Sweet and Sour Chicken Recipe

This Sweet and Sour Chicken Recipe brings together crispy chicken, vibrant veggies, and a tangy-sweet sauce for a takeout-style meal ready in just 30 minutes.

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Perfect over rice or noodles, this flavorful classic balances juicy pineapple and colorful peppers with a crave-worthy glaze.

What You’ll Need for This Sweet and Sour Chicken Delight

• Chicken breasts or thighs – The protein star, diced small to cook quickly and soak in flavor.
• Cornstarch – Creates a crisp, golden coating on the chicken while helping the sauce thicken beautifully.
• Fresh pineapple chunks – Juicy, tart, and sweet—they’re essential for the iconic flavor combo.
• Red and green bell peppers – Add crunch, color, and a savory contrast to the sweet notes.
• Onion – Mildly sweet when sautéed, it deepens the dish’s overall flavor profile.
• Garlic – Aromatic and bold, garlic infuses the sauce with an irresistible edge.
• Apple cider vinegar – Brings the “sour” to balance the sweetness of pineapple and brown sugar.
• Brown sugar – Adds depth and rich sweetness, complementing the tangy vinegar.
• Soy sauce – Lends a salty umami base to the sauce, pulling all the flavors together.
• Ketchup – Surprisingly essential—it delivers a sweet-tangy backbone and that classic red tint.
• Crushed red pepper flakes – Just a pinch wakes up the palate with a little background heat.

Quick & Tasty: How to Make This Sweet and Sour Chicken Recipe

Begin by whisking the sauce ingredients—pineapple juice, vinegar, soy sauce, and more—over low heat until it thickens into a glossy glaze.

Coat chicken pieces in cornstarch and pan-fry until golden and crisp, then set aside to keep them crunchy.

Sauté onion and peppers in the same skillet for vibrant, tender-crisp bites. Return the chicken to the pan, pour over the sauce, and stir in the pineapple chunks.

Heat everything together gently until warmed through and glistening. Serve immediately over fluffy rice or slurpable noodles.

Tips, Tricks & Twists for Your Sweet and Sour Chicken

For maximum flavor and texture, use fresh ingredients—especially the pineapple and peppers. Fresh pineapple gives a natural tang and brightness that canned just can’t match.

Cut the chicken uniformly so it cooks evenly and retains its crispy coating when sauced. Don’t skip the cornstarch—it gives the chicken that signature crunch and thickens the sauce perfectly.

Prefer a little kick? Bump up the crushed red pepper or add a dash of Sriracha to the sauce.

If you’re feeling creative, toss in some snap peas or baby corn for extra crunch, or swap chicken for tofu or shrimp for a fun variation.

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Keep It Fresh: Storing and Reheating Tips

Leftovers keep well in an airtight container in the fridge for up to three days. The flavors continue to develop, making it even more delicious the next day.

To reheat, warm gently in a skillet over medium-low heat to preserve the texture of the chicken and vegetables. A splash of water can help loosen the sauce as it reheats.

Avoid microwaving, if possible, as it can make the chicken soggy. If you’re short on time, use short bursts and stir in between for the best results.

Freezing isn’t ideal for this dish, as the sauce and veggies may lose their texture. It’s best enjoyed fresh or within a few days.

Sweet and Sour Chicken Recipe

A flavorful fusion of tangy and savory notes, this Sweet and Sour Chicken recipe is quick to prepare and perfect served on its own or accompanied by rice or Chinese noodles.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients

Sauce

• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• ¼ cup fresh pineapple juice
• 2 tablespoons brown sugar
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 cloves garlic minced
• 1 tablespoon low sodium soy sauce

Chicken

• 1¼ lbs. boneless skinless chicken breasts or thighs, cut into bite-sized portions
• 1 medium onion chopped into large dice
• ⅓ cup cornstarch
• 1 red bell pepper seeded and diced
• 2-3 tablespoons vegetable or canola oil
• 2 pinches crushed red pepper flakes
• 1 green bell pepper seeded and diced
• Salt and pepper to taste
• 1½ cups fresh pineapple chunks
• Optional: Cooked rice or Chinese noodles

Instructions

• In a small saucepan over low heat, whisk together pineapple juice, garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and cornstarch. Simmer, whisking frequently, until the mixture thickens slightly. Remove from heat and cover.
• Place the chicken pieces and cornstarch into a large resealable plastic bag. Shake vigorously until all pieces are evenly coated.
• In a large skillet over medium-high heat, warm the oil. Shake off any excess cornstarch from the chicken and add it to the skillet. Cook the chicken until golden and fully cooked, approximately 4 to 5 minutes, adjusting heat to prevent over-browning. Transfer to a plate.
• Add an additional tablespoon of oil to the same skillet, maintaining medium-high heat. Sauté the onion for 1 to 2 minutes, then add the bell peppers and cook for another 2 to 3 minutes, stirring regularly.
• Lower the heat to low and return the chicken to the skillet. Add the prepared sauce, pineapple chunks, crushed red pepper, and season with salt. Stir gently until everything is combined and heated through. Serve immediately over rice or noodles, if desired.

Notes

Ensure chicken is uniformly cut to encourage even cooking. Allow the sauce to reach a slight thickness before removing it from the heat as it continues to thicken upon cooling. For optimal freshness, use seasonal bell peppers and pineapple. A dash of crushed red pepper adds mild heat; adjust to taste. Avoid premature mixing to maintain the crisp texture of the chicken and vegetables. Refrigerate leftovers in a sealed container for up to three days.