Sweet & Sour Chicken
Crispy, sticky, and bursting with bold flavors—this Sweet and Sour Chicken is everything you love about your favorite takeout, made fresh at home! Tender chunks of crispy chicken are coated in a tangy-sweet sauce made with pineapple, apple cider vinegar, brown sugar, and ketchup for that signature balance of flavors.
The best part is that you don’t need a deep fryer to get that golden, crispy coating—a simple cornstarch and flour dredge gives you the perfect crunch with just a little oil. Toss in bell peppers, onions, and pineapple for the ultimate sweet-and-savory combo, and you’ve got a restaurant-worthy meal in under an hour.
This is a super family friendly dish that’s perfect for an easy dinner with takeout vibes. It’s a regular in my recipe rotation, and I think you’ll love it just as much as I do!
Ingredients
- Olive oil
- Chicken breasts
- Bell pepper
- Cornstarch
- Canned pineapple
- Ginger puree
- Garlic cloves
- Onion
- Flour
- Eggs
- Apple cider vinegar
- Brown sugar
- Salt & pepper
- Ketchup
- Paprika
- Granulated garlic
How To Make Sweet & Sour Chicken
If you prefer screen-free cooking, you’ll find your printable recipe card at the bottom of this post!
- Place the diced chicken in a bowl and add the cornstarch. Cover and shake until each piece is coated.
- In another bowl, beat the eggs with a fork. In a third bowl, mix flour, salt, and spices. Dip each chicken piece in the egg, then coat with the flour mixture.
- Heat olive oil in a skillet and cook the chicken in batches, 2-3 minutes per side, until golden brown. Add more oil if needed.
- Place the cooked chicken on paper towels to absorb excess oil.
- In the same skillet, heat 1 tbsp of oil and sauté the bell pepper for 3-4 minutes on low heat. Add garlic and ginger, cook for 1 more minute.
- Add pineapple with juice, ketchup, apple cider vinegar, and brown sugar to the skillet.
- Bring to a simmer and cook on low heat for 5 minutes.
- Add the chicken to the sauce and gently stir. Heat for 2-3 minutes.
- Serve and enjoy!
Serving Suggestions for Sweet and Sour Chicken
Classic Takeout Style – Serve over a fluffy bed of steamed white rice or jasmine rice to soak up all that delicious sauce.
With Fried Rice – Pair with homemade fried rice for the ultimate takeout-at-home experience. Try it with egg fried rice, vegetable fried rice, or even cauliflower rice for a lighter option.
Lower-Carb Option – Swap the rice for steamed or stir-fried veggies like broccoli, snap peas, or bok choy for a healthier twist.
With Noodles – Serve over lo mein, rice noodles, or even ramen for a fun variation on a takeout classic.
Topped with Garnishes – Sprinkle with sesame seeds, sliced green onions, or even a little fresh cilantro for added flavor and color.
As a Party Appetizer – Serve on small skewers or as bite-sized pieces with toothpicks for a crowd-pleasing appetizer at gatherings!
Sweet & Sour Chicken
Ingredients
- 4 tbsp olive oil
- 3 chicken breasts diced into 1-inch cubes
- 1.5 cups coloured bell pepper diced
- 5 tbsp cornstarch
- 1 can diced pineapple with juice
- 1 tbsp ginger puree
- 2 garlic cloves minced
- 1 onion finely chopped
- 1/2 cup flour
- 2 eggs
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 6 tbsp ketchup
- 1 tsp paprika
- 1 tsp granulated garlic
Instructions
- Place the diced chicken in a bowl and add the cornstarch. Cover and shake until each piece is coated.
- In another bowl, beat the eggs with a fork. In a third bowl, mix flour, salt, and spices. Dip each chicken piece in the egg, then coat with the flour mixture.
- Heat olive oil in a skillet and cook the chicken in batches, 2-3 minutes per side, until golden brown. Add more oil if needed.
- Place the cooked chicken on paper towels to absorb excess oil.
- In the same skillet, heat 1 tbsp of oil and sauté the bell pepper for 3-4 minutes on low heat. Add garlic and ginger, cook for 1 more minute.
- Add pineapple with juice, ketchup, apple cider vinegar, and brown sugar to the skillet.
- Bring to a simmer and cook on low heat for 5 minutes.
- Add the chicken to the sauce and gently stir. Heat for 2-3 minutes.
- Serve and enjoy!
And just like that, you’ve made restaurant-quality Sweet and Sour Chicken right in your own kitchen! Crispy, tangy, and packed with flavor, this dish proves that homemade takeout can be just as delicious—if not better—than the real thing. If you’ve tried this recipe, I’d love to hear your thoughts in the comment section below!
