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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Alita Pacio
Ive has sweet in sour chicken in school lunch and Ive always loved it. Its one of the best menus in school and I would love to make it at home too for my kids.
Bryan Carey
It looks and sounds wonderful! I love red and green peppers and I love anything with chicken. It’s the one meat that the non- vegetarians in my household can always seem to agree on.
Jennifer L Prince
This sounds like such a delicious classic recipe! I need to add this to my monthly repertoire. Yum!
Debbie
This sweet and sour chicken looks outstanding. My husband is always up for chicken and this sounds delicious for both of us. Thank you for adding in such great and easy-to-follow instructions!
Beth Pierce
The pleasure is all mine, Debbie!
Christine
Yummy! This was so delicious. I love how easy the recipe is. Everyone liked their plates clean.
Kimberley
I cook sweet and sour chicken at least once a month. I’m gonna give your recipe a try next. It looks so delicious.
Sandy
I tried this recipe last night and I have to say it was a hit! The chicken was crispy and the sauce was the perfect balance of sweet and sour. My husband even went back for seconds (and maybe thirds…). I think I’ve found my new go-to for takeout at home!
Beth Pierce
Thanks, Sangeetha! I am so glad that you liked the sweet and sour chicken!
TAYLER ROSS
We had this chicken for dinner last night instead of ordering takeout, and it was SO good! Thanks so much for sharing the recipe!
Beth Pierce
Thanks! So glad that you enjoyed it. The pleasure is all mine!
Vicky
Who needs takeout when you can make this yummy chicken at home? I love tasty recipes like this that are ready in 30 minutes. Perfect for busy nights!
Dana Sandonato
Yum! This is so incredibly flavorful and hits better than takeout. Filling but nutritious!
Beth Pierce
Thanks, Dana! So glad that you enjoyed the sweet and sour chicken!
Kushigalu
Drooling over this sweet sour chicken. Thanks a lot for sharing. Trying your recipe soon.
Lori Anne Haskell
This was fabulous. Made subs to make it vegetarian. Used a faux chicken. Didn’t put the corn starch in with the chicken, and used a calorie free sugar instead of brown sugar. Anyway, super good.
Beth Pierce
Thanks, Lori Anne. I am sure my readers will appreciate your great tips!
Tracy R.
Scrumptious! I doubled the sauce since we like it saucy, and this was SO good over rice!
Beth Pierce
Thanks, Tracy! So glad that you enjoyed it!
Everything Enchanting
Yum! Looks so good 😍 My mother-in-law makes sweet-sour chicken pretty often, but your version looks slightly different! I can’t wait to try your recipe ❤️.
Yaya
Ooh yum, this looks like such a great option to a takeaway! Much healthier too.
Yeah Lifestyle
I love eating sweet and sour pork or chicken so would be looking forward to making this on a weekend for the kids instead or ordering a take-out