There are few dishes as universally beloved and craved as classic Sweet and Sour Chicken. It’s the undisputed star of countless takeout menus, a nostalgic favorite that promises a delightful combination of crispy, sweet, and tangy. But let’s be honest, it can also be a bit of a letdown—too often, you’re met with a cloyingly sweet, unnaturally red sauce and chicken that has lost all its crispiness.
Well, I’m here today to help you reclaim this classic. This Sweet and Sour Chicken Dinner Recipe is the ultimate homemade upgrade. We’re making everything from scratch, which means perfectly crispy, golden bites of chicken and a vibrant, glossy sauce that is the absolute perfect balance of tangy and sweet. Loaded with crisp-tender bell peppers, onions, and juicy pineapple chunks, this is the version you’ve always dreamed of.
Forget the delivery apps. In about 30 minutes, you can have a fresh, flavorful, and incredibly satisfying meal on the table that will honestly ruin takeout for you forever—in the best way possible!
Reclaiming a Takeout Classic
My mission with this recipe was to capture the addictive essence of sweet and sour chicken while elevating it with fresh ingredients and a perfectly balanced sauce. The inspiration comes from a desire to create a „better than takeout“ experience at home. The secret isn’t more sugar; it’s about creating a harmonious blend of sweet (from pineapple juice and a touch of sugar), sour (from tangy rice vinegar), and savory (from soy sauce). This creates a sauce with actual depth, not just sweetness. Paired with a simple cornstarch coating that results in an unbelievably light and crispy chicken, this homemade version is a true game-changer.
Why This Homemade Version Wins Every Time:
- A Perfectly Balanced Sauce: This sauce is the star. It’s tangy, sweet, and savory without being cloying or artificial. You control the ingredients, and the taste is unbelievably fresh.
- Genuinely Crispy Chicken: Our simple coating and cooking method ensures the chicken has a light, crispy shell that stays crunchy, even after being tossed in the glorious sauce.
- Fresh, Vibrant Ingredients: No mysterious red sauce here! Just a beautiful, naturally amber-colored glaze coating crisp-tender vegetables and juicy pineapple.
- Faster Than Delivery: From start to finish, this flavor-packed meal is on the table in about 30 minutes, making it a perfect weeknight treat.
Ingredients & Equipment
For the Sweet and Sour Sauce:
- Pineapple Juice: 120 ml (½ cup), from a can of pineapple chunks is perfect.
- Rice Vinegar : 80 ml (⅓ cup). This is key for the right kind of tang.
- Brown Sugar: 75g (⅓ cup), packed.
- Ketchup: 60 ml (¼ cup). This adds sweetness, tang, and color.
- Soy Sauce : 3 tablespoons, low-sodium.
- Cornstarch : 1 tablespoon, for the slurry.
For the Crispy Chicken and Stir-fry:
- Boneless, Skinless Chicken Breasts: 3 medium (about 680g / 1.5 lbs), cut into 1-inch chunks.
- Cornstarch: 60g (¼ cup).
- Salt and White Pepper: ½ teaspoon of each.
- Vegetable Oil: For shallow frying (about 1.5 cm / ½ inch deep in the pan).
- Bell Peppers: 2, in different colors (e.g., one red, one green), cut into 1-inch chunks.
- Yellow Onion: 1, cut into 1-inch chunks.
- Pineapple Chunks: 1 can (about 400g / 14 oz), drained, reserving the juice for the sauce.
Helpful Equipment:
- A small saucepan (for the sauce).
- A large, deep skillet or wok (for frying and stir-frying).
- A wire rack.
Time Estimates
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: Approximately 30-35 minutes
Step-by-Step Instructions
This comes together quickly, so it’s best to have everything prepped before you start cooking.
Step 1: Make the Sweet and Sour Sauce In a small saucepan, whisk together the reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat. In a tiny separate bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce has thickened to a beautiful, glossy consistency. Remove from heat and set aside.
Step 2: Prepare the Chicken Pat the chicken chunks completely dry with paper towels. In a medium bowl, toss the chicken with the ¼ cup of cornstarch, salt, and white pepper until every piece is evenly and lightly coated.
Step 3: Fry the Chicken Until Crispy Pour about 1.5 cm (½ inch) of vegetable oil into your large skillet or wok and heat over medium-high heat. Once the oil is hot (a piece of chicken should sizzle immediately), carefully add half of the coated chicken in a single layer. Fry for 2-3 minutes per side, until golden brown and cooked through. Use a slotted spoon to transfer the crispy chicken to a wire rack to drain. Repeat with the remaining chicken.
Step 4: Stir-fry the Vegetables Carefully discard most of the hot oil from the skillet, leaving about 1 tablespoon behind. Return the skillet to medium-high heat. Add the chopped bell peppers and onion and stir-fry for 3-4 minutes until they are crisp-tender.
