Sweet and Sour Chicken with crispy chicken, pineapple and bell peppers just like your favorite takeout place without the food coloring.
Sweet and Sour Chicken, A Classic
Sweet and Sour Chicken is a classic Chinese takeout option most of us are too afraid to make at home. Something about woks and cooking with pineapple make it intimidating for most, but it is so much easier to make than you would think.
Of the classic Chinese Recipes that most people ask for on my blog the one I hear about the absolute most is sweet and sour chicken. I totally get it, it isn’t even just the recipe, but THAT SAUCE. When I was a teenager and I made this sauce for the first time I also actually started learning how to use chopsticks. So for a solid month (I kid you not, my mom was not thrilled with this), I used chopsticks for every meal and had a tiny little bowl of Sweet and Sour Chicken Sauce to dip everything into it.
How to make Sweet and Sour Chicken
When it comes to making a good Sweet and Sour Chicken recipe there are a few tips I love to give out.
- Keep the breading super crispy and light. I have experimented with this recipe both in a tempura batter and a straight cornstarch coating. I prefer cornstarch for ease of use, but either way, you don’t want something doughy that will absorb your sauce like a sponge.
- Make sure you’re using GOOD pineapple chunks. I like either a super sweet fresh pineapple or the frozen chunks you get at Costco. They always have high quality frozen pineapple I’ve never been disappointed with.
- Don’t skip the onions. I know people may have aversions to them, but the onions and the bell peppers play an important role in balancing the flavors of the dish. Without them, you would have a completely sweet entree with only a sour punch from the pineapple. Adding a bit of bitter from the peppers and onions helps cut through the sweetness. Trust me, you’ll be trying to snag extra onion pieces (assuming you don’t already really hate onions).
Want more Chinese Food Recipes?
- Honey Orange Firecracker Shrimp
- Cheesecake Factory Mandarin Cashew Chicken
- PF Chang’s Orange Peel Chicken
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Easy Mongolian Beef
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index
- Many more Chinese food options…
Tools used in this Sweet and Sour Chicken recipe:
- Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
- Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.
- Low Sodium Soy Sauce: I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.
- Frying Spider Strainer: This frying spider strainer is the quickest and easiest way to scoop out items that are fried without wasting too much time or getting too much oil out of the pan. You won’t have pieces burning like you would with a smaller strainer, plus it is SO inexpensive. I use it for almost all of my small fried items.
Ingredients
- 1 1/2 pounds chicken breasts cut into 1” chunks
- 1/2 cup cornstarch
- 2 eggs beaten
- 1/4 cup flour
- canola oil for frying
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1” chunks
- 1 green bell pepper cut into 1” chunks
- 1/2 yellow onion cut into 1” chunks
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons reduced sodium soy sauce
- 2 cloves garlic minced
Instructions
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
- Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.
- Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes.
- Add the cornstarch to a large ziplock bag.
- Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
- Dip the pieces into the egg, then into the flour before adding to the hot oil. Add chicken in batches so as not to have more than a single layer of it in the oil at a time.
- Cook the chicken for 2-3 minutes, until cooked through and crispy.
- Remove to a cookie sheet (no paper towels!) and continue cooking the remaining batches of chicken pieces.
- When done cooking remove all but a tablespoon of the oil.
- Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
- Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
- Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
- Serve immediately, with optional garnishes of sesame seeds or green onions.
Nutrition
Calories: 602kcal | Carbohydrates: 92g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 588mg | Potassium: 1082mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1385IU | Vitamin C: 79.5mg | Calcium: 67mg | Iron: 2.4mg
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Can you do the chicken a head of time, then add sauce later
We always eat this fresh off the stove because we all love it so much and it doesn’t take that long so I’m going to say perhaps you can, but I believe the recipe will taste different. If you decide to try this, let us know how it turned out!
This is a very good sweet and sour recipe that can rival your favourite Chinese takeaway joint. I make a few small changes including coating the chicken in just egg then cornflour before frying; adding in some pineapple juice from the can; and thickening the sauce at the end with a couple of teaspoons of cornflour in water.
Thank you Deena! Enjoyed reading how you changed up the recipe. Thank you for the 5 star rating.
Thank you very much for this recipe! It’s sweet and sour chicken the way I’ve always known it. One time, we didn’t have apple cider vinegar, so I used balsamic and that worked a treat too.
You’re welcome! Love the feedback on subbing out balsamic for apple cider vinegar! You have great instincts in the kitchen :). And thanks so much for the five star rating.
This was amazing! There are lots of Asian style recipes I’ve tried, and many turn out well, but it’s never as good as takeout. This recipe tasted better than takeout. I’m so glad I found it, because I’ll be making it again.
I tried this recipe, and it worked so well!!! Thank you!!!
You’re welcome and thank you Patience for the 5 star rating!
This definitely took me more than 25 minutes to make (as a solo non-expert), but it was delicious and so worth it! My boyfriend and I both loved it. We’ll cook it together next time.
Good for you Katelyn! Glad you tried our Sweet and Sour Chicken and that you both enjoyed the recipe. I really appreciate the 5 star rating. Thank you!
The family loved it. I did 4 breasts so I doubled the sauce to put over the rice. I used half apple cider vinegar and half rice wine vinegar. Next time I’ll probably put a little less sugar in it as we like it less sweet. This was easy so it’s now in the rotation.
Thanks so much for letting us know what worked for your family! Great ideas!
A real treat for every once in a while (lots of sugar and oil). Tasted like a quality restaurant meal minus the yucky MSG taste. Frying the chicken like that was worth it. Thank you, I loved it!
