Bring a taste of your favorite Chinese takeout home with this vibrant and irresistible Sweet and Sour Chicken! Juicy, golden-brown chicken pieces are tossed with crisp-tender bell peppers and pineapple, all coated in a glossy sauce that perfectly balances sweet and tangy flavors. It’s colorful, crowd-pleasing, and comes together in under an hour—making it perfect for a weeknight treat or a weekend dinner with friends. 🎉
Whether served over fluffy rice or lo mein noodles, this homemade version beats the restaurant—and it’s surprisingly simple to make. 🙌
Why You’ll Love This Sweet and Sour Chicken 🍴
✅ Bold Sweet & Tangy Flavor – Made with real pineapple juice and vinegar
✅ Crispy Chicken Without Deep Frying – Lightly pan-fried, not greasy
✅ Colorful & Fresh – Bell peppers, onion, and pineapple make it pop 🌈
✅ Perfect for Families – Mild, saucy, and fun to eat
✅ Versatile Meal – Serve with rice, noodles, or even lettuce wraps
Ingredients You’ll Need 🛒
For the Sauce:
- ⅓ cup pineapple juice – From the can of pineapple chunks 🍍
- ⅓ cup apple cider vinegar – For bright tang
- ⅓ cup ketchup – Adds color and sweetness
- 3 tbsp granulated sugar + 2 tbsp brown sugar – Balanced sweetness
- 3 tbsp low-sodium soy sauce – Umami depth
- 3 cloves garlic, minced – Savory sharpness 🧄
- 1 tbsp cornstarch – To thicken the sauce
For the Chicken:
- ½ cup cornstarch – For a crisp coating
- 2 large eggs – Helps the coating stick
- ½ tsp salt + ½ tsp pepper – Season the batter
- 2 tbsp olive oil – For cooking
- 1.5 lbs boneless, skinless chicken breasts – Cut into 1-inch chunks 🍗
For the Veggies & Extras:
- 1 tbsp olive oil – For sautéing
- 1 red bell pepper + 1 green bell pepper, chopped
- 1 small yellow onion, chopped
- 1 can (8 oz) pineapple chunks in 100% juice – Save the juice for sauce
- Sesame seeds (optional) – For garnish 🌱
How to Make Sweet and Sour Chicken 🧑🍳
Step 1: Make the Sauce
In a bowl, whisk together all sauce ingredients until smooth. Set aside.
Step 2: Prep Chicken for Coating
Place ½ cup cornstarch in one bowl. In another, whisk eggs with salt and pepper.
Step 3: Coat the Chicken
Dip each piece of chicken into cornstarch, then into the egg mixture. Shake off excess between steps.
Step 4: Cook the Chicken
Heat 2 tbsp olive oil in a large skillet over medium heat. Add coated chicken and cook for about 10 minutes, flipping occasionally, until golden brown and cooked through. Transfer to a plate.
Step 5: Sauté the Vegetables
In the same skillet, add 1 tbsp olive oil. Sauté bell peppers and onion for 4–5 minutes, until slightly softened but still crisp.
Step 6: Add Pineapple & Sauce
Add pineapple chunks. Whisk the sauce again and pour it in. Cook for 1–2 minutes, stirring constantly, until thick and glossy.
Step 7: Return Chicken to the Pan
Add cooked chicken back to the skillet and stir gently to coat everything in the sauce. Remove from heat and serve immediately.
Step 8: Serve & Garnish
Serve over rice or noodles and top with sesame seeds, chopped scallions, or extra pineapple if desired. 🍚✨
Pro Tips & Variations 💡
- Use Chicken Thighs – Juicier and more forgiving
- Make It Spicy – Add a splash of sriracha or a pinch of red pepper flakes 🌶️
- Add Extra Veggies – Try snap peas, zucchini, or broccoli for more color
- Crispier Finish – Air-fry or oven-bake coated chicken for even more crunch before saucing
- No Pineapple? – Use orange juice instead for a citrus twist 🍊
Serving Suggestions 🍽️
- Steamed Jasmine or Basmati Rice – To soak up that sauce 🍚
- Lo Mein or Udon Noodles – For a takeout-style bowl 🍜
- Lettuce Wraps – For a lighter, crunchy alternative
- Spring Rolls or Dumplings – As appetizers on the side
Storage & Reheating 🧊
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Let cool, then freeze in portions for up to 2 months
- Reheat: Warm in a skillet over medium-low heat or microwave in short bursts. Add a splash of water if needed to loosen the sauce
FAQs About Sweet and Sour Chicken ❓
Q: Can I make this gluten-free?
