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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Gemma
I normally don’t comment on recipes but I had to come online online and work out how I can make a comment because dinner was really nice tonight. Thanks to your recipe. My family really loved it and I’m definitely going to put it into rotation. Thanks so much for sharing.
Beth Pierce
The pleasure is all mine, Gemma! I am so glad that you liked it!
Doug
Made it last night and it was great, better than my local Chinese takeout. I like that the chicken doesn’t have such a heavy coating. Sauce had the perfect balance of sweet and sour for me. You always come up with the best sauces Beth, love your orange chicken sauce too.
Beth Pierce
Thank you, Doug! That is very kind of you! So glad that you liked it!
Paula
Tasted just like my favorite takeout place, but cheaper and easier at home!
Beth Pierce
Thank you, Paula! I am so happy that you liked the sweet and sour chicken.
Traci
I love asian chicken anytime and this recipe makes restaurant-quality food without the price tag. This is the perfect recipe and totally hassle-free. Thanks for sharing! 🙂
Beth Pierce
My pleasure, Traci!
Angie R
This tasted so much better than my favorite restaurant’s sweet and sour chicken! It had great flavor, and my chicken turned out perfectly. I know I’ll be making this again often!
Beth Pierce
Thank you, Angie! I am so glad that you liked it! We love it too.
Dave K
This sweet and sour chicken is even better than our local neighborhood take out place! Now I don’t need to order expensive asian food – I can just make it myself!
Beth Pierce
Thanks, Dave! So happy that you enjoyed it.
Angela
I made this sweet and sour chicken recipe last night for dinner and my kids were amazed that it was homemade. The recipe was easy to follow and tasted so good, much better than takeaway food. Thanks for sharing.
Beth Pierce
You are most welcome, Angela!
Marie
Easy and delicious recipe. Exactly how I like to make chicken. Great tips, too – thanks!
Lisa
Absolutely delicious. Served it to a guest, who took the recipe home to make it for her husband she liked it so much.
Beth Pierce
That is awesome! Thanks, Lisa!
Judy
Was very good. Used chicken tenders and cut them in half. The sauce was delicious but I think Will double the Sauce next time.
Beth Pierce
Thanks, Judy! I am so glad that you liked it!
Laura Besonen
I am so glad to find this recipe!
Easy to follow directions and taste as good or better than your favorite Chinese take out. My family loved it. Because I was running low on regular soy sauce I used a dark soy sauce instead. Thank you Small Town Woman – we appreciate your recipe !
Beth Pierce
The pleasure is all mine, Laura! I am so happy that you like the sweet and sour chicken!
Shelley
This was so delicious! Didn’t change a thing and served over jasmine rice.
Beth Pierce
Thank you, Shelley! So glad that you liked it!
Beth
I have made this recipe with shrimp several times now and we love it! I usually make a double recipe to have leftovers for lunches. It reheats great! Thanks for a fantastic recipe!
Beth Pierce
The pleasure us all mine, Beth!
Gianne
The sweet and tangy sauce was perfectly balanced and the chicken was crispy and tender. It was a hit with my family and I will definitely make it again.
Beth Pierce
Thanks, Gianne! I am so glad that you liked it.
Kimberly
Growing up my mom used to make this and it was one of our most favorite dishes. This tasted like my moms, so good, and got rave reviews from my kids and husband!
Beth Pierce
Awesome! I am so glad that they liked it!
Erik Dowd
There literally weren’t any leftovers, which is saying something! Definitely going to be making this again.
Beth Pierce
So glad to hear it!