This Sweet and Sour Chicken Recipe brings crunchy pan-fried chicken with sweet bell peppers and pineapple chunks in a lightly sweetened tangy sauce. It tastes much better than Chinese takeout and comes together quickly and easily for a tasty family meal. Serve over brown or white rice or with Chinese noodles.
I add just a couple of pinches of crushed red pepper, which perfectly balances the sweetness of the pineapple and adds just a touch of pizzazz. If you like this dish, try my Hawaiian pizza, chicken fried rice, Szechuan beef, and chicken yakisoba.
This scrumptious recipe is one of our favorite stir-fries. The chicken pieces are pan-fried, so this recipe does not require deep frying. The chicken has a nice mellow crunch and is moist and tender on the inside. The sauce is full of flavor and is not overly sweet, which is perfect for bringing out the natural sweetness of the onions and peppers.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pineapple juice: for the sauce. I like the 100% juice with no added sugar.
- Apple cider vinegar: rice vinegar can be substituted
- Soy sauce: preferably low-sodium
- Ketchup: organic does taste better
- Chicken: boneless skinless chicken breasts
- Vegetable oil: or canola oil
- Pineapple: I like to use fresh pineapple, but you can use canned as well
How to Make Sweet and Sour Chicken
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk together the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch in a small saucepan. Simmer the mixture on low to medium heat until slightly thickened. Cover the sauce and remove it from the heat.
In a large bowl, combine the chicken and cornstarch. Toss with tongs to coat. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any excess cornstarch off the chicken. Cook until nicely browned on all sides. Remove the chicken and put it on a plate while you cook the vegetables.
Add a little more oil to the skillet over medium-high heat. Cook the onions and peppers until slightly tender. Reduce the heat to low and add the chicken back to the pan with peppers and onions. Pour the sauce into the skillet, and add the pineapple, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles. Garnish with green onions or toasted sesame seeds.
Preparation Tips and Storage
- Cut your chicken into small bite-size pieces so they cook through when browned.
- Cook the sweet and sour sauce until slightly thickened, as it will thicken more upon cooling.
- Use fresh bell peppers and, when seasonably possible, fresh pineapple.
- For a little kick, add 1/4 teaspoon of crushed red pepper flakes.
- Serve this dish immediately so the chicken and peppers remain crunchy and crisp. Please do not mix them until you are ready to eat.
- I love pineapple, but it can quickly overpower this dish, so don’t get carried away.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Starch: brown or white rice, Chinese noodles, and rice noodles
- Appetizers: classic egg rolls, pork fried dumplings, cream cheese wontons, and lettuce wraps
- Soup: egg drop soup, wonton soup, hot and sour soup
Sweet and Sour Chicken Recipe
Ingredients
Sauce Ingredients
- 1/4 cup fresh pineapple juice
- 2 cloves garlic minced
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
Sweet and Sour Chicken
- 1 1/4 lbs. boneless skinless chicken breasts or bonelss skinless chicken thighs cut into bite size pieces
- 1/3 cup cornstarch
- 2-3 tablespoons vegetable or canola oil
- 1 medium onion large dice
- 1 green bell pepper seeded large dice
- 1 red bell pepper seeded large dice
- 1 1/2 cups fresh pineapple chunks
- 2 pinches red pepper flakes
- salt and pepper to taste
- Optional: Cooked Rice or Chinese noodles
Instructions
- In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.
- In a large Ziploc bag, combine chicken and 1/3 cup corn starch. Shake until coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through about 4-5 minutes. Reduce the heat if needed so the chicken does not over-brown or stick to the pan. Remove the chicken to a plate.
- Add 1 tablespoon of oil to the skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add the peppers to the skillet and cook for an additional 2-3 minutes, stirring frequently.
- Reduce heat to low; add the chicken back to the pan with the peppers and onions and cook for 1 minute. Pour the sauce into the skillet, and add the pineapple, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.
Video
Notes
- Cut your chicken into small bite-size pieces so they cook through when browned.
- Cook the sweet and sour sauce until it is slightly thickened, as it will thicken more upon cooling.
- Use fresh bell peppers and, when seasonably possible, fresh pineapple.
- For a little kick, add 1/4 teaspoon of crushed red pepper flakes.
- Serve this dish immediately so the chicken and peppers remain crunchy and crisp. Therefore, do not mix them until you are ready to eat.
- I love pineapple, but it can quickly overpower this dish, so don’t get carried away.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Zoe
Made many sweet & sour recipes over the years but this one is my go to from now on! Chicken was moist & tender with v light crispy coating sealing in the flavor. Sauce was spot on! I added sugar snaps and carrot sticks and a nub of minced root ginger plus one red chilli instead of flakes. An easy delicious meal using pantry staples & fridge contents. Thank you I will definitely keep this one!
Beth Pierce
The pleasure is all mine, Zoe! I am so glad that you liked it!
Carole
Great recipe. I have made this at least a half dozen times and my family never tires of it. Thank you, Beth!
Beth Pierce
My pleasure, Carole!
Neha
This is totally my kind of Chinese chicken-sweet, tangy, crispy and spicy all in one. Recipe was so good, I will make it again.
Beth Pierce
Thanks, Neha! I am glad that you liked it!
Karletta
Made this tonight. An absolute hit with ingredients we typically have in the home.
Nicky
I really love this sweet and sour chicken. This is so good, thanks for sharing your recipe! Even my pickly boyfriend loves it.
Tara
Absolutely love this. Has all the classic flavors and had my family so happy. Delish!
Beth Pierce
Thank you, Tara!
Steph
I love sweet and sour chicken, but I’ve never made it myself before this. We had some pineapple juice in the pantry just waiting to be used so this was perfect. It also made great leftovers for lunch!
Beth Pierce
Thanks, Steph! I am so happy that you liked it!
Lisa Charleston
I was just telling my husband that we should make more of our own take-out meals. I look forward to giving this recipe a try!
Beth Pierce
Thanks, Lisa! Enjoy!
Ralph
I like using fresh pineapple because it’s healthier, and red pepper flakes to add extra flavor. Delicious with white or brown rice!
Stacie Ki
You had me at Sweet and Sour Chicken. I didn’t even need to actually read the recipe. I’m so making this on the weekend!! And my family will be lucky if I share it with them.
Beth Pierce
Thanks, Stacie! Enjoy!
Bentley
I love sweet and sour chicken, but so many of the recipes I’ve tried just didn’t hit the mark. I was so glad yours came out so well. It’s fantastic!
Milton Recovery
this was amazing great post
Nareen Thompson
Better than buying at the Chinese restaurant
Beth Pierce
Thank you, Nareen!
Debra
Very tasty 😋 😍
Beth Pierce
Thank you, Debra!
Cin
Great and simple recipe! I added the red pepper flakes for a sweet heat. Fresh, ripe Golden Pineapple is the solution to an excellent dinner. Husband does not eat green peppers, i used a mix of colors like red and yellow sweet peppers. Next time I will add some of our jalapenos. Will make for a dinner party with friends!
Beth Pierce
Thank you, Cin! I am so glad that you liked it!