Delicious Sweet and Sour Chicken

Sweet and sour chicken is a delicious takeout classic I love making right at home. It features crispy, golden chicken chunks tossed in a glossy, tangy-sweet sauce made with pineapple, vinegar, and a touch of sugar. It’s bright, flavorful, and perfect served over steamed rice or alongside stir-fried veggies.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet, savory, and tangy. The chicken is juicy on the inside with a light, crispy coating, and the homemade sauce tastes even better than takeout. It’s a crowd-pleaser, easy to prepare, and great for both weeknight dinners and casual entertaining. Plus, I can make it all with simple pantry ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs

• Cornstarch

• All-purpose flour

• Eggs

• Salt and pepper

• Oil for frying

• Red bell pepper

• Green bell pepper

• Onion

• Pineapple chunks (canned or fresh)

For the sauce:

• Ketchup

• Rice vinegar or white vinegar

• Soy sauce

• Brown sugar

• Pineapple juice (from the can, if using canned pineapple)

• Cornstarch + water (for thickening)

Directions

1. I cut the chicken into bite-sized pieces and season with salt and pepper.

2. I prepare a breading station: one bowl with beaten eggs, another with a mix of cornstarch and flour.

3. I dip each chicken piece into the egg, then coat in the flour mixture.

4. In a large skillet or wok, I heat oil and fry the chicken in batches until golden and crispy. I set them aside on a paper towel-lined plate.

5. In a separate pan, I sauté the bell peppers and onions until slightly tender, then add the pineapple chunks.

6. I whisk together all the sauce ingredients in a bowl and pour it into the pan with the veggies.

7. I simmer the sauce for a few minutes, then stir in the cornstarch slurry to thicken.

8. Once the sauce is thick and glossy, I add the fried chicken back into the pan and toss to coat evenly.

9. I serve hot over rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Sometimes I swap the chicken for shrimp or tofu for a lighter version. I’ve also added broccoli or snap peas for extra veggies. If I want a spicy kick, I add a dash of chili flakes or sriracha to the sauce. I’ve even made it in the air fryer for a lower-oil option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to bring back the texture, or microwave in short bursts. If the sauce thickens too much, I add a splash of water or pineapple juice when reheating.

FAQs

Can I bake the chicken instead of frying?

Yes, I’ve baked the breaded chicken at 400°F for about 20–25 minutes until golden. It’s a bit lighter but still crispy.

What’s the best cut of chicken to use?

I usually use boneless thighs for more flavor and juiciness, but chicken breast works great too.

Can I use fresh pineapple?

Absolutely. Fresh pineapple gives a brighter, less sweet flavor than canned, and it works beautifully in this recipe.

How do I keep the chicken crispy?

I add the chicken to the sauce just before serving and toss it quickly. This helps maintain some of that crisp texture.

Can I freeze sweet and sour chicken?

Yes, but I prefer freezing the chicken and sauce separately. When ready to serve, I reheat both and combine just before eating.

Conclusion

Delicious sweet and sour chicken is one of my favorite homemade comfort meals. It’s full of vibrant flavors, colorful veggies, and crispy chicken coated in that irresistible tangy sauce. I love how easy it is to make and how it brings that restaurant-style flavor right into my own kitchen.