Dinner · Chinese

Sweet and Sour Chicken

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 24, 2026

This takeout favorite comes together faster than delivery and tastes brighter, too. Juicy chicken thighs get a quick cornstarch coating for crisp edges, then simmer in a tangy pineapple sauce with crunchy peppers. Serve it over rice for an easy weeknight win.

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Sweet and Sour Chicken

Why you'll love this

  • Faster and fresher than takeout
  • One pan, easy cleanup
  • Bright, tangy sauce with crisp peppers
  • Uses budget-friendly chicken thighs

EveryDayMeal recipe

Sweet and Sour Chicken

Prep
20m
Cook
10m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 large egg white
  • 1 tsp kosher salt, divided
  • 2 tsp cornstarch
  • 10 oz pineapple chunks, drained (juice reserved)
  • 1/4 cup pineapple juice
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 3 tbsp brown sugar
  • 4 tsp cooking oil, divided
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 tsp grated fresh ginger

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Cutting board and knife

Instructions

  1. In a bowl, toss the chicken with the egg white, 1/2 teaspoon of the kosher salt, and the cornstarch until every piece is evenly coated. Let it sit for 15 minutes at room temperature (or up to overnight in the fridge) so the coating grips and fries up crisp.
  2. Whisk together the reserved pineapple juice, white vinegar, ketchup, brown sugar, and the remaining 1/2 teaspoon salt in a small bowl. Set this sweet and sour sauce aside.
  3. Heat a large skillet or wok over high heat until a drop of water sizzles and vanishes on contact. Add 1 tablespoon of the oil and swirl to coat. A screaming-hot pan is what gives you browning instead of steaming.
  4. Add the chicken in a single layer and let it fry undisturbed for 1 minute, until the bottoms are golden. Flip and cook the other side for 1 minute; the centers will still look pink. Transfer the chicken to a clean plate, leaving as much oil in the pan as you can.
  5. Lower the heat to medium and add the remaining 1 teaspoon oil. Once it shimmers, add the bell peppers and ginger and stir-fry for about 1 minute, just until fragrant and starting to soften but still crisp.
  6. Add the pineapple chunks and the sauce, then crank the heat to high. When the sauce comes to a simmer, return the chicken to the pan and stir to coat.
  7. Simmer for 1 to 2 minutes, until the chicken is cooked through. Cut into a thick piece to check: if it's still pink, give it another minute.
  8. Taste and adjust, adding a little more brown sugar for sweetness or vinegar for tang. Serve hot over steamed white or brown rice.

Tips from the kitchen

  • Get the pan truly hot before the chicken goes in. That first minute of undisturbed contact is what builds golden, flavorful edges.
  • Cut the chicken into even, bite-size pieces so everything cooks at the same rate.
  • Taste the sauce at the end and balance it to your liking: more brown sugar for sweet, more vinegar for punch.

Estimated nutrition per serving: 340 cal · 26g protein · 28g carbs · 13g fat

Make it your own

  • Swap in chicken breast if you prefer leaner meat, but watch it closely so it doesn't dry out.
  • Add a chopped onion or a handful of snap peas with the peppers for extra veg.
  • Stir in a pinch of red pepper flakes for a little heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until hot. The sauce thickens as it sits, so add a splash of water when reheating.

Good to know

Can I use chicken breast instead of thighs?
Yes. Breast works fine, just cook it a touch less so it stays juicy since it dries out faster than thighs.
Do I need fresh pineapple?
No, canned pineapple chunks are perfect here and the reserved juice goes right into the sauce.
Can I make it ahead?
Mix the sauce and coat the chicken up to a day ahead and refrigerate. Stir-fry just before serving for the best texture.
Why is my chicken not crisp?
Usually the pan wasn't hot enough or the pieces were crowded. Work in batches and let the chicken sear undisturbed.

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