Dinner · Chinese

Sweet and Sour Chicken

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · June 25, 2026

This homemade sweet and sour chicken comes together faster than delivery and tastes brighter, too. Tender thigh pieces get a quick egg white coating for a silky texture, then everything finishes in a glossy pineapple sauce with crisp peppers. Serve it over rice for an easy weeknight win.

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Sweet and Sour Chicken

Why you'll love this

  • Faster and fresher than ordering takeout.
  • Glossy, balanced sauce that is sweet but not cloying.
  • Uses pantry staples like ketchup and vinegar.
  • Crisp peppers and juicy pineapple in every bite.

EveryDayMeal recipe

Sweet and Sour Chicken

Prep
20m
Cook
10m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 lb chicken thighs, cut into bite-size pieces
  • 1 large egg white
  • 1 tsp (divided) kosher salt
  • 2 tsp cornstarch
  • 10 oz pineapple chunks
  • 1/4 cup pineapple juice
  • 1/4 cup white vinegar
  • 1/4 cup tomato ketchup
  • 3 tbsp brown sugar
  • 4 tsp cooking oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 tsp fresh grated ginger

Equipment

  • Large frying pan or wok
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Instructions

  1. In a bowl, toss the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch until every piece is evenly coated. Let it sit for 15 minutes at room temperature (or cover and refrigerate overnight), which tenderizes the meat and gives it that silky takeout texture.
  2. Whisk together the pineapple juice, vinegar, ketchup, remaining 1/2 teaspoon salt, and brown sugar until smooth. Set this sweet and sour sauce aside so it is ready to pour in fast later.
  3. Heat a large frying pan or wok over high heat until a drop of water sizzles and vanishes instantly, then add 1 tablespoon oil and swirl to coat. A very hot pan is what gives you browning instead of steaming.
  4. Add the chicken and spread it in a single layer, then leave it untouched for 1 minute so the bottoms turn golden brown. Flip and cook the other side for another minute; the centers should still look slightly pink. Transfer to a clean plate, leaving as much oil in the pan as you can.
  5. Lower the heat to medium and add the remaining 1 teaspoon oil. Once it shimmers, add the bell peppers and ginger and stir-fry for 1 minute, just until the peppers brighten in color but stay crisp.
  6. Pour in the pineapple chunks and the sweet and sour sauce, then turn the heat back to high. When the sauce comes to a simmer, return the chicken and any juices to the pan.
  7. Simmer for 1 to 2 minutes until the chicken is cooked through, depending on how thick your pieces are. Cut into one to check; if it is still pink inside, give it another minute.
  8. Taste the sauce and adjust to your liking, adding a little more brown sugar for sweetness or a splash of vinegar for tang. Serve hot over steamed white or brown rice.

Tips from the kitchen

  • Cut the chicken into even bite-size pieces so everything cooks at the same rate.
  • Have the sauce mixed and peppers chopped before you turn on the heat; stir-frying moves fast.
  • Do not crowd the pan when browning the chicken, or it will steam instead of sear. Work in batches if needed.

Estimated nutrition per serving: 340 cal · 24g protein · 30g carbs · 14g fat

Make it your own

  • Swap chicken thighs for breast or firm tofu.
  • Add chunks of onion or snap peas with the peppers for extra crunch.
  • Stir in a pinch of red pepper flakes for a little heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave until hot. The sauce can be mixed a day ahead.

Good to know

Can I use chicken breast instead of thighs?
Yes, breast works fine, just watch the timing closely since it cooks faster and can dry out.
Can I use fresh pineapple?
Absolutely. Use about 1 cup fresh chunks and substitute the canned juice with extra orange juice or water plus a touch more sugar.
Why coat the chicken in egg white and cornstarch?
This classic technique, called velveting, keeps the chicken tender and gives it a smooth, glossy surface that grabs the sauce.
My sauce is too thin. How do I thicken it?
Stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer for a minute until it thickens.

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