Crispy, golden bites of chicken meet a tangy glaze in this quick & easy Sweet and Sour Chicken. Perfectly balanced flavors make this dish a favorite for busy weeknights.
This homemade version skips the takeout line without sacrificing taste. Sweet pineapple, crunchy peppers, and a sticky sauce turn everyday ingredients into something special.
Star Players in This Quick & Easy Sweet and Sour Chicken
- Chicken thighs – Juicy and tender, they stay flavorful under the crispy coating and soak up the sauce beautifully.
- Red bell pepper – Adds crunch, color, and a fresh sweetness that balances the tangy glaze.
- Pineapple – Bursts with juicy, natural sweetness that complements the savory elements.
- Onion – Brings a mellow bite that anchors the vibrant sauce.
- Cornstarch – Creates the crisp golden crust that makes every bite irresistible.
- Ketchup – The base of the sweet and sour sauce, delivering both color and a nostalgic tang.
- Brown sugar – Adds depth and caramel notes to balance the acidity.
- Vinegar – Brings the sour to the sweet; bright and sharp.
- Soy sauce – A touch of umami that deepens the overall flavor.
How to Make It: Sweet & Sour Chicken in a Snap
Start by whisking together your sweet and sour sauce—this step builds your flavor base and sets the tone for the whole dish.
Dice the chicken, season, and coat with cornstarch. Fry in oil until golden and crispy. For a lighter take, air fry until crunchy and golden.
Sauté the vegetables just long enough to keep them crisp, then pour in your pre-mixed sauce. Let it bubble and thicken, infusing everything with flavor.
Toss the chicken back into the pan, coat in the glossy sauce, and finish with a sprinkle of green onions and sesame seeds. Serve hot and enjoy!
Sweet Tips & Tasty Twists
For extra crunch, double-fry the chicken or chill it briefly before cooking to help the starch adhere. To lighten the dish, try air frying as outlined in the notes—it still delivers crisp texture without deep frying.
Don’t skip the pineapple; it adds a layer of sweetness and acidity that defines the dish. Red bell peppers are classic, but orange or yellow offer the same crunch with a twist in color. Want a spicier version? Add a touch of chili paste or sliced red chili to the sauce.
For a vegetarian twist, swap chicken for crispy tofu cubes and follow the same steps. You can also add snap peas or broccoli for a veggie-packed version.
Keeping It Fresh: Leftover Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to revive the crispy edges or in the air fryer for best texture.
Avoid microwaving if you want to preserve the crispiness—it tends to make the coating soggy. To freeze, store the cooked chicken separately from the sauce and veggies for up to 1 month. Reheat straight from frozen and toss in freshly warmed sauce for best results.
Sweet and Sour Chicken
Ingredients
- ½ cup pineapple diced
- ⅓ cup vegetable oil or neutral oil
- ½ onion sliced
- 1 lb skinless boneless chicken thighs or breast cut into 1.5-inch chunks
- ¼ cup cornstarch or potato starch
- 1 teaspoon salt
- ½ teaspoon sesame seeds for garnish (optional)
- 1 green onion finely chopped, for garnish
- ½ teaspoon garlic powder or 1 teaspoon minced garlic
- 1 medium red bell pepper or yellow/green/orange, diced
Sweet and Sour Sauce
- 1 tablespoon cornstarch or potato starch
- ⅓ cup ketchup
- ¼ cup white vinegar rice vinegar, or apple cider vinegar
- ½ cup brown sugar or white sugar
- 2 tablespoons cold water
- 1 tablespoon regular soy sauce
Instructions
- In a small bowl, whisk together the ketchup, sugar, vinegar, soy sauce, cold water, and starch to form the sweet and sour sauce. Set aside.
- Season the chicken pieces with salt and garlic powder in a large bowl. Add cornstarch and toss thoroughly to coat each piece evenly.
- In a large skillet, heat oil over medium-high. Pan-fry the chicken for 4 to 6 minutes per side or until golden and crisp, ensuring the internal temperature reaches 165°F. For extra crispiness, increase to medium-high heat if needed.
- Once fried, transfer chicken to a paper towel-lined plate or wire rack. Retain 1 teaspoon (5 ml) of the used oil in the pan and discard the remainder.
- Over medium heat, sauté the onion, bell pepper, and pineapple briefly for 30 to 45 seconds.
- Pour in the prepared sauce, simmering for 30 to 60 seconds until thickened.
- Return the chicken to the pan and toss to coat well with the sauce.
- Remove from heat and garnish with green onion and sesame seeds before serving.
Notes
Lightly coat the air fryer basket with oil. Arrange the starch-coated chicken in a single layer, ensuring spacing between pieces. Lightly spray with oil.
Air fry at 400°F for 12–14 minutes until the exterior is golden and crisp. Cooking time may vary by appliance.