Sweet and Sour Chicken

Sweet and Sour Chicken is one of those magical meals that instantly brings comfort, joy, and a little spark of excitement to the dinner table. Whether you’re juggling work, chasing toddlers, or just not in the mood to tackle a complicated recipe—this dish has your back.

It’s got the crispy chicken, the tangy-sweet sauce, and just the right amount of flair to make dinner feel special without actually being difficult. We’re talking 30 minutes and minimal stress. (Yes, please!)

Why You’ll Love This Sweet and Sour Chicken

Let’s face it—takeout is tempting. But this Sweet and Sour Chicken hits all the notes you crave without the delivery fee (or questionable ingredients). It’s:

• Crispy and juicy
• Tangy, sweet, and just a little spicy
• Packed with fresh peppers, onions, and pineapple
• Totally kid-approved (yes, even the picky ones)
• Way healthier than most restaurant versions

And the best part? You can make it all in one skillet. Yep. ONE.

Ingredients That Bring the Magic

Here’s what you’ll need to bring this Sweet and Sour Chicken to life. I’ve also added a few notes for easy swaps:

• Chicken: Boneless, skinless chicken breasts are best—tender and easy to cook.
• Cornstarch: Helps give that irresistible crispy coating without deep-frying.
• Vegetable oil: Or canola oil—whatever you’ve got on hand.
• Pineapple: Fresh is fantastic, but canned works beautifully too.
• Onions & Bell Peppers: Adds a colorful, crunchy touch.
• Green onions or sesame seeds (optional): For a garnish that looks fancy but takes 10 seconds.

For the Sauce:

• Pineapple juice: Look for 100% juice with no added sugar.
• Apple cider vinegar: Rice vinegar works too.
• Soy sauce: Low-sodium keeps things balanced.
• Ketchup: Organic has a richer taste.
• Brown sugar, garlic, water, cornstarch: To thicken and sweeten the sauce just right.

See the complete list of ingredients and quantities below on the recipe card.

Step-by-Step: How to Make Sweet and Sour Chicken

This recipe breaks down into three simple parts: the sauce, the chicken, and the veggies. Here’s how to pull it all together:

1. Make the Sauce:
In a small saucepan, whisk together the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch.
Simmer over low to medium heat until it thickens just slightly. Cover and set aside. (It smells amazing already, doesn’t it?)

2. Crisp Up the Chicken:
In a large bowl, toss the chicken pieces with cornstarch using tongs (or your hands—just wash ’em well!).
Heat oil in a large skillet over medium-high heat. Add chicken pieces, shake off the excess cornstarch, and cook until golden brown on all sides.
Transfer the chicken to a plate. Try not to snack on them. I dare you.

3. Sauté the Veggies:
Add a bit more oil if needed. Toss in the onions and bell peppers and cook until just tender—still a bit of crunch is ideal.
Lower the heat and add the chicken back to the pan.

4. Bring It All Together:
Pour the sauce over the chicken and veggies. Add in the pineapple chunks, a pinch of crushed red pepper, and salt to taste.
Stir gently to combine. Let everything warm up for a few more minutes.

Serve it up over steamed rice, fluffy jasmine rice, or even Chinese noodles. Garnish with green onions or sesame seeds for that picture-perfect finish.

Cooking Tips & Tricks

• Don’t crowd the skillet: Brown the chicken in batches if necessary—it helps keep it crispy.
• Prep ahead: You can make the sauce in advance and refrigerate it up to 3 days.
• Too spicy? Skip the red pepper flakes or add just a teeny pinch for flavor.
• Going low-carb? Serve over cauliflower rice or in lettuce wraps!

Aneta’s Kitchen Moment

This Sweet and Sour Chicken is one of those recipes I had to perfect. It was the only way I could break my husband’s weekly takeout habit. The first time I made it, my kids said, “Wait… this tastes like the good chicken!” Now it’s a permanent part of our dinner rotation, and I love that I can whip it up without breaking a sweat.

