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Sweet and Sour Chicken

Easy Sweet and Sour Chicken Recipe

This healthier homemade sweet and sour chicken delivers all the crispy, tangy-sweet flavors you crave without the deep-frying. Baked until golden and tossed in a perfectly balanced sauce, it's a weeknight winner that's actually better than takeout.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican-Fusion
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 2 eggs beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
For the Sauce:
  • 1 cup pineapple juice preferably from fresh pineapple
  • 1/4 cup rice vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/2 teaspoon fresh ginger grated
For the Veggies:
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 medium onion cut into chunks
  • 1 cup fresh pineapple chunks
  • 2 cloves garlic minced

Method
 

  1. Prep the chicken: Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a bowl, mix cornstarch, garlic powder, salt, and pepper. Dip each chicken piece in the beaten eggs, then dredge in the cornstarch mixture until well coated.
  2. Bake the chicken: Arrange the coated chicken pieces on the prepared baking sheet in a single layer, making sure they don't touch. Spray lightly with cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F.
  3. Make the sauce: While the chicken bakes, combine pineapple juice, rice vinegar, ketchup, soy sauce, brown sugar, and grated ginger in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch slurry and stir constantly for 2-3 minutes until the sauce thickens and becomes glossy. Reduce heat to low.
  4. Cook the vegetables: In a large skillet or wok, spray with cooking spray and heat over medium-high heat. Add the bell peppers, onion, and minced garlic. Stir-fry for 4-5 minutes until the vegetables are tender-crisp but still have a bit of crunch. Add the pineapple chunks and cook for another minute.
  5. Combine everything: Add the baked chicken to the skillet with the vegetables. Pour the sauce over everything and toss gently to coat. Cook for 2-3 minutes, stirring occasionally, until everything is heated through and well combined.
  6. Serve: Serve immediately over rice, cauliflower rice, or your favorite grain. Garnish with sesame seeds and sliced green onions if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and sauce separately from any rice or grains.
Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water or pineapple juice if the sauce has thickened too much.
Substitutions:
  • Use chicken thighs instead of breasts for more flavor and moisture
  • Swap chicken for shrimp (reduce baking time to 12-15 minutes)
  • Try snap peas or broccoli instead of bell peppers
  • Use maple syrup instead of brown sugar for a different sweetness
Make it crispier: For extra crispy chicken, spray the coated pieces generously with cooking spray before baking and flip them carefully halfway through.
Adjust the sweetness: Start with 1 tablespoon of brown sugar and taste the sauce. Add more if you prefer it sweeter, or add an extra splash of rice vinegar if you want it more tangy.