The BEST Easy Sweet And Sour Chicken Recipe

If you’re craving a dish that hits all the right notes—crisp, juicy chicken, a tangy yet sweet sauce, and a riot of colorful veggies—look no further than The BEST Easy Sweet And Sour Chicken. This recipe brings your favorite takeout classic to the comfort of your home, with every bite delivering the irresistible combination of flavors and textures we all love. The chicken is golden and tender, the sauce is sticky and vibrant, and when everything comes together with those bright bell peppers and juicy pineapple, magic happens in a single skillet. Trust me, you’ll want to make this on repeat!

Ingredients You’ll Need

The ingredient list for The BEST Easy Sweet And Sour Chicken is deliciously fuss-free—but each element truly matters. Every item was chosen for maximum flavor, texture, or color payoff, making this an unbeatable homemade version of a classic!

• Chicken breast: Go for boneless, skinless pieces—this ensures you get juicy, tender bites every time.
• Cornstarch: Coats the chicken in a crisp outer shell and creates that signature crunch!
• Vegetable oil: Helps you get golden, crispy chicken without deep frying—just a quick pan fry does the trick.
• Salt and pepper: The simplest way to bring out the chicken’s natural flavor—don’t skip this step!
• Onion: Adds sweetness and depth to the dish, soaking up those glorious sauce flavors.
• Red & yellow bell peppers: These offer pops of color, crunch, and a gentle sweetness you can’t get from anything else.
• Ketchup: A pantry staple that forms the foundation for that classic sweet and sour flavor.
• Cider vinegar: Balances out the sweetness and keeps the sauce bright and zippy.
• Brown sugar: I love demerara or light brown sugar for its deep, caramel notes (it makes the sauce glossy and rich).
• Soy sauce: Adds that irresistibly savory, umami backdrop.
• Fresh ginger: Grated ginger brightens up everything and adds gentle warmth.
• Garlic: Deepens the flavor—use fresh for the most punch!
• Pineapple pieces (plus juice): Juicy, tangy, and undeniably classic—don’t forget to reserve the juice for adjusting your sauce’s texture.

How to Make The BEST Easy Sweet And Sour Chicken

Step 1: Prepare the Chicken

First things first: dice your chicken breast into generous, bite-sized chunks. In a medium bowl, combine your cornstarch with a solid pinch of salt and pepper, then toss those chicken pieces until every surface is well coated. This isn’t just about a crispy crust—this coat locks in moisture and gives you that crave-worthy texture. It’s the foundation of The BEST Easy Sweet And Sour Chicken, so don’t rush this step!

Step 2: Pan Fry the Chicken

Heat your vegetable oil in a sturdy, high-sided skillet over medium-high heat. Once it’s shimmering, gently lay in your coated chicken cubes. Fry them on all sides—you’re looking for a gorgeous golden exterior, not fully cooked through just yet. Once they’re crisped up, transfer them to a paper towel-lined plate. Welcome to crispy chicken perfection!

Step 3: Soften the Vegetables

With the chicken set aside, drop your sliced onion right into the same skillet. Use a wooden spoon or spatula to scrape up all those delicious browned bits—they’re flavor gold. Add the red and yellow bell peppers and sauté until they begin to soften, staying just a little crisp for that perfect bite.

Step 4: Whisk up the Sauce

In a small bowl or measuring jug, whisk together all the sauce ingredients: ketchup, cider vinegar, brown sugar, soy sauce, grated ginger, and grated garlic. You’re creating the unmistakable sweet and zingy sauce that makes The BEST Easy Sweet And Sour Chicken shine! Pour this straight into your skillet and let the mixture come to a gentle simmer.

Step 5: Add Pineapple and Simmer

Now’s the time to fold in your drained pineapple pieces. Be sure to save the juice—you can add a splash or two now to thin out the sauce to your favorite consistency. Taste as you go and adjust: more juice for extra tang, more simmering for a thicker glaze. The color in your pan should be absolutely stunning right now!

Step 6: Combine and Finish Cooking

Nestle the partially cooked chicken back into the skillet, turning to coat every piece in that lip-smacking sauce. Let everything simmer for another 5–6 minutes, until the chicken is cooked through and the sauce is beautifully thick and glossy. This is the moment when The BEST Easy Sweet And Sour Chicken truly comes to life—take a second to enjoy those incredible aromas!

How to Serve The BEST Easy Sweet And Sour Chicken

Garnishes

Garnishing takes The BEST Easy Sweet And Sour Chicken from great to unforgettable! Scattering thinly sliced scallions or a sprinkle of toasted sesame seeds on top adds freshness and a lovely crunch. For a pop of color and bright flavor, try a scattering of fresh cilantro or even extra pineapple pieces.

Side Dishes

While this dish absolutely sings over a fluffy bed of steamed jasmine or basmati rice, it’s also stellar with quick-fried noodles or even cauliflower rice for a lighter twist. Don’t forget some steamed broccoli or snow peas on the side—the sauce loves to mingle with crisp green veggies!

Creative Ways to Present

If you want to wow at the table, spoon The BEST Easy Sweet And Sour Chicken into hollowed-out pineapple halves for a restaurant-worthy look. Or serve in small bowls as part of an Asian-inspired buffet—each guest gets their own sweet, saucy bowlful!

Make Ahead and Storage

Storing Leftovers

Pop any leftovers in an airtight container and stash them in the fridge for up to three days. The flavors deepen overnight, which means tomorrow’s lunch will be outrageously good. Just make sure it’s cooled completely before refrigerating to keep the chicken tender and that sauce thick and glossy.

Freezing

The BEST Easy Sweet And Sour Chicken freezes like a dream! Divide cooled portions into freezer containers or zip-top bags. Freeze for up to two months, making sure to leave a little space in the container for expansion. Let thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply pop your sweet and sour chicken in a skillet over medium heat or microwave in short bursts, stirring in between. Add a splash of water or reserved pineapple juice if the sauce is too thick—the goal is to bring everything back to its glossy, just-cooked glory.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs offer even more juiciness and a richer flavor in The BEST Easy Sweet And Sour Chicken. Just cut them into bite-sized pieces and proceed as written.

What if I don’t have fresh ginger?

You can use 1/2 teaspoon of ground ginger in place of fresh, though the zing won’t be quite as vivid. Fresh really takes the sauce up a notch, but don’t let a missing ingredient stop you from making this dish!

Is there a way to make it less sweet?

Yes! Simply cut back on the brown sugar by a tablespoon or two and taste as you go. Adjusting the pineapple juice amount will also help you hit your perfect balance of sweet and tangy.

Can I add more veggies?

Of course! Snap peas, broccoli florets, or carrots are fantastic additions. Just toss them in with the onions and peppers; the beauty of The BEST Easy Sweet And Sour Chicken is how customizable it is.

What’s the best way to keep the chicken crispy?

For the crispiest possible chicken, make sure you fry batches in a single layer and don’t overcrowd your pan. Serve immediately after cooking and avoid letting the chicken sit in sauce too long before eating.

Final Thoughts

There’s something undeniably special about sharing a homemade meal that delivers pure, joyful flavor in every bite. The BEST Easy Sweet And Sour Chicken is everything I love in a weeknight dinner: quick, vibrant, and all kinds of satisfying. Give it a try and see how quickly it becomes a go-to favorite in your kitchen, too!

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