There are nights when takeout sounds tempting simply because I want something flavorful without turning dinner into a project. Sweet and sour chicken has always been one of those meals that feels a little more fun than an ordinary chicken dinner, and it is surprisingly manageable to make at home.
This easy sweet and sour chicken combines lightly crisp chicken with pineapple and red bell pepper in a homemade sauce that has just the right balance of sweet and tangy. I usually serve it over white rice, which turns it into a filling dinner without needing much else on the side.
Homemade Sweet and Sour Chicken
The part that makes this dish so good is the contrast between the lightly crisp chicken and the glossy sauce. I don’t want the coating to be overly thick or heavy, so the chicken gets a simple flour and cornstarch coating before being shallow-fried in a skillet.
Cutting the chicken into similar-size pieces helps it cook evenly. Poultry should reach an internal temperature of 165°F, according to USDA food-safety guidance, so checking one of the larger pieces is the easiest way to make sure the entire batch is ready.
When I want another chicken dinner that feels a little different from the usual weeknight rotation, my easy chicken empanadas work for both dinner and casual snacking.
Getting the Chicken Crisp
The flour and cornstarch mixture creates a light coating that browns nicely without turning the chicken into something closer to heavily breaded fried chicken. Dipping the chicken in beaten egg first helps the coating stick.
One thing that does make a noticeable difference is cooking the chicken in batches. When too many pieces go into the skillet at once, the oil temperature drops and the chicken is more likely to steam than brown.
I usually transfer each finished batch to a paper-towel-lined plate while I cook the rest. It doesn’t need to stay perfectly crisp because it will eventually be coated in sauce, but starting with a good golden exterior keeps the finished dish from becoming soggy too quickly.
If frying chicken isn’t what I feel like doing that night, spicy marinara penne pasta is another flavorful weeknight dinner that doesn’t require much hands-on prep.
Balancing the Sweet and Sour Sauce
The sauce gets its sweetness from pineapple juice and brown sugar, while rice vinegar provides the tangy flavor that keeps everything balanced. Ketchup gives it the familiar color and a little additional acidity, and soy sauce adds just enough savory flavor to round everything out.
Cornstarch thickens the sauce, but I always mix it with cold water before adding it to the skillet. Once the slurry goes into the simmering sauce, it only takes a minute or two for the sauce to become glossy and thick enough to coat the chicken.
A few simple adjustments can change the sauce without changing the entire dish:
- Add another teaspoon or two of rice vinegar if you prefer a sharper, tangier sauce.
- Add a tablespoon of brown sugar if your family likes sweet and sour sauce on the sweeter side.
- Let the sauce simmer a little longer if it seems too thin before adding the chicken.
- Avoid cooking the chicken in the finished sauce for too long or the coating will begin to soften.
Pineapple and Bell Peppers
Red bell pepper adds sweetness, color, and a little texture. I only cook it for a few minutes because I prefer it slightly tender rather than completely soft.
Canned pineapple works particularly well in this recipe because both the fruit and the juice get used. The pineapple chunks only need to warm through, so I add them toward the end rather than letting them simmer in the sauce for a long time.
I like pineapple in savory recipes because it adds sweetness without making everything taste like dessert. The same idea works in my sweet and spicy pulled pork tacos with grilled pineapple salsa, where the fruit balances the richer meat and spicy flavors.
Once the sauce, pineapple, and peppers are ready, I add the chicken back to the skillet and toss everything together just long enough to coat it.
What to Serve With Sweet and Sour Chicken
White rice is my first choice because it soaks up the extra sauce without competing with the other flavors. Jasmine rice works just as well and gives the meal a little more fragrance.
For vegetables, steamed broccoli, snap peas, green beans, or a simple stir-fry all work without adding much extra preparation. On particularly busy weeks, I tend to approach dinner the same way I do with my easy summer dinner ideas: keep the main dish flavorful and everything around it simple.
For another Chinese-inspired family dinner, my Chinese casserole has a completely different texture but still falls into that comforting, easy-dinner category.
Storing Leftovers
Sweet and sour chicken is at its best right after it is made because the coating still has some crispness. Leftovers are still good, but the chicken will naturally soften once it sits in the sauce.
I store leftovers in an airtight container in the refrigerator and usually reheat them in a skillet when I have time. The microwave is faster, but it produces a softer texture. The USDA recommends using cooked leftovers within three to four days when properly refrigerated, according to its refrigerator storage guidance.
If I know I am making enough for another meal, I sometimes keep a portion of the cooked chicken separate from the sauce. Reheating the two separately and combining them afterward does a better job of preserving the texture.
Easy Sweet and Sour Chicken with Pineapple
Ingredients
Chicken
- 1 ¼ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs lightly beaten
- ¼ cup vegetable oil plus more as needed for frying
Sauce and Vegetables
- ½ cup reserved pineapple juice
- ¼ cup chicken broth
- 3 tbsp light brown sugar
- 3 tbsp rice vinegar
- ¼ cup ketchup
- 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 cup pineapple chunks drained
- 1 cup chopped red bell pepper
Instructions
- Pat the chicken dry with paper towels and cut it into approximately 1-inch pieces.
- In a shallow bowl, combine the flour, 1/2 cup cornstarch, salt, and black pepper. Place the beaten eggs in a second bowl.
- Dip the chicken pieces into the egg, allowing the excess to drip off, then toss them in the flour mixture until lightly coated.
- Heat the vegetable oil in a large skillet over medium to medium-high heat. Cook the chicken in batches for about 3–4 minutes per side, or until golden brown and cooked through. Do not overcrowd the skillet. Transfer the cooked chicken to a paper-towel-lined plate. Chicken should reach an internal temperature of 165°F.
- Carefully remove excess oil from the skillet, leaving about 1 tbsp behind. Add the red bell pepper and cook for 2–3 minutes, until slightly softened.
- Add the pineapple juice, chicken broth, brown sugar, rice vinegar, ketchup, and soy sauce. Stir well and bring the mixture to a gentle simmer.
- In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth. Slowly stir the slurry into the simmering sauce. Cook for 1–2 minutes, stirring, until the sauce becomes glossy and thick enough to coat a spoon.
- Add the pineapple chunks and cooked chicken to the skillet. Toss gently until everything is evenly coated and heated through, about 1–2 minutes.
- Remove from the heat and serve immediately over cooked rice. Garnish with sliced green onions if desired.
Notes
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Fry the chicken in batches rather than crowding the skillet.
- Mix the cornstarch with cold water before adding it to the hot sauce to prevent lumps.
- For a tangier sauce, add another 1–2 tsp rice vinegar.
- For a sweeter sauce, add another 1 tbsp brown sugar.
- The chicken is crispiest when served immediately after being tossed with the sauce.
- Refrigerate leftovers in an airtight container and use within 3–4 days.
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Save this easy sweet and sour chicken with pineapple for a busy weeknight when you want something a little more flavorful than your usual chicken dinner. The crispy chicken, tangy homemade sauce, pineapple, and bell peppers make it an easy recipe to keep on hand.
