I don’t know about you, but sweet and sour chicken always brings me back to Friday nights when we used to grab takeout and fight over the last bite. This version? It’s just as saucy, sticky, and satisfying, but you get to wear pajamas while cooking it—total win. It’s got that glossy, tangy sauce that clings to the chicken like it’s holding on for dear life. I tossed mine with crispy peppers and juicy pineapple, and oh wow—talk about flavor. If you’re into those quick and easy recipes that still taste like a hug in a bowl, you’re gonna love this. Perfect for easy recipes for dinner, it’s also giving ‘leftover hero’ energy. Honestly, I reheated some the next day, and it was still banging. Let’s get into it before my stomach growls again.

1) Key Takeaways
2) Easy Sweet and Sour Chicken Recipe
3) Ingredients for Sweet and Sour Chicken
4) How to Make Sweet and Sour Chicken
5) Tips for Making Sweet and Sour Chicken
6) Making Sweet and Sour Chicken Ahead of Time
7) Storing Leftover Sweet and Sour Chicken
8) Try these Chicken recipes next!
9) Sweet and Sour Chicken Recipe
10) Nutrition

1) Key Takeaways

Skip the takeout, this sweet and sour chicken hits all the right notes
Uses simple ingredients, no deep fryer needed
The sauce is tangy, sticky, and gloriously addictive
Perfect quick and easy recipe for weeknight dinners

2) Easy Sweet and Sour Chicken Recipe

You ever have one of those days where the fridge is looking sparse, and you’re two bad decisions away from ordering fast food? Been there. That’s how this sweet and sour chicken recipe became a regular in my weeknight rotation. It’s one of those quick and easy recipes that feels like a little reward after a long day.

I’ve made this dish more times than I can count, and not once has anyone asked, “Wait, is this homemade?” Nope. It always passes for restaurant-level delicious. The chicken turns golden and crisp, the peppers stay a little snappy, and the sauce? It clings to everything like it knows it’s the star of the show.

Whether you’re craving a throwback to your favorite takeout spot or just need dinner on the table fast, this sweet and sour chicken covers you. It checks all the boxes for easy recipes for dinner and keeps well for lunch the next day too. That’s what I call a win.

3) Ingredients for Sweet and Sour Chicken

Chicken breasts These get chopped into small chunks that crisp up nicely. I usually go with boneless, skinless breasts, but thighs work too if you’re into that extra flavor.

Salt and pepper Don’t skip these. A little seasoning at the start sets the tone for the whole dish.

Cornstarch This helps the chicken crisp up without needing a full breading situation. It’s a small step that makes a big difference.

Oil for frying Any neutral oil will do. I use canola or vegetable. You’re not deep-frying here, just enough to give the chicken some golden edges.

Red and yellow bell peppers These bring the crunch and that sweet balance to the tangy sauce. Plus, they make the dish look like you tried harder than you actually did.

Onion I like a mild white or yellow onion. It softens up in the pan and adds a little sweet sharpness to the mix.

Pineapple chunks Canned works great, but fresh is even better if you’ve got it. That pop of juicy sweetness is non-negotiable.

Ketchup Yep, ketchup. It’s part of what gives the sauce that signature color and zing.

Soy sauce For that salty, umami depth that pulls everything together. Go low sodium if that’s your thing.

Rice vinegar It gives the sauce a bright tang. Don’t swap it with regular vinegar, trust me—it’s not the same vibe.

Brown sugar Adds sweetness to round out the tang and make the sauce glossy and thick.

Water Helps thin the sauce just enough to coat everything evenly without turning it into soup.

Cornstarch for the sauce A slurry of this with water makes the sauce clingy in the best way.

4) How to Make Sweet and Sour Chicken

Step 1 Cut the chicken into bite-sized chunks, then toss them with salt, pepper, and a bit of cornstarch. This is where that light crispy texture starts.

Step 2 Heat a slick of oil in a skillet or wok. Add the chicken in batches so it sears instead of steams. Brown it all over, then set it aside. You’re halfway to dinner already.

Step 3 Toss your peppers and onions in that same pan. Let them soften just a little. You want them tender but not mushy. Add the pineapple and stir it all up.

Step 4 While those cook, whisk together the sauce ingredients: ketchup, soy sauce, vinegar, brown sugar, water, and cornstarch. It’ll look a little odd at first, but just wait.

Step 5 Pour the sauce into the pan. Stir and simmer until it thickens and gets that lovely glossy sheen. This is your “wow” moment. Don’t walk away here.

Step 6 Add the chicken back in. Stir everything until it’s coated and warm. Let it sit a minute so the flavors hang out.

Step 7 Serve it up hot over rice, or go rogue and use noodles. Or just eat it straight from the pan like I may have once or twice. No regrets.

5) Tips for Making Sweet and Sour Chicken

If you’ve got a busy night ahead, prep your ingredients early. Chop the chicken, slice the peppers, even whisk the sauce ahead of time. That way, you’ll feel like a dinner ninja later when it comes together in ten minutes flat.

Don’t overcrowd the pan when you cook the chicken. Give those little pieces some room so they brown up instead of going soggy. And yes, it’s annoying to cook in batches, but trust me—it’s worth it.

Want it saucier? Just double the sauce mix. This isn’t one of those recipes where you’ll regret having extra. It soaks into rice like a dream, and you’ll be licking your plate either way.

6) Making Sweet and Sour Chicken Ahead of Time

Let’s be real—weeknights are chaos. Between errands, school drop-offs, and that mystery pile of laundry that never shrinks, I need quick and easy recipes that don’t make me lose it. This sweet and sour chicken can be your make-ahead miracle.

Cook everything like normal, let it cool, then pack it into airtight containers. The sauce soaks into the chicken as it sits, which somehow makes it even better the next day. I swear, it’s magic.

Just reheat on the stove or in the microwave. Add a splash of water if the sauce got too thick overnight. This recipe tastes fresh even on day two or three, which makes it perfect for lunch meal prep or those I-can’t-cook-again nights.

7) Storing Leftover Sweet and Sour Chicken

Leftovers should go into the fridge once they’ve cooled down. I usually use glass containers with tight lids, but anything airtight will work. They’ll stay good for up to four days, and I promise you won’t be sick of it by then.

Reheat gently—either in the microwave with a damp paper towel or on the stovetop over low heat. If the sauce gets too thick, just loosen it with a splash of water.

You can even freeze it. The texture might change a bit, but the flavor holds up. Just don’t freeze the rice with it—trust me on that one.

8) Try these Chicken recipes next!

9) Sweet and Sour Chicken Recipe