Hey y’all! If you crave that irresistible combo of crunchy chicken and glossy, tangy-sweet sauce, this Sweet and Sour Chicken is about to be your new weeknight hero. It’s crispy, saucy, and loaded with juicy pineapple and colorful peppers—perfect for family dinners, date nights, or party platters. Let’s get cooking!

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Serves: 4

Why You’ll Love This Sweet and Sour Chicken

  • Ultra-crispy chicken stays crunchy under a glossy, tangy-sweet sauce.
  • Better-than-takeout flavor using simple pantry ingredients and fresh veggies.
  • Done in about 40 minutes, ideal for busy weeknights or meal prep.
  • Customizable sweetness and tang so you can dial in your perfect balance.
  • Kid-friendly flavors with restaurant-style presentation.

Sweet and Sour Chicken Ingredients

  • Chicken:
    • 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
    • 1 large egg
    • 1 tbsp soy sauce (or tamari)
    • 1 tbsp Shaoxing wine or dry sherry
    • 1/2 tsp kosher salt
    • 1/4 tsp white or black pepper
  • Dry coating:
    • 1/2 cup (60 g) cornstarch
    • 1/4 cup (30 g) all-purpose flour
    • 1/2 tsp baking powder
  • Sweet and sour sauce:
    • 1/2 cup (120 ml) pineapple juice (from canned pineapple is fine)
    • 1/3 cup (80 ml) unseasoned rice vinegar
    • 1/3 cup (67 g) granulated sugar
    • 1/2 cup (120 g) ketchup
    • 2 tbsp low-sodium soy sauce
    • 1 tsp toasted sesame oil (optional)
    • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • Veggies & extras:
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 green bell pepper, cut into 1-inch pieces
    • 1 small yellow onion, cut into 1-inch wedges
    • 1 cup (165 g) pineapple chunks, drained
    • 2 cloves garlic, minced
    • 1 tsp fresh ginger, grated (optional)
  • For frying & finishing:
    • 3 cups (700 ml) neutral oil (canola, peanut, or vegetable)
    • 2 scallions, thinly sliced
    • 1 tsp toasted sesame seeds (optional)

How to Make Sweet and Sour Chicken

Step 1: Prep the chicken

  1. In a bowl, whisk the egg, soy sauce, Shaoxing wine, salt, and pepper. Add chicken and toss to coat. Marinate 10 minutes while you prep the sauce and veggies.
  2. In a separate bowl, mix the cornstarch, flour, and baking powder for the dry coating.

Step 2: Make the Sweet and Sour sauce

  1. In a small saucepan, whisk pineapple juice, rice vinegar, sugar, ketchup, soy sauce, and sesame oil. Bring to a simmer over medium heat (2–3 minutes).
  2. Whisk in the cornstarch slurry and simmer 1–2 minutes more until thick, glossy, and spoon-coating. Turn off heat and keep warm.

Step 3: Coat and fry the chicken

  1. Heat oil in a deep skillet or wok to 350°F (175°C). Line a sheet pan with a wire rack.
  2. Lift chicken from marinade, letting excess drip off. Dredge each piece in the dry coating, pressing to adhere. Shake off excess.
  3. Fry in batches (don’t crowd) for 4–5 minutes per batch, turning as needed, until deep golden and cooked through (165°F/74°C internal). Drain on the rack. Keep cooked pieces warm in a 200°F (95°C) oven if desired.

Step 4: Stir-fry the veggies

  1. Pour off all but 1 tbsp oil. Over medium-high heat, stir-fry onion, peppers, and ginger for 2–3 minutes until crisp-tender. Add garlic and cook 30 seconds, fragrant.
  2. Stir in pineapple chunks and toss 30 seconds more.

Step 5: Glaze with Sweet and Sour sauce

  1. Return fried chicken to the pan. Pour in the hot sweet and sour sauce and toss over medium heat for 1–2 minutes until everything is evenly glazed.
Sweet and Sour Chicken

Step 6: Finish and serve

  1. Garnish with scallions and sesame seeds. Serve immediately over steamed jasmine rice or noodles.

Notes for the Best Sweet & Sour Chicken

  • Cornstarch in the coating delivers an ultra-crisp crust that stays crunchy under sauce—see why it outperforms flour for frying here: The Kitchn.
  • Keep sauce hot but not boiling hard before tossing with chicken; too much bubbling can thin it out instead of glazing.
  • Stir-fry over high heat for that fast, vibrant sizzle—great tips on technique from BBC Good Food.

