Quick & Easy Sweet and Sour Chicken

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Bite-sized pieces of fried chicken tossed in a sweet, tangy sauce with crisp bell peppers, onions, and pineapple! This easy sweet and sour chicken recipe uses simple ingredients and is ready in 30 minutes. It's better-than-takeout main perfect for busy weeknights and families.

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Why This Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Sweet and sour chicken is a popular Chinese takeout dish that originates from Guangdong, China. It's served at Chinese restaurants and pairs best with jasmine rice and vegetables.

Traditional sweet and sour chicken did not use ketchup for that signature red color and instead used the natural coloring from hawthorn berries, but that has changed with the modern adaptation of this dish.

Whenever my husband and I are craving Chinese food, I'll make this Asian fried chicken recipe and it truly hits the spot, thanks to the sweet and savory flavors!

Why This Recipe Works

We coat the chicken in cornstarch and shallow-fry it in a small amount of oil for a crisp texture - no wet batter and less oil overall.
I’ve found chicken thighs work best after testing different cuts, as they stay juicy and don't dry out.
Many sweet and sour chicken recipes turn out soggy; frying in small batches keeps the chicken crisp.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Chicken Thighs: I recommend using skinless boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
Red Bell Peppers: To add crunch and color. Substitution: Orange, yellow, or green bell peppers.
Pineapple: I recommend using fresh ripe pineapple for best results. Substitution: Thawed frozen pineapple chunks, with liquids strained or canned pineapple; liquids strained.
Onion: To add aroma. Substitution: Shallot.
Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as the chicken will stick together in the pan.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Salt
Garlic Powder: Do not use minced garlic or it'll burn in the pan.
Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant. This is a garnish.
Green Onion: To add aroma and color. This is a garnish.

Sweet and Sour Sauce

Ketchup: To add a red color and a tangy flavor.
Brown Sugar: To add a caramel-like flavor. I like using light brown sugar but dark brown sugar works too.
Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
White Vinegar: To add acidity. Substitution: Rice vinegar or apple cider vinegar.
Cold Water
Cornstarch: To thicken the sauce. Substitution: Potato starch, tapioca starch, or arrowroot starch.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

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

Sauce ingredients being mixed in a small bowl until the sugar is fully dissolved.

Make the sauce: In a small bowl, combine the sauce ingredients as listed above and stir until the sugar is fully dissolved. Set aside.

Diced chicken thighs in a bowl being seasoned with salt and garlic powder, then coated evenly with cornstarch.

Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces and place in a large bowl. Season with salt and garlic powder, then add cornstarch and toss until evenly coated with no dry spots.

Chicken pieces frying in hot oil in a pan until golden and crispy on both sides.

Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry in small batches until golden, crispy, and cooked through, about 3-4 minutes per side.

Fried chicken being transferred to a wire rack or paper towel-lined plate to drain excess oil.

Drain the chicken: Transfer to a wire rack or paper towel-lined plate to drain excess oil and prevent sogginess.

Chopped onions, red bell pepper, and pineapple sautéing in a pan, then sauce added and simmered until thickened.

Sauté vegetables and thicken sauce: Reserve 1 teaspoon (5 ml) of oil in the pan and discard the rest. Reduce heat to medium and sauté onion, red bell pepper, and pineapple for 30-45 seconds. Add the sauce and simmer until thickened, about 30-45 seconds.

Fried chicken tossed in a thick, glossy sauce and garnished with green onions and sesame seeds before serving.

Finish: Add the fried chicken and toss to coat evenly. Remove from heat, garnish with green onions and sesame seeds, and serve.

Expert Tips

Don't pat the chicken dry - some moisture helps the cornstarch adhere.
Cut the chicken into even pieces so it cooks and fries at the same rate.
Use a heavy-bottomed pan to maintain a steady oil temperature.
Heat the oil to 325-350°F before frying for proper crisping.
Fry in small batches to keep the oil hot and prevent soggy coating.
Let the chicken cook undisturbed so it develops a crisp, golden crust.

Variations

Pork version: Swap the chicken thighs with diced pork shoulder and cook until it reaches an internal temperature of 145ºF.
Shrimp version: Swap the chicken with peeled deveined jumbo shrimp and cook until golden and crispy.
Tofu version: Swap the chicken with diced extra-firm tofu and cook until golden and crispy.
Gluten-free version: Swap the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.

Pairing Suggestions

Sweet and sour chicken pairs well with:

Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
Rice Dishes: White Rice or Fried Rice.
Noodle Dishes: Chow Mein or Lo Mein.
Vegetable Dishes: Spicy Garlic Bok Choy or Chinese Garlic Yu Choy.
Protein Dishes: Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.

Storage & Reheating

Leftover sweet and sour chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer: Sweet and sour chicken can be frozen for up to 2-3 months in a freezer-safe bag once cooled. For best texture, freeze the sauce, vegetables, and chicken separately. To serve, thaw overnight in the fridge and reheat on the stovetop or in the microwave until hot.

FAQ

Can I make sweet and sour chicken in advance?

Sweet and sour chicken can be made up to 4 days ahead and stored in an airtight container in the fridge once cooled. For best texture, keep the fried chicken separate from the sauce and vegetables. Reheat in the microwave or on the stovetop until hot before serving.

Can I air fry sweet and sour chicken?

Sweet and sour chicken can be made in the air fryer. Lightly oil the basket, then arrange the coated chicken in a single layer with space between pieces and spray with oil. Air fry at 400°F (200°C) for 10-14 minutes until golden, crispy, and cooked through (no flipping). Simmer the sauce until thickened, then toss with the chicken to coat.

Why is my chicken not crispy?

Several factors can prevent crispy chicken: uneven starch coating, oil that isn't hot enough, heat set too low, or an overcrowded pan. Moving the chicken too often while frying can also prevent a proper crust from forming.

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