Sweet and Sour Chicken Recipe From Scratch

The Best Kind of Messy

My kitchen gets wonderfully messy with this dish. Cornstarch puffs into little clouds. Egg drips onto the counter. I don’t mind one bit. That mess means something delicious is coming. It means you are really cooking.

I learned this recipe years ago from a friend. She brought it over after my husband was sick. It made the whole house smell happy. I still laugh at that memory. Food can heal in so many ways.

A Little Story About Sauce

The sweet and sour sauce is the star. You mix simple things from your pantry. Sugar, ketchup, and vinegar become magic. Doesn’t that smell amazing when it starts to bubble? It gets thick and glossy.

Getting the sauce right matters. It teaches you about balance. Life, and cooking, need both sweet and sour moments. This sauce has both in every bite. That is a good lesson to remember.

Why We Cook the Chicken Twice

You might wonder about the steps. We brown the chicken in a pan first. This gives it a crispy, golden coat. Then we finish it in the oven. This keeps the chicken juicy and tender inside.

This method matters for texture. No one likes soggy chicken! The two-step cooking makes it perfect. The crisp outside holds onto that glorious sauce. What is your favorite way to cook chicken?

The Colors of the Rainbow

Now for the peppers and pineapple. I love the bright red and green. They make the dish so cheerful. The pineapple adds a sunny, tropical sweetness. It just makes you feel good to look at it.

Fun fact: The bell peppers are not just pretty. They have more vitamin C than an orange! Adding colorful veggies is a simple trick. It makes your food healthier and happier.

Your Turn at the Stove

This is a great recipe to make with family. Someone can coat the chicken. Another can stir the sauce. It becomes a fun activity, not just a chore. The work feels lighter when shared.

I love hearing about your kitchen adventures. Did you try this with your family? What is your favorite recipe to cook together? Share your stories with me. I read every single one.

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken breasts	4	Cut into 1 inch chunks
Salt and black pepper	To taste	Freshly ground
Cornstarch	1 cup	For coating chicken
Large eggs	3	Beaten
Oil (vegetable or canola)	1/4 cup	Or more as needed
Bell peppers (red and green)	2	Chopped into large chunks
Sweet onion	1/2	Chopped into large chunks
Pineapple chunks	1 cup
Hot cooked rice	5 or 6 cups	White or brown
Granulated sugar	1 cup	For sauce
Ketchup	1/2 cup	For sauce
Apple cider vinegar or rice vinegar	1 cup	For sauce
Low-sodium soy sauce	2 Tablespoons	For sauce
Garlic salt	2 teaspoons	For sauce
Cornstarch	1 1/2 Tablespoons	For sauce

My Sweet and Sour Chicken Story

I have loved sweet and sour chicken since I was a girl. My friend Mrs. Li taught me her family’s recipe. The smell of vinegar and sugar bubbling together is pure magic. It always makes my kitchen feel so happy and warm. I still laugh at that. I hope this recipe brings as much joy to your table as it has to mine.

This dish is easier than it looks, I promise. You just need to take it one step at a time. The secret is getting the chicken a little crispy before it bakes. That makes it so good. Are you ready? Let’s get our hands a little messy. It’s the most fun way to cook.

Step 1: First, get your oven nice and hot. Set it to 400 degrees. Then, cut your chicken into little bite-sized chunks. I like to call them “pillows.” Give them a good sprinkle of salt and pepper. This is the first layer of flavor. It makes all the difference.

Step 2: Now for the fun, messy part. Put the cornstarch in a big bag. Drop your chicken pieces in. Close the bag tight and give it a good shake. The chicken will look all dusty and white. (A hard-learned tip: Close that bag very tight, or you’ll have a white cloud in your kitchen!).

Step 3: Crack your eggs into a bowl and beat them up. Dip each dusty chicken piece into the egg. This helps the chicken get a golden coat. Heat your oil in a big pan. You’ll know it’s ready when a little sizzle happens. Doesn’t that sound amazing?

