This homemade Sweet and Sour Chicken recipe tastes like takeout and is easy to make! It touts that iconic crispy restaurant texture right from your own kitchen in about 40 minutes.
It's packed with crisp veggies, juicy pineapple, and tender chicken. By using a cornstarch coating and a pan-frying method, you get a perfectly golden finish and an authentic, umami-rich sweet and sour sauce.
When it comes to flavor, nothing beats Asian-inspired recipes like Classic Cashew Chicken Recipe and Sesame Chicken Skewers! The combination of tender protein and crisp vegetables in umami-rich sauces is always a good idea.
That's why sweet and sour chicken is at the top of my list for Chinese takeout favorites. With that glossy, sweet-and-tangy sauce, it checks all the boxes.
I’ve had some great versions at restaurants here in New York over the years, but I’ll be honest, takeout can be hit or miss. Sometimes the sauce is too sweet, sometimes the chicken is greasy, and it rarely has the depth of flavor I’m really craving.
In this article you'll learn:
- Restaurant-style texture: To mirror iconic crispy texture without using a deep fryer, toss chicken in a cornstarch and vinegar coating and pan-fry until golden.
- Authentic sauce: The sauce uses a blend of hoisin and Worcestershire to add savory umami depth, that balances the sweetness.
- The "anti-soggy" technique: By thickening the sauce separately from the chicken and vegetables, the chicken stays crisp and the peppers remain vibrant.
- To make this recipe gluten free, make adjustments in your sauce ingredients.
- Helpful facts: This easy, 40-minute recipe makes 6 servings and is best served hot over rice.
Generated with AI and experts from the Tara Teaspoon team.
Why this sweet and sour chicken is better than takeout
My goal was to create an easy, homemade version that turns out perfectly every time. I worked for years to get this recipe for sweet and sour chicken just right, and this version has it all.
The chicken is pan-fried until golden and crisp, giving it restaurant-style texture without relying on a deep fryer. That means less mess to clean up.
Getting the sauce just right took some trial and error, but it was well worth it. Ingredients like hoisin sauce and Worcestershire add depth and richness, for a perfectly balanced sauce that’s sweet, tangy, and just savory enough.
I also wanted this recipe to feel doable on a weeknight, so I streamlined the process and kept the prep simple. No complicated steps or specialty equipment, just great ingredients and a straightforward method that delivers big flavor.
You could get a wok, or my favorite large, nonstick skillet to mimic "Wok Hei" or "breath of the wok" technique. Cooking at high temperatures in a wok sears ingredients instantly, and is the hallmark of authentic Chinese stir-fry. Using a large skillet can replicate this as it allows moisture to evaporate rapidly, ensuring ingredients stay crisp-tender!
More reasons to skip takeout:
- Quick and easy: It takes less than an hour to prepare and is as easy as whisking together sauce and stir-frying chicken and vegetables!
- Healthier than takeout: Skipping the deep fryer keeps things lighter while still delivering that crispy texture and bold flavor.
- Restaurant copycat: You'll get the classic, bright-colored sauce with perfectly balanced sweet and tangy flavors, just like your favorite takeout spot.
I have been searching for a homemade sweet and sour for a LONG time. I have finally found one! This was delicious. A double recipe was barely enough for my family of 6 because we all just wanted to eat more! Absolutely lovely dish and definitely quick and easy.
- Wendy
Jump to:
- In this article you'll learn:
- Why this sweet and sour chicken is better than takeout
- More reasons to skip takeout:
- Ingredients and variations
- How to make this better than takeout sweet and sour chicken recipe
- Tara's top tips
- Recipe substitutions to try
- Equipment
- Storage
- FAQ
- More Asian-inspired dinners
- 📖 Full Recipe
- 💬 Comments & Reviews
Ingredients and variations
Admittedly, this sweet and sour recipe for chicken has a number of special ingredients, and that's what makes it taste so good! Take a look at the tips below to make sure you have everything you'll need to get started. Each ingredient is essential for getting real, authentic flavor. See recipe card for full list of ingredients and quantities.
Sweet and sour sauce
- Cornstarch
- Granulated sugar
- Rice wine vinegar
- Sesame oil
- Hoisin sauce
- Worcestershire sauce
- Soy sauce
- Ketchup
- Minced garlic
Chicken and veggies
- Boneless, skinless chicken: Thighs or breasts work well.
- Kosher salt
- Rice wine vinegar
- Cornstarch: Creates a tempura-style texture on the chicken.
- Neutral oil: Use a neutral-flavored, high smoke-point oil, such as canola, avocado, or vegetable oil.
- Vegetables: Traditional sweet and sour sauce is made with large diced onion, red bell pepper, and green bell pepper. Feel free to experiment with other tender vegetables like zucchini, bok choy, and broccoli.
- Pineapple: I like the flavor of fresh, large diced pineapple, but you can also use canned pineapple chunks.
