Sweet and Sour Chicken

5 from 2 votes

Sweet and Sour Chicken features crispy chicken in light batter, pineapple, bell peppers, and onions smothered in a thick, glossy, flavorful sauce. It’s even tastier than Chinese takeout!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian, Chinese

Keyword: Sweet and Sour Chicken

Servings:

Calories: 438kcal

Author: Ryan Allen

Equipment

My Favorite Skillet

Ingredients

¼ cup cornstarch
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon paprika
2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
¼ cup vegetable or canola oil or more if needed
1 medium red bell pepper cut into 1" pieces
1 medium green bell pepper cut into 1" pieces
1 medium yellow onion cut into 1" pieces
1 ½ cups Pineapple chunks in 100% juice reserve ⅓ cup pineapple juice for sauce

Sweet and Sour Sauce

½ cup brown sugar
¼ cup apple cider vinegar
⅓ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons minced garlic
⅓ cup pineapple juice reserved from pineapple chunks
2 tablespoons cornstarch

Instructions

In a medium bowl, add brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, garlic, pineapple juice, and cornstarch. Whisk until well combined and set aside.
In a gallon-size freezer bag, add cornstarch, black pepper, onion powder, and paprika. Shake to combine seasonings, then add chicken and shake until well coate
In a large skillet, heat oil over medium-high heat. Add chicken in two batches and cook for 2-3 minutes on each side until golden brown. Remove chicken and set aside.
Add bell peppers, onions, and sautee for 3-4 or until slightly softened.
Lower heat to medium, then pour prepared sweet and sour sauce into the cooked vegetables. Bring the sauce to a boil.
Add chicken and stir until coated. Continue to cook until the sauce thickens and the chicken is warmed through.
Serve over rice, and enjoy!

Notes

Fry the chicken in small batches to ensure the oil stays at a consistently high temperature and drain on wire rack instead of paper towels. This will keep the crust crunchy.
A perfectly balanced sauce is what makes this dish. Taste-test the sauce as you go, adjusting the sugar and vinegar levels to get the right balance that you like.
Separate the chicken from the sauce and vegetables when making ahead. When it's time to reheat, crisp the chicken in the air fryer or oven, then warm the sauce and veggies on the stovetop.
Pair your chicken with rice, lo mein, or more veggies. Add garnishes like scallions or sesame seeds for extra color and more crunch.

Nutrition