Easy Sweet and Sour Chicken

Here’s what you’ll need to make sweet and sour chicken at home:

• Chicken: I developed this sweet and sour chicken recipe using boneless, skinless chicken breasts to keep it light and lean. If you prefer a more traditional takeout-style result, chicken thighs are a great option and stay especially tender. It all comes down to personal preference.
• Flour, eggs & Panko breadcrumbs: This three-step coating is what gives the chicken its ultra-crispy exterior. Flour helps the egg stick, the egg acts as the glue and Panko breadcrumbs are the secret to extra crunch. I’ve tested versions without Panko, and while they’re fine, they don’t deliver that shatteringly crisp texture you expect from great Chinese takeout.
• Bell Peppers: Red and green bell peppers add color, crunch and balance to the dish. I stir them in after frying the chicken so they stay crisp instead of turning soft.
• Pineapple: Adds sweetness, acidity, and that signature sweet-and-sour contrast. You’ll need fresh or canned pineapple chunks, plus pineapple juice for the sauce.
• Ketchup: Ketchup might sound surprising, but it’s a classic sweet and sour sauce base. It adds sweetness, acidity and body all in one ingredient.
• Apple cider vinegar: This is where the “sour” comes in. Apple cider vinegar adds brightness without overpowering the sauce. Rice vinegar works too, but apple cider vinegar gives the most balanced flavor.
• Soy sauce: Adds salt and umami, keeping the sauce from tasting flat or overly sweet.
• Cornstarch: Thickens the sauce. Whisk it with water first to avoid lumps—don’t skip this step.

See the recipe card for full information on ingredients and quantities.

If you’ve made my General Tso’s chicken or baked orange chicken before, this process will feel familiar. Start by cutting the chicken into 1-inch pieces. They don’t need to be perfectly uniform—the goal is bite-sized nuggets so everything cooks quickly and evenly. Add the chicken to a resealable bag with the flour, seal it, and give it a good shake until every piece is coated.

Set up a simple dredging station with whisked eggs in one shallow dish and Panko breadcrumbs in another. Working one piece at a time, shake off any excess flour, dip the chicken into the eggs, then press it into the breadcrumbs so it’s fully coated. Repeat with the remaining chicken and set the pieces aside while you heat the oil.

Pour at least 2 inches of vegetable oil into a heavy-bottomed pot, I use my Dutch oven, and heat it to 360°F. A neutral oil like vegetable oil is important here—it has a high smoke point, which means it won’t burn during frying.

Fry the chicken in batches, flipping occasionally, until golden brown and cooked through, about 2 minutes per batch. Transfer the cooked chicken to a paper towel–lined baking sheet and return the oil to temperature before frying the next batch.

Once all the chicken is fried, transfer it to a large bowl and add the red and green bell peppers along with the pineapple chunks. Don’t toss just yet—the sauce comes together quickly, and you want to coat everything while it’s hot.

To make the sweet and sour sauce, heat the olive oil in a saucepan over medium-low heat. Add the garlic and cook just until fragrant and lightly golden. Whisk in the pineapple juice, ketchup, apple cider vinegar, brown sugar, soy sauce, and the cornstarch slurry. Bring the mixture to a boil and cook until thick, glossy, and syrupy, about 3 to 5 minutes. Keep in mind the sauce will continue to thicken slightly as it cools.

Pour the warm sauce over the chicken, peppers and pineapple, then toss gently to coat. Serve immediately over steamed white rice. I’ll often round out the meal with a few more takeout-inspired favorites—crab Rangoon, egg drop soup and homemade fortune cookies are always requested by my kids.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that once the chicken is coated in sauce, it will lose some of its crispiness over time—this is completely normal for sauced fried chicken.

For reheating, the microwave works for convenience, but for the best texture, I recommend warming it gently in a skillet over medium heat or spreading it on a baking sheet and reheating in a 350°F oven until heated through. An air fryer works, too, though it won’t quite bring back that just-fried crunch.

I don’t recommend freezing the finished dish. That said, if you’re looking to prep ahead, you can freeze the fried chicken and the sweet and sour sauce separately. I recommend adding the pineapple and bell peppers fresh when you’re ready to serve—they keep their texture and crunch much better than if frozen. Let everything cool completely, then store each in airtight containers for up to 2 months. Thaw overnight in the fridge, reheat them separately, then toss together just before serving. The chicken won’t be quite as crispy as day one, but it’s still a great option when you want dinner on the table fast.

FAQs

Serving Ideas for Your Takeout-Fakeout Dinner

Sweet and sour chicken is perfect served over steamed white rice or my family’s favorite creamy coconut rice (according to my kids, rice can be no other way in my house!) to soak up all that glossy sauce. I also love pairing it with simple sides like Chinese garlic green beans or garlic bok choy.

For a full takeout-inspired dinner, start with an appetizer like avocado egg rolls or chicken potstickers, and serve family-style with other favorites like beef with broccoli and chow mein.