Easy Sweet and Sour Chicken (30 Minutes)

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Crispy, juicy chicken with pineapple and bell peppers coated in a sticky, sweet and tangy sauce. This easy sweet and sour chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays intact and crispy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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📖 Recipe

Sweet and sour chicken (咕嚕雞, goo low gai) is a popular Cantonese dish featuring crispy fried chicken, pineapple, and bell peppers tossed in a sweet and tangy sauce. This recipe is inspired by the American Chinese takeout version, which uses ketchup in the sauce.

This dish has a special place in my heart. I first tried it at a local Chinese restaurant as a little girl and instantly fell in love with it. I even tried making it myself as a teen, but it was an utter failure! That experience eventually taught me the key to a balanced sauce: a 2:1 ratio of sugar to vinegar with ketchup.

When I make this dish for dinner, I fry the chicken in small batches to keep the oil hot so the coating turns crispy instead of soggy. I also thicken the sauce before adding the chicken and toss everything together just before serving to keep the coating crispy.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making sweet and sour chicken

Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
Red Bell Peppers: Red bell peppers are naturally sweeter, but green, orange, or yellow bell peppers also work.
Fresh Pineapple: Choose ripe pineapple for its natural sweetness, which balances the tangy sauce. Well-drained canned or thawed frozen pineapple chunks also work.
Onion: Shallots also work.
Cornstarch: Creates a light, crispy coating without a wet batter. Potato starch also works, but avoid tapioca or arrowroot starch because the chicken can stick together.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Salt
Garlic Powder: Use this instead of fresh minced garlic, which can burn during frying.
Toasted Sesame Seeds: Use toasted or roasted sesame seeds for a nutty flavor. If unavailable, toast raw sesame seeds in a dry pan over medium heat until fragrant.
Green Onion

Sweet and Sour Sauce

Ketchup: Adds tomato flavor, sweetness, and tanginess to the sauce. I prefer Heinz for its classic flavor. Avoid artisanal ketchups, which can change the taste of the sauce.
Brown Sugar: Balances the vinegar's tanginess and adds a subtle molasses flavor. I prefer light brown sugar, but dark brown sugar also works for a stronger molasses flavor.
White Vinegar: Gives the sauce its sharp tanginess. Rice vinegar or apple cider vinegar works for a milder tang.
Cold Water
Regular Soy Sauce: Adds a savory, salty flavor to balance the sweetness and tanginess. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
Cornstarch: Thickens the sauce so it clings to the chicken instead of pooling at the bottom of the pan. Potato or tapioca starch also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Use a cooking thermometer to maintain the oil at 325-350°F for a crispy, evenly fried coating.
For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
Coat the chicken just before frying to prevent the cornstarch from absorbing moisture and becoming gummy.
Remove browned bits between batches to prevent leftover cornstarch from burning and creating a bitter taste.
Toss with sauce just before serving to limit moisture absorption and keep the coating crispy.

Instructions

Below are step-by-step instructions on how to make sweet and sour chicken:

Sweet and sour sauce ingredients whisked together in a bowl.

Make the sauce: Whisk together all the sauce ingredients until the sugar dissolves. Set aside.

Diced chicken thighs coated evenly in cornstarch in a large bowl.

Prepare the chicken: Dice the chicken thighs into even 1.5-inch pieces and transfer to a large bowl. Don't pat them dry, as the natural surface moisture helps the cornstarch stick. Season with salt and garlic powder, then add the cornstarch and coat evenly. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.

Cornstarch-coated chicken pieces frying in hot oil until golden brown.

Fry the chicken: Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes total. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and crispy and the internal temperature reaches 165°F.

Golden, crispy fried chicken pieces resting on a wire rack.

Drain the chicken: Transfer each batch to a wire rack to keep the coating crispy. Remove any browned bits from the oil and let it return to 350°F before frying the next batch.

Pineapple, red bell peppers, and onions simmering in thickened sweet and sour sauce.

Sauté the vegetables and thicken the sauce: Remove all but 1 teaspoon (5 ml) of oil from the pan and reduce the heat to medium. Add the onion, red bell pepper, and pineapple, and sauté for about 30-45 seconds until crisp-tender. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan and simmer for about 30-45 seconds until thickened and glossy.

Crispy chicken tossed with pineapple and bell peppers in glossy sweet and sour sauce.

Toss and garnish: Add the fried chicken and toss until evenly coated in the sauce. Remove from the heat, garnish with green onions and toasted sesame seeds, and serve immediately.

Storage & Reheating

Refrigerator: Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze leftover sweet and sour chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing.
Reheating: Microwave in 1-minute intervals, stirring between intervals, or reheat in a preheated oven at 350°F for about 10-15 minutes, until the internal temperature reaches 165°F. The coating won't be as crispy after reheating.

Variations

Gluten-Free: Replace regular soy sauce with tamari or gluten-free soy sauce. Make sure the ketchup is also gluten-free.
Vegetarian: Replace the chicken with extra-firm tofu. Pat it dry, cut into cubes, season, and coat with cornstarch before frying until golden and crispy.

Pairing Suggestions

Steamed White Rice: Fluffy rice absorbs the sweet and tangy sauce.
Spicy Garlic Bok Choy: Crisp greens add freshness and heat to balance the sweetness.
Egg Rolls: A crunchy appetizer that complements this takeout favorite.

FAQ

Can I make sweet and sour chicken in an air fryer?

Yes. Lightly spray the air fryer basket with oil before adding the cornstarch-coated chicken in a single layer, working in batches if needed. Spray the chicken evenly with oil so no dry cornstarch patches remain. Air fry at 400°F for about 10-14 minutes until crispy and the internal temperature reaches 165°F. Sauté the vegetables and thicken the sauce separately on the stovetop, then toss with the chicken just before serving.

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