Easy Sweet And Sour Chicken Recipe
When I first made this Easy Sweet and Sour Chicken, I had no idea it would become one of the most requested meals in my kitchen. It’s colorful, packed with flavor, and has the perfect balance of tangy and sweet. It’s one of those dishes that looks like it took a ton of effort, but really, it’s surprisingly simple. I just love when a recipe gives you that kind of payoff with minimal fuss.
The magic starts with bite-sized chicken pieces that get lightly battered and pan-fried until golden. Then, they’re tossed with a medley of bell peppers and onions, soaking up that vibrant, glossy sauce that’s a delicious mix of pineapple juice, vinegar, and brown sugar. Every bite is a burst of texture and flavor. It pairs beautifully with fluffy white rice and always gets polished off faster than I expect.
What makes this dish even better is how customizable it is. I’ve made it on busy weeknights, doubled it for dinner parties, and even tried a few healthy tweaks here and there. However you serve it, this recipe never fails to deliver smiles at the table. It’s no surprise it’s now part of our regular dinner rotation.
Why You’ll Love This Easy Sweet And Sour Chicken Recipe
This recipe checks all the boxes: quick, flavorful, and visually appealing. The sauce strikes the perfect harmony between sweet and sour, coating every piece of chicken and vegetable just right. It’s versatile enough for weeknight dinners but impressive enough for guests.
There’s also something incredibly satisfying about making a takeout-style dish at home that’s not only healthier but also adjustable to your taste. Want it tangier? Add more vinegar. Prefer it sweeter? Up the sugar slightly. You have complete control, and that’s what I love most.
If you enjoy bold, comforting meals like this, you might also want to check out my Creamy Garlic Chicken Breasts or Creamy Tuscan Sausage Pasta for more delicious dinner inspiration.
How to Make the Easy Sweet And Sour Chicken Recipe
Step 1: Prepare the Chicken
Cut boneless chicken breasts or thighs into bite-sized chunks. Season them with a pinch of salt and pepper, then toss them in a light coating of cornstarch or flour. In a large skillet, heat oil over medium-high heat and fry the chicken until golden brown on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
In the same skillet, sauté chopped red and yellow bell peppers along with diced onions until slightly tender but still vibrant and crisp. This should take about 4-5 minutes.
Step 3: Make the Sweet and Sour Sauce
In a small bowl, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, and a splash of water. Pour this sauce over the sautéed veggies in the skillet and bring to a gentle simmer.
Step 4: Combine and Cook
Add the cooked chicken back into the skillet, stirring to coat everything evenly with the sauce. Let it simmer for a few more minutes until the sauce thickens slightly and clings to the chicken and veggies beautifully.
Step 5: Serve
Serve immediately over a bed of steamed white rice or fluffy jasmine rice. Sprinkle with sesame seeds and sliced green onions for a final touch.
Recipe Variations and Possible Substitutions
You can absolutely tweak this recipe to match your dietary preferences or pantry availability. Swap out the chicken for tofu or shrimp for a different protein option. Tofu should be pressed and pan-fried first, while shrimp can be added directly to the sauce to cook quickly.
Instead of bell peppers, try adding snow peas, zucchini, or even broccoli for a veggie-packed version. Want more heat? Toss in some red chili flakes or a splash of sriracha.
For a gluten-free version, use tamari instead of soy sauce and make sure your cornstarch and vinegar are certified gluten-free. You can also bake the chicken pieces instead of frying if you prefer a lighter approach.
Serving and Pairing Suggestions
This Easy Sweet and Sour Chicken shines when served over a generous scoop of hot, fluffy white rice or jasmine rice. For something a little different, try pairing it with fried rice or even cauliflower rice for a low-carb option. It also goes beautifully with simple steamed vegetables like broccoli or snap peas for a bit of freshness.
If you’re hosting or want to expand the meal, serve it alongside crispy egg rolls, vegetable spring rolls, or a chilled Asian cucumber salad to balance the flavors. A cold glass of sparkling water with lime or a light lager beer also makes a great pairing.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce keeps everything moist and flavorful even after sitting. When you’re ready to enjoy it again, reheat gently in a skillet over medium heat or in the microwave with a splash of water to loosen the sauce.
This dish is also freezer-friendly. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the sauce and chop the vegetables in advance. Fry the chicken fresh for best texture, but even that can be done a day ahead and reheated in the sauce.
Is this recipe spicy?
No, it’s not spicy at all. It has a tangy sweetness with no heat. But you can definitely add red chili flakes or hot sauce if you prefer a kick.
Can I use canned pineapple?
Absolutely. Use the chunks and reserve the juice for the sauce. Just make sure it’s packed in juice and not syrup to avoid making the sauce overly sweet.
What’s the best oil for frying the chicken?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
How can I make this dish vegetarian?
Swap the chicken for tofu or even cauliflower florets. Press the tofu first and fry until golden. Cauliflower can be roasted or pan-fried before adding to the sauce.
Related Recipe You’ll Like
If you love the sweet and tangy balance of this Easy Sweet and Sour Chicken, there are a few other recipes on my site you’re going to want to try. The Creamy Garlic Chicken Breasts are rich and comforting, perfect for a cozy night in. Or go for the slightly spicy, deeply flavorful Marry Me Chicken which also gets rave reviews. For something on the pasta side, the Creamy Tuscan Sausage Pasta is indulgent and satisfying, with sun-dried tomatoes and spinach adding extra depth.
These dishes share that magical combination of bold flavors and home-cooked comfort, making them perfect companions for your weeknight rotation.
Save and Share This Recipe for Later
Don’t forget to save this Easy Sweet and Sour Chicken recipe for your next craving! Pin it on your favorite Pinterest board so it’s always at your fingertips when you need a quick and delicious dinner idea. And if you loved it, please share it with your friends and family on social media or by email. Word of mouth is the best way to help others find amazing new recipes to try!
Tag your recreations with @ninadishes on Instagram so I can see your delicious versions!
Easy Sweet And Sour Chicken Recipe
This Easy Sweet and Sour Chicken recipe is a vibrant, family-friendly dish that brings together golden, crispy chicken chunks and colorful bell peppers tossed in a tangy, glossy sauce made from pineapple juice, vinegar, and brown sugar. A perfect mix of takeout taste and home-cooked comfort, this dinner favorite is quick to prepare and even quicker to disappear. Ideal for weeknights or casual gatherings, the flavorful sauce, tender chicken, and crunchy veggies create a harmony that pairs wonderfully with steamed white rice.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch or all-purpose flour
- 2 tbsp vegetable oil (for frying)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 1/2 cup pineapple juice
- 1/3 cup rice vinegar
- 1/3 cup brown sugar
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1/4 cup water
- Sesame seeds and green onions, for garnish
Instructions
- Season the chicken pieces with salt and pepper, then coat with cornstarch or flour.
- In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté bell peppers and onions until tender but still crisp, about 4-5 minutes.
- In a bowl, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, and water.
- Pour the sauce into the skillet with the vegetables and bring to a simmer.
- Return the chicken to the skillet and stir well to coat in the sauce. Simmer for 3-5 minutes until the sauce thickens.
- Serve hot over rice and garnish with sesame seeds and chopped green onions.
Notes
- For extra crispy chicken, fry in small batches and don’t overcrowd the pan.
- Swap chicken for tofu or shrimp to change it up.
- Add red pepper flakes or sriracha for a spicy kick.
- Store leftovers in an airtight container for up to 3 days or freeze for 2 mont
