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A bowl of rice topped with sweet and sour chicken, featuring glazed red peppers and sesame seeds. Garnished with chopped green onions.

Sweet and Sour Chicken

This sweet and sour chicken recipe is the perfect mix of crispy, juicy, and downright delicious. With tender chicken, colorful veggies, and a tangy sauce that hits all the right notes, it’s like bringing the best of take-out to your kitchen—minus the delivery wait. Quick, easy, and full of fresh flavor, it’s a dish you’ll want on repeat.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: sweet and sour chicken
Servings: 4
Calories: 1445kcal

Ingredients

For the sweet and sour sauce:

  • 1 tablespoon cornflour
  • 2 tablespoons water
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • 4 tablespoons ketchup
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar

For the chicken:

  • 2 chicken breasts cut into 1 ½ inch cubes
  • Salt and pepper
  • ¼ cup cornstarch
  • ½ cup cornflour
  • 2 cups vegetable oil for frying

Sweet and Sour Chicken

  • 2 tablespoons vegetable oil
  • 2 garlic cloves minced
  • 2 tablespoons ginger grated
  • 1 cup pineapple cubed
  • ½ cup green bell pepper cubed
  • ½ cup red bell pepper cubed
  • ½ onion diced big (about the same size as the peppers and pineapples)

To serve:

  • Sesame seeds
  • Green onions
  • White rice
US Customary - Metric

Instructions

  • Dissolve the cornflour in 2 tablespoons of water and set aside. Add the pineapple juice, brown sugar, ketchup, soy sauce, and vinegar to a small pot and bring to a slow boil. Add the cornstarch mixture to the sauce and simmer for 5 minutes, or until it thickens. Reserve.
    1 tablespoon cornflour, 2 tablespoons water, 1 cup pineapple juice, ½ cup brown sugar, 4 tablespoons ketchup, 4 tablespoons soy sauce, 2 tablespoons rice wine vinegar
  • Season the chicken pieces with salt and pepper. Mix with the cornstarch and mix until fully combined—the chicken juices should make the cornstarch wet enough to use as a base for coating with the cornflour afterwards. Coat all the pieces with the cornflour.
    2 chicken breasts, Salt and pepper, ¼ cup cornstarch, ½ cup cornflour
  • Heat the oil at 350°F (180ºC) (if you want to test the temperature, throw a piece of bread - it should float and start softly bubbling immediately). Start frying the chicken in batches and transfer to a paper-lined sheet as soon as each piece is golden on every side.
    2 cups vegetable oil
  • Heat a wok to medium-high. Add the vegetable oil, garlic and ginger. Cook for a couple of minutes.
    2 garlic cloves, 2 tablespoons ginger, 2 tablespoons vegetable oil
  • Add the pineapple, peppers, and onions - sauté for a few minutes, until they start to get tender.
    1 cup pineapple, ½ cup green bell pepper, ½ cup red bell pepper, ½ onion
  • Add the chicken and the sauce and toss to combine everything.
  • Serve immediately over white rice with sesame seeds and green onions.
    Sesame seeds, Green onions, White rice

Video

[adthrive-in-post-video-player video-id="Vwm2JAQ2" upload-date="2025-09-04T11:43:05+00:00" name="How to Make Sweet and Sour Chicken" description="Easy sweet and sour chicken recipe for weeknight dinners." player-type="default" override-embed="default"]

Notes

  • Cut evenly: Chop your chicken and veggies into similar-sized pieces for even cooking and the best presentation.
  • Don’t overcrowd the oil: Fry in small batches so your chicken stays crispy, not soggy.
  • Test the oil: Drop in a small piece of bread—if it bubbles gently and floats, you’re good to go.
  • Make it your own: Swap pineapple chunks for mango or add a splash of apple cider vinegar for extra tang.
  • Go easy on the salt: Use low-sodium soy sauce to control the saltiness of the dish.
  • Chicken thighs: Skinless chicken thighs work great and add extra juiciness to the dish.
  • Make ahead: The sauce and veggies can be prepped ahead and stored in the fridge. Fry the chicken fresh for the best texture, but you can reheat it in the oven to crisp it up again.
  • No pineapple juice: Orange juice works as a substitute, giving a slightly different but still delicious tang to the sauce.
  • Make it thicker: If needed, mix an extra teaspoon of cornflour with a splash of water, then stir it into the sauce while simmering.

Storage and Reheating Instructions

  • Fridge: Store it in an airtight container in the fridge for up to 3 days.
  • Reheat: When reheating, use a skillet over medium heat for the best texture—no one loves soggy chicken! Add a splash of water or extra sauce to keep things saucy and delicious.

Nutrition

Calories: 1445kcal | Carbohydrates: 69g | Protein: 29g | Fat: 120g | Saturated Fat: 18g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1287mg | Potassium: 812mg | Fiber: 3g | Sugar: 42g | Vitamin A: 791IU | Vitamin C: 68mg | Calcium: 80mg | Iron: 2mg
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