Crispy chicken coated in a sweet, tangy, sticky sauce! This quick and easy Sweet and Sour Chicken is made with simple ingredients and is restaurant-quality! The whole family will love it and saving you money on takeout!
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Sweet and Sour Chicken features juicy chicken coated in a batter, deep-fried and tossed in sweet, tangy sauce with pineapple and bell peppers. It's a popular Chinese food served at many Chinese restaurants or for takeout.
I love serving this as a main course with jasmine rice and vegetables whenever my husband and I are craving Chinese!
The best part about my recipe is that the chicken isn't deep fried, it's shallow fried so less oil is being wasted and it's lower in calories!
I've been cooking this dish since I was young. I remember my first time trying to wing it without guidance and it was so hard to nail the right proportions for the sauce. But after many trials later, this is the one I'm most proud to share.
Ingredients & Substitutes
Please scroll down to the below recipe card for full measurements.
- Boneless skinless chicken thighs: or substitute with boneless skinless chicken breasts. If you use breast, please reduce the cooking time to 3-5 minutes until juices run clear or until an internal temperature of 165F.
- Red Bell Peppers: or substitute with any color
- Canned Pineapple: or substitute with diced fresh pineapple.
- Onion
- Cornstarch or potato starch
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Salt
- Garlic powder
- Toasted sesame seeds: optional garnish
- Green onion: optional garnish
Sweet and sour sauce
- Ketchup: for that tangy flavor
- Brown sugar: or substitute with white sugar or cane sugar
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.Β If youβre gluten-free, substitute a gluten-free soy sauce of your choice.Β
- White vinegar: or substitute with rice vinegar or apple cider vinegar
- Cold Water
- Cornstarch or potato starch
Expert Tips
- Do not pat dry the chicken! You need some moisture on the chicken so the starch can adhere to it.
- Dice chicken into equal size pieces. This will allow for an even cooking time.
- Fry in small batches if needed to maintain oil temperature.
- Spread chicken apart after tossing into pan. This allows for each piece to develop a crust.
- Avoid stir frying the chicken. This prevents it from getting crispy.
Instructions
Below are step-by-step instructions on how to makeΒ sweet and sour chicken:
Make Sauce and Season Diced Chicken
In a small bowl combine sauce ingredients and set aside. Note: if you want extra sauce, I suggest doubling the Sauce ingredients.
Cut chicken thighs into 1.5 x 1.5-inch wide pieces. Transfer into a large bowl. Season the amount of chicken with salt and garlic powder and mix well.
Coat and fry chicken
Then add cornstarch and mix until each piece is coated in starch with tongs. If you choose to use an air fryer to fry your chicken, please see the FAQ section below.
In a large pan on medium heat, add oil. Once oil is hot enough (test with wooden chopstick and look for bubbles), add coated chicken.Β Fry on each side for 4-6 minutes or until golden brown and crispy on both sides.
Cooked chicken should have an internal temperature of 165 F or until juices run clear. If the chicken isn't crispy, increase to medium-high heat.
Drain chicken and stir fry vegetables
Remove chicken from pan with a slotted spoon and place on a wire rack or plate lined with paper towels. Discard excess oil from pan, reserving 1 teaspoon of the oil in the pan.
Into the same pan on medium heat, fry onions, red bell pepper and pineapples for 30 β 45 seconds.
Simmer sauce and toss in chicken
Pour in sauce. Let it simmer to thicken and reduce, a couple minutes.
Once thick, add back in fried chicken and mix to coat evenly. Remove off heat. Optional: Garnish with green onions and sesame seeds. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Ideas
Sweet and sour chicken serves well with:Β
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, or plain noodles
- cooked vegetables likeΒ bok choy,,Β choy sum, gai lan, or garlic green beans
FAQ
Yes, you can air fry the chicken by:
1. Lightly spray air fryer basket with oil.
2. Lay coated chicken into air fryer basket in a single layer giving each piece enough space. You may need to air fry in batches if needed. Lightly spray coated chicken with oil.
3. Air fry at 400 degrees F for 12-14 minutes until golden crispy brown. The amount of time depends on your air fryer.Β
Note: I have a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for a crispy texture. If youβre using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture
Yes, you can substitute the chicken with diced pork butt or pork shoulder, flank steak, skirt steak, hanger steak, flat iron steak, jumbo shrimp, sturdy white fish, or diced extra-firm tofu.
This can be due to various reasons:
- the chicken was evenly coated in starch
- the oil wasn't hot enough when you added the chicken
- the heat was high enough to create a golden crust
- you didn't fry the chicken long enough to see it become golden brown
Other recipes you may like
π Recipe
Quick & Easy Sweet and Sour Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- 1 red bell pepper diced (or sub with green, orange or yellow bell peppers)
- Β½ cup pineapple diced
- Β½ yellow onion sliced
- ΒΌ cup cornstarch or sub with potato starch
- β cup vegetable oil or any neutral oil
- 1 teaspoon salt
- Β½ teaspoon garlic powder or 1 teaspoon minced garlic
Sauce:
- β cup ketchup
- Β½ cup brown sugar or white sugar
- ΒΌ cup white vinegar or rice vinegar/apple cider vinegar
- 2 tablespoon water cold
- 1 tablespoon regular soy sauce
- 1 tablespoon cornstarch or sub with potato starch
Optional garnish:
- Β½ teaspoon sesame seeds toasted
- 1 green onion finely chopped
Instructions
- Cut chicken thighs into bite-sized pieces, about 1.5 x 1.5-inch pieces. Transfer into a large bowl. Season chicken with salt and garlic powder and mix well. Set aside.
