Name: Crispy Sweet and Sour Chicken Pack Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-inspired
Ingredients: 2 chicken breasts; 1 teaspoon Chinese five spice; 1 teaspoon salt; 1/2 cup cornstarch; 1 egg; 1 cup panko breadcrumbs; 3 tablespoons olive oil; 1/2 cup pineapple juice (from the can); 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; 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 irresistibly satisfying about biting into perfectly crispy chicken coated in a tangy, sticky sauce. This Crispy Sweet and Sour Chicken Pack Recipe hits that spot every time, turning simple ingredients into a restaurant-worthy meal you can whip up in just 30 minutes.

A white plate holds a colorful dish with three main layers: at the bottom, soft white rice with some green herbs mixed in, in the middle, slices of crispy, golden brown fried meat arranged side by side, and on top, a thick, shiny red-brown sauce with sesame seeds, chopped nuts, and fresh green herbs scattered over everything. In the foreground, a woman's hand with red nail polish holds brown chopsticks picking up one of the meat slices. Below the plate is a small white bowl with blue patterns filled with dark sauce, and the whole setup is on a white marbled surface with some white flowers and a white cup with black dots visible 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 Pack Recipe
Top Tip
How to Serve Crispy Sweet and Sour Chicken Pack Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Sweet and Sour Chicken Pack Recipe

Why You'll Love This Recipe

This Crispy Sweet and Sour Chicken Pack Recipe feels like a little celebration on a plate — crispy chicken meets vibrant, tangy sauce and comforting steamed rice. Whenever I make it, friends always ask for seconds and often the recipe.

Easy to Nail: Clear steps and simple prep make this a foolproof dish you can trust.
Crispy Perfection: The panko crumb coating comes out golden and crunchy every time.
Made from Pantry Staples: You don’t need fancy ingredients — this recipe shines with basics you probably already have.
Customizable Flavor: Adjust the sweet and sour balance to suit your taste easily.

Ingredients & Why They Work

Every ingredient in the Crispy Sweet and Sour Chicken Pack Recipe plays a part in delivering flavor and texture, from the crisp chicken crust to the glossy, tangy sauce. Knowing a bit about each will help you pick the best versions at the store and understand how they harmonize.

Flat lay of two raw chicken breasts, one small white bowl of cornstarch, one whole uncracked brown egg, one small white bowl filled with panko breadcrumbs, one small white bowl of olive oil, one small white bowl of bright yellow pineapple juice, one small white bowl of pale rice wine vinegar, one small white bowl of golden honey, one small white bowl of red ketchup, one small white bowl of dark soy sauce, one small white bowl of fish sauce, four peeled garlic cloves, one small white bowl with a cornstarch slurry mixed with water, one cup of uncooked long-grain rice, two green scallions sliced lengthwise, a small pile of diced fresh pineapple chunks, and a small pile of roughly chopped cashew nuts, all arranged with perfect symmetry 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 them thin ensures quick, even cooking and tender bites.
Chinese five spice: Adds warm, aromatic notes that balance the sweet and sour sauce beautifully.
Cornstarch: Key for that light, crispy coating on the chicken and thickening the sauce.
Egg: Acts as a glue for the panko breadcrumbs to stick perfectly to the chicken.
Panko breadcrumbs: Their coarse texture creates that signature crunch you’ll love.
Olive oil: Great for frying the chicken to golden crispiness without heavy greasiness.
Pineapple juice: Brings bright, natural sweetness and fruity tartness to the sauce.
Rice wine vinegar: Its subtle tang balances the honey’s sweetness without overpowering.
Honey: Gives a lovely depth of sweetness and thickness to the glaze.
Ketchup: Adds tomato richness and that classic sweet and sour undertone.
Light soy sauce: Provides saltiness and umami to round out flavors.
Fish sauce: Just a teaspoon perks up the sauce with subtle savory depth.
Garlic cloves: Crushed garlic infuses the sauce with fragrant aroma and warmth.
Water: Used to make the cornstarch slurry that thickens the sauce perfectly.
Long-grain rice: A fluffy, neutral base that absorbs all the sauce and juices wonderfully.
Scallions: Fresh sliced scallions add crunch and a mild onion flavor as a finishing touch.
Pineapple, diced: Enhances the fruitiness and adds a juicy pop with every bite.
Cashew nuts: Toasted nuts lend a buttery crunch that’s simply irresistible.

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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

What I love most about this Crispy Sweet and Sour Chicken Pack Recipe is how easy it is to tweak to your liking. Whether you prefer it spicier or want to add extra veggies, it’s flexible and forgiving.

Variation: I sometimes swap pineapple juice for orange juice — it adds a subtle citrus twist that’s delightful.
Spice it up: Add a pinch of chili flakes or some chopped fresh chili to the sauce if you like heat.
Veggie boost: Toss in sliced bell peppers, snap peas, or shredded carrots when simmering the sauce to sneak in extra nutrients.
Gluten-free: Use gluten-free panko or crushed rice crackers to keep the crunch without gluten.

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

A white bowl sits on a wooden board with a white marbled textured background. Inside the bowl, there is a thick layer of white powdery flour covering the bottom. A piece of raw meat coated in the flour is being lifted by a gold-colored spatula from the bowl, the meat showing a rough, craggy texture beneath the flour. To the left of the bowl are small white flowers and in the background, a white pot with black circular spots is visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Cooked Fluffy Rice

I start by rinsing 1 cup of long-grain rice, then adding it with 1½ cups of water to a saucepan with a lid. Once the water looks foamy on top, I cover it and let it steam quietly for 12 minutes. Turning off the heat, I keep the lid on for another 10 minutes to let it finish cooking patiently—fluffy rice is foundational here, trust me.

