Sweet And Sour Chicken Recipe Easy

I’ve always loved making restaurant-style sweet and sour chicken at home, but a lot of recipes are just too complicated for a weeknight. This **easy sweet and sour chicken recipe** delivers on that promise of crisp, golden chicken and a perfectly balanced tangy-sweet sauce, all ready faster than delivery. This version features a distinct crunch on the chicken pieces, which contrasts beautifully with the glossy, vibrant orange sauce. It’s a guaranteed hit for family dinners, offering a familiar flavor profile with a simple preparation that ensures success every time.

Ingredients

• 450 g (1 lb) boneless, skinless chicken breast, cut into 2.5 cm (1 inch) pieces
  We prefer chicken breast for its quick cooking time and lean texture. Cut pieces uniformly to ensure even cooking and better sauce coating.
• 60 g (1/2 cup) cornstarch, divided
  Used for creating the crispy coating on the chicken and later as a thickening agent for the sauce. Using cornstarch yields a lighter, crunchier texture than a traditional flour batter.
• 30 g (1/4 cup) all-purpose flour
  Combined with cornstarch for the dredging mixture to enhance crispness and color. This combination helps create a light, non-greasy crust when frying.
• 500 ml (2 cups) vegetable oil, for frying
  Sufficient oil for shallow frying the chicken in batches; you may also use peanut oil for a traditional flavor.
• 1 medium red bell pepper, deseeded and cut into 2.5 cm (1 inch) pieces
  Adds sweetness, color, and texture to the stir-fry. Cut into similar sizes as the chicken pieces for consistency.
• 1 medium green bell pepper, deseeded and cut into 2.5 cm (1 inch) pieces
  Provides a slightly more bitter contrast and classic sweet and sour presentation. Ensure all seeds and membranes are removed before chopping.
• 1/2 medium yellow onion, cut into 2.5 cm (1 inch) pieces
  Serves as the aromatic base for the stir-fry. Yellow onion adds a sweet flavor as it cooks; you can also use white onion.
• 225 g (8 oz) canned pineapple chunks, drained (reserve 60 ml / 1/4 cup juice)
  Essential for the tangy-sweet flavor profile; use canned pineapple for convenience. Reserve the juice for the sauce base; do not discard it. (I find the canned pineapple holds its shape better in the stir-fry than fresh.)
• 2 cloves garlic, minced
  Finely mince the garlic to release maximum aroma and flavor. Add during the final minute of cooking vegetables to prevent burning.
• 15 g (1 tbsp) fresh ginger, grated
  Grate fresh ginger rather than using pre-minced for the freshest flavor. A classic pairing with garlic in East Asian stir-fries.
• Sweet and Sour Sauce ingredients:
  
  • 60 ml (1/4 cup) reserved pineapple juice
  • 60 ml (1/4 cup) ketchup
  • 50 g (1/4 cup) granulated sugar
  • 45 ml (3 tbsp) rice vinegar
  • 30 ml (2 tbsp) alcohol-free soy sauce
  • 30 ml (2 tbsp) water
  • 15 g (1 tbsp) cornstarch (for thickening)
• Spicy Gochujang Drizzle ingredients:
  
  • 15 g (1 tbsp) gochujang (Korean chili paste)
  • 5 ml (1 tsp) toasted sesame oil
  • 15 ml (1 tbsp) water (to thin the drizzle)
• Garnishes and serving:
  
  • 2 g (1/2 tsp) toasted sesame seeds, for garnish
  • 2 fresh scallions, thinly sliced, for garnish
  • Cooked white rice, for serving

Instructions

This **sweet and sour chicken recipe easy** method prioritizes texture and flavor, ensuring a crispy coating and a thick, glossy sauce. Follow these steps carefully for the best results on your **sweet and sour chicken recipe easy** dinner.

