In just under an hour, you can have a takeout-quality meal on the table and ready to eat.
You usually order sweet and sour chicken when you want something quick and low maintenance. Maybe you had a late night, maybe you want to stay in, or maybe a craving hit and you couldn’t let go of the idea of sinking your teeth into some fried chicken goodness. Whatever the reason, some part of you thought, “I can’t make it better than takeout.” But what if you could?
What Is Sweet and Sour Chicken?
Sweet and sour chicken comes from China. The name comes from the combination of sugar and vinegar in the sauce. However, unlike the Westernized version of the dish that made it to the States, typically sweet and sour sauce is just used as a dip for various meats. While the sauce still has that same sweet and sour base, the food that has made its way into our hearts is a fried chicken and rice dish.
Here are more Asian recipes we love.
Sweet and Sour Chicken Recipe
This sweet and sour chicken recipe from Lori Burtenshaw of Terreton, Idaho makes 4 servings.
Ingredients
Chicken:
1 pound boneless skinless chicken breasts, cut into 1 inch chunks
1 tablespoon and 2 teaspoons reduced-sodium soy sauce
1 tablespoon sherry or reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons canola oil
Sauce:
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/2 teaspoon salt
3 cups hot cooked rice
Optional: bell pepper
Directions
Step 1: Season the chicken
In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger. Add the chicken. Turn the chicken to coat. Cover and refrigerate for 30 minutes.
Step 2: Make the sauce
Drain the pineapple chunks, reserving the juice and setting the pineapple aside. Add enough water to the juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth. Stir in vinegar, ketchup and remaining soy sauce. Set aside.
Step 3: Cook the chicken
Drain the chicken, discarding the marinade. Place the remaining cornstarch in a large shallow dish. Add the chicken, a few pieces at a time, and turn to coat.
In a large skillet or wok, heat oil over medium-high heat. Add the chicken. Cook and stir until no longer pink. Remove and keep warm.
Step 4: Finish the sauce
Stir pineapple juice mixture and add it to the pan. Bring to a boil and cook and stir for 2 minutes or until thickened. Add the chicken and reserved pineapple and make sure it’s heated through. Serve with rice.
Tips for Making Sweet and Sour Chicken
How can you add heat to sweet and sour chicken?
Do you want a little less sweet in your sweet and sour sauce? You can add red pepper flakes for spice. Or you can even chop some red peppers into the dish.
How can you thicken the sauce?
The sauce thickens even more as it cools. But if your sauce is still watery, adding equal parts cornstarch and water will thicken the sauce. If the reverse problem occurs, and your sauce becomes too thick, add water to thin it out.
What else can you put in sweet and sour chicken?
The meal is already delicious on its own, but you can add veggies like green peppers and onion to your sweet and sour chicken. These enhance the flavor and add a bit of kick. Even more unconventional choices like mushrooms, carrots and baby corn can take well to the sauce.
How should you store leftover sweet and sour chicken?
Sweet and sour chicken is best served fresh, so it doesn’t lose any crispiness. But if you have leftovers, they should be stored in an airtight container. They’ll last 3-4 days in the refrigerator. You can freeze the chicken up to 3 months.
Reheat leftover sweet and sour chicken in the oven at 350° for 15-20 minutes or in the air fryer at 350° for 3-4 minutes.
More Chinese Chicken Recipes to Try
Mongolian Chicken
This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, New York
Go to Recipe
For more delicious ideas, check out these chicken recipes from around the world.
Instant Pot Sesame Chicken
Your family will love the flavorful sauce that coats this Instant Pot sesame chicken, and you’ll love how quick and easy it is to make! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
Once you’ve mastered the Instant Pot, learn how to cook chicken in an air fryer.
Orange Chicken Stir-Fry
My husband loves this orange chicken stir-fry, so we have it quite often. I’m delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida. Learn how to make orange chicken.
Chicken Pot Stickers
Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they’re steamed. —Jacquelynne Stine, Las Vegas, Nevada
Kung Pao Chicken
My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia
Szechuan Skillet Chicken
My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado
Black Pepper Chicken
I just love this black pepper chicken recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota
For more global flavor, consider these Mexican chicken recipes.
General Tso’s Stew
I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas
Baked Egg Rolls
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
Still hungry? Learn how to bake chicken breasts, too!
Pineapple-Ginger Chicken Stir-Fry
I found the original recipe for this dish on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we’ve enjoyed it this way ever since! —Sue Gronholz, Beaver Dam, Wisconsin
Stir-Fry Chicken Lo Mein
This simple, yet scrumptious chicken lo mein recipe is the perfect stir-fry meal. Follow our handy step-by-step video below for a spur-of-the-minute supper special enough to serve guests! —Taste of Home Test Kitchen
We can’t get enough of these copycat chicken recipes. They taste just like our restaurant favorites!
Miso Butter Roasted Chicken
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk. —Stefanie Schaldenbrand, Los Angeles, California
Cashew Chicken with Bok Choy
With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Contest-Winning Peanut Chicken Stir-Fry
Here’s a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin
Asian Chicken Dumplings
To celebrate my two daughters’ heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania
Easy Fried Rice
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that’s simple to put together. —Lori Schweer, Mapleton, Minnesota
Garlic Chicken & Broccoli
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Slow-Cooker Sweet-and-Sour Chicken
I use my slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked. —Dorothy Hess, Hartwell, Georgia
Asian Glazed Chicken Thighs
Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, New Jersey
Honey Chicken Stir-Fry
I’m a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
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