Easy Sweet and Sour Chicken

Why You’ll Love This Recipe

• Takes less than 30 minutes from start to finish.
• Crispy chicken coated in a delicious homemade sauce.
• Uses simple, everyday ingredients you likely already have.
• Kid-friendly, balanced, and customizable.
• Works great for meal prep or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs
• Cornstarch
• Eggs
• Salt and pepper
• Bell peppers
• Onion
• Pineapple chunks
• Oil for pan-frying
• For the sauce: ketchup, vinegar, brown sugar, soy sauce, pineapple juice (optional), garlic, cornstarch slurry

Directions

1. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. Dip each piece into beaten eggs, then coat with cornstarch.
3. Heat oil in a skillet over medium-high heat and cook the chicken until golden and crisp. Remove and set aside.
4. In the same skillet, sauté bell peppers, onions, and pineapple for 2–3 minutes.
5. Whisk together the sauce ingredients—ketchup, vinegar, brown sugar, soy sauce, garlic, and a splash of pineapple juice if using.
6. Pour the sauce into the skillet and bring to a simmer.
7. Stir in the cornstarch slurry to thicken the sauce.
8. Return the crispy chicken to the skillet and toss to coat.
9. Serve hot over rice or noodles.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–28 minutes

Variations

• Replace chicken with shrimp, tofu, or pork.
• Add broccoli, snap peas, or carrots for extra vegetables.
• Use apple cider vinegar for a milder flavor.
• Add chili flakes or sriracha for a spicy kick.
• Bake the chicken instead of pan-frying for a lighter version.

Storage/Reheating

Store leftovers in an airtight container for up to 3 days.
Reheat in a skillet or microwave until warmed through. Add a splash of water if the sauce thickens too much.
Freezing is possible, but the chicken may lose its crispiness upon thawing.

FAQs

Can I make this without eggs?

Yes, you can coat the chicken in just cornstarch, though it may be slightly less crispy.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 15–18 minutes until lightly crisp.

Can I use canned pineapple?

Yes, canned pineapple works well and adds sweetness to the sauce.

Is this recipe gluten-free?

Use gluten-free soy sauce and ensure all ingredients are gluten-free.

How do I keep the chicken crispy?

Add it to the sauce right before serving.

Can I air-fry the chicken?

Yes, air-fry at 400°F (200°C) for 10–12 minutes, shaking halfway.

What vegetables work best?

Bell peppers, onions, carrots, and snap peas are great options.

Can I prepare the sauce ahead?

Yes, mix the sauce ingredients and refrigerate for up to 3 days.

What cut of chicken works best?

Thighs stay juicier, but chicken breasts are also great.

What should I serve with sweet and sour chicken?

Rice, noodles, fried rice, or steamed vegetables pair perfectly.

Conclusion

Easy sweet and sour chicken is a bright, flavorful, and satisfying dish that transforms simple ingredients into a takeout-style meal at home. With crispy chicken, vibrant vegetables, and a perfectly balanced sauce, it’s a recipe you’ll want to keep in your weekly rotation.

Easy Sweet and Sour Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy sweet and sour chicken is a quick and flavorful homemade version of the classic takeout favorite. It features crispy chicken, vibrant vegetables, and a tangy-sweet sauce, all ready in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Asian-Inspired
• Diet: Halal

Ingredients

• 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
• 2 eggs, beaten
• 1/2 cup cornstarch (plus 1 tbsp for slurry)
• Salt and pepper to taste
• 2 tbsp oil for pan-frying
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup ketchup
• 3 tbsp vinegar (white or apple cider)
• 3 tbsp brown sugar
• 2 tbsp soy sauce (use gluten-free if needed)
• 2 tbsp pineapple juice (optional)
• 1 clove garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Cook Mode Prevent your screen from going dark

Instructions

1. Season chicken pieces with salt and pepper. Dip each piece into beaten eggs, then coat with cornstarch.
2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and crispy on all sides, about 5–6 minutes. Remove and set aside.
3. In the same skillet, sauté bell peppers, onion, and pineapple for 2–3 minutes until slightly softened.
4. In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and pineapple juice if using.
5. Pour sauce into the skillet and bring to a simmer.
6. Stir in the cornstarch slurry and cook for 1–2 minutes until sauce thickens.
7. Return crispy chicken to the skillet and toss to coat in the sauce. Heat through.
8. Serve hot over rice or noodles.

Notes

• Air-fry or bake the chicken for a lighter version.
• Add vegetables like carrots, broccoli, or snap peas for variety.
• Prepare the sauce ahead and refrigerate for up to 3 days.
• Wait to combine the chicken with the sauce until just before serving to maintain crispiness.
• Use tofu or shrimp as a vegetarian or pescatarian alternative.

Nutrition

• Serving Size: 1 portion
• Calories: 490
• Sugar: 15g
• Sodium: 690mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 165mg