Introduction
Craving takeout but want something healthier and homemade? This Easy Sweet and Sour Chicken recipe gives you that classic Chinese takeout flavor — tangy, sticky, and perfectly crispy — all made in your own kitchen.
Skip the deep-fry and greasy containers. This recipe hits all the right notes with less effort and guilt.
Ingredients List
For the Chicken:
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 1/3 cup cornstarch
- 1 egg, beaten
- 2 tbsp vegetable oil (for pan-frying)
- Salt and pepper to taste
For the Sweet and Sour Sauce:
- 1/3 cup rice vinegar
- 1/4 cup ketchup
- 1/3 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup pineapple juice (from canned pineapple chunks)
Optional Add-ins:
- 1 bell pepper (red or green), chopped
- 1/2 onion, chopped
- 1/2 cup pineapple chunks (canned or fresh)
Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: ~35 minutes
Dinner is ready in under 40 minutes — faster than delivery!
Step-by-Step Instructions
Step 1: Coat and Cook the Chicken
Season chicken with salt and pepper. Toss in cornstarch, then dip in beaten egg. Heat oil in a large skillet or wok and pan-fry chicken until golden and crispy on all sides. Remove and set aside.
Step 2: Sauté Veggies (if using)
In the same pan, sauté onions and bell peppers for 3–4 minutes until tender. Add pineapple chunks.
Step 3: Make the Sauce
In a small bowl, whisk together vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Pour into pan with veggies. Bring to a simmer.
Step 4: Thicken and Combine
Add the cornstarch slurry to the simmering sauce. Stir until thickened, about 1–2 minutes. Return chicken to the pan and toss to coat evenly.
Step 5: Serve
Serve hot over steamed rice, noodles, or cauliflower rice. Garnish with green onions or sesame seeds if desired.
Nutritional Information (per serving, serves 4)
- Calories: 360
- Protein: 28g
- Carbohydrates: 28g
- Fat: 14g
- Sugars: 15g
- Sodium: 620mg
Healthier than traditional takeout with fewer preservatives and more control over ingredients.
Tips for Best Results
- Use thigh meat for juicier chicken.
- Don’t overcrowd the pan when frying — work in batches.
- Let the sauce simmer before adding the slurry to avoid lumps.
- For extra crispiness, double-coat the chicken (dip again in cornstarch after egg).
Healthier Alternatives for the Recipe
- Bake or air fry the chicken instead of pan-frying.
- Use honey instead of brown sugar.
- Go for low-sodium soy sauce.
- Swap pineapple juice with orange juice for a twist.
Serving Suggestions
- Classic white jasmine or basmati rice
- Stir-fried vegetables
- Cauliflower rice for a low-carb option
- Add to lettuce wraps for a fun twist
Common Mistakes to Avoid
- Soggy chicken: Always cook in a hot pan and don’t overcrowd.
- Overcooking the veggies: Keep them slightly crisp.
- Skipping the slurry: Without it, your sauce won’t thicken properly.
- Using too much oil: A shallow pan-fry is all you need.
Storing Tips for the Recipe
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Gently in a skillet or microwave. Add a splash of water to loosen the sauce.
- Freeze: Freeze sauce and cooked chicken separately for best texture.
Conclusion
This Easy Sweet and Sour Chicken is a better-than-takeout favorite that’s fast, flavorful, and flexible. It’s weeknight-approved and picky-eater friendly — what’s not to love?
Whip this up and watch your dinner table disappear into silence (that’s how you know it’s good!).
FAQs
Can I use store-bought sauce?
Yes, but homemade gives you better control over sugar and salt.
Is this recipe gluten-free?
Use tamari instead of soy sauce and check your ketchup and cornstarch.
Can I prep ahead?
Yes. Cook the chicken and keep the sauce separate until ready to heat and serve.
Can I make this vegetarian?
Try using crispy tofu or cauliflower instead of chicken.
What other vegetables work well?
Broccoli, snap peas, carrots, or zucchini all pair wonderfully.
