I made Sweet And Sour Chicken Thighs With Pineapple that ended up glossy, sticky, and impossibly juicy, so keep scrolling to see the ridiculous result.

Jump to Recipe

I’m obsessed with this Sweet And Sour Chicken Thighs With Pineapple because it hits that bright, sticky-sour spot I keep craving. I love the way the pineapple chunks cut through the fried chicken thighs, juices popping, bell pepper crunch slipping in like a surprise.

And the sauce sings sweet and tangy without being fake. I make it on nights when I want bold, no-fuss flavor that still feels like a treat.

But it’s not restaurant show off, it’s real Homemade Chinese Food that I can toss together and actually eat with my fingers sometimes. Messy, loud, totally worth it.

Always.

Ingredients

Print Recipe (No Advertisments)

Chicken: the juicy protein that soaks up the sweet and tangy sauce.
Egg: helps the coating stick and gives a light, crisp finish.
Flour: adds body to the coating so it’s not flimsy.
Cornstarch: the secret to extra crunch and a silky sauce thickness.
Salt: brings out the chicken and veggies’ natural tastes.
Pepper: a little bite to cut through the sweetness.
Frying oil: makes the coating crispy and golden, just like takeout.
Pineapple chunks: juicy bursts of sweetness and a tropical contrast.
Red pepper: fruity sweetness plus vibrant color on the plate.
Green pepper: fresh, slightly bitter crunch to balance sugary sauce.
Onion: caramelizes slightly for sweetness and savory depth.
Garlic: gives a warm, aromatic punch you’ll notice right away.
Ginger: bright, zesty note that keeps it from being cloying.
Pineapple juice: adds tang and fruitiness to the sauce base.
Vinegar: the tang backbone that stops things from tasting too sweet.
Sugar: sweetens the sauce and helps it caramelize on the chicken.
Ketchup: tomato depth and thick texture, kind of nostalgic.
Soy sauce: salty umami that balances the sweet elements.
Cornstarch slurry: thickens the sauce so it clings to every piece.
Stir-fry oil: quick high-heat cook for veggies without sogginess.
Rice: the neutral, comforting base that soaks up all the sauce.
Green onions and sesame: fresh, nutty garnish that makes it feel finished.

Ingredient Quantities

1 1/2 pounds (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces

1 large egg

1/2 cup (60 g) all-purpose flour

1/2 cup (60 g) cornstarch, plus 2 tablespoons extra for sauce slurry

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil or canola oil for frying, about 2 to 3 cups depending on pan

1 cup (240 ml) pineapple chunks, drained if canned

1 medium red bell pepper, cut into 1-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

1 medium yellow or white onion, cut into wedges

2 cloves garlic, minced

1 teaspoon fresh ginger, minced or grated

1/2 cup (120 ml) pineapple juice (from can or fresh)

1/3 cup (80 ml) rice vinegar or white vinegar

1/3 cup (65 g) granulated sugar

3 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon cornstarch mixed with 2 tablespoons cold water for slurry

2 tablespoons vegetable oil for stir frying vegetables

Cooked white rice or fried rice for serving, about 4 cups cooked

Optional garnish: sliced green onions and sesame seeds

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: cut chicken into 1 inch pieces, chop peppers and onion into 1 inch pieces, drain pineapple chunks, mince garlic and ginger, measure out pineapple juice, vinegar, sugar, ketchup and soy sauce. Have cooked rice ready.

2. Make the coating: beat 1 large egg in a bowl, add 1/2 cup all purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until a slightly thick batter clings to a spoon. If it’s too thick add a teaspoon or two of water.

3. Toss the chicken in the batter so each piece is well coated, shake off excess and set on a sheet while you heat oil. Heat about 2 to 3 cups vegetable oil in a deep skillet or wok over medium high until shimmering or about 350 to 375 F if you have a thermometer.

4. Fry chicken in batches so you don’t crowd the pan, about 4 to 6 minutes per batch until golden and cooked through; transfer to a paper towel lined plate to drain. You want them crisp, so don’t let the oil get too cool.

5. In a small bowl whisk together the sauce: 1/2 cup pineapple juice, 1/3 cup rice or white vinegar, 1/3 cup granulated sugar, 3 tablespoons ketchup and 1 tablespoon soy sauce. Set aside.

6. Make the cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and have it ready. You’ll use this to thicken the sauce near the end.

