Sweet and Sour Chicken Recipe

Updated on July 22nd, 2025

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.

Sweet and Sour Chicken Recipe

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Craving your favorite Chinese takeout? This sweet and sour chicken recipe brings those vibrant flavors straight to your kitchen.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. Make the sweet-sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
3. Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot.
4. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
5. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
6. Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.
7. Add pineapple, sweet-sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
8. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking.
9. Taste the sauce and add more brown sugar if you’d like.

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