Sweet and Sour Chicken

This Sweet and Sour Chicken is a takeout-style favorite you can make at home in just 30 minutes. Crispy, cornstarch-coated chicken is tossed with tender bell pepper, onions, and juicy pineapple, then smothered in a glossy, tangy-sweet sauce. It’s bright, flavorful, and incredibly satisfying served over rice or noodles for an easy weeknight dinner everyone will love.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 bell pepper, chopped (any color or a mix)
• 1 cup pineapple chunks (fresh or canned, drained if canned)
• 1/2 cup onion, chopped
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Cooked white or brown rice, or noodles, for serving (optional)
• Sliced green onions and sesame seeds, for garnish (optional)

Instructions

1. In a medium bowl, add the chicken pieces and cornstarch. Toss until every piece is evenly coated and no dry spots of cornstarch remain. Season lightly with salt and pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. When hot and shimmering, add the chicken in a single layer (cook in batches if needed).
3. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and set aside.
4. In the same skillet, if needed add a splash more oil. Add the chopped bell pepper, onion, and pineapple chunks.
5. Sauté for 3–4 minutes, stirring often, until the vegetables are crisp-tender and the pineapple is lightly caramelized at the edges.
6. In a small bowl or measuring cup, whisk together the soy sauce, apple cider vinegar, brown sugar, ketchup, garlic powder, and a pinch of salt and pepper until the sugar dissolves.
7. Pour the sauce mixture into the skillet with the vegetables and pineapple. Bring to a gentle simmer over medium heat, stirring frequently, until slightly thickened and glossy, 2–3 minutes.
8. Return the cooked chicken (and any juices on the plate) to the skillet. Toss well to coat every piece with the sauce.
9. Cook for another 2–3 minutes, stirring, until the chicken is heated through and the sauce clings nicely to the meat and vegetables. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if desired.
10. Remove from heat. Serve hot over cooked rice or noodles, spooning extra sauce over the top. Garnish with sliced green onions and sesame seeds, if using.

Variation

1. Swap the chicken breasts for boneless, skinless chicken thighs for a juicier, more flavorful bite. Increase the cooking time slightly until fully cooked through.
2. Make it spicier by adding 1–2 teaspoons of sriracha, chili-garlic sauce, or a pinch of red pepper flakes to the sweet and sour sauce.
3. Turn it into a veggie-loaded version by adding snap peas, broccoli florets, or carrots to the skillet with the bell pepper and onion.

Cooking Notes

1. Do not overcrowd the pan when browning the chicken; cook in batches so the pieces sear and crisp instead of steaming.
2. Keep the heat at medium-high so the vegetables cook quickly and stay crisp-tender without getting mushy.
3. Taste the sauce before adding the chicken back in; adjust with extra vinegar for more tang or more brown sugar for added sweetness.

Serving Suggestions

1. Serve over fluffy white jasmine rice, brown rice, or fried rice to soak up the extra sauce.
2. Pair with a simple side like steamed broccoli, bok choy, or a crunchy Asian-style salad for a balanced meal.
3. Garnish with sliced green onions, sesame seeds, or a squeeze of lime juice for extra freshness and flavor.

Tips

• Pat the chicken dry with paper towels before coating in cornstarch to help it crisp better in the pan.
• Pre-chop all your vegetables and measure the sauce ingredients before you start cooking; the dish comes together quickly.
• If the sauce becomes too thick, stir in a tablespoon or two of water to loosen it to your preferred consistency.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 20 g
• Sodium: 780 mg

Frequently Asked Questions

1. Can I make this sweet and sour chicken ahead of time?
   Yes, you can cook it up to 3 days in advance and store it in an airtight container in the fridge. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if the sauce is too thick.
2. Can I bake the chicken instead of pan-frying it?
   Yes. Toss the cornstarch-coated chicken with a little oil, spread on a parchment-lined baking sheet, and bake at 400°F (200°C) for 15–20 minutes, flipping once, until cooked through and lightly crisp.
3. Is there a gluten-free option?
   Use certified gluten-free soy sauce or tamari and check that your other ingredients are gluten-free. Serve with rice or gluten-free noodles.
4. Can I use frozen vegetables or pineapple?
   Frozen bell pepper or pineapple works in a pinch; do not thaw completely before cooking, and sauté a bit longer to cook off excess moisture.

Conclusion

This Sweet and Sour Chicken delivers all the tangy, crispy, and saucy goodness of your favorite takeout in just 30 minutes at home. With tender chicken, juicy pineapple, and a bright, glossy sauce, it’s simple enough for weeknights yet special enough to share. Serve it over rice or noodles and watch plates come back clean.

Sweet and Sour Chicken

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• Author: Avery
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

This Sweet and Sour Chicken is a takeout-style favorite you can make at home in just 30 minutes. Crispy, cornstarch-coated chicken is tossed with tender bell pepper, onions, and juicy pineapple, then smothered in a glossy, tangy-sweet sauce. It’s bright, flavorful, and incredibly satisfying served over rice or noodles for an easy weeknight dinner everyone will love.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 bell pepper, chopped (any color or a mix)
• 1 cup pineapple chunks (fresh or canned, drained if canned)
• 1/2 cup onion, chopped
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Cooked white or brown rice, or noodles, for serving (optional)
• Sliced green onions and sesame seeds, for garnish (optional)

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Instructions

1. In a medium bowl, add the chicken pieces and cornstarch. Toss until every piece is evenly coated and no dry spots of cornstarch remain. Season lightly with salt and pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. When hot and shimmering, add the chicken in a single layer (cook in batches if needed).
3. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and set aside.
4. In the same skillet, if needed add a splash more oil. Add the chopped bell pepper, onion, and pineapple chunks.
5. Sauté for 3–4 minutes, stirring often, until the vegetables are crisp-tender and the pineapple is lightly caramelized at the edges.
6. In a small bowl or measuring cup, whisk together the soy sauce, apple cider vinegar, brown sugar, ketchup, garlic powder, and a pinch of salt and pepper until the sugar dissolves.
7. Pour the sauce mixture into the skillet with the vegetables and pineapple. Bring to a gentle simmer over medium heat, stirring frequently, until slightly thickened and glossy, 2–3 minutes.
8. Return the cooked chicken (and any juices on the plate) to the skillet. Toss well to coat every piece with the sauce.
9. Cook for another 2–3 minutes, stirring, until the chicken is heated through and the sauce clings nicely to the meat and vegetables. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if desired.
10. Remove from heat. Serve hot over cooked rice or noodles, spooning extra sauce over the top. Garnish with sliced green onions and sesame seeds, if using.

Notes

• For a thicker sauce, simmer a few extra minutes or stir in 1 teaspoon cornstarch mixed with 2 teaspoons water.
• Use low-sodium soy sauce to better control the saltiness of the dish.
• If using canned pineapple, be sure to drain it well so the sauce doesn’t get too thin.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired, Chinese-American

Nutrition

• Serving Size: 1 portion (about 1/4 of recipe, without rice)
• Calories: 320 kcal
• Sugar: 18 g (approx.)
• Sodium: 780 mg (approx., using regular soy sauce)
• Fat: 12 g (approx.)
• Saturated Fat: 2 g (approx.)
• Unsaturated Fat: 9 g (approx.)
• Trans Fat: 0 g
• Carbohydrates: 32 g (approx.)
• Fiber: 1 g (approx.)
• Protein: 20 g (approx.)
• Cholesterol: 65 mg (approx.)

Keywords: sweet and sour chicken, easy sweet and sour chicken, stovetop chicken, pineapple chicken, takeout at home