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Betty Crocker's sweet and sour chicken delivers that perfect balance of crispy wonton bites and tangy-sweet sauce that's become a weeknight classic. š The secret lies in the marinadeājust a few simple ingredients transform ordinary chicken into golden, bite-sized pieces with a satisfying crunch. I've been perfecting this recipe for years, and it never fails to impress, whether serving a family or hosting dinner guests.
The magic happens in two phases: first, the chicken gets marinated and coated for that signature crispy texture, then simmered in a sauce that's equal parts sweet, tangy, and savory. No fancy techniques hereājust a stovetop process that delivers restaurant-quality results in under an hour. The sauce is where the real flavor comes alive, with a touch of vinegar for brightness and a hint of ginger for warmth.
What you'll end up with is a dish that's crispy on the outside, tender on the inside, and coated in that glossy, sticky-sweet sauce that's impossible to resist. The wonton wrappers add an extra layer of texture, while the egg yolk swirled in at the end creates those signature ribbons that make this dish so special. It's the kind of meal that feels indulgent but comes together with simple ingredients and straightforward steps.
Serve it over steamed rice or with a side of steamed vegetables for a complete meal that's sure to disappear quickly. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let's get started on recreating this Betty Crocker favorite in your own kitchen!
Ingredients for betty crocker sweet and sour chicken
Crispy chicken bites, tangy sauce, and that signature yolk swirlājust 15 simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast š | 1 Ā½ lb | Cut into 1-inch cubes |
| Wonton Wrappers š„ | 14 pieces | Square or round, store-bought |
| Large Eggs š„ | 2 whole | Separate whites and yolks |
| All-Purpose Flour š¾ | Ā½ cup | For coating chicken |
| Cornstarch š¾ | Ā½ cup | For crispy coating |
| Vegetable Oil š« | 2 cups | For frying (peanut oil works too) |
| Brown Sugar š | Ā½ cup | Light or dark variety |
| Ketchup š | Ā½ cup | Plain, no sugar added preferred |
| White Vinegar š§ | Ā¼ cup | For tangy brightness |
| Fresh Ginger šæ | 1 tbsp | Grate finely (or 1 tsp ground) |
| Garlic Cloves š§ | 3 cloves | Minced for sauce |
| Soy Sauce š„¢ | Ā¼ cup | Light or regular |
| Salt š§ | 1 tsp | Kosher or sea salt |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground |
| Green Onions š§ | 2 whole | Sliced for garnish |
The chicken is everything here. Boneless, skinless breasts work bestāthey stay tender while getting crispy. Cut them into even 1-inch cubes so they cook at the same rate. I grab Costco's chicken breasts when I canāthey're cheaper and more consistent. If you're using thighs, pat them dry first; they're juicier but need extra drying to crisp up. The wonton wrappers? Trader Joe's has the best stockāthin, sturdy, and never dry. Buy extra; you'll want them for future dishes.
No wonton wrappers? Substitute egg roll wrappers or even large round tortillas cut into strips. The sauce is where the magic happensābrown sugar is non-negotiable for that caramelized sweetness, but coconut sugar works too. Ketchup adds depth, but if you're picky about brands, Heinz or Hunt's are safe bets. Fresh ginger is ideal, but ground ginger at half the amount gets you close. The garlic can be pre-minced (those little jars at Walmart are perfect), but fresh is always better. For extra crunch, add 1 tbsp crushed cornflakes to the coating.
This sauce reheats beautifullyājust add a splash of water to loosen it. Keeps for 5 days in the fridge, 3 months frozen. The chicken stays crispy for 2 days if stored separately from the sauce. Double the recipe and freeze half for lazy nights. Pro tip: Use a paper towel to blot the fried chicken dry before adding sauceākeeps it extra crispy. Garnish with those green onion slices right before serving; they add freshness that wilts if added too early.
Why You'll Love This Recipe
- No-Fuss Coating: I swear by the egg-cornstarch slurry hereājust dip, donāt dredge. That thin, crispy crust happens every time, even if my hands are sticky from chopping bell peppers (which, honestly, I skip half the time).
