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Sweet & Sour Chicken

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese


  • 2 chicken breast
  • ½ red bell pepper cut into chunks
  • ½ onion cut into chucks
  • 1 tbsp oil
  • 1 cup pineapple chunks
  • ½ cup cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper


  • cup granulated sugar
  • ¼ cup vinegar
  • 3 tbsp pineapple juice
  • 4 tbsp ketchup adjust to your liking
  • 2 tsp cornstarch
  • 2 tsp water
  • 1 cup chicken broth low-sodium


  • Cut the chicken breasts into squares (about ½" by ½" thick).
  • In a medium size bowl, place the chicken chunks, cornstarch, salt and black pepper; mix until well coated.
  • In a skillet/pan; heat the oil to medium-high; 350°F (176°C). Wait for at least 3-5 minutes before placng the chicken in the skillet/pan.
  • Place the coated chicken into the oil and cook for 5-7 minutes or until golden brown. Don't overcrowd the chicken; space them out. Cook in 3 separate batches.
  • Remove the chicken from the skillet/pan and place on a baking rack or a plate with paper towel (to drain the oil).

Sauce and Vegetables

  • Heat the wok/skillet to meduim-high; 350°F (176°C) and add 2 tbsp oil. Wait for the oil to heat up.
  • Add onion chucks, red bell pepper and pineapple; cook for 1 minute.
  • In a small bowl, combine cornstarch and water; set aside.
  • Add the chicken broth along with most of the sauce ingredients including cornstarch mixture; stir and cook for a few minutes (until thickens).
  • Now add the fried chicken to the sauce mixture; mix until well coated. Let simmer an addtional 1 -2 minutes until sauce fully thickens.

Serve with brown or white rice.

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