the vegetables while ensuring they’re well-coated with the flavors.

Step 4: Combine Chicken with Sweet and Sour Sauce

Pour the 1 cup La Choy Sweet and Sour Sauce into the skillet with the vegetables and pineapple. Bring the mixture to a simmer over medium heat. Once it’s bubbling gently, add the fried chicken back into the skillet.

Toss everything together until the chicken is well-coated in the sweet and sour sauce and the vegetables are evenly distributed. Let it simmer for 2-3 minutes to allow the flavors to meld together. Finally, sprinkle the 0.25 cup chopped Green Onions on top for a fresh, vibrant finish.

Step 5: Serve Immediately

Transfer the La Choy Sweet and Sour Chicken to a serving platter or individual plates. The dish should be served hot, with the chicken maintaining its crispy exterior and the sauce coating everything beautifully. This recipe promises a perfect balance of tangy and sweet flavors with a satisfying crunch from the chicken.

Make-Ahead Tips for la choy sweet and sour chicken

Advance Preparation Tips

The key to a stress-free dinner is preparation. I like to prep all the vegetables the night before—slice the onion and bell peppers, store them in separate airtight containers in the refrigerator. You can also prepare the sweet and sour sauce ahead of time and store it in the fridge for up to 3 days. 🔥

Chicken Preparation

For the crispiest results, coat the chicken just before frying. That said, you can prepare the flour-cornstarch mixture in advance and store it in an airtight container at room temperature for up to 1 week. Cut the chicken into uniform pieces so they cook evenly. If you’re short on time, you can dredge the chicken pieces in the flour mixture and store them on a wire rack in the refrigerator for up to 2 hours before frying.

Reheating Strategies

While this dish is best served fresh, leftovers can be reheated beautifully. To maintain crispiness, reheat the chicken in a skillet with a little oil over medium heat for 5-7 minutes. For quicker reheating, use an air fryer at 375°F for 3-5 minutes. Avoid microwaving as it makes the coating soggy. You can also freeze cooked chicken for up to 1 month—just thaw overnight in the refrigerator before reheating.

Make-Ahead Sauce Tips

The La Choy Sweet and Sour Sauce can be made ahead and stored in the refrigerator for up to 3 days. If making your own sauce, you can prepare it up to 5 days in advance. Store it in an airtight container and give it a good stir before using. If the sauce thickens in the fridge, thin it with a little water or pineapple juice.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, separate the chicken from the sauce to prevent sogginess. Reheat the chicken as described above, then toss it with the reheated sauce. Properly stored leftovers maintain excellent flavor and texture. For meal prep, you can portion individual servings into microwave-safe containers, though note that crispiness will be lost.

Frequently Asked Questions