Sweet and Sour Chicken with crispy chicken, pineapple, and bell peppers tastes just like takeout without the food coloring. Try this today!
Sweet and Sour Pork and Sweet and Sour Chicken are classic Chinese takeout options many of us are too afraid to make at home. Cooking with woks can be intimidating, but my recipe will prove it is much easier to make than you would think!
Table of contents
Sabrina’s Sweet and Sour Chicken Recipe
When I first started this blog, of all the Chinese Recipes that people asked for, the absolute top requested was 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.
Ingredients
- 1 ½ Pounds Chicken Breasts: Cut into 1-inch chunks. You can use chicken thighs too.
- ½ Cup Cornstarch: This is used to create a base for the egg wash and flour to attach to.
- 2 Eggs and ¼ Cup Flour: These are the coating for the chicken.
- 1 Cup Pineapple Chunks: This is the secret ingredient that makes this recipe! Fresh or a can of drained pineapples both work.
- Vegetable Oil: This is used for frying. You can use a neutral oil like canola or sunflower oil.
- Vegetables: 1 Red Bell Pepper and 1 Green Bell Pepper, both cut into 1-inch chunks, add vibrant color and a mix of sweet and slightly bitter flavors. These can be substituted with other peppers or zucchini for a different texture. ½ Yellow Onion, also cut into 1-inch chunks, provides aromatic flavor and slight sharpness; red onion or shallots are good alternatives.
- Sweet and Sour Sauce: 1/2 Cup Sugar and ¼ Cup Brown Sugar bring the sweet base with a hint of molasses; light brown sugar or coconut sugar can also be used. ½ Cup Apple Cider Vinegar is absolutely critical for its tanginess. Rice vinegar is a suitable substitute. ⅓ Cup Ketchup adds the base tomato flavor and natural red color. You can also use equal parts tomato paste. 4 teaspoons Reduced Sodium Soy Sauce can be substituted with tamari or coconut aminos which are also gluten-free. 2 Cloves Garlic can be substituted with 2 teaspoons of garlic powder if fresh garlic is unavailable.
How to Make
Time needed: 30 minutes.
- Make the Sauce Ingredients
Mix together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic. Set it aside to meld together.
- Preheat Oil
Heat vegetable oil in a deep pan or wok.
- Prep the Chicken
Start by cutting the chicken breasts into bite-sized chunks and cover them with cornstarch by shaking them in the plastic freezer bag with the cornstarch.
- Dredge Chicken
Set up a coating station with 2 separate bowls for the beaten eggs and the flour. Dredge each piece of chicken first in egg, then dip it into the flour.
- Fry the Chicken
Once the oil is simmering, carefully add the coated chicken pieces in 2 or 3 batches, frying them until they turn golden brown and crispy. Once cooked, transfer the chicken to a cookie sheet. Don’t put them on a paper towel or they’ll get soggy.
- Cook the Vegetables
Using the same pan, remove most of the oil if there’s a lot left. You only need about a tablespoon. Stir-fry the pineapple, chopped bell peppers, and onions until they’re tender-crisp.
- Combine the Sauce with the Vegetables
Pour the sticky sauce over the top of the veggies and cook for 2 minutes to heat up the garlic.
- Add Chicken
Return the chicken back to the pot and stir to coat each piece evenly with the sauce. Serve the dish hot over a bed of steamed rice or Garlic Noodles. Enjoy!
Recipe Card
Ingredients
- 1 1/2 pounds chicken breasts (about 4 pieces) cut into 1-inch chunks
- 1/2 cup cornstarch
- 2 eggs , beaten
- 1/4 cup flour
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1/2 yellow onion cut into 1-inch chunks
- vegetable oil for frying
Sweet and Sour Sauce
- 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 vegetable oil into a Dutch oven or frying pan so that comes up from the bottom about an inch and a half.
- Preheat the oil on medium-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.
- 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
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Kitchen Tools and Equipment
- Wok: Great for high heat, and quick cooking. A wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
- Large Frying Pan: I use a 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: A 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.
Can This Be Made Ahead?
This dish is best served fresh. If it isn’t served immediately the coating will soften and become soggy. You can easily store a batch in the fridge for up to 3 days before reheating and serving. Just keep in mind the breading won’t be crispy. The sauce can be kept in the fridge separately from any cooked chicken for up to a week.
Nutritional Facts
Chef’s Note: Paper Towel
A word of advice: I don’t put the fried chicken on a paper towel to drain. While it may work to soak up the excess oil, it also causes it to steam and the batter on the chicken gets soft voiding our goal of crispy chicken pieces. You can use a paper towel to wipe off any oil off the cooking sheet after you’ve added them back to the wok.
How to Store
- Storing: Place the leftovers in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the sauce and vegetables can last up to 4 days.
- Reheating: For the best results, reheat the chicken in an air fryer or oven to restore its crispiness. Warm the sauce and vegetables in the microwave or on the stovetop, then combine just before serving.
- Freezing: Freeze the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.
Recipe Tips and Tricks
When it comes to making a good Sweet and Sour Chicken recipe there are a few tips I love to give out.
