This sweet-and-sour chicken features crispy-coated chicken tossed in a glossy pineapple sauce with peppers and onions. It comes together quickly and works well for a weeknight dinner.
Table of Contents
Easy Sweet & Sour Chicken Recipe Tips
Sweet and sour chicken has earned its place as one of the most popular takeout favorites, but making it at home brings a level of freshness and flavor that is hard to beat. Crisp pieces of chicken, colorful peppers, sweet pineapple, and a glossy homemade sauce come together in less than forty minutes, making this a great choice for busy weeknights or a relaxed weekend dinner.
I’ve tested this recipe and have a few simple tips to help you get restaurant-quality flavor every time you make it.
- Avoid overcrowding the pan. Otherwise, the chicken will steam instead of crisping up.
- Cook the peppers just until slightly tender. This way, they still have a little crunch in the finished dish.
- Toss the chicken into the sauce right before serving. This helps keep the chicken crisp as long as possible.
Ingredients, Substitutions, and Estimated Cost
Per Serving Cost: $3.11
Recipe Cost: $12.47
Here’s everything you need to make this recipe:
For the Sauce
- Reserved pineapple juice brings natural sweetness while helping create the signature fruity flavor. Using the juice from the canned pineapple means nothing goes to waste. Orange juice can be substituted for a slightly different citrus flavor.
- Ketchup forms the rich tomato base that gives sweet and sour sauce its familiar color and flavor. A no-sugar-added ketchup works well if you prefer to control the sweetness.
- Light brown sugar adds caramel notes that round out the sauce. Dark brown sugar creates a slightly richer flavor if that is what you have on hand.
- Rice vinegar balances the sweetness with a clean acidity. Apple cider vinegar works well as a substitute in a pinch.
For the Chicken
- Boneless skinless chicken breasts cook quickly and stay juicy when cut into even bite-sized pieces. Chicken thighs are another excellent option for extra richness.
- Egg helps the coating cling to the chicken while creating a crisp exterior during cooking.
- Cornstarch is the secret to a light, crispy coating. It creates a delicate crust that stays crisp even after being coated in sauce.
- All-purpose flour works alongside the cornstarch to create a golden, lightly crisp coating. A gluten-free all-purpose flour blend can be substituted if needed.
For Cooking
- Vegetable oil has a neutral flavor and a high smoke point, making it ideal for frying the chicken. Canola or peanut oil is a great alternative.
Vegetables and Add-Ins
- Pineapple chunks add juicy bursts of sweetness throughout the dish. Fresh pineapple can be used when it is in season.
- Green bell pepper contributes a slightly earthy flavor and classic takeout appearance.
- Red bell pepper adds sweetness and beautiful color that makes every serving more inviting. Orange or yellow peppers are excellent substitutes.
- Yellow onion becomes lightly caramelized while still keeping a bit of texture. White onion works just as well.
- Garlic provides rich savory flavor that complements both the chicken and the sauce. Fresh garlic delivers the best flavor.
- Fresh ginger gives the sauce a bright, warm flavor that keeps the sweetness balanced. Ground ginger can be used if necessary, though fresh has the best flavor.
- Green onions add freshness and a pop of color just before serving. A sprinkle of sesame seeds makes a nice finishing touch.
How To Make Sweet and Sour Chicken
- Mix the Sauce: Whisk the ¼ cup of reserved pineapple juice, ¼ cup of ketchup, ¼ cup of packed light brown sugar, and 1 tablespoon of rice vinegar together in a small bowl. Set the mixture aside.
- Prep the Meat: Pat the 1½ to 2 pounds of chicken breast dry with paper towels. Toss the pieces with the ⅓ cup of cornstarch until coated. Dip the pieces into the 1 beaten egg. Dredge them in the ⅓ cup of all-purpose flour. Shake off any excess coating.
- Fry the Chicken: Heat the ⅓ cup of vegetable oil in a large skillet over medium-high heat. Cook the meat in batches for about 3 minutes per side. The chicken is done when it turns golden, and the internal temperature reaches 165 degrees Fahrenheit. Transfer the cooked pieces to a paper-towel-lined plate.
- Sauté Vegetables: Discard the used oil from the pan. Add the remaining 1 tablespoon of fresh oil to the skillet. Add the diced yellow onion, green bell pepper, and red bell pepper. Cook until slightly softened.
- Add Aromatics and Fruit: Stir the 2 minced garlic cloves and 1 teaspoon of grated fresh ginger into the pan. Cook for 1 minute. Add the drained pineapple chunks.
- Simmer the Sauce: Pour the prepared sauce into the skillet. Cook over medium heat for 2 to 3 minutes until the liquid thickens.
