Sweet and sour chicken is the classic Chinese takeout dish everyone loves, with crispy chicken stir fried with bell peppers and pineapple in an easy-to-make sauce. Now you can make it at home just the way you want it!
You'll also love my Kung Pao Chicken and Teriyaki Chicken.
Chinese Sweet and Sour Chicken Recipe
Craving Sweet and Sour Chicken? This is the only recipe you will need, my friends. Patty and I both grew up with this Chinese takeout classic, and this brings back all those memories.
Mike's Recipe Highlights
- My recipe focuses less on the sweet and more on the sour and savory elements. You can even cut back more on the sweet and add some heat to make it your own, or add more sweet if that is what you love.
- The mix of cornstarch and flour makes the chicken extra crispy on the outside, and juicy and tender on the inside.
Let's talk about how to make sweet and sour chicken, shall we?
Sweet and Sour Chicken Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Chicken. Use boneless, skinless chicken thigh or chicken breast, cut into bite-sized pieces, roughly 1-inch chunks.
- For Coating. Cornstarch and all-purpose flour, plus salt and pepper to taste.
- Vegetable Oil. For frying the chicken.
- Fruit and Vegetables. Onion, red and green bell peppers, pineapple (you can use fresh or canned), garlic, ginger.
- FOR THE SWEET AND SOUR SAUCE
- Brown Sugar. Adds the "sweet" element. Add more or less to adjust the sweetness to your preference.
- Vinegar. Use rice vinegar or apple cider vinegar. This adds the "sour" element.
- Ketchup. Ketchup adds both flavor and the traditional red color to this iconic sauce. No need for red food coloring!
- Soy Sauce.
- For Serving. Cooked white rice or brown rice.
- For Garnish. Toasted sesame seeds, chopped green onion or scallions.
How to Make Sweet and Sour Chicken - the Recipe Method
Whisk together the sweet and sour sauce ingredients then set aside.
Mix the cornstarch, flour, and salt and pepper in a large bag or large bowl and coat the chicken, then fry the deep fry the chicken 1-2 minutes, or until golden brown and cooked through.
I usually add the chicken in batches to avoid overcrowding.
Drain most of the oil, then stir fry the onion, peppers, and pineapple 2-3 minutes, or to your liking, then stir fry the garlic and ginger.
Stir in the sweet and sour sauce, thicken a bit, then toss with the fried chicken pieces.
Boom! Done! Your sweet and sour chicken is ready. Serve with hot rice and garnish immediately. Easy enough to make, isn't it? This recipe sure brings back memories for us both!
Recipe Tips & Notes
- Chop the chicken, vegetables, and pineapple chunks into the same bite-sized pieces to ensure more even cooking.
- Want a spicy kick? Replace one of the bell peppers with 2-3 jalapeno peppers or other hotter peppers to bring the heat.
Storage & Leftovers
Leftover sweet and sour chicken will last up to 5 days in the refrigerator in a sealed container. You can gently reheat it in an oiled pan on the stove top, or reheat it in the oven or air fryer to help keep it a bit crispy.
I do not recommend freezing it, as it can affect the crispy texture.
That's it, my friends. I hope you enjoy the dish! I'd love to hear your thoughts in the comments or on social media! Happy eating.
Cookbook Recommendation
If you love Chinese recipes and cooking, I recommend these books for the American cook.
- The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!)
- Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!)
- Also check out my cookbook: The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I've been loving this wok, makes stir frying and clean up so easy.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Sweet and Sour Chicken Recipe
Ingredients
- 1/4 cup cornstarch
- ¼ cup flour
- 1 pound chicken thighs cut into bite-sized pieces (or use chicken breast)
- Salt and pepper to taste
- 3/4 cup vegetable oil for frying or more as needed
- 1 medium onion cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1 cup pineapple chunks
- 4 garlic cloves minced
- 1 tablespoon minced or crushed fresh ginger
FOR THE SWEET AND SOUR SAUCE
- 1/4 cup brown sugar
- ½ cup rice vinegar or use apple cider vinegar
- ¼ cup ketchup
- 3 tablespoons soy sauce
- For Serving. Cooked white rice or brown rice.
- For Garnish. Toasted sesame seeds, chopped green onion or scallions.
Instructions
- Make the sweet and sour sauce first by whisking together the brown sugar, rice vinegar, ketchup, and soy sauce in a large bowl. Set aside.
- Mix together the cornstarch, flour, and salt and pepper in a large bag or large bowl. Add the chicken and shake well to evenly coat the chicken.
- Heat the oil in a large wok or pan to medium-high heat, until a small drop of cornstarch added sizzles up.
- Tap off excess coating from the chicken chunks, then fry in the oil 1-2 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate. Do this in batches if needed so avoid overcrowding the wok.
- Drain some of the excess oil if needed, and bring back to medium-high heat. Add the onion, peppers, and pineapple. Stir fry for 2-3 minutes, or until done to your liking.
- Add the garlic and ginger and stir fry for 1 minute.
- Stir in the sweet and sour sauce and mix well. Cook for 1-2 minutes to thicken.
- Add the reserved chicken, stir to coat, and warm through. Serve immediately with rice and garnish.
Notes
- Nutritional information estimated without rice or garnish.
- Chopping the chicken, vegetables, and pineapple into the same bite-sized pieces ensures more even cooking and a better presentation.
- Want some heat? Replace 1 bell pepper with 2-3 jalapenos for a nice kick.
Nutrition Information
Carol says
Hi Mike,
Just had this recipe as written and again hit a home run. My husband is not a big chicken eater but says he likes everything in it, says it’s an excellent meal and gives it a 10 out of 10. Again he states when can you move in? Thanks again for a great meal and keep sending out those recipes.
Mike H. says
Haha, thank you, Carol. I appreciate it!
Donald Finck says
What is the unit of measure for the ketchup. 1/4 cup?
Mike Hultquist says
Donald, yes, 1/4 cup ketchup. Thank you!