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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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:
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above and stir until the sugar is fully dissolved. Set aside.
- 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.
- 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.
- Drain the chicken: Transfer to a wire rack or paper towel-lined plate to drain excess oil and prevent sogginess.
- 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.
- 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
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.
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.
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.
More Like This
📖 Recipe
Quick & Easy Sweet and Sour Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- 1 medium red bell pepper or green / yellow / orange bell pepper - large diced
- ½ cup pineapple diced into 1-inch chunks
- ½ medium onion sliced
- ¼ cup cornstarch or potato starch
- ⅓ cup vegetable oil or any neutral oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon sesame seeds toasted kind, optional garnish
- 1 green onion finely chopped
Sweet and Sour Sauce
- ⅓ cup ketchup
- ½ cup brown sugar
- ¼ cup white vinegar or rice vinegar / apple cider vinegar
- 2 tablespoon water cold
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon cornstarch or potato starch
Instructions
- In a small bowl, combine the sauce ingredients as listed above and stir until the sugar is fully dissolved. Set aside.
- 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.
- 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.
- Transfer to a wire rack or paper towel-lined plate to drain excess oil and prevent sogginess.
- 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.
- Add the fried chicken and toss to coat evenly. Remove from heat, garnish with green onions and sesame seeds, and serve.
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!