Sweet and Sour Chicken

4
Prep Time 15 minutes
Cook Time 15 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.

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Sweet and Sour Chicken

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

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.

Notes

  • Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update! 
  • Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.      
  • Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.  

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

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve tried other sweet and sour recipes but this was far superior. The chicken was tender. the vegetables were crisp. The family loved it!

  2. I tried this recipe for dinner and it was a huge hit. Our daughter must eat gluten free so I used a low sodium tamari sauce instead of the soy sauce and a gluten free flour blend instead of the regular flour. Otherwise, I followed the recipe exactly. She was so happy to eat sweet and sour chicken again! Even our picky granddaughter ate this with no complaints.

  3. I am not much of a chef but after tasting this my family couldn’t believe I really made it from scratch! Really tasty and very well explained. Much appreciated! Thanks

  4. I made this for me and my boyfriend at his house for us. His little sister who hates vegetables was eyeing it from the start running and grabbing us stuff cause she wanted to try and sneaking bits of cooked chicken. When she tried it all together she went back for seconds vegetables and all. It was such an amazing sight their momma came out asking what happened to her daughter and had to try some for her self which brought the rest of the family. So yes I’d definitely recommend this recipe to anyone especially to those who aren’t a fan of vegetables.

    1. Thanks so much! Kiddos eating vegetables is always a win, lol :). Really appreciate the 5 star review, Kaslynn!

  5. This was my first time making Chinese food and it was a win with my family but holy it did not take me 15 minutes to prep.. it took me a little over an hour then i finally cooked the food. It was the chopping of the chicken (4 breasts) into cubes then coating with cornstarch then the whole egg then flour. i did all the pieces first then when i was done the dredging then i fried them all. it was a lot of work but delicious.

  6. My 3 teens love ordering out for this dish. I just looked up our local Door Dash: $18.99/order, times three!! Then rice, and a tip, etc. So I thought I’d try this recipe. Success!!!! Followed the recipe exactly, then added some chicken thighs to the breast meat. Won’t use thighs the next time, but the breast meat ones were excellent.

  7. The chicken was tender and perfect. Everything was good, texture wise, but the flavor was a little bland. Not sure why. Must be some herb or spice that could’ve brightened it up. Lots of sugar.

  8. I’m making it tonight. 2nd t It reminded me of Chinese restaurants in Massachusetts years ago. Best sweet and sour chicken I’ve had since leaving. And now I can make it myself.

  9. Follow the reciepe as written. Worked out great the very first time. I did add more peppers the second time around, thats just me.

    1. 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!

  10. 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.

  11. 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.

    1. 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.

  12. 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.

  13. 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.

    1. 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!

  14. 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.

  15. 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!

  16. 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!

  17. 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

  18. 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!

  19. 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!

    1. I love it when the family enjoys our recipes. Great for you and great for us! Thanks for the 5 stars Lesley!

  20. 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!

    1. 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!

  21. 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!

  22. 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!

  23. 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.

  24. 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.

    1. Use mochiko rice, flour, mixed with whipped egg whites. It’s a great wet batter and the only one I will use when I make Chinese food don’t forget to season it.

  25. 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!!

    1. 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!!

  26. 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.

    1. 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!!

  27. Wow! Made this for dinner tonight. So easy and so tasty. Will definitely be checking your other recipes.

  28. Never cooked sweet and sour from scratch before, easy to make and went down at five stars out of five?

    1. 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!!

    1. 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!

    1. 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.

    1. Good but I personally found the apple cider vinegar is just too much! Even my kids did not like the smell of it!