Check out more of my Chinese-Inspired recipes. I love Mongolian Beef, Chow Mein, General Tso’s Chicken, and Kung Pao Shrimp!
Why I love this recipe:
Delicious – Whenever we’re craving take-out flavors from home, this sweet and sour chicken tops the list. I first made this recipe over a decade ago, from Mel’s Kitchen Cafe, and this adapted version has been a family favorite ever since. It’s definitely not authentic like this recipe, but it uses simple ingredients and is always devoured. The Sauce – nothing beats simple sauces made from home and this easy sweet and sour is no exception. It tastes so much better than anything bottled in the grocery store, and I love knowing the ingredients added. Make Ahead – I love to prep this recipe ahead, so It comes together effortlessly at dinner time.
How to make Sweet and Sour Chicken:
Prep Chicken: Cut the chicken breasts into 1-inch chunks then season with salt and pepper. Place the cornstarch in a large Ziploc bag; add the chicken pieces then toss to coat the chicken evenly. Dip Chicken: In a shallow bowl beat the eggs together. Heat the oil in a large skillet over high heat. Dip the chicken pieces in the beaten eggs and place them carefully in the hot skillet (you may need to coat and cook the chicken in batches), and cook for just about one minute on each side, until golden and crispy, but not cooked through. Bake: Add chicken to a large rimmed baking dish. Bake at 400 degrees F for 12-17 minutes or until the chicken is cooked through. Sauté Veggies: Meanwhile, add the bell peppers and onion to the skillet and saute for 2-3 minutes. Add pineapple. How to make Sweet and Sour Sauce: Mix the sauce ingredients together in a bowl then pour into the skillet with the veggies. Cook, stirring, until thickened. Serve: Remove chicken from oven then pour sauce and veggies over the top. Toss to coat. Serve homemade sweet and sour chicken immediately with hot steamed white or brown rice.
Make Ahead Instructions:
To Make Ahead: Cut the chicken and chop veggies ahead of time, storing seperatly in the fridge. Make the sauce 1 to 2 days a head of time, stored in the fridge. then store it in the fridge. You can also cut up the veggies ahead of time to make this a super fast meal!
Try more of my Chinese-Inspired Favorites:
Teriyaki Chicken Mongolian Beef Chow Mein Egg Roll in a Bowl Lettuce Wraps Kung Pao Chicken Hibachi Chicken Kung Pao Shrimp
*I originally shared this recipe August 2014. Updated January 2019 and March 2024.
This post contains affiliate links.
