Sweet and Sour Chicken – A Bright, Tangy Crowd-Pleaser

Sweet and sour chicken brings that perfect balance of tangy, sweet, and savory that keeps everyone reaching for seconds. It’s crisp on the outside, juicy inside, and coated in a glossy sauce that clings to every bite. You don’t need a deep fryer or fancy tools—just a hot pan, a few pantry staples, and a little patience. This version keeps the steps simple but delivers big flavor. If you’ve only had the takeout version, making it at home will be a happy surprise.

What Makes This Special

Sweet and sour chicken is all about contrast—crispy chicken, bright sauce, and pops of pineapple and bell pepper. This recipe hits that classic takeout style without being heavy or greasy.

The sauce uses common ingredients and comes together in minutes. You get a restaurant-worthy finish with a reliable, weeknight-friendly method. It’s also easy to customize for heat, sweetness, or extra veggies.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• Marinade/Coating: 1 large egg, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon ground white or black pepper
• Breading: 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon salt
• Vegetables: 1 red bell pepper, 1 green bell pepper, 1 small yellow onion, all cut into 1-inch pieces
• Pineapple: 1 cup pineapple chunks (canned in juice, drained, or fresh)
• Oil: Neutral oil for shallow frying (canola, vegetable, or peanut)
• Sweet and Sour Sauce:
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar (or apple cider vinegar)
  • 1/3 cup sugar
  • 1/4 cup pineapple juice (from the can, or water)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Optional Garnishes: Toasted sesame seeds, sliced scallions
• To Serve: Steamed jasmine rice or noodles

Instructions

1. Prep the chicken. Pat the chicken pieces dry.In a bowl, whisk the egg, soy sauce, rice vinegar, garlic powder, and pepper. Add the chicken and toss to coat. Let sit 10–15 minutes while you prep everything else.
2. Mix the breading. In a shallow bowl, combine cornstarch, flour, and salt.Dredge the marinated chicken in the mixture, pressing lightly so the coating adheres. Shake off excess and place on a plate.
3. Make the sauce base. In a small bowl or measuring cup, mix ketchup, rice vinegar, sugar, pineapple juice, and soy sauce. Stir until the sugar mostly dissolves.Set aside. In another small cup, stir cornstarch with water to make a slurry.
4. Cook the vegetables. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bell peppers and onion.Stir-fry 2–3 minutes until slightly tender but still crisp. Add pineapple and toss for 30 seconds. Transfer to a plate.
5. Fry the chicken. Add enough oil to the skillet to shallow fry (about 1/4 inch).Heat over medium-high until shimmering. Fry the chicken in batches, 3–4 minutes per side, until golden and cooked through. Don’t overcrowd the pan.

   Transfer to a wire rack or paper towels.

6. Make the sauce. Pour off excess oil, leaving 1–2 teaspoons in the pan. Return the pan to medium heat. Pour in the sauce base and bring to a simmer.Stir the cornstarch slurry, then add it gradually, stirring constantly, until the sauce thickens and turns glossy, about 30–60 seconds.
7. Combine. Add the cooked chicken, peppers, onion, and pineapple to the pan. Toss until everything is evenly coated. If the sauce gets too thick, splash in 1–2 tablespoons water to loosen.
8. Taste and adjust. Add a pinch of salt if needed.For more tang, add a splash of vinegar; for more sweetness, add 1–2 teaspoons sugar. Remove from heat.
9. Serve. Spoon over hot steamed rice or alongside noodles. Garnish with sesame seeds and scallions if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: The sauce and veggies freeze well, but the coated chicken softens after thawing.If freezing, keep the chicken and sauce separate for best texture, up to 2 months.
• Reheating: Reheat gently in a skillet over medium heat. Add a splash of water to loosen the sauce. The coating won’t be as crisp as day one, but the flavor remains great.

Benefits of This Recipe

• Balanced flavors: Sweet, tangy, and savory without being cloying.
• Weeknight-friendly: Uses common pantry items and minimal prep tools.
• Customizable: Adjust sweetness, tang, and heat to your taste.Swap veggies freely.
• Meal-prep friendly: Sauce can be made ahead; chicken can be prepped and dredged right before cooking.
• Kid-approved: Familiar flavors and fun colors make it an easy family win.

Pitfalls to Watch Out For

• Soggy coating: Pat chicken dry and don’t overcrowd the pan. Hot oil is key for a crisp crust.
• Overcooked chicken: Small pieces cook fast. Pull them when golden and just cooked through.
• Gummy sauce: Add cornstarch slurry slowly and stir constantly.If it thickens too much, add water a tablespoon at a time.
• Too sweet: Taste the sauce before adding the slurry. Add a bit more vinegar or soy to balance.
• Watery vegetables: Stir-fry over high heat briefly to keep them crisp and bright.

