If you’ve ever craved that classic takeout-style sweet and sour chicken but wanted something a little healthier and homemade, this recipe is for you! With crispy golden chicken bites, colorful sautéed veggies, juicy pineapple, and a bold tangy-sweet sauce, this dish hits all the right notes. It’s quick enough for a weeknight meal and fancy enough for guests.
Let’s make this takeout favorite right in your own kitchen. no deep fryer required!
Why You’ll Love This Recipe
- Crispy yet light chicken: Coated in cornstarch for that perfect golden crunch without heavy breading.
- Vibrant flavors: The sauce is the perfect balance of sweet and tangy with a gingery kick.
- One pan, easy cleanup: Everything comes together in a single skillet.
- Customizable: You can swap the chicken with pork, tofu, or even shrimp!
Ingredients
Here’s everything you need to bring this delicious sweet and sour chicken to life:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup cornstarch
- Salt and black pepper, to taste
- 1/4 cup vegetable oil (for pan-frying)
For the Vegetables:
- 1 medium onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
For the Sauce:
- 1/3 cup ketchup
- 2 tablespoons apple cider vinegar
- 1/3 cup light brown sugar (or demerara sugar)
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated or minced
- 1 can (15 oz) pineapple chunks, drained and juice reserved
How to Make Sweet and Sour Chicken
1Coat the Chicken
In a medium bowl, mix the cornstarch with a pinch of salt and pepper. Toss the chicken pieces in the mixture until coated evenly.
2Pan-Fry Until Golden
Heat the vegetable oil in a deep skillet over medium-high heat. Add chicken and cook until lightly golden on all sides, about 5–7 minutes. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside on a paper towel-lined plate.
3Sauté the Veggies
In the same skillet, add sliced onion. Stir and scrape any browned bits from the bottom of the pan. Add the bell peppers and sauté for 3–4 minutes, or until just tender.
4Mix the Sauce
In a small bowl, whisk together ketchup, cider vinegar, brown sugar, soy sauce, ginger, and garlic.
5Combine Everything
Pour the sauce into the skillet with the vegetables. Bring to a simmer, then stir in the pineapple chunks. If the sauce is too thick, add a little reserved pineapple juice until it reaches your desired consistency.
6Finish Cooking
Return the chicken to the skillet. Stir well to coat in the sauce and simmer for 5–6 minutes, or until the chicken is fully cooked and the sauce is glossy and thickened.
Tips & Variations
- Pineapple juice: Adjust the sauce consistency by adding 1–2 tablespoons at a time.
- Make it spicy: Add a pinch of red pepper flakes or a splash of sriracha.
- Add crunch: Toss in some toasted cashews or sesame seeds before serving.
What to Serve With Sweet and Sour Chicken
- Steamed jasmine or basmati rice
- Fried rice or cauliflower rice for low-carb
- Stir-fried noodles or lo mein
- Spring rolls on the side for a full takeout night at home!
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm in a skillet over low heat or microwave in 30-second intervals, stirring in between.
FAQ
- Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are great for extra juicy results. - Can I make this ahead of time?
You can prep the sauce and chop the veggies ahead, but the chicken is best cooked fresh to stay crispy. - Can I use canned pineapple in juice or syrup?
Either works, but juice-packed pineapple keeps things from being too sweet.
Sweet and Sour Chicken
Ingredients
Chicken:
- - 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- - 1/3 cup cornstarch
- - Salt and pepper to taste
- - 1/4 cup vegetable oil for frying
Vegetables:
- - 1 medium onion thinly sliced
- - 1 red bell pepper chopped
- - 1 yellow bell pepper chopped
Sauce:
- - 1/3 cup ketchup
- - 2 tablespoons apple cider vinegar
- - 1/3 cup brown sugar
- - 1 tablespoon soy sauce
- - 1 tablespoon fresh ginger grated
- - 2 cloves garlic grated
- - 1 can 15 oz pineapple chunks, drained (reserve the juice)
Instructions
- In a medium bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown. Remove and set aside.
- In the same skillet, add sliced onion and sauté for 1-2 minutes. Add bell peppers and cook for 3-4 minutes until softened.
- In a small bowl, whisk together the ketchup, vinegar, sugar, soy sauce, ginger, and garlic.
- Pour the sauce into the skillet and bring to a simmer. Stir in pineapple chunks. Add reserved juice if needed to adjust sauce consistency.
- Return the chicken to the skillet. Simmer for 5–6 minutes until the chicken is cooked through and the sauce is thickened.
Notes
- Use chicken thighs if preferred for juicier results.
- Add red pepper flakes for extra heat.
- Serve with white rice, fried rice, or noodles.