Step 4: Carefully place your chicken in the hot pan. Don’t crowd them. You might need to do two groups. Cook them just one minute on each side. We want them golden, not cooked all the way. They will finish in the oven. This keeps them super juicy inside.

Step 5: Move the chicken to a baking dish. Let it bake for about 15 minutes. This is when the magic happens. The chicken cooks through perfectly. It stays so tender. While it bakes, you can make the sauce. What do you think is the secret ingredient that gives the sauce its tangy kick? Share below!

Step 6: Use the same pan for your peppers and onion. They only need a few minutes. You want them a little crunchy still. Then, toss in the pineapple chunks. Their sweetness is so good with the sauce. The whole kitchen will smell like a summer day.

Step 7: Now, let’s make that glorious sauce. Just mix everything in a bowl. Sugar, ketchup, vinegar, soy sauce, and the rest. Pour it right into the pan with the veggies. Stir and watch it get thick and shiny. It’s my favorite part.

Step 8: Your chicken should be perfect now. Take it out of the oven. Pour that beautiful sauce and veggies all over it. Gently toss it all together. Serve it immediately over hot, fluffy rice. It’s a feast for the eyes and the belly.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are a few ways to make it your own. I love playing with my food. It keeps cooking exciting.

Veggie Power: Skip the chicken. Use big chunks of tofu or cauliflower instead. They soak up the sauce so nicely. It’s a wonderful meat-free Monday meal.

A Little Spicy Kick: Add a spoonful of sriracha or some red pepper flakes to the sauce. It gives it a warm, tingly feeling. My grandson loves it this way.

Winter Cozy Version: Use sweet potatoes and apples instead of peppers and pineapple. It feels so warm and comforting on a cold night. Which one would you try first? Comment below!

Serving Your Masterpiece

This dish is a star all on its own. But a few little extras make it a real celebration. I always serve it with plenty of steamed rice. The rice is perfect for soaking up every last drop of that delicious sauce.

For a pretty plate, sprinkle some green onion or sesame seeds on top. A simple cucumber salad on the side is so refreshing. It cuts through the sweetness perfectly. For a drink, a cold lager beer is a classic match. Or try a fizzy ginger ale with a lime wedge. Which would you choose tonight?

Keeping Your Sweet and Sour Chicken Fresh

Let’s talk about keeping your delicious meal for later. Store it in a sealed container in the fridge. It will stay good for up to three days. You can also freeze it for a month. Just thaw it in the fridge overnight.

This dish is perfect for batch cooking. Make a double batch on a Sunday. Then you have a ready-made dinner for a busy weeknight. This saves you so much time and stress.

I once tried to reheat it too fast. The chicken got a little tough. Now I warm it gently on the stove with a splash of water. This keeps everything tender and saucy.

Planning your meals like this matters. It means a good dinner is always close by. It brings comfort to a hectic day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your sauce too thin? Just mix a teaspoon of cornstarch with cold water. Stir this into the simmering sauce. It will thicken up beautifully in minutes.

I remember when my chicken wasn’t crispy. I crowded the pan. Now I cook the chicken in smaller batches. This gives each piece room to get golden and crisp.

Does the sauce taste too sharp? A little more ketchup or a pinch of sugar can help. Balancing flavors is a key cooking skill. It makes your food taste just right.

Getting these small things right builds your confidence. You learn that you can fix little mistakes. This makes cooking more fun and less scary. Which of these problems have you run into before?

Your Sweet and Sour Chicken Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use tamari instead of soy sauce. Check your other labels to be safe.

Q: Can I make parts ahead of time? A: You can chop the veggies early. You can also mix the sauce a day before.

Q: What if I don’t have pineapple? A: You can leave it out. The dish will still be very tasty.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. It works perfectly.

Q: Any extra tips? A: Use fresh, bright bell peppers for the best color. Fun fact: The red peppers are just ripe green peppers! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sweet and sour chicken. It is a happy, colorful meal. Sharing these recipes with you brings me so much joy.

I would love to see your creation. Your version might give me a new idea. Cooking is all about sharing and learning together.

Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of happy home cooks. I can’t wait to see your beautiful dishes.

Happy cooking!

—Grace Ellington.