FAQs About Sweet and Sour Chicken

Your New Go-To Weeknight Wonder

Sweet and Sour Chicken is the perfect recipe for busy weeknights, picky eaters, or whenever you’re craving something satisfying and packed with flavor. Once you try this homemade version, I promise you’ll think twice about dialing for takeout.

So grab your skillet, crank up your favorite kitchen playlist, and let’s make some magic happen—one bite at a time.

More Chicken Magic You’ll Love

If you enjoyed making this Sweet and Sour Chicken, you’ll absolutely want to try these other crave-worthy recipes from the Chicken Magic kitchen! These dishes are not only packed with bold flavor and simple ingredients—they’ll also keep your dinner rotation feeling fresh and exciting:

• Looking for another sweet-savory combo? This Hawaiian Huli Huli Chicken Stack brings tropical vibes with caramelized pineapple and a tangy glaze—perfect for grilled or oven-baked meals.
• For something quick and packed with spice, don’t miss our Spicy Korean Chicken—a bold, flavorful stir-fry that satisfies takeout cravings in under 30 minutes.
• Want to use up leftover chicken? Try our BBQ Chicken Fried Rice—a clever and tasty twist on fried rice that turns pantry staples into a showstopper.
• If you love sweet heat, our Baked Crunchy Hot Honey Chicken is a must-make. It’s crispy, sticky, and utterly addictive—with just the right kick!

Let your taste buds travel the world—one chicken recipe at a time!

Sweet and Sour Chicken

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• Author: Aneta
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Sweet and Sour Chicken is a better-than-takeout classic made at home! Crispy chicken pieces tossed in a tangy pineapple sauce with peppers, onions, and juicy pineapple chunks. Serve over rice or noodles for a quick, flavorful meal the whole family will devour.

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Ingredients

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For the Sauce:

• ¾ cup pineapple juice (100%, no added sugar)

• 1 tbsp garlic, minced

• ¼ cup water

• ¼ cup apple cider vinegar (or rice vinegar)

• 3 tbsp low-sodium soy sauce

• ¼ cup brown sugar

• 3 tbsp ketchup (organic recommended)

• 1 tbsp cornstarch

For the Chicken:

• 1½ lbs boneless skinless chicken breasts, cubed

• ¼ cup cornstarch

• 2–3 tbsp vegetable oil or canola oil

For the Stir-Fry:

• 1½ cups bell peppers (red, green, or both), chopped

• ½ cup onion, chopped

• 1 cup pineapple chunks (fresh or canned)

• Pinch of crushed red pepper flakes (optional)

• Salt to taste

• Green onions or toasted sesame seeds for garnish

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Instructions

1. Make the Sauce:
   In a small saucepan, whisk together the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch. Bring to a simmer over medium heat, stirring until slightly thickened. Cover and remove from heat.

2. Prep the Chicken:
   Toss chicken pieces with cornstarch in a large bowl. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken (shaking off excess cornstarch) and cook until browned and cooked through. Remove and set aside.

3. Cook the Vegetables:
   In the same skillet, add a little more oil if needed. Sauté onions and peppers over medium-high heat until slightly tender, about 4–5 minutes.

4. Combine and Finish:
   Lower heat to medium. Add the chicken back into the skillet along with the sauce, pineapple chunks, and crushed red pepper flakes. Stir gently to combine. Let everything warm through for 2–3 minutes.

5. Serve:
   Serve over cooked rice or Chinese noodles. Garnish with green onions or sesame seeds.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Short on time? Prep the sauce in advance and refrigerate for up to 3 days.
Too sweet? Add a splash more vinegar to balance the flavors.
Low-carb option: Serve over cauliflower rice or in lettuce wraps.
Protein swap: Chicken thighs work just as well if you prefer darker meat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-American

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 14 g
• Sodium: 740 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 65 mg