Sweet and Sour Chicken

Skip the takeout and make Sweet and Sour Chicken at home!  It’s so easy to make, you won’t believe that you can make your favorite dish in just a few steps.  Crunchy bite sized chicken pieces are tossed in a sweet and tangy sauce along with sweet pineapple, red pepper, and onion.  The sauce can be made ahead and stored for up to a week in the fridge.  The best cut of chicken to use for sweet and sour chicken is boneless, skinless chicken thighs because it doesn’t dry out as it cook.  Chicken breast can also be used in place of thighs.   You can also make sweet and sour shrimp by replacing the chicken with shrimp! You can even make Sweet and Sour Rib Tips as well.  If you enjoy making your favorite takeout dishes at home, here are a few recipes to try:

Take-Out at Home recipes

Roast Chinese Chicken

Shrimp and Pineapple Fried Rice

Chicken Fried Rice

House Special Fried Rice

Char Sui Rib Tips

Rib Tip Chowmein

Chicken Chowmein

Sweet and Sour Chicken

Get the Recipe SWEET AND SOUR CHICKEN (video)


  • 2 lbs. chicken thighs, cut into bite sized pieces
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup cornstarch
  • Vegetable oil for frying
  • ½ onion cut into chunks
  • 1 red bell pepper
  • Chopped scallion to garnish
  • 2 tbsp ketchup
  • ½ cup pineapple juice
  • ¼ cup sugar
  • ¼ cup rice vinegar
  • ½ tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 ½ tbsp water
  • 2 tbsp sweet chili sauce


  • To make the sauce, mix ketchup, pineapple juice, sugar, rice vinegar and soy in a small pot and mix to combine. Cook over medium heat for until it comes to a boil. Mix cornstarch with water then add to the pot and cook just until the sauce has thickened then remove from heat and set aside.
  • Season chicken with salt and black pepper then coat with cornstarch. In about 2 inches of oil fry the chicken until crispy, about 7-10 minutes then place on a plate lined with paper towel to drain.
  • Remove all but 1 tsp of oil then add onion and pepper and sauté for a minute before adding chicken and sweet and sour sauce. Stir to combine and cook for an additional 3-5 minutes. Remove from heat and garnish with chopped scallion.


Cuisine: Chinese
Course: Main Dishes, Poultry
Author: Jehan Powell