clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
side shot of sweet and sour chicken served with rice and black chopsticks

Easy Sweet & Sour Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 4 1x


This Sweet and Sour Chicken recipe pairs crispy fried chicken with a combo of bell peppers and sweet yet tangy pineapple-laced sauce. It’s a family favorite and is ready and on the table in less than 30 minutes.


Units Scale
  • 1 lb (4) boneless chicken breast
  • 1 1/2 tsp black pepper, divided
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder, divided
  • 1 tsp sea salt, divided
  • 1/2 cup cornstarch
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 cup canola oil, for frying
  • optional rice, cooked

Sweet and Sour Sauce:

  • 1/2 cup red bell peppers, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup pineapple juice (from canned pineapples)
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1/8 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tbsp Cornstarch
  • 3 tbsp Water


  • Cut chicken breast into cubes. Season evenly with 1 tsp black pepper, ground ginger, 1/2 tsp garlic powder, and 1/2 tsp salt. 
  • In a bowl, add eggs and whisk (paid link), and set to the side. In a second bowl, add the cornstarch. Add flour, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp salt in a large bowl. Whisk (paid link) and set to the side. Coat chicken in cornstarch, and egg mixture, then coat in the flour mixture. 
  • Add cooking oil to a frying pan at high heat and pan-fry chicken for 4 to 6 minutes. Remove from heat and drain on a rack or paper towel.
  • For the sauce, add chopped peppers to a sauté pan at medium heat. Cook for 4 to 5 minutes. Add apple cider vinegar, white vinegar, brown sugar, ketchup, pineapple juice, soy sauce, minced garlic, garlic powder, and salt. Stir slowly until well blended.
  • Combine cornstarch and water in a small bowl and mix. Add to the same pan. Cook at medium-low heat for 7 to 10 minutes. Lower the heat to low.
  • Place cooked chicken into the sauce and coat well. Service with rice (optional). 


To transform this recipe to gluten-free, replace the cornstarch with arrowroot (an easy one-to-one substitution) and replace the all-purpose flour with almond flour.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: Asian


  • Calories: 592
  • Sugar: 25.5g
  • Sodium: 745mg
  • Fat: 10.3g
  • Carbohydrates: 80.4g
  • Fiber: 2.1g
  • Protein: 40.9g
  • Cholesterol: 147mg