Delicious sweet and sour chicken is my go-to when I want a homemade version of the classic takeout favorite. It features crispy fried chicken pieces tossed in a glossy, tangy sauce that balances sweet pineapple flavor with just the right touch of acidity. I love how this dish brings restaurant-style flavor straight into my kitchen with ingredients I already have on hand.
Why You’ll Love This Recipe
What I really enjoy about this sweet and sour chicken is how satisfying it is to make from scratch. The chicken gets crispy without needing a deep fryer, and the sauce comes together in minutes. I get to control the sweetness, sourness, and spice to match exactly what I’m craving. It’s perfect over a bowl of steamed rice or paired with stir-fried vegetables for a complete meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
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Cornstarch
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Eggs
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Salt
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Pepper
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Vegetable oil (for frying)
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Bell peppers (red and green), chopped
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Onion, chopped
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Pineapple chunks (fresh or canned)
For the sauce:
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Ketchup
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Rice vinegar or white vinegar
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Brown sugar
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Soy sauce
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Garlic, minced
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Cornstarch (to thicken)
Directions
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I season the chicken pieces with salt and pepper, then dip them into beaten eggs and dredge them in cornstarch until well coated.
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In a large skillet or wok, I heat oil over medium-high heat and fry the chicken pieces in batches until golden and crispy. I set them aside on paper towels to drain.
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In the same pan, I sauté the bell peppers and onions for 3–4 minutes until slightly softened, then add the pineapple chunks and stir for another minute.
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To make the sauce, I whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and a little water with cornstarch until smooth.
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I pour the sauce into the pan and stir until it thickens and bubbles, then add the fried chicken back in and toss everything together until coated.
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I serve it hot over rice or noodles, garnished with green onions or sesame seeds if I have them.
Servings and timing
This recipe serves 4. Prep time takes about 20 minutes, and cooking takes another 20 minutes, so the whole dish is ready in around 40 minutes.
Variations
Sometimes I swap the chicken for shrimp or tofu for a lighter or vegetarian version. If I want more heat, I add a dash of chili flakes or sriracha to the sauce. I also like experimenting with different veggies like zucchini or snap peas, depending on what I have in the fridge.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet to keep the chicken crispy, but the microwave works for convenience. I avoid freezing this dish, as the sauce can get watery and the coating on the chicken may lose its texture.
FAQs
Can I bake the chicken instead of frying it?
Yes, I coat the chicken as usual, then bake it on a greased sheet at 400°F for 20–25 minutes until crispy. It’s a bit lighter but still tasty.
Why does my chicken lose its crispiness in the sauce?
That’s natural over time, but I try to toss the chicken in the sauce just before serving to keep it crisp as long as possible.
Can I make the sauce ahead of time?
Yes, I prepare the sauce and store it in the fridge for up to 3 days. I just reheat it gently before using.
Is this dish very sweet?
The sweetness is noticeable, but I can adjust the amount of sugar or balance it with more vinegar if I prefer a tangier flavor.
What’s the best type of chicken to use?
I like using boneless, skinless chicken thighs for extra juiciness, but breast works well too if I want a leaner option.
Conclusion
Sweet and sour chicken is one of those dishes I never get tired of making—or eating. It’s colorful, flavorful, and hits all the right notes of comfort and indulgence. Whether I’m cooking for family or just satisfying a craving, this recipe always delivers big flavor with simple, familiar ingredients.
PrintDelicious Sweet and Sour Chicken
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Delicious sweet and sour chicken features crispy fried chicken pieces coated in a tangy, pineapple-infused sauce. It’s a homemade takeout-style favorite that’s perfect served over rice or noodles.
- Author: Ella
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Halal
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch (for coating)
- 2 eggs, beaten
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (fresh or canned)
- For the sauce:
- 1/2 cup ketchup
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
Instructions
- Season chicken with salt and pepper. Dip into beaten eggs, then dredge in cornstarch until well coated.
- Heat oil in a skillet or wok over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
- In the same pan, sauté bell peppers and onion for 3–4 minutes until slightly softened. Add pineapple chunks and stir for 1 more minute.
- In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and cornstarch slurry.
- Pour the sauce into the pan. Stir until it thickens and bubbles.
- Add fried chicken back into the pan and toss to coat in the sauce.
- Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- Use chicken thighs for a juicier texture or breasts for a leaner option.
- Add chili flakes or sriracha for a spicier version.
- Toss chicken in the sauce just before serving to maintain crispiness.
- Use tofu or shrimp as protein alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 20g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 125mg