Sweet and Sour Chicken

4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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 with crispy chicken, pineapple and bell peppers.

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.

Sweet and Sour Chicken sauce with sesame seeds

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).

How to make Sweet and Sour Chicken like your favorite takeout place

Want more Chinese Food Recipes?

Sweet and Sour Chicken tossed in sweet and sour chicken sauce

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.

Pin this recipe now to remember it later

Pin Recipe

Sweet and Sour Chicken

Sweet and Sour Chicken with crispy chicken, pineapple and bell peppers that tastes just like your favorite takeout place without the food coloring.
Yield 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder

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
Keyword: Sweet and Sour Chicken

Sweet and Sour Chicken dish ready to serve

Sweet and Sour Chicken with crispy chicken, pineapple and bell peppers that tastes just like your favorite takeout place without the food coloring. Sweet and Sour Chicken with crispy chicken, pineapple and bell peppers that tastes just like your favorite takeout place without the food coloring.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Made this the other night for the family. I make a lot of Chinese dish’s of my own, but I must say this was the biggest hit so far.

  2. I doubled the sauce because i like extra but don’t double the apple cider vinegar. Way too vinegary. Otherwise, really good

  3. I have made this tonight and it came out fantastic! So delishious and tender, definitely family’s new favourite. Thank you for the receipe.

  4. Soooooo good!! Will definitely be making this often! All of your recipes I’ve tried have been super. Thank you for sharing!!

  5. I made this dish last night and it was absolutely delicious. I started by breaking down a fresh ripe pineapple, it was super sweet and juicy, yet perfectly tangy, so I think that really helped enhance the dish. I did cut my chicken a little too large, and qith the AP dredge left my chicken just a touch on the bland side but still very yummy. I went with low sodium soy sauce and the sauce seemed perfectly balanced so the is room for a dash of salt in the AP final dredge. I served this over a bed of Jasmine rice with siracha sauce. Thank you so much for such an awesome, easy to make recipe, that I will certainly make again.

  6. Too much sour not enough sweet. Too much apple cider vinegar, a quarter cup would have been just fine. It’s a strong taste and overpowers all the other ingredients. It’s a strong flavor. Other than that it’s okay.

    1. Thanks for noting this. I tried the General Tso’s eecipe from this site and that also had overpowering vinegar taste even after using half of the amount in the recipe. May try with a tablespoon and work my way up.

  7. Hi,

    I am presently in the process of trying this recipe. Looks soo yum!
    However, do you think the texture or taste will change if i eliminate the flour and do a double coating of cornstarch?

    Trying to stay away from the flour.

    Thanks much

  8. I haven’t made this yet but in the directions it says to move the chicken to a cookie sheet, then continue cooking until done. Does it go back into the oil or the oven? Thanks for your response

    1. Sorry for the confusion. After you’ve cooked each batch of chicken, place them on a cookie sheet to rest. You’ll add all of the chicken back in once the sauce is complete. Hope this clears things up! Enjoy!!

  9. Turned out great. Hubby loved it <3
    But to make 5 stars will add seasoning to the flour of the chicken before deep frying.
    Will definitely make it again

  10. This was super easy for me to make & it was very DELICIOUS! I will make this dish apart of my family’s dinner choices!
    Thanks for sharing!

  11. Sabrina, I have some leftover fresh pineapple so went looking for a sweet/sour recipe and this one looks great. But…I also have a couple of ripe peaches that I need to do something with. Do you think I could incorporate them into this recipe? I noticed below that you’re pretty good with offering suggestions for substitutions and additions. Thanks so much.

    1. I think the pineapple would work great but I think the peaches would’t hold up as well and would get mushy. Hope this helps!

  12. Made this tonight for dinner. It was amazing! I would not have thought that sauce would taste as good as it did. Just the right amount of sweetness. Lots of flavor.

    The only thing I changed is the type of oil. I used avocado oil with a little grapeseed oil to fry the chicken.

  13. I love this!! I made it today and it is wwwaaaaayyyy better than take out!!! It is delish!!! I can’t wait to have it at lunch at school !!!

  14. Wonderful recipe. I’ve tried lots of sweet n sour recipes and this one is the best. Thanks for sharing. Deb

  15. Excellent! I used honey rather than white sugar for the sauce, adding some pineapple juice from the canned pineapples.

    1. No, the cookie sheet is only meant to give you enough space to spread them out so that they cool evenly.

  16. I made this tonight. It was delious! When I made the sauce it was so good I doubled it because I knew I was not going to keep my spoon out of it til dinner. Thanks.

  17. Do you know, roughly, how many this recipe serves? I would love to make this for a family get together but need to feed quite a few mouths. 

        1. Thank you so much for catching that! It didn’t add in the number of servings. I’ve updated to read correctly now.

  18. This was absolutely Great! It will be on my dinner rotation of favorites! Thanks! I always made sweet and sour pork from a cook book but now I go to Pinterest and so glad it’s here!  Delicious! Happy family! 

  19. I’m excited to try this recipe, but I notice it’s got a high concentration of vinegar in regards to the rest of the ingredients in the sauce, and that worries me. I’m really not a fan of vinegar and I’d like to cut down the amount used. Do you have any suggestions for substitute ingredients?

    1. Unfortunately that is one of the prominent flavors in sweet and sour chicken (as well as orange chicken). Perhaps a different recipe? Have you considered maybe a General tso’s chicken or sesame chicken? Both are available on the blog.

  20. This tasted better than the chinese restaurant, everyone in my house loved it , I added a little sesame oil , fantastic , ??

  21. This recipe is awesome, I made it for lunch on Newyear. Happy new year with love from Nigeria and thank you so much for the recipe. 

  22. Best sweet and sour chicken recipe I’ve made yet. I added more of the veggies and also shredded carrots.

    1. If you decide to substitute the ketchup for tomato sauce, you may need to adjust the amount of brown sugar and apple cider vinegar because tomato sauce isn’t as sweet as ketchup. I’d love to know how it turns out for you after trying it though. Enjoy!

  23. Wow I just made this dish. It looks and smells fantastic. My 7,8 and 4 yr old are excited to taste it too. Thank you ? 

    1. You can but it will product a different taste. Balsamic is slightly sweet where apple cider vinegar is more tart and acidic.

  24. I just made this just like the recipe said. And it was absolutely DELICIOUS. Thank you for this recipe. I will never eat at a restaurant again. Even cheaper at home because I had all the ingredients at home except chicken. ???

  25. Currently drooling over these photos, and I wish I were kidding. Looks even better than takeout! Gotta try it soon!

  26. You can’t beat a great sweet ‘n sour recipe, and homemade is often so much better takeout. This looks fantastic!

  27. This is my son’s and my daughter’s favorite thing to order from Chinese takeout! 🙂 Going to have to make this for them soon.

  28. Girl! One of my all time favorites! This looks so saucy too, which means it’s my kinda sweet sour chicken! Bring it on!

      1. It came out fantastic. The only thing I added was thinly Sliced carrots and zucchini. I would recommend making this for sure. The chicken was very tender and moist in the coating. Thanks!