One Pan Sweet and Sour Chicken

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Tastes just like takeout…but better!! This Sweet and Sour Chicken is about to be your new favorite go-to recipe on those nights you’re craving takeout. And the best part is, it takes just about 30 minutes to make on the stovetop. 

Crispy chicken nuggets are coated in an egg-cornstarch batter and cooked in a skillet to crispy perfection. Sliced bell pepper and pineapple chunks are later tossed and simmered in a sweet, tangy sweet and sour sauce. It’s refreshing, not fried, and honestly, some of the best sweet and sour chicken to cross our lips. 

It’s perfect for a date night, a cozy night in, or whenever you get a craving for Asian cuisine. Serve with some rice or a side of broccoli and enjoy!

Why You’ll Love this Sweet and Sour Chicken

• Quicker than takeout! You can whip this up in just under 30 minutes. Which is likely quicker than ordering takeout. And the best part is, you can eat it hot, straight from the pan.
• Chicken is crispy without being fried! Sweet and sour chicken is normally fried before being tossed in the sauce. We wanted to make this a bit lighter. So the key to getting a crispy crusted finish is the egg and cornstarch batter. The chicken is battered in egg and cornstarch and then cooked in a skillet until crispy. Same look and taste without the fry!
• It’s a one-pan dish! We love a good one-pan dish!! Because it means… easy cooking and cleaning!

How to Make Sweet and Sour Chicken, Step By Step

Step 1: Make sweet and sour sauce. 

We recommend making the sweet and sour sauce before you start cooking. Because the last thing you want to do is be stressed about measuring and whipping this sauce together while your chicken’s cooking in the skillet. (Speaking from too much experience!) The solution: make the sauce in advance.

Start by measuring all your ingredients for your sauce. The blend of soy sauce, sesame oil, pineapple juice, brown sugar, vinegar and ketchup gives this sauce a beautiful, sweet, and savory blend of flavors. 

Pour all your sauce ingredients into a bowl and whisk together until everything is incorporated. Set the sauce aside while you batter and cook the chicken.

Step 2: Batter chicken chunks and heat the skillet.

The chicken batter is one of the most important steps of this recipe because it will give the chicken nuggets that classic crispy, crunchy coating that is signature for sweet and sour chicken.

The batter is super simple and only uses two ingredients – egg and corn starch. The egg will bind to the corn starch to create a thick, soft batter around the chicken. 

Grab two shallow bowls and prep your batter station. Crack a couple of eggs into one of the bowls and gently beat the eggs. In a separate bowl, add corn starch. First, dunk the chicken nuggets in the eggs and then dredge them in corn starch. 

Lastly, add 3-4 tbsp of oil to a skillet and heat over medium heat for about 5 minutes to get hot.

Tip: Make sure that all surfaces of the nuggets are evenly coated. This way, you have an even coating around the chicken.

Step 3: Cook chicken in a skillet until browned and crispy. 

Add your battered chicken to the heated skillet and cook on each side for about 4-5 minutes until cooked through and the outside of the chicken is slightly browned and crispy. Once the internal temperature of the chicken reaches 165ºF, your chicken is done. Remove the chicken from the pan and set it aside to add back in later. 

Step 4: Sauté peppers. 

Using the same skillet, saute sliced bell peppers in a drizzle of oil until they are just softened. Since your skillet is already hot, this should only take a couple of minutes.

Step 5: Toss chicken, pineapple, and veggies in the sauce and simmer to thicken.

Once the peppers are softened, you can add everything to the skillet to finish the dish.

Start by pouring the sweet and sour sauce into the pan. It may immediately start to simmer and bubble. If it is rapidly simmering, reduce the heat to medium-low. Add in cooked chicken nuggets and toss in the sauce until the chicken is evenly coated. Lastly, add in the fresh pineapple chunks. Simmer for a couple of minutes until the sauce thickens and remove from the heat. 

How to Serve Sweet and Sour Chicken

Our favorite way to eat sweet and sour chicken is over a bed of white or brown rice. If you want a lighter option, serve with steamed edamame or broccoli. 

Top with sesame seeds, cashews for extra crunch and/or chopped green onion. 

Can I swap brown sugar for another sweetener?

Yes, of course. You can swap brown sugar for honey or even maple syrup. It may differ in taste a bit but will still be delicious.

Tips for making Sweet and Sour Chicken

• Evenly coat the chicken in cornstarch for ultimate crispiness. Make sure all surfaces of the chicken chunks are coated in corn starch. The cornstarch with the egg will make a delicious, crispy coating as it cooks.
• Heat the oil in the skillet before cooking. You want your skillet and oil to be hot before you add the chicken to the pan. A hot skillet will cook the chicken evenly, prevent sticking to the pan and create a yummy crispy finish.
• Fresh pineapple juice gives the sauce a tangy, fresh flavor. The pineapple is one of the key ingredients to give the sauce a sweet, tangy flavor. If you can use fresh pineapple juice, it will taste even fresher. 

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