Sweet and Sour Chicken Variations

  • Air Fryer Sweet and Sour Chicken: Toss coated chicken with 1–2 tsp oil, air-fry at 400°F (200°C) for 12–14 minutes, shaking halfway; toss with warmed sauce.
  • Baked Sweet and Sour Chicken: Arrange coated chicken on an oiled rack over a sheet pan; bake at 425°F (220°C) for 18–20 minutes until crisp and 165°F (74°C), then glaze.
  • Lighter Stir-Fry: Skip deep-frying; brown marinated chicken in 1–2 tbsp oil over medium-high heat 6–8 minutes, then add veggies and sauce.

Equipment for Sweet and Sour Chicken

  • Wok or large deep skillet
  • Small saucepan (for sauce)
  • Instant-read thermometer (oil and chicken)
  • Wire rack + sheet pan (for draining)
  • Tongs or spider skimmer
  • Measuring cups/spoons and mixing bowls
  • Knife and cutting board

Storage and Reheating

  • Fridge: Store cooled Sweet and Sour Chicken in an airtight container for 3–4 days. For best texture, store sauce separately if possible.
  • Reheat: Oven at 375°F (190°C) for 8–10 minutes or air fryer at 360°F (182°C) for 3–5 minutes to re-crisp; warm sauce separately and toss to serve.
  • Freezer: Freeze chicken (without sauce) up to 2 months. Reheat from frozen in a 375°F (190°C) oven 12–15 minutes; thaw sauce overnight and heat gently.

Serving and Pairings

  • Steamed jasmine or basmati rice, or vegetable fried rice
  • Garlicky sautéed bok choy, broccoli, or snap peas
  • Chow mein or lo mein noodles for a hearty plate
  • Fresh cucumber salad or spring rolls for crunch

Pro Tips for Sweet and Sour Chicken

  • Pat chicken very dry before marinating and again before dredging; moisture is the enemy of crispiness.
  • For maximum crunch, try a double-fry: 1st fry at 325°F (165°C) for 3–4 minutes; rest 2 minutes; 2nd fry at 375°F (190°C) for 1–2 minutes until ultra-crisp.
  • Always cook chicken to at least 165°F (74°C) for safety—see the official chart at FoodSafety.gov.

FAQ: Your Questions Answered

Can I use chicken breast instead of thighs?
Yes! Breast works great—just cut into even 1-inch pieces and monitor closely; lean breast cooks faster, usually 3–4 minutes per batch.
How do I make it less sweet?
Reduce sugar to 1/4 cup and add 1–2 extra tablespoons vinegar; you can also boost tang with more pineapple juice and a pinch of salt.
Can I make Sweet and Sour Chicken without deep frying?
Absolutely—pan-fry in a thin layer of oil, bake on a rack at 425°F (220°C), or use an air fryer at 400°F (200°C); then toss with the hot sauce.
★★★★★ 4.20 from 164 ratings

Sweet and Sour Chicken

yield: 4 servings
prep: 20 mins
cook: 20 mins
total: 40 mins
Crispy battered chicken tossed in a bright sweet-and-sour sauce with bell peppers, pineapple, and onion — a quick Chinese-American favorite perfect for weeknight dinners.
Sweet and Sour Chicken

Ingredients

  • 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large egg
  • 1/2 cup (65 g) cornstarch, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying (about 1 to 1 1/2 cups)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 small yellow onion, cut into wedges
  • 1 cup pineapple chunks (canned or fresh)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) rice vinegar (or white vinegar)
  • 1/3 cup (80 ml) ketchup
  • 2 tablespoons soy sauce
  • 3/4 cup (180 ml) water
  • 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry) for thickening

Instructions

  1. 1
    Prepare the chicken: In a bowl, beat the egg and stir in 1/4 cup cornstarch, flour, salt, and pepper to form a thick batter. Toss the chicken pieces in the batter until evenly coated.
  2. 2
    Fry the chicken: Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the battered chicken in batches until golden brown and cooked through, about 4–6 minutes per batch. Drain on paper towels and set aside.
  3. 3
    Make the sauce: In a medium saucepan or wok, combine sugar, rice vinegar, ketchup, soy sauce, 3/4 cup water and remaining 1/4 cup cornstarch (whisked into the liquid). Bring to a simmer over medium heat, stirring until the sauce slightly thickens.
  4. 4
    Cook vegetables and pineapple: In a large skillet or wok over medium-high heat, add a tablespoon of oil and stir-fry the bell peppers and onion for 2–3 minutes until crisp-tender. Add pineapple chunks and stir briefly.
  5. 5
    Combine and finish: Add the fried chicken to the skillet with the vegetables, pour the sauce over everything, and toss to coat. If the sauce needs thickening, stir in the cornstarch slurry and cook until glossy and thickened, about 1 minute. Serve hot over steamed rice.
CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 520cal
Protein: 34 gg
Fat: 18 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 62 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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