1. Prepare the chicken and coating:
   Pat the chicken pieces very dry with paper towels; this is essential for a crispy crust. In a shallow dish or large Ziploc bag, combine 45 g (3 tbsp) cornstarch and 30 g (1/4 cup) all-purpose flour. Dredge the chicken pieces thoroughly in the mixture, ensuring full coverage, then shake off any excess coating.
2. Fry the chicken to golden perfection:
   Heat vegetable oil in a large wok or deep pot over medium-high heat until it reaches 175°C (350°F). Fry the chicken in small batches (do not crowd the pan) for 4–6 minutes, turning once, until golden brown and crispy on all sides. Remove the chicken pieces and place them on a wire rack lined with paper towels to drain excess oil; do not stack them or they will steam and lose crispness.
3. Sauté vegetables and aromatics:
   Pour off all but 15 ml (1 tbsp) of oil from the wok. Add the bell peppers and onion, and stir-fry for 2–3 minutes until they are slightly tender-crisp; they should still have a bite. Add the minced garlic and grated ginger, stir-fry for 30 seconds until fragrant, then remove from heat.
4. Prepare the sweet and sour sauce:
   In a small bowl, whisk together the reserved pineapple juice, ketchup, sugar, rice vinegar, soy sauce, 30 ml (2 tbsp) water, and the remaining 15 g (1 tbsp) cornstarch. Stir until the cornstarch is completely dissolved to avoid lumps in the finished sauce.
5. Thicken and combine:
   Pour the sauce mixture into the wok with the vegetables and bring to a simmer, stirring constantly, for 1–2 minutes until thickened and glossy. Add the fried chicken and drained pineapple chunks back into the wok. Toss gently to coat everything evenly in the sauce, heating through for just a moment (do not overcook here or the chicken will soften). *If the sauce feels too thick, splash in 1-2 tablespoons of water or extra pineapple juice.*
6. Make the spicy gochujang drizzle:
   In a separate small bowl, whisk together the gochujang, 15 ml (1 tbsp) water, and toasted sesame oil until smooth. The goal is to thin the paste just enough to create a drizzling consistency, not a full sauce; adjust water as needed. I often prepare this drizzle on the side for guests who like a little extra heat and leave the main dish for the kids.
7. Serve and garnish:
   Serve the **sweet and sour chicken recipe easy** immediately over hot white rice in individual bowls to preserve the chicken’s crispiness. Create the distinctive visual by generously drizzling the spicy gochujang mixture over the chicken and rice. Finish with a sprinkle of toasted sesame seeds and fresh scallions for vibrant color and freshness. This **sweet and sour chicken recipe easy** presentation is perfect for family dinners and makes a delicious, healthy eating option.

Make-Ahead Tips and Meal Prep

For best results, this sweet and sour chicken recipe is best served immediately after combining the sauce and chicken. However, you can prepare several components ahead of time to make a quick weeknight assembly even easier.

You can cut the chicken and vegetables in advance and store them separately in airtight containers in the refrigerator for up to 2 days. For freshness, always fry the chicken and prepare the sauce just before serving, as the sauce will start to soften the crispy coating over time.

Serving Suggestions and Accompaniments

• Simple Rice: Serve over hot, freshly cooked white rice or jasmine rice to soak up the sauce.
• Noodles: For a change, try serving it over thin rice noodles or egg noodles tossed with a little sesame oil.
• Extra vegetables: Add steamed broccoli florets or snap peas during the last minute of the stir-fry for added nutrition and color.

FAQs

Can I make this with chicken thighs instead of breast?

Yes, boneless, skinless chicken thighs can be used and will result in a more tender and juicy final product. You may need to increase the initial frying time by 1-2 minutes to ensure the chicken thighs are fully cooked through.

Is the gochujang drizzle very spicy?

Gochujang offers a sweet heat rather than extreme spice, but if serving to very sensitive palates or young children, you can omit the drizzle entirely or offer it on the side for individual customization. This easy sweet and sour chicken recipe is delicious even without the extra kick.

How do I keep the chicken crispy in the sauce?

To prevent soggy chicken, wait until the very last minute to add the fried chicken to the sauce and toss quickly before serving immediately. When meal prepping this sweet and sour chicken recipe, I always store the sauce and chicken separately. I find I can reheat the chicken in the air fryer to restore the crispness before combining everything for a quick second-day meal.

Can I bake or air fry the chicken instead of frying?

Yes, for a healthier option, you can coat the chicken pieces and air fry them at 200°C (400°F) for 10-12 minutes or bake on a sheet pan at 220°C (425°F) for 15-20 minutes, flipping halfway through. The coating won’t be quite as crispy as frying, but it’s still a fantastic and family-friendly option.

How can I make this recipe vegetarian?

