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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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.
- 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:
- Make the sauce: Whisk together all the sauce ingredients until the sugar dissolves. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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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📖 Recipe
Easy Sweet and Sour Chicken (30 Minutes)
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.
Ingredients
- 1 lb skinless boneless chicken thighs
- 1 medium red bell pepper diced into 1-inch pieces
- ½ cup pineapple diced into 1-inch chunks, or use drained canned pineapple chunks
- ½ medium onion sliced into 1⁄2-inch-wide pieces
- 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 all the sauce ingredients until the sugar dissolves. Set aside.
- 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 the diced chicken 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.
- 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.
- 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.
- 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, pour it into the pan, and simmer for about 30-45 seconds until thickened and glossy.
- 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.
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!
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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
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 🙂 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 🙂 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 doesn’t 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! ☺️
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! I’ve 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 🙂
Gigi HD
This recipe was super easy to follow and so delish!! My 3yo girl is a huge fan of this dish and I’m now able to save $15/week on take out 🙂 I made two batches, one original for my girl and one spicy for myself by adding siracha to sauce mix. It was heavenly 🙂 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 🙂 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, we’ll 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!
Jane
Not made yet, just made your Gochujang Chicken which went down really well - kids loved it and cleared their plates 😋😋
Thought I’d try sweet and sour next, as the chicken in the Gochujang was so good & crispy, can see how it would work well with the sweet and sour sauce.
A question about the brown sugar you use, is it dark or light?
Thanks
Christie Lai
Thanks so much for the kind words regarding my gochujang chicken! I'm glad you and your kids enjoyed that recipe!
As for the sweet and sour sauce, either light or brown sugar will work. I used dark brown sugar 🙂
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! 💕
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! 🙂 Have a fantastic weekend, Christie!