- Tempura vs. Cornstarch: 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.
- Pineapple Chunks: 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.
- Onions: 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 bitterness 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).
Air Fryer Instructions
Preheat the air fryer to 400 degrees. Coat chicken pieces as usual with cornstarch, egg, and flour. Arrange in a single layer in the air fryer basket, spray lightly with oil, and cook for 10-12 minutes, shaking halfway through. Air fry the vegetables and pineapple after the chicken. Make the sauce on the stovetop, toss the chicken and veggies into the heated sweet and sour sauce, and serve immediately.
Frequent Questions
Yes, you can substitute apple cider vinegar with regular white vinegar, but it will result in a sharper taste. For a milder substitution, use 1:1 lemon juice or even white wine.
You can reduce the sugar in half for less sweetness. For less tanginess, cut the vinegar from ½ to ¼ cup of vinegar.
Variations
- Vegan Sweet and Sour Tofu: Replace chicken with firm tofu, patting with with a paper towel it to remove excess moisture before frying. Use soy sauce or tamari for the sauce.
- Garlicky Sweet and Sour Chicken: If you’d really like to add some extra flavor to the flour, season with salt and black pepper and add 2 tablespoons of minced garlic or 1 tablespoon of powdered garlic to the chicken while frying. Add an extra tablespoon to the sauce when mixing.
Related Posts
More Sweet and Sour Recipes
Photos used in previous versions of this post.
Best sweet and sour chicken I have ever made. I did not alter the recipe at all other than adding a bit of pineapple juice to the sauce.
Glad you enjoyed the chicken Abby and thanks for the five star review.
Absolutely delicious! Made it just like the recipe called for and served over rice with egg rolls. 3 people ate almost the whole thing. Thank you!!!
You’re welcome Teresa and thanks for the five star review.
We absolutely loved it!!
Glad you enjoyed the recipe Catherine and thanks for the five star review.
Very good! My family loved it! But it’s a pain in the butt to make?
Glad the family enjoyed it.
Made this and it’s delicious and easy enough! Will be making it again. My boyfriend loved it!
So glad you guys enjoyed the recipe and thanks for taking time to comment 🙂
Delicious I would cut up the veggies, and Chicken a day ahead, also make the sauce a day ahead. Took longer then the recipe indicates!
That sauce is KILLER! We prefer our chicken unbreaded & your sauce still coated it beautifully last night. My adult kids asked me to make it again TONIGHT! Thanks for such a great meal.
You’re welcome! Love hearing that the “kids” enjoyed the recipe and really appreciate the five star review!
l have now made this recipe three times, my family all loves it. l just tried one of your other recipes tonight which was good. l think l will add some of the other spices you suggest to see what that would be like. Looking forward to trying more of your recipes. Thanks
So glad you enjoyed the Sweet and Sour Chicken. Appreciate the kind words Luana and the five star review!
This is delicious! Great combination of ingredients!
This is the best recipe… I made it last night with egg fried rice and it was a hit . My employers were american and they don’t like too much sweet with their food but this dish is just perfect . I just made a little adjustment less a bit with vinegar and i add some minced ginger . Saute the aromatics a bit and it was perfect.. thank you
You’re welcome Anna! Great idea to add minced ginger!
This might be a stupid question but do I need the veggies and pineapple for this?
Will I get sweet and sour chicken if I just fry the chicken as written and then add the sauce from step 1?
I loved your question, not stupid at all. It will be your version of Sweet and Sour Chicken! Let us know how it turns out!
I just wanted to make the sauce and then put sautéed shrimp in it. It makes quite a bit of sauce.The sauce was very good even with the ketchup in it, but I did cut the cornstarch in half and then it was even too starchy tasting and thick until I cooked it some more added about 3/4 cup of water and now it’s a little thinner the sweet-and-sour are The right balance.
I think you misread. The cornstarch was for coating the chicken – it didn’t all go in the sauce! If I were just making the sauce and wanted it a bit thickened I might add a tablespoon or so of cornstarch to some pineapple juice and stir it in.
Surprisingly good! Also added msg and the kids devoured it.
This was by far the best recipe for sweet and sour chicken I’ve ever made!!! Thank you so very much for sharing your recipe. I’m looking forward to trying more.
So glad you enjoyed the Sweet and Sour Chicken April and thanks for the five star review.
Can I use a wok for this recipe
Absolutely!
This was my second attempt at sweet and sour chicken. The first time was with another site’s recipe. Hubster wanted S&S chicken for dinner so I did some more online looking and found yours. I made it and my husband raved about how good it was. My son, who is not a real Chinese fan, even said it was good. It was a lot of work, but the result was worth it. I will make this again.
Glad to hear the recipe worked for your family and thanks for the five star review, Chris.
I added carrots fresh veggies from garden. Yummy
I made this with roasted chicken thstvI had on hand. I used the sauce exactly as written but added fresh carrots, onion and green pepper. The taste was still really good. Nice and sweet.
Amazing! .we all loved it. My 16 year old said “PLEASE, please make this again”.