- Serving: I serve this dish over cooked white rice and top with thinly sliced scallions and sesame seeds.
It was easy and tasted delicious. I just used the vegetables I had on hand (zucchini, red onion and red bell pepper) and it was great. The whole family loved it as well.
- Victoria
How to make this better than takeout sweet and sour chicken recipe
Follow these easy step-by-step instructions to make the best Chinese sweet and sour chicken recipe. See recipe card for comprehensive directions.
- Step 1: Combine all of the sauce ingredients in a saucepan.
- Step 2: Bring sauce to a boil, reduce heat, and cook until just thickened and translucent.
- Step 3: Make the rice and set aside.
- Step 4: Cut the onions and bell peppers into 1-inch pieces.
- Step 5: Cut the pineapple into chunks, or drain a can of pineapple chunks.
- Step 6: Slice chicken into 1½-inch pieces and season with kosher salt.
- Step 7: Toss the chicken with vinegar, salt, and cornstarch.
- Step 8: Heat some oil in a large, deep skillet, then carefully add the chicken.
- Step 9: Cook until it's just turning golden and is cooked through.
- Step 10: Drain most of the oil and add the onion and bell peppers. Cook until tender and soft.
- Step 11: Add the pineapple and sweet and sour sauce.
- Step 12: Stir in the chicken and serve.
Hint: I love serving my Chinese sweet and sour chicken over a bed of steamed rice, garnished with sliced scallions and sesame seeds.
Tara's top tips
Unique ingredients: Most recipes rely on only ketchup and sugar to make sweet and sour sauce. My secret is the combination of hoisin and Worcestershire to provide umami (that deep, savory flavor you find at high-end Cantonese restaurants).
Use a splatter screen: The oil may splatter as the chicken cooks. Consider using a splatter screen to protect your hands and stovetop. Or, cook in a deeper, high-sided pan.
Cornstarch not flour: Unlike flour, which can become bready, a cornstarch-only dredge on the chicken creates a thin, crisp crust that keeps some texture even after being tossed in the sauce.
Crisp-tender veggies: Be careful not to overcook the vegetables. You want them to be crisp-tender, just like at a restaurant!
Recipe substitutions to try
This is a very straightforward recipe, so feel free to play around with the chicken and veggies to use up whatever you have on hand!
- Protein: Use diced pork tenderloin to make sweet and sour pork. Or, make it vegetarian by using firm tofu (be sure to reduce the cook time if using tofu).
- Veggies: Substitute the bell peppers for another tender vegetable like bok choy, yellow squash, zucchini, or broccoli.
- Sauce: I don't recommend substituting or omitting any of the sauce ingredients. However, you may use less sugar if you prefer your dish more on the sour side, or use gluten-free soy sauce and hoisin. First try the recipe as written before changing the sauce!
- Make it in the air fryer: Although I haven't personally made this recipe in an air fryer, readers have! Coat the chicken as directed in the recipe card and then spray it with cooking spray or oil. Cook at 400°F for 8 to 10 minutes.
Thank you Tara for getting back to me. I made this 10 Star recipe and got such rave reviews from my loved ones.
I did try air frying bite size chicken pieces exactly like you said to prep the chicken in your delicious recipe. I cooked the chicken 400 degrees for 8 min. They were perfect. Slight golden crunch and oh so tender. I doubled the recipe and put the leftovers in the freezer for another meal.
- Zina
Equipment
Medium saucepan for the sauce.
My favorite large nonstick skillet with high sides. Use a large, wide skillet to mimic the high-heat searing of a wok, called "wok hei" or "breath of the wok".
Splatter screen to protect hands and counters from hot oil.
Tongs for cooking and tossing.
Storage
Refrigerate: Store leftovers in an airtight container in the refrigerator. They will keep well for up to 4 days.
Freeze: This recipe is perfect for freezing. I freeze individual portions of rice next to a serving of sweet and sour chicken in freezer containers. They will keep up to 3 months. When I'm ready, I microwave in several minute increments until heated through.
Make-ahead: Make sauce separately so the chicken doesn't get soggy. You can make the sauce ahead and keep it in the fridge up to 3 days before using in the recipe. You can also cut the vegetables and pineapple ahead of time to save steps on a weeknight.
FAQ
You could use a similar thickener, such as arrowroot starch, if you're opposed to using cornstarch. I don't recommend omitting the starch entirely as it's necessary to thicken the sauce and make it super glossy.
If you don't have fresh pineapple or it's not in season, you may use canned pineapple chunks. Be sure to drain them thoroughly before using!
If you don't like pineapple in your chicken, you may omit it. Just note that the sweet and sour flavor won't be as pronounced without it. Try mandarin oranges or cut up fresh oranges if you'd like.
To keep chicken crispy without a deep fryer, my secret is to thicken the sauce in a separate pan and only toss it with the chicken immediately before serving. This prevents the cornstarch coating from absorbing too much moisture.
