Craving restaurant-style Sweet and Sour Chicken? This quick & easy homemade version is even better than takeout—made with juicy chicken, crisp veggies, and a glossy, sweet-tangy sauce that’s simply irresistible!
Why Order Takeout When You Can Make It at Home? This recipe is budget-friendly, healthier, and ready in just 25 minutes!
Perfect for: Busy weeknights, meal prepping, or impressing guests with an authentic Asian-inspired dish.
Why You’ll Love This Recipe
Quick & Easy – Ready in under 30 minutes! High-Protein & Flavor-Packed – A delicious way to enjoy lean chicken. Better Than Takeout – No MSG, no additives, just fresh ingredients. Perfect for Meal Prep – Stores well for up to 3 days! SEO & AdSense Optimized – Designed for high CPC, RPM, and organic traffic.
Sweet and Sour Chicken Ingredients
For the Chicken:
1 lb boneless, skinless chicken breast, cubed
1 egg, beaten
1/2 cup cornstarch
Vegetable oil, for frying
For the Sauce:
1/2 cup ketchup
1/3 cup rice vinegar (or apple cider vinegar)
1/4 cup brown sugar
2 tbsp soy sauce
1/2 cup pineapple juice (from canned pineapple) 1 tbsp cornstarch + 2 tbsp water (to thicken)
For the Stir-Fry:
1 red bell pepper, diced
1 green bell pepper, diced
1/2 onion, sliced 1/2 cup pineapple chunks
Step-by-Step Instructions
Coat & Fry the Chicken
- In a bowl, toss chicken cubes with cornstarch until evenly coated.
- Dip each piece into the beaten egg, then coat again with cornstarch.
- Heat vegetable oil in a pan over medium heat and fry the chicken until golden brown and crispy. Set aside on a paper towel.
Prepare the Sweet and Sour Sauce
- In a bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, and pineapple juice.
- In a separate bowl, mix cornstarch with water to create a slurry.
Stir-Fry the Veggies & Pineapple
- In the same pan, sauté bell peppers, onions, and pineapple chunks for 2–3 minutes until slightly tender.
Combine Everything
- Pour the sweet and sour sauce over the veggies.
- Stir in the cornstarch slurry and let simmer for 2 minutes until thickened.
- Add the crispy chicken back to the pan, tossing to coat.
Serve & Enjoy!
- Serve hot over steamed white rice or noodles.
- Garnish with sesame seeds and chopped green onions.
Cooking Time & Nutrition
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories per Serving: ~400 kcal
Servings: 4
Pro Tips for the Perfect Sweet and Sour Chicken
Double-Coat for Extra Crispiness – Dredge the chicken twice in cornstarch for that perfect crunch! Balance the Flavors – Adjust the vinegar-to-sugar ratio to get your ideal sweet-tangy balance. Use Fresh Pineapple for Extra Flavor – If using canned, drain well to avoid a watery sauce. Make it Spicy! – Add a dash of chili flakes or sriracha for extra heat.
Frequently Asked Questions (FAQs)
Can I Make This in an Air Fryer?
Yes! Instead of frying, air-fry the coated chicken at 400°F (200°C) for 12–15 minutes, flipping halfway.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
Can I Use Chicken Thighs Instead of Chicken Breast?
Absolutely! Thighs add extra juiciness and flavor.
What’s the Best Side Dish for Sweet and Sour Chicken?
Steamed jasmine rice – Absorbs the sauce perfectly.
Lo mein or chow mein noodles – A great takeout-style pairing.
Steamed broccoli or bok choy – Adds nutrition and freshness.
Final Thoughts
This Sweet and Sour Chicken is a quick, easy, and flavor-packed dish that beats any takeout! Perfect for weeknight dinners, meal prepping, or impressing guests, this homemade version is guaranteed to be a hit!
Tried this recipe? Leave a comment below!
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Why This Post is Optimized for SEO & AdSense
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