Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sweet and Sour Chicken
Crispy fried chicken chunks tossed with pineapple and peppers in a bright tangy-sweet red sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Toss the chicken cubes in the cornstarch until thoroughly coated, pressing so the starch adheres, then shake off any excess.
- 2
Whisk the rice vinegar, ketchup, sugar, and 1/2 cup water together in a bowl until smooth to make the sweet-and-sour sauce.
- 3
Heat the vegetable oil to 350°F in a wok and fry the chicken in batches for 4 to 5 minutes until deep golden and cooked to 165°F, draining on a wire rack.
- 4
Pour off all but 1 tablespoon of oil, add the bell pepper and pineapple, and stir-fry over high heat for 2 minutes until the pepper softens slightly.
- 5
Pour in the sauce and simmer for 3 to 4 minutes until it thickens to a glossy coating and turns deep red.
- 6
Return the fried chicken to the wok and toss for 1 minute just until coated, then serve immediately so the chicken stays crisp.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving600
Calories
54 g
Protein
54 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sweet-and-sour cooking has deep roots in Chinese regional sauces, especially the balance of vinegar, sugar, and fruit or preserved notes. The crispy chicken version with pineapple, bell pepper, and a red glossy sauce is closely tied to Cantonese restaurant cooking as it developed for North American takeout counters.
Listahan note
This version keeps the restaurant-style contrast clear: crisp cornstarch-coated chicken, barely softened pepper, juicy pineapple, and a sauce thick enough to cling without soaking everything too early.
Technique cues
- Coat the chicken right before frying so the cornstarch stays dry and turns crisp instead of pasty.
- Keep the bell pepper and pineapple quick in the wok. They should taste warm and bright, not stewed into the sauce.
- Toss the chicken back in only at the end. The longer it sits in the sauce, the faster the crust softens.
Kitchen flow
- Parallel prep
- Whisk the sauce and cut the pepper and pineapple while the oil heats; once frying starts, the dish moves quickly.
- Make-ahead
- Cut the chicken and vegetables ahead, and whisk the sauce separately; fry and toss right before serving for the best texture.
- Leftover move
- Chop leftovers into fried rice, adding the chicken near the end so the sauce coats the grains without turning sticky.
- Cleanup rhythm
- Set a wire rack over a sheet pan before frying, then strain or cool the oil while the wok sauce residue is still easy to rinse.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Boneless skinless chicken breast
Main protein
Purpose: Chicken breast cooks quickly and gives clean, bite-size pieces that work well with a glossy sauce.
Handling: Cut into even 1-inch cubes so the pieces fry at the same pace.
Adaptation: Boneless thighs give a juicier, darker-meat version, but may need a little longer in the oil.
Cornstarch
Crisp coating
Purpose: Cornstarch creates a light, brittle crust that catches sauce without becoming heavy.
Handling: Press it onto the chicken, then shake off loose starch before frying.
Adaptation: Potato starch gives a similar snap with a slightly lighter, glassier crust.
Green bell pepper
Fresh crunch
Purpose: The pepper adds color, vegetal bite, and a clean edge against the sweet sauce.
Handling: Cut it into squares close to the chicken size so every serving has balanced pieces.
Adaptation: Red or yellow bell pepper will taste sweeter and make the dish less sharp.
Fresh pineapple chunks
Fruit contrast
Purpose: Pineapple brings juicy acidity and a softer texture beside the fried chicken.
Handling: Drain off extra juice before stir-frying so the sauce does not thin out too much.
Adaptation: Canned pineapple works, but pat it dry and expect a softer, sweeter bite.
Rice vinegar
Tangy backbone
Purpose: Rice vinegar gives the sauce its bright sour note without making it harsh.
Handling: Whisk it fully with ketchup, sugar, and water before it hits the wok.
Adaptation: Apple cider vinegar can stand in, though it brings a fruitier, rounder flavor.
Ketchup
Color and body
Purpose: Ketchup gives the sauce its familiar red color, mild tomato depth, and quick thickness.
Handling: Whisk until smooth so it does not hit the hot wok in streaks.
Adaptation: Tomato paste plus extra sugar and vinegar makes a less takeout-style sauce with a deeper tomato flavor.
Technique notes
- Use a thermometer for the oil. If it drops too low, the coating absorbs oil before it crisps.
- Fry in batches with space between pieces. Crowding makes the chicken steam and sheds starch into the oil.
- Let the sauce thicken before adding the chicken. A loose sauce runs off the crust; a glossy sauce coats in one quick toss.
Ingredient swaps
- Thigh variation
- Use boneless skinless chicken thighs for a juicier bite and cut them slightly smaller so they cook through evenly.
- Less-sweet direction
- Reduce the granulated sugar slightly and simmer the sauce until glossy; the vinegar and ketchup will read more clearly.
- Canned pineapple path
- Use canned chunks when fresh pineapple is not handy, but drain well and add them just long enough to warm through.
Serve alongside
- Steamed jasmine rice
- Egg fried rice
- Garlic baby bok choy
- Chinese cucumber salad
- Jasmine iced tea
- Sparkling lime water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers with the sauce in a sealed container; the coating will soften as it rests.
- Reheat in a skillet over medium heat until warmed through, using a splash of water if the sauce is too thick.
- Freeze in a flat container, then thaw overnight and reheat gently; expect the chicken to be saucy rather than crisp.
Equipment
- Wok or deep heavy skillet
- Fry thermometer
- Wire rack set over a sheet pan
- Spider strainer or slotted spoon
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