Step 2: Tenderizing the Chicken Right

I pop each chicken breast into a ziplock bag and gently pound it down to about ¼ inch thick. If you’re short on time, slicing lengthwise is a decent shortcut. This step is a game-changer because it helps the chicken cook evenly and remain juicy. Then I season both sides with salt—the simple touch you don’t want to forget.

Step 3: Setting Up the Crispy Coating Station

Mix half a cup of cornstarch with Chinese five spice in a bowl—this is our first coating layer. Then beat an egg in a separate shallow bowl, and put 1 cup of panko breadcrumbs in another. I dip each chicken piece into the cornstarch mix first (pressing it on), then into the egg, and finally coat it thoroughly with panko. Take your time here; the more even the coating, the crispier the chicken.

Step 4: Making the Glorious Sweet and Sour Sauce

In a pan over medium-high heat, I combine pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic. Meanwhile, mixing cornstarch with water makes our slurry to thicken the sauce. Pour this in and stir for about five minutes until the sauce is perfectly thick and shiny—my kitchen always starts to smell amazing at this point!

Step 5: Frying the Chicken to Golden Crunch

Heat 3 tablespoons of olive oil in a large skillet until shimmering. I cook the breaded chicken pieces for about 4 minutes each side until golden brown and irresistibly crispy. Don’t overcrowd the pan — I usually do this in batches to keep that crunch. Once done, I place them on a wire rack to avoid sogginess.

Step 6: Assembling Your Crispy Sweet and Sour Chicken Pack

Reheat the sauce gently, slice the chicken into strips, and divide the fluffy rice between your bowls. Pour the sauce around the rice, then arrange the chicken on top. I finish by sprinkling sliced scallions, juicy pineapple chunks, and chopped cashews for that satisfying crunch and freshness.

Top Tip

Over the years of making this Crispy Sweet and Sour Chicken Pack Recipe, I’ve learned a few tricks that really step up the game. Whether you’re aiming for crunch or flavor balance, these tips make a huge difference.

Double Coating: For extra crunch, I sometimes dip the chicken back into the egg and panko a second time. It’s a little extra work but so worth it.
Don’t Skip the Wire Rack: Placing cooked chicken on a wire rack (instead of paper towels) keeps the crust crisp, avoiding steam buildup.
Thicken Sauce Slowly: Add the cornstarch slurry gradually and stir continuously to avoid lumps and get that perfect glossy finish.
Temperature Matters: Make sure the oil is hot before frying — too cool means greasy chicken, too hot burns the crust.

How to Serve Crispy Sweet and Sour Chicken Pack Recipe

sweet and sour chicken - Serving Suggestion

Garnishes

I never skip the sliced scallions and diced pineapple—they brighten up the dish and add that fresh contrast I crave. Cashews bring a lovely crunch and a touch of buttery flavor that makes this meal feel complete.

Side Dishes

To keep it simple, I usually serve this with steamed jasmine or basmati rice, but sometimes I add a quick side of stir-fried greens like bok choy or snap peas for color and crunch.

Creative Ways to Present

For special occasions, I like to present the chicken in mini bamboo steamers layered with rice and topped with edible flowers or fresh herbs like cilantro. It turns a casual meal into something a little more memorable.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and sauce store well in an airtight container in the fridge for up to 3 days. I keep the rice separate to avoid it becoming mushy.

Freezing

You can freeze the cooked chicken (without sauce) wrapped tightly in foil or in freezer bags for up to a month. It thaws well but is best reheated in the oven to bring back some crispiness.

Reheating

I reheat leftovers by placing the chicken on a wire rack in a preheated oven at 375°F (190°C) for about 8-10 minutes, which revives the crunch without drying it out. Warm the sauce gently on the stovetop and pour it over fresh rice for an almost-fresh meal.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Crispy Sweet and Sour Chicken Pack Recipe?

Absolutely! Chicken thighs remain juicy and work well with this recipe—just adjust the cooking time slightly to ensure they cook through. Pounding or slicing evenly still applies for that perfect crisp.

What can I substitute for fish sauce if I don’t have any?

If you don’t have fish sauce, you can substitute with a splash of soy sauce or tamari for a similar depth of umami, though it won’t be exactly the same. Worcestershire sauce also works in a pinch.

How do I make sure the chicken stays crispy after frying?

To keep your chicken crispy after frying, place it on a wire rack instead of paper towels to avoid sogginess. Also, avoid covering the chicken in sauce until just before serving to maintain crisp texture.

Can I prepare this Crisp Sweet and Sour Chicken Pack Recipe ahead of time?

Yes! You can prepare the chicken coating and sauce separately ahead. Fry the chicken right before serving for best crispness. The sauce can be made a day ahead and reheated gently.

Final Thoughts

This Crispy Sweet and Sour Chicken Pack Recipe has earned its spot in my regular rotation because it’s fast, full of flavor, and just downright comforting. I’m excited for you to try it out and make it your own — it’s the kind of meal that feels special but is surprisingly easy to pull off any night of the week.