A: Yes! Use gluten-free soy sauce (like tamari) and cornstarch that’s certified gluten-free.
Q: Can I make it ahead of time?
A: Definitely! Store the sauce and cooked chicken separately, then combine and heat when ready to serve.
Q: Can I skip the coating?
A: You can, but the coated chicken gives the best texture. For a lighter version, simply sauté the chicken pieces without breading.
Q: What’s the difference between this and General Tso’s Chicken?
A: General Tso’s is usually spicier and deeper in flavor; sweet and sour is brighter and tangier.
Final Thoughts 🍍✨
This Sweet and Sour Chicken is the ultimate comfort food with a colorful twist—it’s crispy, juicy, tangy, and just the right amount of sweet. The balance of flavors, the vibrant veggies, and the glossy, addictive sauce come together in a dish that feels both indulgent and homemade. It’s the kind of meal that brings people to the table—and keeps them coming back for seconds. ❤️
Best of all, you don’t need takeout to enjoy it. This version is simple, fresh, and full of flavor, with just enough prep to feel rewarding but not overwhelming. It’s a weeknight dinner that feels like a celebration—a delicious harmony of textures and flavors you can enjoy any night of the week.
So grab your skillet, whisk up that sauce, and create something colorful, comforting, and downright delicious. This recipe is bound to become a staple on your dinner table. 🍗🥢🌈
Short version
Sweet and Sour Chicken
Ingredients
For the Sauce
- ⅓ cup pineapple juice from the can of pineapple chunks
- ⅓ cup apple cider vinegar
- ⅓ cup ketchup
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 3 tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon cornstarch
For the Chicken
- ½ cup cornstarch
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
Other Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1 small sweet yellow onion chopped into 1-inch pieces
- 8 ounce can pineapple chunks in 100% juice save the juice for the sauce
- sesame seeds optional for garnish
Instructions
- To make the sauce, combine all of the sauce ingredients in a bowl and whisk until fully blended and smooth. Set the sauce aside for later use while you prepare the chicken and vegetables.
- Place the ½ cup of cornstarch in a medium-sized mixing bowl.
- In a separate medium bowl, whisk together the eggs along with a pinch of salt and pepper until the mixture is well combined and smooth.
- Dredge the chicken pieces by first coating them in the cornstarch, then dipping them into the egg mixture. Lightly shake off any excess after each step to help the coating stick properly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. A cast iron skillet works particularly well for this recipe. Once the oil is hot, use tongs to carefully place the coated chicken pieces in the pan. Cook for about 10 minutes, flipping the pieces gently to brown them evenly on all sides and cook through. Be careful when turning to avoid disturbing the coating. Once done, transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers and onions, and cook while stirring frequently for 4 to 5 minutes, until the vegetables are softened but still slightly crisp.
- Add the pineapple chunks to the pan and stir briefly. Whisk the sauce again to make sure it’s well mixed, then pour it into the skillet. Cook the mixture for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy consistency. Gently return the cooked chicken to the pan and stir to coat it in the sauce. Remove the skillet from the heat once everything is well combined.
- Serve the sweet and sour chicken over rice and garnish with sesame seeds or other toppings you enjoy.
Notes
Pour ½ cup of cornstarch into a medium mixing bowl, which will be used to coat the chicken pieces.
In another medium bowl, crack in the eggs and add a pinch of salt and pepper. Whisk until the mixture is evenly combined and slightly frothy.
Take the chicken pieces and coat each one first in the cornstarch, making sure they’re fully coated, then dip them into the egg mixture. Shake off any excess to prevent clumping and ensure the coating sticks during cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. A cast iron pan is ideal for even cooking and browning. Once the oil is hot, use tongs to place the coated chicken pieces into the pan. Let them cook for about 10 minutes, flipping occasionally to brown on all sides and cook through. Be gentle when flipping to avoid breaking the coating. Once cooked, transfer the chicken to a clean plate and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the chopped bell peppers and onions to the pan and sauté for 4 to 5 minutes, stirring frequently, until the vegetables are soft and fragrant.
Add the pineapple chunks to the pan and stir briefly. Whisk the sauce again to make sure everything is mixed, then pour it into the skillet. Stir for 1 to 2 minutes until the sauce thickens and becomes glossy. Carefully add the cooked chicken back into the pan and stir until all pieces are coated in the sauce. Remove the pan from the heat once everything is combined.
Serve the sweet and sour chicken over steamed rice and garnish with sesame seeds or your favorite toppings.
