Looking for a quick, crowd-pleasing dinner? This easy Sweet and Sour Chicken is a go-to favorite! Juicy chicken breast is lightly coated in cornstarch and fried until crisp, then tossed in a sticky, tangy-sweet sauce with colorful bell peppers, onions, and pineapple. It’s the perfect balance of texture and flavor—ready in under 30 minutes!
Whether you’re cooking for family or just craving your favorite takeout flavors at home, this dish delivers all the taste with none of the fuss.
⭐ Why You’ll Love This Recipe
- Crispy and Juicy: Lightly coating the chicken in cornstarch gives it a golden, crispy crust while locking in moisture.
- Balanced Flavors: The homemade sweet and sour sauce is the perfect mix of tangy, savory, and sweet.
- Fast & Simple: Boneless chicken breasts cook quickly, making this recipe ideal for busy weeknights.
- Family-Friendly: Loved by kids and adults alike—always a win at the dinner table.
🧾 Ingredients Overview
Here’s a quick look at what you’ll need to make this sweet and sour chicken:
- Chicken Breast: Boneless, skinless for quick cooking and lean protein.
- Cornstarch: Gives the chicken its light, crispy coating.
- Vegetable Oil: For pan-frying the chicken.
- Onion, Red & Yellow Bell Peppers: Add texture, color, and natural sweetness.
- Ketchup, Cider Vinegar, Brown Sugar, Soy Sauce: These pantry staples make the signature sweet and tangy sauce.
- Garlic & Fresh Ginger: For depth and aromatic flavor.
- Pineapple Chunks: Add tropical sweetness and juicy bursts in every bite.
See the full ingredient list and quantities in the recipe card below.
👩🍳 How to Make Sweet and Sour Chicken
Step-by-Step Instructions
- Coat the Chicken:
In a bowl, mix cornstarch with salt and pepper. Toss the chicken pieces until fully coated. - Fry Until Golden:
Heat oil in a large skillet. Fry chicken in batches until golden brown on all sides. Set aside (it’s okay if it’s not fully cooked yet). - Sauté Onion:
Add sliced onion to the same skillet. As it cooks, it helps lift all the tasty browned bits from the bottom of the pan. - Add Peppers:
Once onions are softened, stir in the chopped red and yellow bell peppers. Cook for a few minutes until slightly tender. - Make the Sauce:
In a small bowl, whisk together ketchup, cider vinegar, brown sugar, soy sauce, garlic, and ginger. - Simmer:
Pour the sauce into the skillet with the veggies and bring to a simmer. Add a splash of pineapple juice if you’d like extra sweetness. - Return Chicken to Pan:
Once the sauce starts to thicken, add the chicken back into the skillet and simmer until fully cooked through (about 5–6 minutes). - Serve:
Spoon over steamed rice or noodles and garnish with sliced green onions if desired.
📖 Variations
- Chicken Thighs: Swap in boneless thighs for more flavor and moisture.
- Vegetarian Option: Use tofu or tempeh instead of chicken.
- Gluten-Free: Use tamari or a gluten-free soy sauce alternative.
- Different Fruits: Try mango or peach chunks for a twist on the traditional pineapple.
💡 Expert Tips
- Double-Fry for Crispiness: For ultra-crispy chicken, fry the pieces once, rest them, then fry again just before adding to the sauce.
- High Heat for Veggies: Sauté veggies quickly over high heat to keep them bright and slightly crisp.
- Control the Sweetness: Taste the sauce as it simmers and adjust with more vinegar or sugar to suit your preference.
🥡 Storing & Reheating
- Fridge: Store cooled leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat or in the microwave. Add a splash of water to loosen the sauce if needed. (Note: the chicken won’t stay as crispy when reheated.)
This sweet and sour chicken recipe is a total weeknight winner—easy to make, big on flavor, and even better than takeout. Serve it with jasmine rice, noodles, or your favorite Asian-style sides for a complete meal that everyone will devour.