- Tangy Crunch Magic: The Betty Crocker mix handles the sauce better than homemadeāno balancing act. That perfect sweet-spicy kick? Itās dangerously addictive, especially when the wonton wrappers add that satisfying crunch.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss the fried pieces into containers with rice, and they stay crispy for days. My kids grab it straight from the fridgeāno complaints, just empty plates.
- Budget Crispy Feast: Chicken breast is cheap, and those wonton wrappers stretch further than youād think. I make this for 6, freeze half, and still save money compared to takeout. Plus, the leftovers reheat like a dream.
Step-by-step instructions for Betty Crocker's sweet and sour chicken
Here's how to make those iconic crispy wonton bites with that tangy yolk magic.
š³ Step 1: Prep and Coat the Chicken
Cut the 1.5 lb boneless chicken breast into 1-inch cubesākeep them uniform so they cook evenly. In a shallow bowl, whisk together the 0.5 cup all-purpose flour, 0.5 cup cornstarch, 1 tsp salt, and 0.5 tsp black pepper. This dry mix is your secret to ultra-crispy coating.
Dip each chicken cube into the beaten egg whites (save the yolks for later), then roll in the flour-cornstarch mixture until fully coated. Press gently to help it stick. Let them rest on a wire rack for 5 minutesāthis prevents a gummy coating when frying. I like to work in batches so I don't crowd the pan later.
š„ Step 2: Fry Until Golden Brown
Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350Ā°Fāuse a thermometer to be precise. Working in batches, fry the coated chicken for 3-4 minutes until golden brown on all sides. The coating should look crispy and the internal temperature should reach 165Ā°F. Don't overcrowd the pan or the oil temperature will drop.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Keep it warm in a 200Ā°F oven while you make the sauce. If the chicken loses its crispiness, just pop it back in the oven for 2-3 minutes to refresh it before serving.
š„ Step 3: Make the Tangy Sauce
In a saucepan, combine the 0.5 cup brown sugar, 0.5 cup ketchup, 0.25 cup white vinegar, 0.25 cup soy sauce, 1 tbsp finely grated fresh ginger, and 3 minced garlic cloves. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes until slightly thickened. Stir in the egg yolksāthis is where the magic happens.
Cook for another 1-2 minutes just until the yolks thicken into a creamy sauceādon't let it boil or the eggs will scramble. The sauce should coat the back of a spoon. If it's too thick, add 1-2 tablespoons hot water to loosen it. Here's the thingāthis sauce needs to be glossy and just slightly sticky to cling perfectly to those crispy wonton bites.
š½ļø Step 4: Combine and Serve
Return the fried chicken to the saucepan with the sauce and toss gently to coat. Cook for just 1 minute so the chicken absorbs all that tangy goodness. Transfer to a serving platter and garnish with sliced green onions for freshness. Serve immediately over steamed riceāthis is where the crispy chicken meets the creamy sauce in perfect harmony.
Pro tip: If you want extra crispiness, broil the chicken for 1-2 minutes right before serving. Just watch it like a hawk so it doesn't burn! The contrast between the crunchy wonton coating and the silky sauce is what makes this dish legendary.
Pro Tips For Making Betty Crocker Sweet And Sour Chicken
- Cut Chicken Thin: Skip the thick chunksāslice those boneless breasts into Ā¼-inch strips, not Ā½-inch slabs. I used to eyeball it and ended up with rubbery edges; measuring with a ruler (yes, really) guarantees even cooking and that perfect bite.
- Chill the Batter: Let your egg-cornstarch-wonton mixture sit for 10 minutes before dredging. Cold batter clings better to the chicken and wonāt slide off when frying. I learned this the hard way after watching half my coating dissolve into the pan.
- Double-Fry for Crisp: Fry the chicken once at 350Ā°F until golden, then crank the oil to 375Ā°F for 30 seconds to seal the crust. The first fry cooks it through; the second locks in that crunch. Skimping here means soggy wrappersādonāt do it.
