Sweet, tangy, and savory, this Chinese takeout favorite hits the spot! This easy sweet and sour chicken recipe is ready in just 30 minutes for a quick family dinner. Crispy chicken, juicy pineapple, and crunchy bell peppers get coated in a sticky, tangy-sweet sauce.
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Sweet and sour chicken 咕嚕雞 (goo low gai) has a special place in my heart. I first ate it at a local Chinese restaurant as a little girl and instantly fell in love with the combination. I still remember trying to make it myself as a teen, and boy, was it an utter failure! That failed batch taught me the key to a balanced sweet and tangy sauce: use a strict 2:1 ratio of sugar to vinegar with ketchup.
Why It Works
- Cornstarch coating: A dry cornstarch coating fries up light and crisp without a heavy batter.
- Chicken thighs: Juicy thigh meat stays tender even after frying at high heat.
- Fry in small batches: Less crowding keeps the oil hot so the chicken turns crisp instead of greasy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Chicken Thighs: Boneless, skinless thighs stay juicy during frying. (Sub: Skinless chicken breasts)
- Red Bell Peppers: Red peppers are naturally sweeter, but any color works. (Sub: Green, orange, or yellow bell peppers)
- Fresh Pineapple: Choose a ripe pineapple for the best sweetness. (Sub: Well-drained canned or thawed frozen pineapple)
- Onion: Slice into 1-cm-wide pieces so they cook evenly. (Sub: Shallot)
- Cornstarch: Creates the crispy coating. Avoid tapioca or arrowroot starch here because the chicken can stick together. (Sub: Potato starch)
- Vegetable Oil: Use a neutral, high-smoke-point oil for frying. (Sub: Canola or avocado oil)
- Salt
- Garlic Powder: Use powder instead of fresh minced garlic, which can burn during frying.
- Toasted Sesame Seeds: Buy them toasted or toast raw sesame seeds in a dry pan until fragrant.
- Green Onion
Sweet and Sour Sauce
- Ketchup
- Brown Sugar: Light brown sugar is my preference, but dark brown sugar works too.
- Regular Soy Sauce: Use regular soy sauce for the intended saltiness. (Sub: Light soy sauce)
- White Vinegar: Gives this sauce its sharper tang. (Sub: Rice vinegar or apple cider vinegar for a milder tang)
- Cold Water
- Cornstarch: Thickens the sauce so it clings to the chicken. (Sub: Potato or tapioca starch)
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Press chicken firmly into cornstarch to create craggy edges that fry extra crisp.
- Shake off loose cornstarch so excess starch doesn't fall off and burn in the oil.
- Use a heavy-bottomed pan to keep the oil temperature more stable between batches.
- Fry coated chicken immediately before the cornstarch absorbs moisture and turns soggy.
- Check the thickest chicken pieces for a internal temperature of 165°F.
Instructions
Below are step-by-step instructions on how to make sweet and sour chicken:
- Make the sauce: Whisk together the listed sauce ingredients until the sugar dissolves. Set aside.
- Prepare the chicken: Dice the chicken thighs into even 1.5-inch pieces. Don't pat them dry; the natural surface moisture helps the cornstarch stick. Season with salt and garlic powder, then coat well with cornstarch.
- Fry in batches: Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches for 3-4 minutes per side until golden and crispy. Let the chicken cook undisturbed until the crust sets before moving or flipping it.
- Drain the chicken: Transfer the fried chicken to a wire rack to drain excess oil.
- Sauté vegetables and simmer sauce: Reserve 1 teaspoon (5 ml) of frying oil and discard the rest. Reduce the heat to medium and sauté the onion, red bell pepper, and pineapple for 30-45 seconds. Whisk the sauce again, pour it in, and simmer for 30-45 seconds until thickened.
- Toss and garnish: Add the fried chicken and toss until evenly coated in the sauce. Remove from the heat and garnish with green onions and sesame seeds.
Variations
- Gluten-Free: Swap regular soy sauce with gluten-free soy sauce or tamari.
- Vegetarian: Swap chicken with well-drained extra-firm tofu and fry until golden and crispy.
Pairing Suggestions
- White Rice: Plain rice balances the bold sweet and sour sauce.
- Spicy Garlic Bok Choy: Garlicky greens add a fresh, spicy contrast to the sweet chicken.
- Egg Rolls: Crispy egg rolls make an easy starter without competing with the main dish.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days; keep the chicken separate from the sauce and vegetables when possible to preserve crispness.
- Freezer: Freeze in a freezer-safe bag for up to 2 months, preferably with the chicken and sauce separated; thaw overnight in the refrigerator.
- Reheating Methods: If stored together, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes; if stored separately, air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes, then warm the sauce and vegetables over low heat with a splash of water before tossing.
FAQ
Can I make sweet and sour chicken in the air fryer?
Yes. Arrange the coated chicken in a single layer with space between each piece and spray lightly with oil. Air fry at 400°F for 10-14 minutes until golden and cooked through, without flipping. Toss with the cooked vegetables and sauce just before serving.
How do I keep sweet and sour chicken crispy?
Toss the crispy chicken with the warm sauce right before serving so the coating has less time to soften. For maximum crunch, keep the sauce separate and use it for dipping.
Why is my sweet and sour chicken not crispy?