There go our Friday nights out 😉 This meal definitely eliminates the need to go out on Fridays just for [Chinese] food: this was 5 star delicious. It turned out perfectly. The only substitute I used was Avocado oil, worked just fine. This is also a wonderful basis to start experimenting with. Thank you!
Thanks! I really appreciate the 5 stars MuMu!
I de this last night. There are only 2 of us we had it again tonight! This is my favorite sweet and sour chi hen ever
Made this for my family and it was a hit. One of the best meals I have made. I did not add pineapple and it was still delicious. Brought it to work the next day and my coworkers were convinced it was from a Chinese restaurant because it looked and tasted so good. Make this!
Thanks Mary! And thank you for the 5 stars!
Made this like 5 times and never lets us down! So freaking good! And for my picky kids I leave a couple chicken pieces whole and fry first they love wit lil salt and pepper and dip in ketchup and ranch!
I love it when the family enjoys our recipes. Great for you and great for us! Thanks for the 5 stars Lesley!
Simply delicious and easy to make!
Great recipe- easy to make and delicious! We used rabbit loin cut into 1″ pieces instead of chicken. They turned out crispy and juicy- I just kept a close eye on them as they fried to ensure they weren’t overdone. Added some sliced carrots too. This is definitely going into our meal rotation!
hello i just want to ask how many ppl can eat this?
This recipe is for 4 people. Our Recipe card has a feature at the top of the card where you can change the “YIELD” slide bar to the number of people you wish to serve. Hope that is helpful and Enjoy!
I just used this recipe today for our dinner tonight! Husband liked it. Taste way better than from what we ordered the other day at the Chinese restaurant we went to LOL. Although I only added 1/3 cup of sugar instead of 1/2 since I don’t like it too sweet and you already had another brown sugar in your recipe so that was enough sweetness for me. Overall, I like this recipe and will be added to my recipe book so I can make it again!
Great flavor and suprisingly simple recipe. I used gluten free all purpose flour due to alergy, so the consistancy was not as crispy as regular wheat flour probably is but it was still delicious. Next time I make it, which will be soon, I will cut the chicken chunks larger so they can fry longer to see if that helps the gluten free glour get crispier. I will also add seasoning of salt and garlic powder in the flour before dredging, and double the fresh garlic in the sauce so the flavor can break through the vinegar more. Using fresh pineapple is a must to get that caramelization that you can’t get from jucier canned pineapples. My husband is a very picky eater and won’t finish anything he doesn’t like, but he cleaned his plate and requested the leftovers for lunch the next day. Definitely a keeper!
For the first time (for me) a recipe has exceeded ALL of the restaurants version of this dish. I use rice vinegar instead of apple cider and dark tamari soy sauce instead of low sodium soy sauce and its better than any restaurant ive eaten the dish at. Big compliments to the author.
Thanks Ryan! And thank you for the 5 stars!
Beyond the best sweet and sour chicken ever! This is a keeper!
Thanks Denise! And thank you for the 5 stars!
The recipe was simple. Love all the vegetables and chicken. I think frying with flour is a bad choice, I think a wet batter would have worked better. The oil from frying got to dirty for the chicken. The other thing we noticed was that the sauce was too vinegary from the ketchup and the vinegar. The taste from the vinegar was too obvious.
Thank you for your feedback.
Best sweet and sour chicken I’ve ever had. Thank you
I can’t begin to tell you how much my fussy husband loved this recipe. We have been looking for something like this for years. Its better than restaurant food . When I make it I double and triple it. LOVE IT!!
I like to do freezer meals, can I freeze this to cook later
Yes you can! Make sure your container is air tight and freeze up to 3 months.
This was delicious and super easy to make. It’s a keeper.
Looks delicious making the sweet and sour chicken tonight
I can’t begin to tell you how much my fussy husband loved this recipe. We have been looking for something like this for years. Its better than restaurant food . When I make it I double and triple it. LOVE IT!!
I make the sweet n sour chicken for my family. They love it. It’s easy to make.
Fast , and easy clean up.
I love this recipe.
I can’t begin to tell you how much my fussy husband loved this recipe. We have been looking for something like this for years. Its better than restaurant food . When I make it I double and triple it. LOVE IT!!
It was amazing. Exactly what I crav3d for.
Wow! Made this for dinner tonight. So easy and so tasty. Will definitely be checking your other recipes.
Hello.. looks good.. no salt n pepper on chicken pieces?
Not in this recipe!
Enjoy
Excellent and easy to make.
Never cooked sweet and sour from scratch before, easy to make and went down at five stars out of five?
Amazing. Dish. Hooked on your recipes.
Excellent and easy to make.
I can’t begin to tell you how much my fussy husband loved this recipe. We have been looking for something like this for years. Its better than restaurant food . When I make it I double and triple it. LOVE IT!!
LOL! So glad your “fussy husband” enjoyed the recipe!
Can this be made ahead of time and reheated
I have not tried that; however, you can shake your chicken pieces in the cornstarch and place on a cookie sheet lined with parchment paper. Place in the freezer for 2 hours. Then remove and place in air tight baggies or a container up to 2 months. That will save you a bit of time at least. This recipe is best when created fresh! Enjoy!
how many servings?? how many grams in each serving
Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.
Absolutely perfect!!!! Super easy directions and we loved it
Very good. Instruction was easy to follow. Love it.
Good but I personally found the apple cider vinegar is just too much! Even my kids did not like the smell of it!
Delicious and easy highly recommend