7. In a clean large skillet or wok heat 2 tablespoons vegetable oil over medium high, add minced garlic and ginger and stir 20 seconds, then add the onion and bell peppers; stir fry 2 to 3 minutes until they start to soften but still crisp.

8. Add pineapple chunks and pour the prepared sauce into the pan, bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until sauce is glossy and slightly thickened. If it gets too thick, add a splash of water or extra pineapple juice.

9. Return the fried chicken to the pan and toss to coat everything in the sauce, heat through another minute so the chicken re-crisps a bit and so sauce clings well.

10. Serve immediately over cooked white or fried rice, garnish with sliced green onions and sesame seeds if using. Leftovers keep fine in the fridge for 2 to 3 days but the chicken will soften a bit.

Equipment Needed

1. Large deep skillet or wok for frying and stir frying, about 12 inches so the chicken can cook in batches
2. Instant-read or deep-fry thermometer to check oil temperature (350 to 375 F)
3. Mixing bowls (one for the batter, one for the sauce, one for the cornstarch slurry)
4. Tongs and a slotted spoon for turning and removing fried chicken from hot oil
5. Baking sheet or rimmed sheet pan lined with parchment or a wire rack over a sheet for resting the coated chicken
6. Small whisk or fork for mixing the batter and sauce
7. Chef’s knife and cutting board for cutting chicken, peppers, onion and mincing garlic and ginger
8. Paper towels and a plate for draining fried chicken, plus measuring cups and spoons for the ingredients

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts cook a bit faster and can dry out if overfried, so watch the oil temp and fry until golden and cooked through, not longer. Dark meat stays juicier if you forget to time it right.

Q: Do I have to deep fry the chicken? A: No. You can shallow fry in a skillet with enough oil to come halfway up the pieces, or bake at 425 F for about 20 minutes turning once and then toss in the sauce. Baked pieces wont be as crispy as fried but still tasty.

Q: How do I keep the breading crunchy when mixing with sauce? A: Let the sauce thicken and cool for a minute off the heat so it coats instead of soaks. Add the chicken at the last minute and toss gently. Double dredging the chicken with a little extra cornstarch before frying helps it hold up longer.

Q: Can I make the sauce less sweet or more tangy? A: Sure. Reduce the sugar by a tablespoon or two for less sweet. Add a splash more rice vinegar or a squeeze of lime for extra tang. Taste and adjust before adding the slurry.

Q: What if my sauce is too thin or too thick? A: If too thin, simmer a little longer or add a tiny bit more cornstarch slurry. If too thick, whisk in a tablespoon or two of water or pineapple juice until you hit the right pourable consistency.

Q: Can I prep ahead? A: Yes. You can cut the chicken and veg, and make the sauce up to 2 days ahead. Keep the chicken chilled. Frying is best right before serving so the chicken stays crispy, but if you must, reheat in a hot oven to revive some crunch.

Sweet And Sour Chicken Recipe Substitutions and Variations

Chicken (1 1/2 pounds):
- Firm tofu, pressed and cubed for a vegetarian version
- Pork tenderloin, cut into 1 inch pieces for a richer flavor
- Boneless skinless chicken breasts if you prefer leaner meat
- Cauliflower florets, lightly blanched, for a veggie option
Cornstarch (coating and slurry):
- Potato starch for a similar crispier coating
- Arrowroot powder, same thickening power and clearer sauce
- Rice flour for coating if you want gluten free but less glossy
- All purpose flour in a pinch, but sauce may be a bit cloudier
Rice vinegar (1/3 cup):
- Apple cider vinegar diluted with a little water for milder tang
- White wine vinegar as a close substitute
- White distilled vinegar mixed with a teaspoon sugar if thats all you got
- Lemon juice for a bright, fruity acidity (use a bit less)
Ketchup (3 tablespoons):
- Hoisin sauce for deeper, slightly sweeter Asian flavor
- Tomato paste plus a splash of sugar and a little vinegar to mimic ketchup
- Sriracha mixed with a little honey for spicy sweet twist
- Sweet chili sauce for a different but tasty sweet heat

Pro Tips

1. Fry in small batches so oil stays hot; if the oil drops below 325 F the coating soaks up oil and gets greasy. Pat the chicken dry before coating so the batter sticks better — wet pieces = soggy crust.