Step 5: Combine Everything Add the drained pineapple chunks and the crispy fried chicken to the skillet with the vegetables. Pour the prepared sweet and sour sauce all over everything. Gently toss for about 1 minute until the chicken and vegetables are fully coated in the glossy sauce.
Step 6: Serve Immediately For the best texture, serve the sweet and sour chicken immediately over a bed of fluffy, steamed rice.
Notes, Tips, & Variations
- For Extra Crispy Chicken: Don’t overcrowd the pan when frying! Cooking in batches ensures the oil temperature stays high and the chicken fries to a perfect crisp instead of steaming. Also, draining the chicken on a wire rack instead of paper towels prevents the bottom from getting soggy.
- Make the Sauce in Advance: The sweet and sour sauce can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator, making weeknight assembly even faster.
- Healthier Baked Chicken Method: For a lighter version, preheat your oven to 200°C (400°F). Toss the coated chicken with 2 tablespoons of oil. Spread it on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway, until golden and cooked through. Then, toss with the sauce and veggies as directed.
- Serving Suggestion: Steamed jasmine rice is the perfect companion to soak up all that delicious sauce.
The Best Sweet and Sour Chicken Dinner Recipe
Ingredients
- For the Sauce:
- 120 ml ½ cup pineapple juice
- 80 ml ⅓ cup rice vinegar
- 75 g ⅓ cup brown sugar
- 60 ml ¼ cup ketchup
- 3 tbsp soy sauce
- 1 tbsp cornstarch + 2 tbsp cold water
- For the Chicken & Stir-fry:
- 680 g 1.5 lbs boneless, skinless chicken breasts, in 1-inch chunks
- 60 g ¼ cup cornstarch
- ½ tsp each of salt and white pepper
- Vegetable oil for frying
- 2 bell peppers in 1-inch chunks
- 1 yellow onion in 1-inch chunks
- 1 can 400g pineapple chunks, drained (juice reserved for sauce)
Instructions
- Make Sauce: In a small saucepan, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Bring to a simmer. In a small bowl, mix cornstarch and cold water to make a slurry, then whisk it into the sauce. Cook for 1-2 minutes until glossy and thickened. Set aside.
- Prep Chicken: Toss the chicken chunks in a bowl with cornstarch, salt, and white pepper until fully coated.
- Fry Chicken: Heat about 1.5 cm of oil in a large skillet over medium-high heat. Fry the chicken in two batches for 2-3 minutes per side, until golden and crispy. Transfer to a wire rack to drain.
- Stir-fry Veggies: Discard all but 1 tbsp of oil from the skillet. Stir-fry the bell peppers and onion for 3-4 minutes until crisp-tender.
- Combine: Add the pineapple chunks, the crispy chicken, and the prepared sauce to the skillet. Toss gently for 1 minute to coat everything.
- Serve immediately with steamed rice.
Notes
- For a healthier option, bake the chicken at 200°C (400°F) for 15-20 minutes until golden.
- Cooking the chicken in batches is key to making it crispy.
- The sauce can be made 2 days in advance.
Frequently Asked Questions (FAQ)
1. How do I get my chicken extra crispy and keep it that way? The secret is a two-part process: the cornstarch coating and not overcrowding the pan. The simple cornstarch dredge creates a light, crisp shell. Frying in batches ensures the oil stays hot and the chicken fries rather than steams. Serving it immediately after tossing in the sauce is key to enjoying that perfect crunch!
2. Can I bake the chicken instead of frying it to make it healthier? Absolutely! This is a great, lighter option. Preheat your oven to 200°C (400°F). After coating the chicken in the cornstarch mixture, toss it with about 2 tablespoons of oil. Spread the chicken pieces in a single layer on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until they are golden brown and cooked through.
3. My sauce is too thin or too thick. How can I fix it? The sauce consistency is easy to adjust. If it’s too thin, you can return it to a simmer and let it reduce for a few more minutes. Alternatively, you can mix another teaspoon of cornstarch with a tablespoon of cold water and whisk that in. If it’s too thick, simply whisk in a tablespoon or two of water or pineapple juice until it reaches the consistency you like.
4. Can I use different vegetables in this stir-fry? Of course! Sweet and sour chicken is very versatile. Chunks of carrot, broccoli florets, or snow peas would all be delicious. Just be mindful of cooking times—add heartier vegetables like carrots a few minutes before the bell peppers to ensure they get tender.
Ready to Ditch Takeout?
I truly hope this recipe shows you just how easy and incredibly rewarding it is to make this classic dish at home. The fresh flavors and amazing textures are simply unbeatable. If you make this Sweet and Sour Chicken, I would be absolutely thrilled if you left a comment and a star rating below!
For more „better than takeout“ favorites, be sure to follow me on Pinterest and Instagram. I love sharing recipes that make weeknight cooking exciting! And don’t forget to serve this with Tuscan Creamy Sun-Dried Tomato Chicken Dinner Recipe.