Sweet and Sour Chicken

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I grew up with a version of sweet and sour chicken that showed up whenever my family wanted something bright, saucy, and a little nostalgic. This quick recipe hits that balance: tender cubes of chicken, crisp bell peppers and onions, juicy pineapple, and a tangy-sweet sauce that clings to everything. It’s perfect for a weeknight when you want something colorful and comforting without fuss — and if you prefer a lighter twist, try my baked take for an even easier cleanup: an oven-baked version that cuts down on frying.

Why you’ll love this dish

Sweet and sour chicken checks a lot of boxes: it’s fast, family-friendly, and crowd-pleasing. The sauce is both tangy and sweet, so picky eaters and adults can agree. It works well for meal-prep (reheat gently), makes great leftovers, and scales easily if you’re feeding a group.

"A perfect weeknight crowd-pleaser: bright sauce, juicy pineapple, and tender chicken — every bite delivers." — home cook review

This recipe is also forgiving: swap bell pepper colors, use canned pineapple if short on time, or adjust the vinegar-to-sugar ratio to suit your palate.

The cooking process explained

Before you dive in, here’s a quick roadmap so the kitchen stays calm:

Cube and season the chicken, then dust with cornstarch for a light crisp.
Sear the chicken quickly in hot oil until golden and nearly cooked through.
Sauté peppers and onions until just tender — you want some crunch.
Whisk vinegar, sugar, soy sauce, and cornstarch, then simmer until glossy.
Toss chicken, vegetables, and pineapple in the sauce so everything gets coated and heated through.
This overview helps you prep mise en place and time the steps so nothing overcooks.

Gather these items

What you’ll need:

1 pound chicken breast, cubed — boneless makes prep faster.
1 cup bell peppers, chopped — any color works; red gives extra sweetness.
1 cup pineapple chunks — fresh is bright, canned is convenient (reserve juice if you want more pineapple flavor).
1 onion, chopped — yellow or white onions add a mellow sweetness.
1/2 cup vinegar — rice vinegar is preferred for its mildness; apple cider vinegar can substitute.
1/2 cup sugar — start with this and adjust to taste.
1/4 cup soy sauce — low-sodium is an easy swap to control salt.
2 tablespoons cornstarch — divides into coating and sauce thickener.
2 tablespoons vegetable oil — for frying (can use canola or peanut oil).
Salt and pepper to taste.
Rice or Chinese noodles for serving.

Notes and substitutions inline:

For gluten-free: use tamari instead of soy sauce and cornstarch is already gluten-free.
Want a lighter version? Use less oil and stir-fry the chicken instead of shallow-frying, or use the baked method linked above.
For extra tang, add a splash of pineapple juice or a teaspoon of ketchup to the sauce.

Also see a tangy cranberry-spin if you like fruit-forward twists: a sweet-and-sour cranberry variation.

Step-by-step instructions

Delicious Sweet and Sour Chicken served with vibrant vegetables

Prep first: cube chicken into bite-sized pieces, chop peppers and onion, and drain pineapple if using canned. Mix 1 tablespoon cornstarch with a pinch of salt and pepper, then toss chicken to coat.
Make the sauce: whisk together vinegar, sugar, soy sauce, and the remaining 1 tablespoon cornstarch until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and sear for 3–4 minutes, flipping until lightly golden and mostly cooked. Remove to a plate.
In the same pan, sauté onion and bell pepper for 2–3 minutes until they soften but still have a little bite.
Return chicken to the pan, add pineapple chunks, and pour the sauce over everything. Stir constantly as the sauce comes to a simmer; it will thicken and become glossy in 1–2 minutes.
Taste and adjust seasoning with salt, pepper, or a touch more sugar/vinegar if needed. Serve immediately over steamed rice or noodles.

Best ways to enjoy it

Spoon the sweet and sour chicken over jasmine or basmati rice for classic comfort.
Toss with chow mein or lo mein noodles for a saucy stir-fry noodle bowl.
Serve family-style with lime wedges and scallions for brightness.
For a restaurant feel, place chicken on a shallow bed of rice, top with sesame seeds and thinly sliced green onions, and garnish with extra pineapple chunks.

Storage and reheating tips

Refrigerate leftovers within 2 hours in an airtight container. They’ll keep 3–4 days.
To reheat, microwave covered for 1–2 minutes or warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Avoid high heat to prevent the chicken from drying.
Freezing: place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: cooked chicken should reach 165°F when reheated; don’t refreeze previously frozen cooked chicken unless it was thawed in the fridge and handled safely.

Pro chef tips

Pat chicken dry before tossing with cornstarch. Less surface moisture = better browning.
Don’t overcrowd the pan when searing; do the chicken in batches if needed to keep pieces crisp.
Cornstarch thickens fast; mix it thoroughly into the sauce to avoid lumps and add it to simmering liquid so you can watch thickness.
Keep vegetables slightly underdone so they retain crunch after the sauce is added.
For extra depth, add 1 teaspoon toasted sesame oil at the end, not during cooking, to preserve its aroma.
If you like a glossy finish, swirl in a teaspoon of honey or a pat of butter at the end.

Also check out a simple weeknight version for busy evenings: a no-fuss sweet and sour chicken method.

Creative twists

Spicy kick: add 1–2 teaspoons Sriracha or chili garlic sauce to the sauce mix.
Orange-sour: swap half the vinegar for fresh orange juice for a citrus-forward sauce.
Veg-packed: add snow peas, carrots, or baby corn for more texture and color.
Protein swaps: use pork tenderloin, firm tofu, or shrimp instead of chicken — adjust cooking time accordingly.
Crispy coating: double-coat the chicken with cornstarch and shallow-fry for extra crunch, then drain on a rack.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on about 25–30 minutes total: 10–15 minutes prep, 10–15 minutes cooking.

Q: Can I make the sauce ahead of time?
A: Yes — mix the vinegar, sugar, soy sauce, and cornstarch and store covered in the fridge up to 48 hours. Whisk before using.

Q: My sauce is too thin or too thick. How do I fix it?
A: If too thin, simmer a little longer or whisk a slurry of 1 tsp cornstarch + 1 tbsp cold water and add gradually. If too thick, stir in a tablespoon of water or pineapple juice until you reach desired consistency.

Q: Is canned pineapple okay?
A: Absolutely. Use canned if fresh isn’t available. Reserve a bit of the juice if you want more fruit flavor in the sauce.

Q: Can I make this gluten-free?
A: Yes — replace soy sauce with tamari or a certified gluten-free soy sauce, and ensure cornstarch and other ingredients are gluten-free.

Conclusion

If you want another home-tested take, this Sweet and Sour Chicken Recipe – Taste and Tell provides helpful technique notes and photos. For a family-friendly version with slightly different proportions, check out Sweet and Sour Chicken Recipe – Small Town Woman which is handy for scaling up. And if you prefer a step-by-step photo guide with plating ideas, see Easy Sweet and Sour Chicken Recipe – Dinner, then Dessert for a visual walkthrough.