Easy Sweet and Sour Chicken Recipe

If you’re craving something tangy, comforting, and downright delicious, then this Easy Sweet and Sour Chicken Recipe is exactly what you need to try tonight. It’s one of those dishes that hits all the right notes — sweet, sour, and a little bit savory — and comes together faster than you’d expect for such a flavorful meal. Trust me, once you make it, it’s going to be your go-to weeknight dinner that everyone asks for again and again.

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Ingredients You’ll Need

Each ingredient in this Easy Sweet and Sour Chicken Recipe plays a big role in creating that classic flavor we all adore. I like using fresh pineapple juice and chunks because they bring a natural sweetness and a bit of texture, but the rest of the ingredients are pantry-friendly staples — which means no complicated shopping trips.

• Fresh pineapple juice: Fresh juice makes the sauce brighter and fresher; canned works in a pinch but tastes a bit flatter.
• Garlic: Minced garlic gives the sauce an extra layer of flavor, so don’t skip it!
• Apple cider vinegar: This adds the necessary tang to balance the sweetness perfectly.
• Low sodium soy sauce: I always use low sodium to keep salt levels in check and let other flavors shine.
• Brown sugar: Adds depth and warmth to the sauce rather than just plain sweetness.
• Ketchup: Surprisingly important for that classic sweet and sour dish sweetness and color.
• Cornstarch: Used both for coating the chicken and thickening the sauce for that perfect glossy finish.
• Boneless skinless chicken breasts or thighs: Thighs stay juicier, but breasts work great too — just cut into bite-size pieces.
• Vegetable or canola oil: Neutral oil for frying without overpowering flavors.
• Onion, green bell pepper, red bell pepper: These veggies add crunch, color, and sweetness — fresh is the key!
• Fresh pineapple chunks: Supports the tropical sweet and sour vibe; frozen works if fresh isn’t around.
• Red pepper flakes: Just a pinch for subtle heat, but you can skip or add more depending on your spice tolerance.
• Salt and pepper: To taste — seasoning is key!
• Optional cooked rice or Chinese noodles: For serving, because you’ll want a cozy carb to soak up all the sauce.

Variations

I like to shake things up sometimes to suit my mood or the leftovers I have on hand. This Easy Sweet and Sour Chicken Recipe is wonderfully adaptable, so don’t hesitate to put your own spin on it — that’s the fun part!

• Use chicken thighs instead of breasts: I’ve found thighs stay juicier and add a little extra richness.
• Swap veggies: Try adding snap peas, carrots, or even broccoli for a twist — I like mixing whatever’s fresh from my fridge.
• Go gluten-free: Use tamari instead of soy sauce and cornstarch is naturally gluten-free — it’s a great gluten-free option.
• Add a smoky touch: Sometimes I add a splash of smoked paprika or chili sauce to the sauce for a subtle smoky heat.

How to Make Easy Sweet and Sour Chicken Recipe

Step 1: Whip Up the Sweet and Sour Sauce

Start by combining the pineapple juice, garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and one tablespoon of cornstarch in a small saucepan. Turn the heat to low and whisk it frequently until the sauce thickens — this usually takes about 5 minutes. Keep a close eye and stir often so it doesn’t stick or clump. Once it’s nice and glossy, cover it and remove from heat while you prepare the rest. This sauce is where all the magic happens, so don’t rush it!

Step 2: Coat and Cook the Chicken

Place your chicken pieces in a large Ziploc bag or bowl and add 1/3 cup of cornstarch. Shake or toss until every piece is evenly coated — this helps give your chicken a light crispiness when cooked. Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking off any excess cornstarch first, so it doesn’t clump in the pan. Cook for about 4 to 5 minutes, turning often, until browned on all sides and cooked through. If the pan starts to get too hot or the chicken is browning too fast, simply reduce the heat a bit — burnt bits aren’t what we want here! Then transfer the chicken to a plate and set aside.

Step 3: Cook the Veggies

Add one more tablespoon of oil to the skillet and toss in the diced onion. Cook it for 1 to 2 minutes until it starts softening, then add the green and red bell peppers. Stir frequently and cook for another 2 to 3 minutes until veggies are bright and just tender but still have some crunch — that texture contrast is everything in this dish!

Step 4: Bring It All Together

Turn the heat down to low and add the cooked chicken back into the skillet with the peppers and onions. Give it a quick stir and warm for a minute. Now pour the thickened sauce over everything, then add the fresh pineapple chunks, red pepper flakes, and a pinch of salt to taste. Gently fold everything together, letting it simmer just long enough to heat the pineapple and marry all the flavors, about 2 minutes. Be gentle — you don’t want to turn your pineapple into mush!

Serve hot, ideally over a bed of freshly steamed rice or your favorite Chinese noodles to soak up that glorious sauce.

How to Serve Easy Sweet and Sour Chicken Recipe

Garnishes

I usually sprinkle some sliced green onions or fresh cilantro on top — it adds a nice pop of color and a fresh bite to balance the tangy sauce. Sometimes I also like a few toasted sesame seeds for a subtle nutty crunch. These small details really make serving feel special, even on a busy weeknight.

Side Dishes

This sweet and sour chicken is ridiculously good over plain steamed jasmine rice or fluffy brown rice for added fiber. If you’re feeling adventurous, I love serving it with Chinese egg noodles or even fried rice on the side. A simple stir-fried vegetable dish pairs perfectly, too — think snap peas or bok choy with garlic.

Creative Ways to Present

For a fun twist for a dinner party, try serving this in individual mini bowls with a wedge of lime on the side for extra brightness. Or scoop it into lettuce cups for a fresh handheld option that’s always a hit with guests. I’ve also used it as a filling for soft steamed bao buns for something playful and totally delicious.

Make Ahead and Storage

Storing Leftovers

I store my leftovers in an airtight container in the fridge and they stay good for about 3 days. The chicken soaks up the sauce beautifully overnight, so sometimes the flavors even deepen. Just be sure to keep the veggies on the slightly firmer side when first cooking so they don’t get mushy after reheating.

Freezing

I’ve frozen this sweet and sour chicken a few times with decent results. Just make sure you cool it completely before freezing in a freezer-safe container. When thawing, do it slowly in the fridge overnight for best texture. Fresh pineapple can soften a bit after freezing, so if you want, add fresh chunks after reheating.

Reheating

To reheat, I like using a skillet over medium heat to keep the chicken crispy-ish and to warm everything evenly. You can add a splash of water if the sauce has thickened too much. Microwaving works in a pinch, but the texture isn’t quite as good. I’ve learned slower reheating on stovetop really helps keep this recipe tasting fresh.

FAQs

Final Thoughts

This Easy Sweet and Sour Chicken Recipe has been such a treasure in my kitchen — quick enough for weeknights yet flavorful enough to impress guests. I love how the fresh pineapple and balanced sauce come together to create something that feels familiar but still exciting. If you’ve been looking for a reliable, tasty recipe that everyone will enjoy, I can’t recommend this one enough. Give it a try — I’m pretty sure it’ll become a fast favorite in your home too!

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