Recipe

Weeknight Sweet and Sour Chicken

Crispy chicken, juicy pineapple, and a glossy, tangy sauce that tastes like your favorite takeout, but doable on a Tuesday.

By Matt Campbell

•

4.8

Jump to Recipe

Sweet and sour chicken has a reputation: either it is a deep-fried weekend project, or it is a too-sweet cafeteria situation. This version lands right in the sweet spot for real life. You get crisp-edged chicken (no vat of oil required), bright peppers and pineapple, and a sauce that is tangy first, sweet second, with that classic glossy finish.

I kept it traditional where it counts: a vinegar-forward sauce balanced with sugar, a little ketchup for color and familiar flavor, and a quick cornstarch slurry to thicken. The weeknight upgrade is in the method: pan-sear, then sauce, then a fast toss so everything stays snappy instead of soggy.

Why It Works

Real sweet and sour balance: rice vinegar brings the punch, pineapple adds fruitiness, and sugar smooths it out without taking over.
Crispy without deep frying: a light cornstarch coating plus a hot skillet gets you that takeout-style texture with less mess.
Fast, forgiving workflow: the sauce is mixed while the chicken browns, and everything finishes in one pan.
Family-friendly control: you can dial sweetness up or down in 30 seconds at the end.

Pairs Well With

Storage Tips

Store: Cool leftovers, then refrigerate in an airtight container for up to 3 to 4 days. Keep rice separate if you can so it does not soak up all that good sauce.

Reheat: For best texture, warm in a skillet over medium heat with a splash of water to loosen the sauce, 3 to 5 minutes. Microwave works too, but the chicken will soften.

Freeze: You can freeze it for up to 2 months for best quality, but know the peppers will soften and the coating will lose crunch. If you are meal prepping, freeze just the sauce and cook fresh chicken later for a better result.

Common Questions

Is this recipe authentic?

It is traditional takeout-style American Chinese sweet and sour chicken: vinegar-forward sauce, ketchup for color, pineapple, peppers, and a glossy thickened finish. The weeknight part is the lighter pan-fry instead of deep frying, but the flavor profile stays true.

Can I bake or air fry the chicken?

Yes. Toss the chicken in cornstarch and a drizzle of oil. Air fry at 400°F for 10 to 14 minutes, shaking halfway, and cook until the chicken reaches 165°F. Bake at 425°F for 16 to 22 minutes on a lightly oiled sheet pan, flipping once if you want more browning, and cook until 165°F. Avoid crowding so it browns instead of steaming. Then toss with the finished sauce and vegetables.

What vinegar should I use?

Rice vinegar is classic and clean. Apple cider vinegar works in a pinch but tastes a little louder. White vinegar is sharper, so start with a bit less and adjust.

How do I keep the chicken from getting soggy?

Two rules: get a good sear first and do not simmer the chicken in sauce. You want a quick toss in thickened sauce right before serving.

Can I make it less sweet?

Absolutely. Start with the lower amount of sugar listed, then taste after thickening. Add 1 to 2 teaspoons more only if you want it sweeter. Pineapple juice sweetness varies, so your taste test is the final boss.

Can I use chicken thighs?

Yes, boneless skinless thighs are great here and stay juicy. They may need an extra minute or two to cook through. Either way, aim for 165°F.

Any allergen notes?

Soy sauce contains soy and often wheat. If you need gluten-free, use tamari or a gluten-free soy sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet or wok
Mixing bowl
Small bowl for slurry
Whisk
Tongs or a spatula
Knife and cutting board
Instant-read thermometer (helpful for doneness)

The first time I tried to recreate sweet and sour chicken at home, I went full “I can totally deep-fry on a weeknight” energy. Spoiler: I could, but I also had oil splatter on places oil should never be, and I was too tired to enjoy the victory.

This is the version I make now when I want that nostalgic takeout hit without turning my kitchen into a science experiment. It is relaxed cooking with just enough chaos to feel fun, and the sauce is the kind of bright, glossy situation that makes you taste mid-stir and go, “Okay, wow.”

Weeknight Sweet and Sour Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

Chicken

1 1/2 lb boneless skinless chicken breast (or thighs), cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional but helpful)
1/3 cup cornstarch
3 tbsp neutral oil (avocado, canola, or grapeseed), plus more if needed

Vegetables and fruit

1/2 medium yellow onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup pineapple chunks (canned is fine), drained and juice reserved
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger, added with the sauce)

Sweet and sour sauce

1/3 cup rice vinegar
1/4 cup ketchup
1/4 cup sugar (add more to taste after thickening if your pineapple juice is very tart)
2 tbsp soy sauce
1/2 cup pineapple juice (from the can) or water

Cornstarch slurry

1 tbsp cornstarch
2 tbsp cold water

To finish

Sliced scallions or toasted sesame seeds (optional)
Steamed rice, for serving

Instructions

Mix the sauce. In a bowl, whisk rice vinegar, ketchup, sugar, soy sauce, and pineapple juice (or water). If you are using ground ginger, whisk it in here too. Set it by the stove so you can move fast later.
Coat the chicken. Pat chicken dry. Season with salt, pepper, and garlic powder. Toss with 1/3 cup cornstarch until lightly coated and no wet spots remain.
Sear for crisp edges. Heat a large skillet over medium-high heat (the oil should shimmer). Add 2 tablespoons oil. Add chicken in a single layer, leaving space between pieces so it sears instead of steams. You will likely need 2 batches. Cook 3 to 4 minutes per side until golden and the thickest pieces reach 165°F. Transfer to a plate.
Stir-fry the veg. Add remaining 1 tablespoon oil if the pan looks dry. Add onion and bell peppers and cook 2 to 3 minutes, stirring, until crisp-tender. Add garlic and fresh ginger and cook 30 seconds, just until fragrant.
Thicken the sauce. Give your sauce a quick whisk again, then pour it into the skillet. Bring to a simmer. Stir the slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and drizzle it in while stirring constantly to keep it smooth. Simmer 30 to 60 seconds until glossy and lightly thickened.
Toss and finish. Add pineapple and the seared chicken back to the pan. Toss for 30 to 60 seconds to coat everything. Taste. If it needs more tang, add a splash of vinegar. If it needs more sweetness, add 1 to 2 teaspoons of sugar and stir to dissolve.
Serve. Spoon over rice and top with scallions or sesame seeds if you are feeling fancy on a weeknight. Serves 4 with rice.

Nutrition information is estimated.

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