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This Sweet and Sour Chicken is a classic Chinese-inspired dish made right at home with crispy chicken breast pieces tossed in a vibrant, tangy-sweet sauce and sautéed with colorful bell peppers, onion, and juicy pineapple chunks. It’s a quick and family-friendly meal that’s ideal for busy weeknights, bursting with bold flavors and ready in under 30 minutes. Serve over rice or noodles for a comforting, crowd-pleasing dinner.

Full Recipe:

Ingredients

Chicken:

500 g (1 lb) boneless, skinless chicken breast, diced into 1-inch cubes
6 tablespoons (⅓ cup) cornstarch
Salt and pepper, to taste
50 ml (¼ cup) vegetable oil (for frying)

Vegetables:

1 onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped

Sauce:

6 tablespoons (⅓ cup) ketchup
2 tablespoons cider vinegar
6 tablespoons (⅓ cup) brown sugar (or demerara)
1 tablespoon soy sauce
1 tablespoon fresh grated ginger
2 cloves garlic, grated
1 can (15¼ oz / 432 g) pineapple pieces, drained (reserve the juice)

Directions

Coat the Chicken: In a bowl, mix cornstarch with salt and pepper. Toss chicken cubes in the mixture to coat evenly.
Fry the Chicken: Heat oil in a skillet over medium-high. Fry the coated chicken pieces until golden on all sides (they don’t need to be fully cooked yet). Remove and set aside on a paper towel–lined plate.
Sauté the Vegetables: In the same skillet, sauté sliced onion until it softens and deglazes the pan. Add chopped red and yellow bell peppers and stir-fry for 2–3 minutes.
Make the Sauce: In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger, and garlic.
Simmer: Pour sauce into the skillet with vegetables and bring to a gentle simmer. Add pineapple chunks and adjust sauce thickness by adding reserved pineapple juice as needed.
Finish Cooking: Return chicken to the pan and simmer for 5–6 minutes until fully cooked and sauce has thickened.
Serve: Serve over steamed rice or noodles. Garnish with green onions if desired.

Nutrients (Per serving, based on 4 servings)

Calories: 431 kcal
Protein: 28g
Fat: 16g
Saturated Fat: 3g
Carbohydrates: 42g
Sugar: 25g
Fiber: 2g
Cholesterol: 80mg
Sodium: 617mg
Vitamin C: 98mg

Why This Recipe Is So Popular

The enduring popularity of Sweet and Sour Chicken comes down to balance. The sauce combines sweetness from brown sugar and pineapple with tanginess from vinegar and ketchup, creating a complex but approachable flavor profile. It’s the kind of dish that even picky eaters can enjoy, thanks to its familiar ingredients and irresistible combination of crispy meat and sticky-sweet glaze.

At its core, this dish offers everything people love about Chinese-American cuisine—bold flavors, vibrant color, a little crunch, and a whole lot of comfort. Making it at home also allows you to control the quality of ingredients and the level of sweetness or acidity in the sauce.

The Secret to Crispy, Golden Chicken

Getting the chicken just right is key to this recipe’s success. The use of cornstarch instead of flour for coating the chicken ensures a light, shatteringly crisp exterior that soaks up just enough sauce without becoming soggy. It’s fried in a shallow amount of oil, making it easy to cook and easy to clean up afterward.

Unlike deep-fried versions that may feel heavy or greasy, this version keeps the crispiness but with less oil, offering the perfect texture without overwhelming the palate. It’s a simple technique that results in restaurant-quality chicken every time.

Homemade Sauce That Rivals Takeout

The sweet and sour sauce is the soul of this dish. A blend of ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger creates a glossy, vibrant sauce with just the right amount of zing. Pineapple juice (from the can) not only adds natural sweetness but also helps adjust the consistency without watering down the flavor.

This sauce clings to every piece of chicken and every bite of veggie, ensuring that nothing on the plate is bland or boring. Unlike store-bought sauces, this homemade version contains no preservatives and can be customized to your taste—sweeter, tangier, or spicier as needed.

Colorful Vegetables for Freshness and Crunch

One of the things that elevates this Sweet and Sour Chicken is the addition of fresh bell peppers and onion. Red and yellow bell peppers provide not only color but a natural sweetness that pairs perfectly with the sauce. Sautéing them lightly ensures they remain crisp-tender, preserving their texture and bright flavor.

Onions add depth and a touch of savoriness, balancing the sweet components. The inclusion of pineapple chunks brings a juicy burst to each bite and ties the whole dish together with tropical flair.

Quick, Weeknight-Friendly Preparation

This recipe comes together in under 30 minutes, making it a practical choice for hectic weeknights. The ingredients are simple and accessible, with most likely already in your pantry or fridge. Once the chicken is prepped and the vegetables are chopped, everything cooks in the same pan, minimizing dishes and streamlining the process.

The sauce is made in a single bowl and poured directly into the skillet—no complicated reductions or fussy techniques. In just a few minutes, the whole dish simmers into a glossy, mouthwatering masterpiece that’s ready to serve.

A Dish the Whole Family Will Love

Kids love the sweetness, adults appreciate the depth of flavor, and everyone enjoys the satisfying crunch of crispy chicken. This Sweet and Sour Chicken hits the sweet spot between nostalgic comfort food and vibrant, home-cooked freshness. It’s also great for guests—easy to scale up, visually impressive, and customizable for different preferences.

Serve it with steamed white rice, jasmine rice, or even lo mein noodles. For a lighter option, cauliflower rice or shredded cabbage makes a great substitute. You can even make it a full meal by adding snap peas, baby corn, or broccoli.

Tips for Best Results Every Time

To ensure success with this dish:

Use boneless, skinless chicken breast or thigh for quick, even cooking.
Make sure the oil is hot enough before frying the chicken—this helps lock in crispness without excess grease.
Don’t overcook the vegetables—they should remain bright and a little crisp.
Adjust the sauce before simmering to suit your taste: more vinegar for extra tang, more sugar for sweetness, or add a splash of hot sauce for heat.
For extra flavor, finish with a handful of chopped green onions or sesame seeds.

Healthier Than Takeout and Easy to Modify

This recipe uses less oil than deep-fried restaurant versions and relies on fresh produce rather than frozen mixes or preservatives. It’s already gluten-free if you use tamari instead of soy sauce, and can be made low-sugar by using less brown sugar or a natural sweetener like honey or coconut sugar.

You can reduce the sodium by choosing a low-sodium soy sauce and controlling how much salt is added throughout. Want to skip frying? The chicken can also be air-fried or baked for an even lighter version, though the texture will differ slightly.

A Go-To Dish You’ll Crave Again and Again

Once you’ve made this Sweet and Sour Chicken at home, you’ll wonder why you ever ordered takeout. It’s fast, customizable, family-friendly, and absolutely bursting with flavor. Plus, it’s one of those meals that reheats beautifully, making leftovers just as crave-worthy the next day.

Whether you’re feeding a crowd, meal prepping for the week, or just indulging in a weeknight treat, this dish brings restaurant satisfaction without the delivery fee or wait time. It’s a feel-good classic that never gets old.

Conclusion

Sweet and Sour Chicken is a timeless favorite that delivers big flavor with simple ingredients. The combination of crispy golden chicken, vibrant vegetables, and a sticky-sweet sauce hits every craving note, from savory to tangy to indulgent. And best of all, it’s easy enough to whip up any night of the week.

With a few pantry staples and fresh produce, you can enjoy this restaurant classic in the comfort of your home—hot, fresh, and made just the way you like it. One bite and it’s clear: this is more than a recipe—it’s a keeper.

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