This sweet and sour chicken is crispy, saucy, and packed with that perfect balance of tangy and sweet flavor you’d expect from your favorite takeout order — but made right at home in about 30 minutes. Bite-sized pieces of chicken get pan-fried until golden, then tossed in a glossy homemade sauce with colorful bell peppers and pineapple.
It’s a fun, flavorful dinner that’s easier to make than it looks, and it beats delivery every time.
Why you’ll love this recipe
- Ready in about 30 minutes — faster than takeout delivery
- Crispy, saucy, and colorful — a fun dinner the whole family will enjoy
- Budget-friendly — a fraction of the cost of ordering out
- One pan for the sauce — easy cleanup
Ingredients
For the chicken
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- ½ cup cornstarch
- 2 large eggs, beaten
- 3 tablespoons vegetable oil
For the sauce
- ½ cup pineapple juice (reserved from canned pineapple, if using)
- ¼ cup rice vinegar
- ¼ cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the stir fry
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned)
- 1 small onion, chopped
Instructions
- Prep the chicken. Season the chicken pieces with salt and pepper, then toss them in cornstarch until evenly coated. Dip each piece into the beaten eggs.
- Cook the chicken. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside.
- Make the sauce. In a bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce.
- Cook the vegetables. In the same skillet, add the bell peppers and onion, cooking for 3–4 minutes until slightly softened.
- Add the sauce. Pour the sauce mixture into the skillet with the vegetables and bring to a simmer.
- Thicken. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens and turns glossy.
- Combine. Add the cooked chicken and pineapple chunks back into the skillet, tossing everything together until well coated in the sauce.
- Serve. Serve hot over steamed rice.
Tips for success
- Don’t overcrowd the pan when cooking the chicken, or it will steam instead of getting crispy.
- Coat the chicken well in cornstarch — this is what gives it that classic crispy texture.
- Use fresh pineapple if you have it for the brightest flavor, though canned works great too.
- Toss the chicken in the sauce right before serving to keep it as crispy as possible.
What to serve it with
- Steamed white or fried rice
- Lo mein noodles
- Steamed broccoli or edamame on the side
Frequently asked questions
Can I use chicken thighs instead of breasts? Yes — thighs work well and tend to stay extra juicy, though they may need a minute or two longer to cook through.
Can I bake the chicken instead of pan-frying? Yes — bake the coated chicken pieces at 425°F (220°C) for 15–18 minutes, flipping halfway, for a lighter version.
Can I make this ahead for meal prep? The chicken is crispiest fresh, but leftovers keep in the fridge for up to 3 days — the texture will soften somewhat on reheating, which is normal.
Is there a substitute for ketchup in the sauce? Tomato paste mixed with a little extra sugar and vinegar can work in a pinch, though ketchup gives the most classic flavor and color.