Why You’ll Love This Recipe

Quick and Easy Sweet and Sour Chicken is the perfect weeknight dinner that brings bold, tangy flavor without the long prep. With crispy chicken bites tossed in a glossy sweet and sour sauce, this dish captures the essence of classic takeout at home—quickly, easily, and deliciously. It’s a family favorite that pairs perfectly with rice or noodles.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

boneless, skinless chicken breastscornstarchall-purpose floureggsvegetable oilsalt and peppergreen bell pepperred bell pepperpineapple chunksgarlicketchuprice vinegarsoy saucesugarwatercornstarch slurry (for thickening)

directions

Cut the chicken into bite-sized pieces and season with salt and pepper.

In one bowl, whisk the eggs. In another, mix flour and cornstarch.

Dip each chicken piece in the egg, then coat in the flour-cornstarch mixture.

Heat oil in a large skillet over medium-high heat and fry the chicken until golden and crispy. Set aside on a paper towel-lined plate.

In the same skillet, sauté minced garlic until fragrant.

Add diced bell peppers and stir-fry for 2-3 minutes until slightly tender.

Add pineapple chunks and stir to combine.

In a bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, and water to make the sauce.

Pour the sauce into the skillet and bring to a simmer.

Add a cornstarch slurry (cornstarch mixed with a little water) to the sauce and stir until thickened.

Toss the fried chicken back into the skillet and stir until coated evenly in the sauce.

Serve hot over steamed rice or noodles.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Use chicken thighs for a juicier option.

Add chopped onions or snap peas for extra crunch.

Make it spicy by adding a dash of sriracha or red chili flakes.

Try it with tofu or shrimp as a protein alternative.

Use canned mandarin oranges for a twist on the classic pineapple.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
For best texture, reheat the chicken separately to keep it crispy.

FAQs

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Is this recipe gluten-free?

Use gluten-free soy sauce and flour alternatives to make it gluten-free.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the fridge.

What type of vinegar works best?

Rice vinegar provides the best flavor, but white vinegar can be used in a pinch.

Can I freeze sweet and sour chicken?

It’s best enjoyed fresh, but leftovers can be frozen and reheated. The chicken may lose some crispiness.

Conclusion

Quick and Easy Sweet and Sour Chicken brings takeout-style flavor to your kitchen in under 40 minutes. With crispy chicken, vibrant veggies, and a tangy-sweet glaze, this dish is sure to satisfy cravings and impress the whole family—without the hassle.