Why You’ll Love This Recipe
- A classic takeout flavor made with simple pantry ingredients.
- Crispy chicken without deep frying.
- Sauce is balanced, vibrant, and easy to customize.
- Kid-friendly and great for family dinners.
- Ready in under 30 minutes.
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 (any color)
- Pineapple chunks
- Onion
- Oil for pan-frying
- For the sauce: ketchup, vinegar, brown sugar, soy sauce, pineapple juice (optional), garlic, cornstarch slurry
Directions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Dip each piece in beaten eggs, then coat in cornstarch.
- Heat oil in a skillet over medium-high heat and cook the chicken until golden and crisp on all sides. Set aside.
- In the same pan, sauté the bell peppers, onion, and pineapple for 2–3 minutes.
- In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and a splash of pineapple juice if using.
- Pour the sauce into the skillet and bring to a simmer.
- Stir in the cornstarch slurry to thicken the sauce.
- Return the chicken to the skillet, tossing until coated and heated through.
- Serve warm 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
- Use shrimp or tofu instead of chicken.
- Add broccoli, snap peas, or carrots for extra vegetables.
- Make it spicier with chili flakes or sriracha.
- Use apple cider vinegar for a milder tang.
- 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 heated through.
If reheating on the stovetop, add a splash of water to loosen the sauce.
Freezing is possible, but the chicken may lose some crispiness.
FAQs
Can I make this without eggs?
Yes, you can skip the egg dip and coat the chicken directly in cornstarch, though it may be slightly less crispy.
Can I bake the chicken instead of pan-frying?
Yes, bake at 400°F (200°C) for 15–18 minutes until cooked and lightly crisp.
Can I use canned pineapple?
Yes, canned pineapple works great—use some juice for the sauce.
Can I make this dish gluten-free?
Use gluten-free soy sauce and confirm all ingredients are certified gluten-free.
How do I keep the chicken crispy?
Add it to the sauce just before serving and avoid overcooking in the skillet.
Is sweet and sour chicken spicy?
Not traditionally, but you can easily add heat.
Can I prepare the sauce ahead of time?
Yes, mix it and refrigerate for up to 3 days.
What’s the best cut of chicken to use?
Chicken thighs stay juicier, but breasts work well too.
Can I air-fry the chicken?
Yes, air-fry at 400°F (200°C) for 10–12 minutes, shaking halfway.
What should I serve this with?
Rice, noodles, fried rice, or steamed vegetables pair perfectly.
Conclusion
Easy sweet and sour chicken is a flavorful, colorful, and satisfying dish that brings classic takeout taste right to your kitchen. With crispy chicken, vibrant veggies, and a perfectly balanced sauce, it’s a recipe you’ll find yourself making again and again.
PrintEasy Sweet and Sour Chicken
Easy sweet and sour chicken is a quick, family-friendly dish featuring crispy chicken, colorful vegetables, and a tangy-sweet sauce. It’s a homemade takeout classic that’s ready in under 30 minutes.
- 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 cup pineapple chunks (fresh or canned)
- 1 small onion, chopped
- 1/4 cup ketchup
- 3 tbsp vinegar (white or rice vinegar)
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp pineapple juice (optional)
- 1 clove garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Season chicken with salt and pepper. Dip each piece in beaten egg, then coat in cornstarch.
- Heat oil in a large skillet over medium-high heat. Cook chicken until golden and crispy, about 4–5 minutes per side. Remove and set aside.
- In the same pan, sauté bell peppers, onion, and pineapple for 2–3 minutes until slightly softened.
- In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and pineapple juice if using.
- Pour the sauce into the pan and bring to a simmer.
- Add the cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.
- Return the cooked chicken to the pan and toss to coat in the sauce. Heat through.
- Serve hot over rice or noodles.
Notes
- Bake or air-fry the chicken for a lighter version.
- Add extra vegetables like broccoli or snap peas.
- Use gluten-free soy sauce to make the dish gluten-free.
- Prepare the sauce ahead of time and refrigerate for quick assembly.
- For extra crispiness, wait to combine the chicken with the sauce until just before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 16g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 165mg