Overcrowding, low oil temperature, and an uneven cornstarch coating can make the chicken soggy. Fry in small batches and let the coating set before moving the chicken.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy Sweet and Sour Chicken (30 Minutes)
Sweet, tangy, and savory, this Chinese takeout favorite hits the spot! This easy sweet and sour chicken recipe is ready in just 30 minutes for a quick family dinner. Crispy chicken, juicy pineapple, and crunchy bell peppers get coated in a sticky, tangy-sweet sauce.
Ingredients
- 1 lb skinless boneless chicken thighs
- 1 medium red bell pepper or any color works
- ½ cup pineapple diced into 1-inch chunks (or use strained canned pineapple chunks)
- ½ medium onion cut into 1-cm slices
- ¼ cup cornstarch
- ⅓ cup vegetable oil or any neutral oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon sesame seeds toasted kind
- 1 green onion finely chopped
Sweet and Sour Sauce
- ⅓ cup ketchup
- ½ cup brown sugar packed
- ¼ cup white vinegar
- 2 tablespoon water cold
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon cornstarch
Instructions
- Whisk together the listed sauce ingredients until the sugar dissolves. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces. Don't pat them dry; the natural surface moisture helps the cornstarch stick. Season with salt and garlic powder, then coat well with cornstarch.
- Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches for 3-4 minutes per side until golden and crispy. Let the chicken cook undisturbed until the crust sets before moving or flipping it.
- Transfer the fried chicken to a wire rack to drain excess oil.
- Reserve 1 teaspoon (5 ml) of frying oil and discard the rest. Reduce the heat to medium and sauté the onion, red bell pepper, and pineapple for 30-45 seconds. Whisk the sauce again, pour it in, and simmer for 30-45 seconds until thickened.
- Add the fried chicken and toss until evenly coated in the sauce. Remove from the heat and garnish with green onions and sesame seeds.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 444kcal | Carbohydrates: 65g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1506mg | Potassium: 669mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1473IU | Vitamin C: 67mg | Calcium: 69mg | Iron: 2mg
Cathy
Thank you so much for this very easy and delicious dinner . I made this last evening for my grown up grandchildren who absolutely loved it !
A very authentic taste too . 😊
Christie Lai
Thanks so much for making my recipe, Cathy! So happy you found it authentic tasting 🙂
Elly Heikoop
Fantasties wij vonden het super lekker en zeker voor herhaling vatbaar. Die 2 eetlepels water heb ik vervangen door 2 eetlepels ananassap. Echt een aanrader.
Christie Lai
Thank you so much for making my recipe and for the kind review! Glad you loved it and great tip on the pineapple juice!
Malia
So delicious but not as crispy as expected, maybe I did something wrong? Overall so good and recommend this recipe
Christie Lai
Thanks for making my recipe, Malia! Some tips on getting the chicken crispier: ensure that it's evenly coated in the cornstarch, make sure the oil is hot before frying, fry in small batches to maintain the oil temperature, and most importantly drain off the excess oil on wire rack or paper towel lined plate as the excess oil will make the fried chicken soggy. I also recommend frying the chicken longer until it's crispy to your liking, as each stovetop varies in heat settings unfortunately. Hope this helps!
Halina
I love your recipes. Thank you for sharing 🤗
Christie Lai
Thank you so much for this very kind and positive comment! You made my day, Halina!
Judith
Wow!!!! this chicken was DIVINE!!! will definitely be making again! I've passed it on to friends already who are also obsessed with it!!! I made it without adding the stir-fry (since I'm not a fan of fried veg) and it still tasted incredible! thank you so so much for this! Much appreciation from me and my family 🙂
Christie Lai
Thanks so much for making my recipe and for this raving review, Judith! I also really appreciate you sharing my recipe and glad you enjoyed it 🙂
Bernard M Rosenberg
my family loved the sweet and sour chicken !
Christie Lai
Thrilled to read this and thank you so much for making my recipe, Bernard! So glad the whole family loved it!
Dolo
Another winner winner chicken dinner! I had this ready in 20 minutes flat and it was truly better than I've had in any restaurant. I make everything from scratch these days so I know exactly what we're eating. It was a real pleasure to make this delectable dish without any preservatives or funky chemicals and without oil frying the chicken! It's a gift finding you and your site, I'm off to see what other gems you have. Thank you Thank you again! 😘
Christie Lai
Aww your comments are making my tear up in a great way! THANK YOU so much for truly bringing joy to my day. I'm very thankful for readers like you and you motivate me to keep going.
Susan
This was one of the best recipes I've made in awhile. I followed the recipe, one exception, I added 2 tablespoons of pineapple juice to the sauce recipe. This was absolutely delicious...I will definitely share this with family and friends. Very flavourful..
Susan from Canada 🇨🇦
Christie Lai
Amazing! So happy to read this and glad you enjoyed it with some pineapple juice added to the sauce. Thank you for making my recipe and for sharing it with friends & family. Susan!
Anthony
Just tried this and it was delicious. Crumpy chicken and amazing sauce
Christie Lai
Thank you so much for making my recipe and so glad you enjoyed it!
Erin Ormsby
Added crushed red pepper to the sauce but other than that- followed the recipe- fantastic! Will add to my rotation!
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Dolo
Erin! I'm going to try Melinda's ghost pepper ketchup in this recipe next week! 😁
Stella Mak
Tried this for the first time trying to cook for my family... Nervous at first but your guide was very helpful. Turned out so good... Happy with the results. ❤️❤️❤️
Christie Lai
I am so happy to read this! Thank you so much for making my recipe and for sharing your positive experience, Stella!