2. Double-fry for extra crispiness: fry until just golden, drain a few minutes, then fry again briefly right before saucing. The second fry re-crisps the crust so it stands up to the sweet sauce.

3. Keep your sauce slightly under-thickened before adding the chicken. Cornstarch keeps thickening as it cools, so stop when it’s glossy but still pourable. If it gets too thick, thin with a splash of pineapple juice not water for better flavor.

4. Brighten the flavor at the end: squeeze a little fresh lime or a teaspoon of rice vinegar into the finished dish and stir. It cuts the sweetness and makes the peppers and pineapple pop.

5. Use thighs if you want juicier results and breasts if you want leaner meat. Also let fried pieces rest on a wire rack not paper towels when cooling so the bottom doesn’t steam and lose crispness.

Sweet And Sour Chicken Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made Sweet And Sour Chicken Thighs With Pineapple that ended up glossy, sticky, and impossibly juicy, so keep scrolling to see the ridiculous result.

Servings

servings

Calories

1096

kcal

Equipment: 1. Large deep skillet or wok for frying and stir frying, about 12 inches so the chicken can cook in batches
2. Instant-read or deep-fry thermometer to check oil temperature (350 to 375 F)
3. Mixing bowls (one for the batter, one for the sauce, one for the cornstarch slurry)
4. Tongs and a slotted spoon for turning and removing fried chicken from hot oil
5. Baking sheet or rimmed sheet pan lined with parchment or a wire rack over a sheet for resting the coated chicken
6. Small whisk or fork for mixing the batter and sauce
7. Chef’s knife and cutting board for cutting chicken, peppers, onion and mincing garlic and ginger
8. Paper towels and a plate for draining fried chicken, plus measuring cups and spoons for the ingredients

Ingredients

1 1/2 pounds (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 large egg
1/2 cup (60 g) all-purpose flour
1/2 cup (60 g) cornstarch, plus 2 tablespoons extra for sauce slurry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil or canola oil for frying, about 2 to 3 cups depending on pan
1 cup (240 ml) pineapple chunks, drained if canned
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium yellow or white onion, cut into wedges
2 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
1/2 cup (120 ml) pineapple juice (from can or fresh)
1/3 cup (80 ml) rice vinegar or white vinegar
1/3 cup (65 g) granulated sugar
3 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons cold water for slurry
2 tablespoons vegetable oil for stir frying vegetables
Cooked white rice or fried rice for serving, about 4 cups cooked
Optional garnish: sliced green onions and sesame seeds

Directions

Prep everything first: cut chicken into 1 inch pieces, chop peppers and onion into 1 inch pieces, drain pineapple chunks, mince garlic and ginger, measure out pineapple juice, vinegar, sugar, ketchup and soy sauce. Have cooked rice ready.
Make the coating: beat 1 large egg in a bowl, add 1/2 cup all purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until a slightly thick batter clings to a spoon. If it's too thick add a teaspoon or two of water.
Toss the chicken in the batter so each piece is well coated, shake off excess and set on a sheet while you heat oil. Heat about 2 to 3 cups vegetable oil in a deep skillet or wok over medium high until shimmering or about 350 to 375 F if you have a thermometer.
Fry chicken in batches so you don't crowd the pan, about 4 to 6 minutes per batch until golden and cooked through; transfer to a paper towel lined plate to drain. You want them crisp, so don't let the oil get too cool.
In a small bowl whisk together the sauce: 1/2 cup pineapple juice, 1/3 cup rice or white vinegar, 1/3 cup granulated sugar, 3 tablespoons ketchup and 1 tablespoon soy sauce. Set aside.
Make the cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and have it ready. You'll use this to thicken the sauce near the end.
In a clean large skillet or wok heat 2 tablespoons vegetable oil over medium high, add minced garlic and ginger and stir 20 seconds, then add the onion and bell peppers; stir fry 2 to 3 minutes until they start to soften but still crisp.
Add pineapple chunks and pour the prepared sauce into the pan, bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until sauce is glossy and slightly thickened. If it gets too thick, add a splash of water or extra pineapple juice.
Return the fried chicken to the pan and toss to coat everything in the sauce, heat through another minute so the chicken re-crisps a bit and so sauce clings well.
Serve immediately over cooked white or fried rice, garnish with sliced green onions and sesame seeds if using. Leftovers keep fine in the fridge for 2 to 3 days but the chicken will soften a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.