- Finish and Serve: Return the cooked chicken to the pan. Toss everything together to coat the meat evenly in the sauce. Garnish with sliced green onions. Serve right away.
Cooking at High Altitude Adjustments
- Higher elevations can affect frying and sauce consistency. Reduce the cooking temperature slightly if the chicken is browning too quickly before cooking through.
- The sauce may reduce faster at altitude. Reserve an extra tablespoon or two of pineapple juice to stir in if it thickens more quickly than expected.
- Chicken may need an additional minute of cooking time depending on your elevation. Always verify that the internal temperature reaches 165 degrees Fahrenheit.
What to Serve with Sweet and Sour Chicken
This dish pairs wonderfully with steamed jasmine rice, coconut rice, fried rice, chow mein noodles, or simple stir-fried vegetables. A side of egg rolls or crab rangoon makes dinner feel like a complete takeout-style meal at home.
If you make this Better-Than-Takeout Sweet and Sour Chicken, I would love to hear how it turned out. Leave a comment below, share your favorite side dish to serve with it, and save this recipe for the next time a takeout craving hits.
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Better-Than-Takeout Sweet and Sour Chicken
people
Skip the takeout and make this crispy sweet and sour chicken with juicy pineapple, peppers, and onions tossed in a glossy homemade sauce.
Equipment
- Large skillet or wok
- mixing bowls
- whisk
- measuring cups and spoons
- cutting board
- chef's knife
- Tongs or spatula
- Meat Thermometer
- Wooden spoon or silicone spatula
Ingredients
Sauce
- ¼ cup reserved pineapple juice
- ¼ cup ketchup
- ¼ cup packed light brown sugar
- 1 tablespoon rice vinegar
Chicken
- 1½ to 2 pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 large egg beaten
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
For Cooking
- ⅓ cup oil plus 1 tablespoon, divided
Vegetables and Add-Ins
- 1 can pineapple chunks drained with juice reserved
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 green onions sliced
Instructions
- In a small bowl, whisk together ¼ cup reserved pineapple juice, ketchup, brown sugar, and rice vinegar. Set aside.¼ cup reserved pineapple juice, ¼ cup ketchup, ¼ cup packed light brown sugar, 1 tablespoon rice vinegar
- Pat the chicken dry with paper towels. Toss with the cornstarch until coated. Dip into the beaten egg, then dredge in the flour. Shake off any excess.1½ to 2 pounds boneless skinless chicken breast, 1 large egg, ⅓ cup cornstarch, ⅓ cup all-purpose flour
- Heat ⅓ cup of oil in a large skillet over medium-high heat. Cook the chicken in batches, about 3 minutes per side, until golden and cooked through. The internal temperature should reach 165°F. Transfer to a paper-towel-lined plate.⅓ cup oil
- Discard the used oil. Add the remaining tablespoon of oil to the skillet. Add the onion and bell peppers and cook until slightly softened.1 green bell pepper, 1 red bell pepper, 1 medium yellow onion
- Stir in the garlic and ginger and cook for 1 minute. Add the pineapple chunks.2 garlic cloves, 1 teaspoon fresh ginger, 1 can pineapple chunks
- Pour in the sauce and cook over medium heat for 2 to 3 minutes until it thickens.
- Return the chicken to the pan and toss to coat evenly in the sauce.
- Garnish with sliced green onions and serve right away.2 green onions
Notes
- Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the cooled chicken in a freezer-safe container for up to 2 months. Keep in mind that the coating will soften after freezing.
- Thaw overnight in the refrigerator before reheating.
- Reheat gently in a skillet over medium heat until warmed through. A splash of water helps loosen the sauce if it has thickened during storage. The microwave is convenient, though the chicken coating will be softer.
- This recipe can be prepared ahead by chopping the vegetables, mixing the sauce, and cutting the chicken several hours before cooking. Store each component separately in the refrigerator until ready to cook.
Nutrition
Serving: 1.5cups | Calories: 494kcal | Carbohydrates: 44g | Protein: 28g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 293mg | Potassium: 706mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1273IU | Vitamin C: 69mg | Calcium: 48mg | Iron: 2mg
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Skillet Sweet and Sour Chicken Recipe FAQs
Can I make sweet and sour chicken ahead of time?
This recipe is best served fresh, when the chicken is crispy, so I do not recommend making this ahead of time.
Why is my sweet and sour sauce too thin?
Let it simmer for another minute or two. The sauce will continue to thicken as it cooks.
Can I bake the chicken instead of frying it?
Yes, bake the coated chicken at 425 degrees Fahrenheit until golden and cooked through. The coating will be slightly different but still delicious.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs stay very juicy and work beautifully in this recipe.
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