- In a small bowl combine sauce ingredients. Set aside.
- Then add cornstarch to the chicken and toss in the starch with tongs until each piece is evenly coated.
- Heat oil in a large skillet on medium heat. Once oil is hot enough (test with wooden chopstick and look for bubbles), add coated chicken.
- Fry on each side for 4-6 minutes or until golden brown on both sides. Remove chicken from pan with a slotted spoon and place on a paper towel lined plate or a cooling rack. Cooked chicken should have an internal temperature of 165 F or until juices run clear.
- Discard excess oil from pan, reserving 1 teaspoon of the oil.
- On medium heat, fry onions, red bell pepper and pineapples for 30 β 45 seconds.
- Pour in sauce and let it simmer to thicken and reduce, a couple minutes.
- Once thick, add back in fried chicken and mix to coat evenly. Remove off heat.
- Optional: Garnish with green onions and sesame seeds. Enjoy!
Tyler Marsh
Just a question, could you use coconut oil instead of canola oil or avocado oil? I have it on hand and was wondering if it would work!
Christie Lai
Unfortunately I wouldn't recommend coconut oil for most of my recipes as it has a low smoke point and a heavy scent. But any neutral tasting oil like sunflower oil, peanut oil, grapeseed oil, etc. will work!
Tyler
OMG this is it! I made this last night. After reading the reviews and looking over the recipe and watching the video a thousand times, I was confident enough to make two batches and I am so happy I did! I'm making this again this weekend with your wontons! I can't wait. Thank you so much for amazing Chinese dishes I can make from home instead of spending money on takeout that I don't even like! This is also my first review I've ever left it was just so good and easy to make.
Christie Lai
Awww wow thank you so much for making my recipe and for such a kind first review, Tyler! I am so thrilled to hear that everything worked out and you built up the confidence to cook this dish. Happy that I can share these recipes so you can save some money!
Shabnam
It was great had people over they all loved it!
christieathome
Awesome! Thanks for making my recipe, Shabnam!
Asia Scott
Made this last night and made no changes at except Red Pepper Flakes. We like Spicy. It was so good now going through you recipes to see what I am cooking tonight.
christieathome
Thank you so much for making my recipe! I am so happy that you enjoyed it, Asia! Yes, feel free to add some red pepper flakes to take it up a notch π I hope you enjoy my other recipes!
Quinn
made this recipe tonight as it wasnt a deep fried version, turned out great, and the sauce wasnt overly sweet like takeout
christieathome
Thanks for making my recipe, Quinn π Happy that I could share a "healthier" version of this classic dish and glad it turned out great!
Jeffrey Beaumont
Fantastic recipe, this is now one of my very favorite Chinese recipes. I used green onions for the garnish, and Avacado oil to fry the chicke. Also sprinkled some sesame seeds to serve. Served with plain old whit rice and the meal was wonderful, thank you, Jeff
christieathome
Thanks so much for making my recipe, Jeff! So glad it has become one of your favorite Chinese recipes. This makes me very happy to read. Have a lovely day!
Stacey
This was better than take out! I like how this recipe doesnβt call for deep frying and I was still able to get the chicken crispy. YUM!
christieathome
Amazing! Thanks for making my recipe! Glad you enjoyed it! βΊοΈ
Hasin
Christie,
I just came to fetch this recipe as my girls like the sweet and sour chicken. Loved the fact it's not deeply fried.
Agustina
My friend! Iβve made the recipe and it came out spectacular! It was my first Asian food meal and I really enjoyed. The flavours, the ingredients and texture! Everything perfect! Thanks for sharing!
christieathome
Thank you so much for making my recipe!! I am really glad to read that you enjoyed it my friend! Happy it worked out and that I could introduce you to more Asian flavours π
Gigi HD
This recipe was super easy to follow and so delish!! My 3yo girl is a huge fan of this dish and Iβm now able to save $15/week on take out π I made two batches, one original for my girl and one spicy for myself by adding siracha to sauce mix. It was heavenly π Thanks Christie for this recipe!
Cambrea gordon
This sweet and sour chicken is honestly AMAZING. We tried the shallow pan fry and I actually love it more than the typical deep fry! The flavor of the sauce is delicious and it was even better the next day. My favorite part was that I didn't need to go to the store to buy canned pineapple, I had everything on hand to make it! Highly recommend this recipe!!
christieathome
Thank you so much for making my recipe Cam! I am so glad you enjoyed it and you liked the shallow frying technique! Happy to hear that the flavour was stronger the next day π That's always a good thing.
Liz
We made this tonight & it was better than take out!! I shallow fried the chicken & just added some pineapple! Delicious Thanks Christie, weβll be making it again!
Rosemary
OKAY I had no idea that ketchup went into sweet and sour chicken!! How cool hehe you really do learn something every day! BTW-- this looks beautiful!
Heidi | The Frugal Girls
I love what you used instead of pineapple juice to make the sauce... and those sesame seeds sprinkled on top make the chicken so tantalizing! π
Katerina | Once a Foodie
Mmmm, this looks absolutely delightful, Christie! I love that your version of sweet and sour chicken is not deep fried - that's so much better than the restaurant version. Yum!
Michelle | Sift & Simmer
Ahh this is such a nostalgic dish! My mom would make it on occasion since she doesn't like to deep fry too much. I love how your version is a shallow-fry -- keeps it a bit healthier! π Have a fantastic weekend, Christie!