Best compliment ever when the teen like it! Thank you Penny.
Delicious!! Made it twice now and it was much better with some seasoning salt on the chicken before frying.
Sounds delicious Ed and thanks for the five star review.
Really good. A lot more time consuming than the written recipe says (which I knew when I read through it – cutting/chopping/double breading takes time!), but definitely worth the effort. Made it exactly as written in recipe. So much better than what you get out! A real hit in our house.
Could you substitute regular vinegar for the apple cider vinegar? Would it make a difference?
I’m not sure what “regular vinegar” you’re referring to. How about trying freshly squeezed lemon juice or pre-squeezed or bottled lemon juice as an easy substitute for apple cider vinegar as lemon juice and apple cider vinegar are both fruity and acidic. Use a 1:1 ratio of lemon juice to apple cider vinegar.
You’re a private chef of 10 years and don’t know what white vinegar is?
I do know what white vinegar is! The reader mentioned “Regular” and I wondered which vinegar was “regular” in her mind :). Hope you enjoy the recipe!
Apologize
Yummy!!!
It is more time consuming than what is stated on the recipe but every minute you spend assembling this dish is worth it. It is so DELICIOUS!
First time to cook this. I have always enjoyed it when my wife cooks, but I went for it today. It was ?
Best sweet and sour recipe I’ve come across, absolutely delicious!
Aw thanks Cherry. Thanks so much for the five star review!
I used pork loin and added some of my favorite veggies as I would love sweet n sour veggies. Keeper.
Alrighty then! So glad you enjoyed it!
This turned out great!
I do think the sauce is too vinegary and not salty enough. I doubled the soy sauce and added some fish sauce as well. Next time I would halve the vinegar.
Good feedback Yonatan and thanks for the 5 star review. Taste is so subjective. Glad you know your way around the kitchen!
Would air frying the chicken work for this recipe? The cholesterol content is too high for me.
I haven’t tested this receipe using an air fryer. Because this recipe is sticky and sweet, I definitely would recommend using a liner in your basket if you do try to cook in an air fryer. Let us know what you decided to do!
Loved this and so did my kids and husband. Instead of adding the white sugar, I subbed the juice from two oranges (gotta cut down on it for my kiddos) and it turned out sooo good! So glad to add this to my quick dinner list!
What a great Mom! Thank you Steph, for the five star review.
This was the first time I had ever cooked sweet and sour chicken. I chose to half the white and brown sugar, as we try and minimise sugar intake if we can, but the sauce still tasted great according to my family. While the cooking time took longer than expected, as I was cooking more chicken for 7 people, everyone loved the outcome. It’s a keeper!
This was by far one of the best homemade recipes we’ve made! Tasted better than sweet and sour from a Chinese restaurant. We’ll be making this again!
So good to hear Morgan and thanks for the five star review!
PERFECTION!! 5 STARS!! Made for my family of 4 and doubled the recipe so we’d have leftovers. My husband was scared by the amount of apply cider vinegar but he loved it too. YUM!!
I love hearing this. So glad everyone enjoyed the Sweet and Sour Chicken and thank you Deb for the five star review.
DELICIOUS. I added the chicken with no breading to save on carbs. Wonderful.
Good for you Misty and thank you for the five star review.
Really great!! I’ll tweak for family preferences over sugar and vinegar but a brilliant recipe! Thank you!
Delicious absolutely delicious. Made this recipe yesterday for a family meal and it went down a treat!
Would recommend!
Thank you Veronica! And thanks for the five star review. So glad your family enjoyed the Sweet and Sour Chicken. We’re fans as well!
Easy to make, Taste amazing!
My 1st attempt, followed the recipe to the letter, and couldn’t believe how tasty it was, don’t honestly think I’ve had better anywhere, thank-you.
You’re welcome Simon! Thanks so much for the kind words and 5 star review!
I never order sweet & sour in restaurants anymore because it’s almost alway soggy. This recipe was perfect! Crispy chicken with s perfect balance of sweet & sour. Thank you Sabrina!
You’re welcome Paula and thank you for the 5 star review!
The chicken was absolutely delicious. I did salt and pepper the chicken before the cornstarch and I did put a little in the flour as well. The sauce was okay and I don’t know if it’s just me but this was so vinegary. I added a little more sugar and believe it or not a little more soy sauce and that helped so next time I think it will just cut the vinegar in half and see if that makes a difference. I have made a lot of your other recipes and they are delicious too
Easy recipe and delicious
It was delicious.
Almost deserves a 5. Really good. I would season the chicken before cornstarch and season the the flour too. S&P and maybe a little cayenne.
I would love to see more of your recipes but object to having to download another’s app.
Download another’s app?
This was a great recipe. My son told me “it snaps!” That’s a good thing. I loved it. Perfect combination of all ingredients. I will definitely make it again.
Well “snap”!! So glad your family enjoyed it!
This is my Go To recipe every time.
I double the recipe
And I substitute 1/2 white wine for the apple cider vinegar to cut that vinegar flavor.
Easy to make.
Thanks for the recipe!