This easy sweet and sour chicken is made with fresh pineapple, bell peppers, red onion and juicy, crispy chicken. Tossed in a balanced sweet-and-savory sauce and served over rice, it’s a simple homemade alternative to takeout.
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WHAT PEOPLE ARE SAYING ABOUT THIS SWEET AND SOUR CHICKEN
“This was delicious!!” – Rina
“This is soo good! Recommending to read full recipe before you start;) I cut recipe in half for 3 people.” – Lenka
HOMEMADE SWEET AND SOUR CHICKEN
Sweet and sour chicken is a beloved takeout favorite — a satisfying mix of crunchy chicken and a tangy, slightly sweet sauce. The sauce really makes this dish, whether you serve it with breaded chicken, stir-fried shrimp, or just vegetables.
I enjoy the bright, tangy flavors here. Making this at home means less oil, no artificial colors, and a sauce you can adjust to taste. My family prefers this homemade version to takeout, and it’s a great way to serve a crowd or pack lunches for leftovers.
WHY THIS SWEET AND SOUR CHICKEN RECIPE WORKS
Making sweet and sour chicken at home lets you control ingredients and flavor. This version uses fresh pineapple, bell peppers and onion with a homemade sweet-and-sour sauce built from pineapple juice, rice vinegar and a touch of ketchup for depth.
The coating uses a simple flour-and-cornstarch mix instead of heavy batter, producing a crisp exterior without extra fuss. The recipe is adaptable — add chili flakes for heat, switch pineapple for mango if you prefer, or toss in broccoli for a stir-fry variation.
This makes a generous batch, ideal for families and for reheating. It also stores well, so plan on leftovers for easy weeknight meals.
SWEET AND SOUR CHICKEN INGREDIENTS
This recipe combines boneless chicken thighs with fresh pineapple, bell peppers and red onion. The coating is cornstarch and flour for a crisp finish. The sauce mixes pineapple juice, rice vinegar, ketchup, sugar, brown sugar, garlic, grated ginger, a pinch of red pepper and a spoonful of chicken base for extra savory flavor.
Prep takes a bit of time — cut the vegetables and fruit into 1-inch pieces and grate the ginger and mince garlic. Mix the sauce ingredients in a bowl, then make a slurry from 2 tbsp cornstarch and 1/4 cup of the prepared sauce to thicken later.
Cut the chicken into 1-inch pieces, season with salt, pepper and onion powder, then add eggs and mix to coat. Chill while you set up the dredging station.
HOW TO MAKE IT
Set up a dredge station with cornstarch and flour mixed with a pinch of salt in a bowl or zip-top bag. Line a baking sheet with parchment to rest the coated chicken.
Coat chicken pieces in the egg mixture, then dredge a few at a time in the dry mixture. Shake off excess and arrange on the baking sheet. Heat oil in a large skillet to about 350°F (enough oil to come 1½–2 inches up the pan) and fry chicken in batches for 3–4 minutes until golden and cooked through. Transfer to the lined baking sheet and reserve about 1½ tablespoons oil in the skillet.
Sauté the pineapple, bell peppers and red onion in the skillet over medium-high heat until softened to your liking. Pour the prepared sauce into the pan with the vegetables and bring to a boil. Stir in the cornstarch slurry and cook until the sauce thickens.
Return the fried chicken to the skillet, toss to coat, and cook 1–2 minutes to heat through. If you like heat, add cayenne or crushed red pepper now. Serve over jasmine or basmati rice (or coconut rice for extra flavor).
- To make the sweet and sour sauce: Combine sauce ingredients in a bowl, pour into the skillet with the vegetables, bring to a boil, then stir in the slurry until thickened.
- After the sauce thickens, add the cooked chicken and toss to coat. Serve over rice.
HOW TO MAKE SWEET AND SOUR CHICKEN HEALTHY
You can lighten this dish with a few swaps: use chicken breast or shrimp instead of thighs, grill or air-fry the chicken instead of deep-frying, and choose a natural sweetener like honey or a low-calorie sugar substitute. Replace vegetable oil with avocado, coconut or grapeseed oil if you prefer.
Because this recipe requires some prep, it helps to prepare all ingredients first so everything cooks quickly once you start.
Tools used to make this Sweet and Sour Chicken
15 Inch cast iron skillet, chopsticks, mixing bowls, griddle or a large heavy skillet will make the process easier.
The Best Sweet and Sour Chicken with Pineapples
April Boller Wright
Pin Recipe
Ingredients
Chicken & Prep
- 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2.5 cups pineapple, cut into 1-inch pieces
- 2.5 cups bell peppers, cut into 1-inch pieces
- 1 1/4 cup red onions, cut into 1-inch pieces
Sweet and Sour Sauce
- 1 cup rice vinegar
- 1/2 cup ketchup
- 1 cup pineapple juice
- 1/2 cup white sugar
- 1/4 cup brown sugar + 2 tbsp
- 2-inch piece grated ginger
- 3 tsp garlic, minced
- 1/8 tsp red pepper
- 1 tsp chicken base (Better Than Bouillon)
For the chicken dredge
- 1 cup cornstarch
- 1/2 cup flour
- 1/4 tsp onion powder
- 2 large eggs
- 1 3/4 tsp salt
- 1 tsp pepper
Slurry
- 2 tbsp cornstarch
- 1/4 cup sweet and sour sauce (taken from the prepared sauce)
Instructions
-
Prep the Chicken
Place chicken in a large bowl and season with salt, pepper and onion powder. Add eggs and mix until each piece is coated. Cover and refrigerate while you prepare other ingredients.
-
Prep the Vegetables & Sauce
Cut pineapple, bell peppers and onion into 1-inch pieces. In a medium bowl combine all sauce ingredients and mix well.
-
Make the Slurry
Combine 2 tbsp cornstarch with 1/4 cup of the prepared sauce and whisk until smooth. Set aside.
-
Dredge the Chicken
Line a baking sheet with parchment. In a bag or bowl combine cornstarch, flour and salt. Add a few pieces of chicken at a time and coat, shaking off excess. Place on the baking sheet and repeat.
-
Fry The Chicken
Heat oil in a large skillet to 350°F (enough to come 1½–2 inches up the pan). Fry chicken in batches for 3–4 minutes until golden and cooked through. Transfer to the baking sheet and remove all but about 1½ tbsp oil from the pan.
-
Cook The Vegetables
Sauté pineapple, peppers and onion in the reserved oil over medium-high heat until softened to your liking.
-
To make the sauce
Pour the prepared sauce into the skillet with the vegetables and bring to a boil. Stir in the slurry and cook until thickened.
-
Combine and Serve
Add the fried chicken to the sauce and toss to coat. Cook 1–2 minutes more. Add cayenne or crushed red pepper if desired. Serve over rice.
Notes
Prep everything first: dice vegetables and pineapple, grate ginger and measure the sauce so cooking goes smoothly.
If you don’t like pineapple, mango is a good substitute. For variation add shredded carrots or broccoli.
When dredging, a single coat is sufficient — shake off excess to avoid wasting the dry mix. Fry in batches and avoid overcrowding the pan so pieces crisp evenly.
Cook chicken until it reaches 165°F. Serve with jasmine or basmati rice; coconut rice is a delicious option.
Shortcuts: use store-bought sweet chili sauce for a quicker sauce, ginger in a tube for convenience, or frozen peppers and canned pineapple when short on time.
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