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side shot of sweet and sour chicken served with rice and black chopsticks

Easy Sweet & Sour Chicken

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


This Sweet and Sour Chicken recipe pairs slightly crispy fried chicken with a trio of sweet 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 Bag Success Rice
  • 1 lb Boneless Chicken Breast
  • 1 1/2 tsp Black Pepper
  • 1/2 tsp Tarragon
  • 1/2 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • 1 tsp Himalayan Pink Salt
  • 1/2 cup All-Purpose Flour
  • 1/2 tsp Black Pepper
  • 1 Large Organic Egg

Sweet and Sour Sauce:

  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Brown Sugar
  • 1/4 cup Ketchup
  • 1/4 cup Pineapple Juice (from canned pineapples)
  • 2 tbsp Soy Sauce
  • 2 tbsp Vegan Oyster Sauce
  • 1 tsp Rice Vinegar
  • 1/2 cup Green Bell Peppers, chopped
  • 1/2 cup Red Bell Peppers, chopped
  • 1/2 cup Yellow Bell Peppers, chopped
  • 1 tbsp Cornstarch + 3 tbsp Water
  • 1 tbsp Minced Garlic
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Himalayan Pink Salt
  • 1/8 tsp Garlic Powder


  • Cook the Success Rice bag per the instructions, then set it to the side. 
  • Cut chicken breast into cubes, then season evenly with 1 tsp black pepper, tarragon, 1/2 tsp ground ginger, 1/2 tsp garlic powder, and 1/2 tsp salt. Set it to the side.
  • In a bowl, add egg and whisk (paid link) and set to the side. In a large bowl, add flour, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp salt into a separate large bowl, then whisk (paid link) and set to the side. Coat chicken in egg mixture, then coat in the flour mixture. Set it to the side.
  • Add cooking oil to a frying pan at high heat and pan-fry chicken for 4 to 6 minutes. REmove from heat and place on rack or paper towel.
  • For the sauce, add chopped peppers to a saute pan at medium heat. Cook for 4 to 5 minutes. Add apple cider vinegar, brown sugar, ketchup, pineapple juice, soy sauce, vegan oyster sauce, rice vinegar, garlic, garlic powder, ground ginger, 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. Serve immediately with Success Rice. 


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

Keywords: Sweet & Sour Chicken, Chinese takeout chicken recipes