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This Sweet and Sour Chicken is a classic Asian inspired dish showcasing chunks of tender chicken tossed in a zesty sweet and sour sauce. Incredible flavor, ready in only 20 minutes. The perfect dinner for those busy weeknights.
Sweet and sour chicken is a dish I regularly order whenever I go to a Chinese restaurant. I crave it often and my wallet is always taking a hit. That’s when I realized, this dish is simple enough to make at home with ingredients I already have!
I just can’t get enough of that tangy sweet and sour sauce, it’s such an ideal balance of flavors. It pairs perfectly with the chunks of pineapple and bell peppers! In my opinion, this recipe is better than any take out you can find! It is healthier (no MSG here), faster and much tastier, not to mention – easier on your wallet.
Ingredients
Keep scrolling down to the printable recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – I used chicken breasts – boneless and skinless, cut into bite-sized pieces.
- Salt and Pepper – To taste.
- Cornstarch – Used to dredge the chicken. You can substitute with flour if that’s what you have on hand.
- Eggs – Large.
- Vegetable Oil – Can be substituted for olive oil, sunflower oil, safflower oil or avocado oil.
- Pineapple Chunks – Fresh or canned will work just fine. Make sure to drain the excess juice if using canned.
- Bell Peppers – I used a small red bell pepper, and small green bell pepper, cut into 1 inch pieces.
- Sweet and Sour Sauce – Feel free to use your favourite store bought or try your hand at making your own sauce with my easy homemade sweet and sour sauce recipe.
Garnish (Optional)
- Sesame Seeds
- Chopped Green Onion
How to make Sweet and Sour Chicken
- Prep – Season the chicken pieces with the salt and pepper. Put the cornstarch in a shallow bowl and whisk the eggs in another shallow bowl. Heat the vegetable oil in a large skillet over medium-high heat.
- Cook Chicken – Dredge the chicken pieces through the cornstarch then dip in the egg. Add to the hot oil in the skillet and cook until brown on all sides. Transfer the chicken to a baking sheet and repeat with remaining chicken.
- Cook Vegetables – Discard all but 1 tbsp of oil from the skillet. Add the pineapple chunks and bell peppers to the skillet and cook until tender.
- Toss & Serve – Add the chicken pieces back to the skillet, then pour the sweet and sour sauce all over and toss well. Cook until bubbling. Serve immediately, garnished with sesame seeds and green onions.
Making your own sweet and sour sauce
I know it may seem easier to go out and buy a jar of sauce at the store, but what if I told you that in the time it takes to get into your car and travel to the nearest grocer, you can have your very own homemade sweet and sour sauce! Well, it’s true! If you’d like to go all out and make this sauce completely from scratch, follow my sweet and sour sauce recipe!
How to serve
Sweet and sour chicken can be a meal on its own, but I like to serve mine with a side of steamed rice or when I want some extra pizazz, coconut rice. Make sure to serve it immediately because it’s best served HOT. Adding sesame seeds and green onion as a garnish adds a nice little boost of flavor, but these are also completely optional.
Leftovers
You leftover chicken will last in an airtight container in the fridge for 3 – 4 days, along with the sauce stored separately.
If frozen properly (in an airtight container) you can ensure this dish will last for 3 – 4 months in the freezer.
To reheat, place in the microwave or back into a skillet until heated through.
More great recipes to try:
- Asian Glazed Chicken Fingers
- Orange Chicken
- Mongolian Chicken
- Baked Salmon Teriyaki
- Ginger Chicken
- Kung Pao Chicken
- Chicken Teriyaki
- Honey Garlic Chicken
- Thai Chicken Bites
- Garlic Soy Chicken
- Bang Bang Chicken
- Korean Fried Chicken
- Honey Sesame Chicken
Sweet And Sour Chicken
Equipment
Ingredients
- 2 pounds chicken breasts boneless and skinless, cut into bite-sized pieces
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 cup cornstarch
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup pineapple chunks
- 1 small red bell pepper cut into 1 inch pieces
- 1 small green bell pepper cut into 1 inch pieces
- 3/4 cup sweet and sour sauce
Instructions
- Season the chicken pieces with the salt and pepper.
- Put the cornstarch in a shallow bowl and whisk the eggs in another shallow bowl. Heat the vegetable oil in a large skillet over medium-high heat.
- Dredge the chicken pieces through the cornstarch then dip in the egg. Add to the hot oil in the skillet and cook until brown on all sides, 2 to 3 minutes. Transfer the chicken to a baking sheet and repeat with remaining chicken.
- Discard all but 1 tbsp of oil from the skillet. Add the pineapple chunks and bell peppers to the skillet and cook for 1 to 2 minutes, until tender.
- Add the chicken pieces back to the skillet then pour the sweet and sour sauce all over and toss well. Cook until bubbling.
- Serve immediately, garnished with sesame seeds and green onions.
Tips & Notes:
- You leftover chicken will last in an airtight container in the fridge for 3 – 4 days, along with the sauce stored separately.
- If frozen properly (in an airtight container) you can ensure this dish will last for 3 – 4 months in the freezer.
- To reheat, place in the microwave or back into a skillet until heated through.
