Easy Sweet and Sour Chicken Recipe

Easy sweet and sour chicken recipe makes restaurant-quality sweet and sour chicken in less time than it takes to order takeout.

Calling all takeout lovers! This easy sweet and sour chicken recipe lets you ditch the delivery menu and create restaurant-worthy sweet and sour chicken at home.

The best part? It takes way less time to whip up this dish than waiting for delivery. With a few simple ingredients and easy-to-follow steps, you'll be enjoying a delicious and satisfying sweet and sour chicken dinner in no time!

Ingredient notes and substitutions

• Chicken breasts: I used chicken breasts in this recipe, but boneless, skinless chicken thighs work also!
• Protein: Instead of chicken, you can use tofu, shrimp, pork, or even a combination of different proteins.
• Vinegar: If you don't have white or apple cider vinegar, you can use rice vinegar or white wine vinegar as an alternative.
  • White vinegar offers a sharper, more acidic flavor, while apple cider vinegar has a milder, slightly fruity taste. You can choose based on your preferred level of acidity.
• Sweetener: Instead of brown sugar, you can use honey, maple syrup, or agave nectar for a different flavor profile.
• Pineapple: If you don't have canned pineapple chunks, fresh pineapple can be used, or you can substitute with mango chunks for a tropical twist.
  • You can use fresh pineapple chunks if you prefer. Just make sure to drain any excess juice before adding them to the dish.
• Soy Sauce: You can use low-sodium soy sauce or tamari for a gluten-free option.
• Ketchup: Tomato sauce or tomato paste can be used as a substitute for ketchup in the sauce.

How to make sweet and sour chicken

Here you'll find step-by-step photos showing how to make this recipe. The full recipe is given below.

Step 1: In a bowl, toss the chicken pieces with 4 tablespoons of cornstarch until they are well-coated. Season with a little salt and pepper.

Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat.

Step 3: Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Step 4: Add the chopped bell pepper and onion in the same skillet. Sauté for a few minutes until they start to soften.

Step 5: Mix the reserved pineapple juice, vinegar, ketchup, brown sugar, and soy sauce in a separate bowl. Stir until well combined.

Step 6: Add the sauce mixture to the skillet with the vegetables. Bring to a simmer.

Step 7: Mix the remaining cornstarch together with the water and stir into the simmering sauce.

Step 8: Return the cooked chicken to the skillet, along with the pineapple chunks. Stir everything together and cook for another 2-3 minutes, allowing the chicken to heat through and the sauce to thicken.

Step 9: Season with salt and pepper to taste. Garnish with green onions and sesame seeds.

Tips

• To freeze, let the dish cool completely, and then store it in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop, adding a little water if needed to loosen the sauce.
• Gluten-free: To make it this gluten-free, use tamari or a gluten-free soy sauce substitute. Also, ensure that the cornstarch used to coat the chicken is gluten-free.
• Spicier: If you prefer a spicier Sweet and Sour Chicken, you can add crushed red pepper flakes or a dash of hot sauce to the sauce mixture.
• Reduced sugar: You can reduce the amount of sugar used in the sauce to make it less sweet. Adjust the sweetness to your taste preference.

Recipe FAQs

Storage

Sweet and Sour Chicken should be stored in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.

To reheat, warm it in the microwave or on the stovetop over medium heat until heated through.