Craving your favorite Chinese takeout? This sweet and sour chicken recipe brings those vibrant flavors straight to your kitchen. Crispy chicken pieces are stir-fried and tossed in a tangy homemade sweet and sour sauce made with pineapple juice, vinegar, ketchup, and brown sugar. What makes this version really stand out is the mix of juicy pineapple, tender bell peppers, and just a touch of fresh ginger that balances everything. Whether you’ve had disappointing buffet versions or just want something better than takeout, this one delivers every time.
Why this recipe works
- Crispy coating with tender chicken: The egg white and cornstarch mixture helps create a light but crisp coating that seals in moisture.
- Homemade sweet and sour sauce: Made from pineapple juice, vinegar, ketchup, and brown sugar, it’s tangy and sweet without being overpowering.
- Balanced mix-ins: Bell peppers and pineapple chunks give the dish color, crunch, and extra flavor that mimic classic restaurant-style stir-fries.
- Quick stir-fry technique: High-heat cooking keeps everything fresh and tender while developing deep flavor fast.
Serving suggestions
- Serve over white rice: Jasmine or long-grain white rice is ideal for soaking up the flavorful sweet and sour sauce.
- Try with fried rice: Pair it with egg fried rice or vegetable fried rice to turn it into a full Chinese takeout-style meal at home.
- Add a side of spring rolls: Crispy spring rolls or egg rolls go great with this dish, especially when dipped in any leftover sauce.
- Make it a family-style spread: Serve this dish alongside other favorites like beef and broccoli or lo mein for a fun at-home Chinese dinner night.
Read next: How to stir-fry: Ingredients and recipes for fast, fresh, healthy meals
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Sweet and sour chicken recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
Craving your favorite Chinese takeout? This sweet and sour chicken recipe brings those vibrant flavors straight to your kitchen.
Ingredients
Units
Scale
- 1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks
- 1 egg white
- 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
- 2 teaspoons cornstarch
- 1 10–ounce can pineapple chunks (reserve juice)
- 1/4 cup juice from the canned pineapple
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
- 2–3 tablespoons brown sugar
- 1 tablespoon + 1 teaspoon cooking oil
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 teaspoon grated fresh ginger
Instructions
- Coat and rest the chicken
In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir until the pieces are evenly coated. Let the chicken rest for 15 minutes at room temperature, or cover and refrigerate for up to overnight. - Make the sweet-and-sour sauce
In a separate bowl, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar until smooth. Set aside. - Sear the chicken
Heat a large frying pan or wok over high heat until very hot—a drop of water should instantly sizzle and evaporate. Add 1 tablespoon of cooking oil and swirl to coat the pan. Add the chicken in a single layer and let it cook undisturbed for 1 minute, until the bottoms are nicely browned. - Flip and partially cook
Flip the chicken pieces and cook the other side for 1 minute. The chicken should still be slightly pink in the center. Transfer the chicken to a clean plate, leaving as much oil in the pan as possible. - Stir-fry the vegetables
Reduce the heat to medium and add the remaining teaspoon of oil to the pan. Once hot, add the bell pepper chunks and ginger and stir-fry for about 1 minute. - Finish the dish
Add the pineapple chunks and pour in the sweet-and-sour sauce. Increase the heat to high and bring the sauce to a simmer, then return the chicken to the pan. Simmer for 1 to 2 minutes, until the chicken is cooked through and the sauce coats everything. Taste and add more brown sugar if desired.
Nutrition
- Serving Size:
- Calories: 213
- Sugar: 25.3 g
- Sodium: 524.8 mg
- Fat: 5.4 g
- Carbohydrates: 32.8 g
- Protein: 9.4 g
- Cholesterol: 35 mg