Alternatives

• Lighter, no-fry version: Skip the breading and pan-fry seasoned chicken pieces in 1–2 tablespoons oil until browned. The dish is lighter and still delicious.
• Air fryer method: Toss dredged chicken with a little oil and air fry at 390°F (200°C) for 10–14 minutes, shaking halfway, until crisp and cooked through.
• Gluten-free: Use tamari instead of soy sauce and swap the flour for more cornstarch or a gluten-free blend.
• Spicy twist: Add 1–2 teaspoons sambal oelek, chili-garlic sauce, or a pinch of red pepper flakes to the sauce.
• Protein swaps: Try tofu (extra-firm, pressed and cornstarch-coated), pork tenderloin pieces, or shrimp (cook shrimp quickly and add at the end).
• Veggie-packed: Add snap peas, carrots, baby corn, or broccoli.Stir-fry briefly to keep them crisp.

Can I make the sauce less sweet?

Yes. Reduce the sugar to 2 tablespoons and add more vinegar to taste. You can also use unsweetened pineapple juice or replace part of the ketchup with tomato paste and a splash of water.

What oil is best for frying?

Use a neutral, high-heat oil like canola, vegetable, or peanut oil.

Avoid olive oil here, as it can smoke and affect the flavor.

How do I get the chicken really crisp?

Make sure the chicken is dry, the oil is hot, and the pan isn’t crowded. Fry in batches and let the chicken rest on a wire rack to keep the crust intact.

Can I bake the chicken instead of frying?

You can. Arrange coated chicken on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping once.

It won’t be as shatter-crisp but still works well.

What can I use instead of pineapple?

Mango or orange segments work, or skip the fruit and add extra peppers and onions. For the sauce, replace pineapple juice with water or orange juice.

Will leftovers stay crispy?

Not fully. The sauce softens the coating over time.

Reheat in a skillet to revive some texture, or keep sauce and chicken separate until serving if you plan for leftovers.

Is this recipe suitable for kids?

Usually yes. It’s sweet and tangy without being spicy. You can reduce vinegar slightly if your kids prefer a milder tang.

Wrapping Up

Sweet and sour chicken is a reliable favorite for busy nights and casual gatherings alike.

With simple steps and a bright, balanced sauce, it feels special without being fussy. Make it as written for a classic takeout-style experience, or tweak it to fit your taste and pantry. Either way, you’ll end up with a dish that’s colorful, comforting, and easy to love.

Enjoy it hot over fluffy rice and watch it disappear.

Sweet and Sour Chicken - A Bright, Tangy Crowd-Pleaser

Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

• Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• Marinade/Coating: 1 large egg, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon ground white or black pepper
• Breading: 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon salt
• Vegetables: 1 red bell pepper, 1 green bell pepper, 1 small yellow onion, all cut into 1-inch pieces
• Pineapple: 1 cup pineapple chunks (canned in juice, drained, or fresh)
• Oil: Neutral oil for shallow frying (canola, vegetable, or peanut)
• Sweet and Sour Sauce:
• 1/2 cup ketchup
• 1/3 cup rice vinegar (or apple cider vinegar)
• 1/3 cup sugar
• 1/4 cup pineapple juice (from the can, or water)
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Optional Garnishes: Toasted sesame seeds, sliced scallions
• To Serve: Steamed jasmine rice or noodles

Instructions

• Prep the chicken. Pat the chicken pieces dry. In a bowl, whisk the egg, soy sauce, rice vinegar, garlic powder, and pepper. Add the chicken and toss to coat. Let sit 10–15 minutes while you prep everything else.
• Mix the breading. In a shallow bowl, combine cornstarch, flour, and salt. Dredge the marinated chicken in the mixture, pressing lightly so the coating adheres. Shake off excess and place on a plate.
• Make the sauce base. In a small bowl or measuring cup, mix ketchup, rice vinegar, sugar, pineapple juice, and soy sauce. Stir until the sugar mostly dissolves. Set aside. In another small cup, stir cornstarch with water to make a slurry.
• Cook the vegetables. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bell peppers and onion. Stir-fry 2–3 minutes until slightly tender but still crisp. Add pineapple and toss for 30 seconds. Transfer to a plate.
• Fry the chicken. Add enough oil to the skillet to shallow fry (about 1/4 inch). Heat over medium-high until shimmering. Fry the chicken in batches, 3–4 minutes per side, until golden and cooked through. Don’t overcrowd the pan. Transfer to a wire rack or paper towels.
• Make the sauce. Pour off excess oil, leaving 1–2 teaspoons in the pan. Return the pan to medium heat. Pour in the sauce base and bring to a simmer. Stir the cornstarch slurry, then add it gradually, stirring constantly, until the sauce thickens and turns glossy, about 30–60 seconds.
• Combine. Add the cooked chicken, peppers, onion, and pineapple to the pan. Toss until everything is evenly coated. If the sauce gets too thick, splash in 1–2 tablespoons water to loosen.
• Taste and adjust. Add a pinch of salt if needed. For more tang, add a splash of vinegar; for more sweetness, add 1–2 teaspoons sugar. Remove from heat.
• Serve. Spoon over hot steamed rice or alongside noodles. Garnish with sesame seeds and scallions if you like.