If you love the bold, tangy flavors of takeout-style sweet and sour chicken, the you should try our homemade copycat.
Crispy chicken is coated in a glossy, sweet, and flavorful sauce made from pantry staples. The best part? It’s easy to make at home and tastes amazing!
Sweet and sour chicken recipe
This recipe brings together tender chicken bites with a well-balanced sauce made with pineapple, bell peppers, and a touch of vinegar for that signature zing.
Whether you’re serving it over steamed rice or alongside a simple side, this dish is a guaranteed crowd-pleaser.
Looking for more Asian style take out recipes? You should try our Chinese peanut butter chicken or Panda Express teriyaki chicken recipe next!
If you love meatballs, try our crockpot sweet and sour meatballs for another easy dinner idea!
Recipe Highlights
- The chicken stays crisp even after being coated in the flavorful sweet and sour sauce.
- Better than takeout Enjoy restaurant-quality flavors at home with simple, wholesome ingredients.
- This family-friendly recipe is always a hit with kids and adults alike, making it perfect for weeknights or special occasions.
- Easy to customize by adjusting the sweetness, tanginess, or spice level to suit your taste.
Ingredients
- Chicken breast or thighs: Cut into bite-sized pieces for tender, juicy results.
- Cornstarch and flour: Helps create a light and crispy coating for the chicken.
- Eggs: Used to help the coating stick.
- Oil: For frying the chicken to golden perfection.
- Bell peppers: Adds color and a slight crunch to the dish.
- Pineapple chunks: Brings a natural sweetness that pairs perfectly with the sauce.
- Garlic and ginger: Enhances the flavor with a warm, aromatic touch.
- Low sodium Soy sauce: Adds depth and umami to the sauce.
- Ketchup: Gives the sauce its signature color and sweetness.
- Apple cider vinegar: Balances the flavors with a mild tang.
- Brown sugar: Provides the perfect touch of sweetness.
- Black pepper and salt.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Skillet
How to make sweet and sour chicken
Coat the diced chicken in cornstarch. Whisk eggs in one bowl and mix flour, salt, and spices in another. Dip chicken in egg, then coat with flour.
Heat oil in a skillet over medium heat. Cook chicken in batches for 2-3 minutes per side until golden. Add more oil as needed.
Drain cooked chicken on paper towels.
In the same skillet, sauté bell pepper for 3-4 minutes. Add garlic and ginger, cooking for another minute.
Stir in pineapple with juice, ketchup, apple cider vinegar, soy sauce and brown sugar. Simmer for 5 minutes.
Add chicken to the sauce, stir, and heat for 2-3 minutes. Then serve.
What to serve with sweet and sour chicken
- Steamed rice: A classic pairing that soaks up the delicious sauce.
- Fried rice: Adds extra flavor and texture to your meal.
- Stir-fried vegetables: A simple veggie side balances the dish.
- Egg rolls or spring rolls: Complements the sweet and tangy flavors perfectly.
How to store
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Keep in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a skillet over medium heat or in the microwave, adding a splash of water if needed.
Helpful Tips
- Cut chicken evenly so that the pieces cook at the same time, ensuring tender bites.
- Use fresh pineapple: It adds a brighter flavor compared to canned pineapple.
- Don’t overcrowd the pan: Fry in batches to keep the chicken crispy.
- Adjust sauce thickness: Add more cornstarch slurry for a thicker sauce or a splash of water to thin it out.
FAQs
Yes! Bake the coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through. It won’t be as crispy as frying, but it’s a great lighter option.
Yes, but thaw it completely before coating and frying to ensure even cooking. You can also use frozen chicken nuggets in a pinch.
Is this recipe gluten-free? No, this recipe isn't gluten free as is, however, you can use a gluten free soy sauce (👈 affiliate link) and substitute the flour with cornstarch to make it gluten-free.
For a slow cooker version, cook the sauce ingredients and browned chicken on low for 4 hours or high for 2 hours.
White vinegar of rice vinegar works as substitutes, though they may slightly alter the flavor. Here are some more apple cider vinegar substitutes.
Try our copycat PF Chang's sweet and sour chicken today!
Homemade sweet and sour chicken is a simple yet flavorful dish that’s perfect for a quick weeknight dinner or a weekend treat.
With crispy chicken and a tangy-sweet sauce, it’s sure to become a family favorite. Give it a try, and don’t forget to pair it with rice or a side of stir-fried veggies!
More dinner recipes one
- Creamy Garlic Parmesan chicken pasta.
- Jamaican brown stew chicken.
- Check out all our Home Cooked Recipes
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Sweet & Sour Chicken
Ingredients
- 4 tablespoon olive oil
- 3 chicken breasts (diced into 1-inch cubes)
- 1 ½ bell peppers ( ½ of red, ½ of green and ½ of yellow all cut into 1 inch chunks)
- 5 tablespoon cornstarch
- 15 oz pineapple chunks with juice (or 1 ½ cup)
- 1 Tablespoon ginger puree
- 2 garlic cloves (minced)
- 1 Small onion (finely chopped)
- ½ cup flour
- 2 large eggs
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons Low sodium soy sauce
- 2 Tablespoons brown sugar
- ¼ teaspoon salt
- ½ teaspoon Black pepper
- 6 tablespoon ketchup
- 1 teaspoon paprika
- 1 teaspoon Garlic powder
Instructions
- Toss the diced chicken with cornstarch in a bowl, ensuring each piece is well coated.
- In a separate bowl, whisk the eggs. In a third bowl, combine the flour, salt, and spices. Dip each chicken piece in the egg, then coat it with the seasoned flour mixture.
- Heat olive oil in a skillet over medium heat. Cook the chicken in batches for 2-3 minutes per side until golden brown. Add more oil as needed.
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- In the same skillet, add a tablespoon of oil and sauté the bell pepper on low heat for 3-4 minutes. Stir in the garlic and ginger, cooking for another minute.
- Pour in the pineapple with its juice, ketchup, apple cider vinegar, soy sauce and brown sugar.
- Let the sauce simmer on low heat for about 5 minutes.
- Return the cooked chicken to the skillet and gently stir to coat. Allow it to heat through for 2-3 minutes.
Notes
- For extra crunch, use panko breadcrumbs instead of flour.
- Adjust the sweetness or tanginess by tweaking the amount of sugar or vinegar.
- Add red pepper flakes or sriracha if you like a bit of heat.
- This dish pairs well with white rice, brown rice, or even cauliflower rice for a low-carb option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
