Name: The BEST Easy Sweet and Sour Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and pepper to taste; 1/2 cup cornstarch; 2 large eggs, beaten; 1/2 cup all-purpose flour (optional for extra crunch); Vegetable oil (for frying); 1/2 cup ketchup; 1/4 cup rice vinegar or white vinegar; 1/3 cup brown sugar; 1/4 cup soy sauce; 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening); 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1 cup chopped bell peppers (red, green, or yellow); 1/2 cup pineapple chunks; 1/4 cup sliced green onions (for garnish); Sesame seeds (optional topping)

Why You’ll Love This Recipe

I love this recipe because it gives me all the bold, zesty flavors of classic sweet and sour chicken in an easy-to-follow, no-fuss version. The sauce is perfectly balanced—sweet, tangy, and just a little sticky, which makes every bite of crispy chicken absolutely irresistible. Plus, it’s easy to pair with rice or noodles for a satisfying meal that’s done in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Cornstarch
Eggs
Salt and pepper
Oil for frying
Bell peppers (red, green, or yellow)
Pineapple chunks (canned or fresh)
Garlic (optional)

For the sauce:

Ketchup
Sugar
White vinegar or rice vinegar
Soy sauce
Pineapple juice (from the can, if using canned pineapple)
Cornstarch + water (for thickening)

Directions

I cut the chicken into bite-sized pieces and season with salt and pepper.
I coat the chicken in cornstarch, dip it into beaten eggs, and fry in a hot pan until golden and crispy. I set it aside to drain.
In another pan or wok, I sauté chopped bell peppers and pineapple chunks with garlic until slightly softened.
In a bowl, I mix ketchup, sugar, vinegar, soy sauce, and pineapple juice to make the sauce.
I pour the sauce into the pan and bring it to a simmer, adding the cornstarch slurry to thicken it.
Once the sauce thickens, I toss in the fried chicken and stir until everything is evenly coated.
I serve it hot over steamed rice or noodles, garnished with sesame seeds or green onions if I want extra flair.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I bake the chicken instead of frying it for a lighter version. I also use different veggies like onions, carrots, or snap peas. For a spicy twist, I add a dash of chili sauce or red pepper flakes to the sauce. If I want a vegetarian version, I swap the chicken for crispy tofu or cauliflower.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it in a skillet with a splash of water to loosen the sauce. I avoid reheating in the oven, as it can dry out the sauce and overcook the chicken.

FAQs

Can I make this dish ahead of time?

Yes, I fry the chicken and make the sauce separately, then combine and reheat just before serving to keep the chicken from getting soggy.

What kind of vinegar works best?

I usually use white vinegar or rice vinegar. Both give a nice tang without overpowering the sweetness of the sauce.

Can I use pre-cooked or frozen chicken?

While fresh chicken gives the best texture, I’ve used frozen chicken nuggets or tenders in a pinch. I just heat them up and toss them in the sauce.

How do I keep the chicken crispy?

I add the chicken to the sauce just before serving and keep the heat low to prevent overcooking and sogginess.

Is the sauce very sweet?

It’s sweet but balanced with tangy vinegar and savory soy sauce. I adjust the sugar to taste if I want it less sweet.

Conclusion

The BEST Easy Sweet and Sour Chicken is one of my favorite recipes when I want bold flavor and satisfying crunch without a complicated process. It’s a quick homemade version of a classic takeout dish that never fails to impress. Whether I’m cooking for myself or feeding the family, this meal is always a winner on the table.