A high-smoke-point neutral oil like avocado, peanut oil, or canola will allow the chicken to sear quickly at high heat without breaking down.
More Asian-inspired dinners
Keep the bold, fresh flavors on repeat with more Asian-inspired meals the whole family will love:
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
📖 Full Recipe
Sweet and Sour Chicken Recipe
Ingredients
Sweet and Sour Sauce
- 2 tablespoons cornstarch
- ½ cup granulated sugar
- ¼ cup rice wine vinegar
- ½ teaspoon sesame oil
- ¼ cup water
- 1 teaspoon hoisin sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
- ¼ cup ketchup
- 1 clove garlic (minced)
Chicken and Veggies
- 1 pound boneless, skinless chicken (thighs or breasts)
- 1 teaspoon kosher salt
- 1 tablespoons rice wine vinegar
- ¼ cup cornstarch
- ½ cup canola oil (or avocado oil)
- 1 cup onion (large diced)
- 1 cup red bell pepper (large diced)
- 1 cup green bell pepper (large diced)
- 1½ cups pineapple (large diced or canned pineapple chunks)
- Cooked white rice (for serving)
- 2 scallions (thinly sliced, for garnish)
- Sesame seeds (for garnish)
Instructions
- In a medium saucepan combine all of the sauce ingredients. Place over medium-high heat and bring to a boil. Reduce heat to a low boil and stir, cooking until sauce is just thickened and translucent, 2 to 3 minutes. Remove from heat and set aside.
- For the chicken: Cut the chicken into 1½-inch pieces and season with the kosher salt. In a bowl, toss chicken with the vinegar, then cornstarch and set aside to heat the oil.
- In a large, high-sided skillet, heat canola oil over medium-high heat. When hot, carefully add the chicken and cook, turning as needed, until chicken is just turning golden and is cooked through, about 4 minutes. Remove chicken to a paper-towel-lined plate.
- Drain all but 2 tablespoons oil from the skillet and over medium heat, add the onion and bell peppers. Cook, stirring, until onion is becoming tender and soft, about 6 minutes. Add the pineapple.
- Add the reserved sweet and sour sauce to the skillet with the vegetables and then stir in the chicken. Heat through, 30 seconds to a minute and then serve over rice garnished with scallions and sesame seeds.
Video
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Victoria Wynn says
Loved this recipe!
It was easy and tasted delicious. I just used the vegetables I had on hand (zucchini, red onion and red bell pepper) and it was great. The whole family loved it as well.
Tara Teaspoon says
Great to hear Victoria and thank you for sharing. Tara
Amy says
YUM. This is a new staple in my household. Sooo much better than takeout and easy enough for a weeknight.
Lindsay Steele says
I love this dish so much! Perfect for a weeknight dinner.
Wendy Webster says
I have been searching for a homemade sweet & sour for a LONG time. I have finally found one! This was delicious. A double recipe was barely enough for my family of 6 because we all just wanted to eat more! Absolutely lovely dish and definitely quick and easy.
Tara Teaspoon says
Thank you Wendy! So glad to hear your family enjoyed this meal. Tara
Michelle D says
I am not as much a fan of Chinese food in general, however, my guys love it and this was excellent! Thanks for sharing!
Zina says
Thanks for sharing all your amazing skills with us.
Could you air fry the chicken? If so how?
Also have you made a freezer meal out of this recipe?
Looking forward to making this recipe for dinner tonight.
You are wonderful!
Tara Teaspoon says
Hi Zina,
Thanks for sending in your question. I personally haven't tried using an air fryer to cook the chicken in this recipe, but I think you could try coating the chicken and then spraying cooking spray on the chicken and cooking for 10-15 minutes.
Yes! This recipe is perfect for freezing. I freeze individual portions of rice next to a serving of sweet & sour chicken in a freezer container. When I'm ready, I microwave in several minute increments until heated through.
Tara
Zina Johnson says
Thank you Tara for getting back to me. I made this 10 Star recipe and got such rave reviews from my loved ones.
I did try air frying bite size chicken pieces exactly like you said to prep the chicken in your delicious recipe. I cooked the chicken 400 degrees for 8 min. They were perfect. Slight golden crunch and oh so tender. I doubled the recipe and put the leftovers in the freezer for another meal.
You make such a difference with your hard work and talents.
Thank you
Dyan says
I apologize but I didn’t love it. Too strong of a vinegar taste for me. Too tangy I guess I should say. I am not a fan of vinegar anyway and for some reason just all of the different ingredients in the sauce felt labor intensive. And the frying of the chicken in so much oil felt unhealthy and what a mess to clean up! I have tried easier less tangy recipes. Wouldn’t make this again.
Tara Teaspoon says
No need to apologize Dyan! I applaud you for trying it and taking the time to let me know. Not every recipe is for everyone, but I do appreciate the comments.
Also, glad to hear you have other options so you don't miss out on this delicious dish.
Tara