Sweet and sour chicken is one of those timeless takeout classics that you can now easily recreate in your own kitchen — and dare I say, even better than the restaurant version. The chicken is tender, coated in a light crispy layer, and tossed with a glossy sauce that’s the perfect balance of tangy, savory, and sweet. Each bite delivers a mix of flavors from juicy pineapple, crunchy bell peppers, and just the right amount of garlic kick. It’s colorful, vibrant, and guaranteed to brighten up your dinner table.
This homemade version keeps things fresh and flavorful by using real pineapple juice and crisp vegetables. No mystery ingredients, just good, wholesome flavors that come together in less than 30 minutes. You can serve it over fluffy white rice or toss it with noodles for an extra comforting meal. It’s also easy to adjust the spice level by adding more or less red pepper flakes, making it family-friendly and customizable to your taste.
Why You’ll Love This Recipe:
• Fresh and vibrant with a perfect sweet-tangy balance.
• Quicker and healthier than takeout.
• Full of tender chicken, juicy pineapple, and crisp veggies.
• Works great over rice or noodles.
Ingredients:
Sauce Ingredients
- ¼ cup fresh pineapple juice
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
Sweet and Sour Chicken
- 1¼ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-size pieces
- ⅓ cup cornstarch
- 2–3 tablespoons vegetable or canola oil
- 1 medium onion, large dice
- 1 green bell pepper, seeded and large diced
- 1 red bell pepper, seeded and large diced
- 1½ cups fresh pineapple chunks
- 2 pinches red pepper flakes
- Salt and pepper to taste
- Optional: cooked rice or Chinese noodles
Instructions:
- In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon cornstarch. Simmer on low heat until thickened, whisking frequently. Cover and remove from heat.
- Place chicken and ⅓ cup cornstarch in a large Ziploc bag. Shake until coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken, shaking off excess cornstarch. Cook until browned on all sides and cooked through, about 4–5 minutes. Remove chicken to a plate.
- Add 1 tablespoon oil to the skillet over medium-high heat. Add onion and cook for 1–2 minutes. Stir in bell peppers and cook for another 2–3 minutes.
- Reduce heat to low. Add chicken back to the skillet with peppers and onions. Pour in the sauce, then add pineapple, red pepper flakes, and salt to taste. Stir to combine and heat through.
- Serve over rice or noodles.
Tips:
- Use fresh pineapple juice for the best flavor, but canned works in a pinch.
- For extra crisp chicken, fry in batches to avoid overcrowding.
- Add a touch more brown sugar if you prefer a sweeter sauce.
Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce. Avoid microwaving too long to prevent the chicken from drying out.