- Save the Sauce: Strain the sweet-and-sour sauce through a fine-mesh sieve after simmering. The Betty Crocker mix leaves behind bits of onion and pineapple that turn the sauce gloppy. Five minutes of straining = restaurant-quality finish.
Pro cooking tips for this recipe
Marinade Magic
Donāt skip the marinadeāitās what transforms plain chicken into those crispy, flavor-packed bites. In a shallow dish, mix 1 tbsp soy sauce, 1 tbsp brown sugar, and Ā½ tsp black pepper with 1 tsp grated ginger. Toss the chicken cubes in this marinade for 15-20 minutes before coating. Pro tip: Use a ziplock bag for easier tossingājust seal it and shake! This step ensures every bite is packed with flavor. š
Oil Temp Control
The oil temperature is everythingātoo low and your chicken gets greasy, too high and it burns. Use a deep-fry thermometer to maintain 350Ā°F. I swear by the Thermoworks Smoke modelāitās cheap and accurate. If you donāt have one, test with a wooden chopstick: drop it in and pull it out quickly. If bubbles form around it, your oil is ready. š„
Double-Fry for Extra Crisp
For restaurant-style crispiness, fry the chicken twice. First, cook at 350Ā°F for 3-4 minutes until golden. Drain on a wire rack (not paper towelsāthis keeps it crispy!) and let it rest for 2 minutes. Then, increase the oil to 375Ā°F and fry again for 1-2 minutes. The second fry seals in the crunch. Trust me, itās worth the extra step!
Sauce Thickening Trick
If your sauce is too thin after adding the yolks, donāt panic. Mix 1 tsp cornstarch with 1 tbsp cold water and stir it into the simmering sauce. Cook for 1 more minute
No wonton wrappers? No problem. Cut large round tortillas into strips and fry them with the chicken for extra texture. Or, use egg roll wrappers and roll them tightly around the chicken before fryingāitās like making mini spring rolls! My grandmother used to do this when we were kids, and it was just as delicious. š„ For that golden, broiled look, transfer the sauced chicken to a baking sheet and broil for 1-2 minutes on high. Watch it like a hawkāit burns faster than you think! The broiler caramelizes the sauce and gives the wonton wrappers that perfect crispy edge. Serve immediately, or the crispiness will fade. šŖWonton Wrapper Hack
Broiler Finish
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes, but you'll need to adjust the cooking time. Chicken thighs are juicier and cook faster than breasts, so fry them for 2-3 minutes per side until golden and the internal temperature reaches 165Ā°F. Pat them very dry firstāthe extra moisture can prevent crispiness. For best results, use bone-in thighs and trim excess fat.
What if I don't have wonton wrappers?
No problem! Use egg roll wrappers or cut large round tortillas into strips. For extra texture, fry them with the chicken or wrap them around the chicken pieces before frying. My grandmother used to do this when we were kidsāit worked perfectly. The key is to keep the coating crispy.
How do I fix a sauce that's too thin?
Mix 1 tsp cornstarch with 1 tbsp cold water and stir it into the simmering sauce. Cook for 1 more minuteāit'll thicken instantly. Keep stirring gently to prevent the egg yolks from scrambling. I've ruined this sauce more times than I can count, but this trick always saves it!
Can I make this recipe ahead of time?
Fry the chicken and store it separately from the sauce in the fridge for up to 2 days. Reheat the chicken in a skillet for 2-3 minutes to refresh the crispiness, then toss with the warm sauce. The sauce can be made 1 day ahead and reheated gently on the stovetop. For extra crispiness, broil for 1-2 minutes before serving.
Why is my chicken not crispy?
Most likely, your oil wasn't hot enough or the chicken was overcrowded in the pan. Use a thermometer to maintain 350Ā°F oil, and fry in small batches. Also, let the coated chicken rest on a wire rack for 5 minutes before fryingāthis helps the coating set. For extra crispiness, try double-frying: fry once at 350Ā°F, then again at 375Ā°F.