Substitute the chicken breast with extra firm tofu (pressed and cubed) or large cauliflower florets. Coat and fry them using the same method for a delicious meat-free alternative to this sweet and sour chicken recipe. The sauce base is already vegetarian-friendly.

Can I use fresh pineapple?

Yes, drain the fresh pineapple after dicing and reserve the juice, but you may want to reduce the added sugar in the recipe slightly (by 1-2 tablespoons) since fresh pineapple tends to be naturally sweeter than canned. This adjustment ensures the sweet and sour balance remains perfect for your taste.

Conclusion

This easy sweet and sour chicken recipe proves that restaurant-quality flavor and texture are completely achievable at home, even on a busy weeknight. I love how a quick coating and a simple sauce create such a satisfying family meal. Save this recipe and try it next time you need a fast, flavorful meal that beats takeout.

Pin this recipe to make next week!

sweet and sour chicken recipe easy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

An easy restaurant-style sweet and sour chicken featuring crispy, golden-fried chicken pieces in a perfectly balanced tangy-sweet sauce. This fast recipe provides a distinct crunch and vibrant flavor for a satisfying weeknight meal.

---

Ingredients

Scale 1x2x3x

• 450 g (1 lb) boneless, skinless chicken breast, cut into 1 inch pieces
• 45 g (3 tbsp) cornstarch
• 30 g (1/4 cup) all-purpose flour
• 500 ml (2 cups) vegetable oil, for frying
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1/2 medium yellow onion, cut into 1 inch pieces
• 225 g (8 oz) canned pineapple chunks, drained (reserve 60 ml/1/4 cup juice)
• 2 cloves garlic, minced
• 15 g (1 tbsp) fresh ginger, grated
• 60 ml (1/4 cup) reserved pineapple juice
• 60 ml (1/4 cup) ketchup
• 50 g (1/4 cup) granulated sugar
• 45 ml (3 tbsp) rice vinegar
• 30 ml (2 tbsp) alcohol-free soy sauce
• 30 ml (2 tbsp) water
• 15 g (1 tbsp) cornstarch (for sauce)
• 15 g (1 tbsp) gochujang (Korean chili paste)
• 5 ml (1 tsp) toasted sesame oil
• 15 ml (1 tbsp) water (for drizzle)
• 2 g (1/2 tsp) toasted sesame seeds, for garnish
• 2 fresh scallions, thinly sliced, for garnish
• Cooked white rice, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Chicken Coating: Pat the chicken pieces very dry with paper towels. Combine 45 g (3 tbsp) cornstarch and 30 g (1/4 cup) all-purpose flour in a dish or bag. Dredge chicken thoroughly to coat, then shake off excess.
2. Fry Chicken Pieces: Heat vegetable oil in a wok or deep pot to 175°C (350°F). Fry chicken in small batches for 4–6 minutes until golden brown and crispy on all sides. Drain on a wire rack lined with paper towels.
3. Sauté Vegetables and Aromatics: Pour off all but 15 ml (1 tbsp) of oil from the wok. Add bell peppers and onion, stir-fry for 2–3 minutes until tender-crisp. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
4. Make Sweet and Sour Sauce: In a small bowl, whisk together the reserved pineapple juice, ketchup, sugar, rice vinegar, soy sauce, 30 ml (2 tbsp) water, and the remaining 15 g (1 tbsp) cornstarch until smooth.
5. Combine and Thicken: Pour the sauce mixture into the wok with the vegetables and bring to a simmer, stirring constantly, for 1–2 minutes until thickened and glossy. Add the fried chicken and drained pineapple chunks back into the wok, tossing gently to coat evenly before serving immediately.
6. Make Spicy Gochujang Drizzle (Optional): In a separate small bowl, whisk together the gochujang, 15 ml (1 tbsp) water, and toasted sesame oil until a smooth drizzling consistency is achieved.
7. Serve and Garnish: Serve the sweet and sour chicken immediately over hot white rice. Garnish with the optional gochujang drizzle, toasted sesame seeds, and fresh scallions.

Notes

To maintain crispiness, serve the dish immediately after adding the chicken to the sauce; do not let it sit in the sauce for long. If the sauce becomes too thick, add a splash of water or extra pineapple juice to thin it. The gochujang drizzle can be served on the side for guests who prefer varying levels of heat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450 calories
• Sugar: 16 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 25 mg