Go Back
–+ servings
Sweet and Sour Chicken Made Easy

Sweet and Sour Chicken Made Easy

Weeknight-friendly sweet and sour chicken with crisp bites, juicy pineapple, and a glossy tangy sauce. Simple steps, bold flavor.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Chicken and Vegetables

  • 1.25 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 large egg, beaten
  • 0.5 cup cornstarch, for coating
  • 0.75 tsp fine salt
  • 0.5 tsp black pepper
  • 2 cup mixed red and green bell peppers, chopped
  • 1 cup sweet onion, diced
  • 1.25 cup pineapple chunks, drained
  • 0.33 cup vegetable oil for pan-frying

Sweet and Sour Sauce

  • 0.5 cup ketchup
  • 0.33 cup rice vinegar
  • 0.33 cup packed brown sugar
  • 1.5 tbsp soy sauce
  • 0.5 cup pineapple juice use juice from the can if available
  • 3 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp cornstarch for thickening
  • 2 tbsp water for slurry

Instructions

Preparation Steps

  • Whisk ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice in a bowl. Stir in garlic and ginger.
  • Mix 2 tbsp cornstarch with 2 tbsp water in a small cup to make a slurry; set both sauce and slurry aside.
  • Season chicken with salt and pepper, toss with beaten egg, then coat evenly with the cornstarch for coating.
  • Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  • Pan-fry chicken in two batches until golden and cooked through, about 5–6 minutes total. Transfer to a plate.
  • Sauté onion and bell peppers in the same pan for 2–3 minutes until crisp-tender.
  • Return chicken to the pan and add pineapple. Pour in the sweet and sour sauce and bring to a simmer.
  • Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and turns glossy, 1–2 minutes.
  • Serve hot over steamed rice or noodles.

Notes

Variation: Add a pinch of red pepper flakes for gentle heat, or swap chicken for shrimp and cook 2–3 minutes less. For a lighter version, air-fry the coated chicken at 390°F for 10–12 minutes, flipping once. Leftovers keep up to 3 days; reheat gently to preserve the crust.
This recipe is an original creation inspired by classic Sweet and Sour Chicken Made Easy flavors. All ingredient ratios and instructions are independently developed.