Sweet and Sour Chicken
Crisp-coated chicken or pork in a pineapple-vinegar sauce. One method, one listing.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- 5 min
- Rest
- 15 min
- Total
- 40 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Sweet and sour is one method: choose chicken or pork, coat it, fry it, then toss in a tart-sweet pineapple sauce with peppers. The sauce should taste bright, not neon. Pork is the protein switch on this page, not a second dish.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
- Protein
- Ingredients
Ingredients
Protein
Choose one
Chicken, thigh or breast, bite-size pieces454 g
Ingredients
- Salt4.9 ml
- Cornstarch9.9 ml
- Pineapple283 g
- Pineapple juice59 ml
- Vinegar59 ml
- Tomato ketchup59 ml
- Brown sugar44 ml
- Oil20 ml
- Ginger4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Coat the protein (chicken or pork) with egg white: In a bowl, combine the chicken or pork with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the pieces evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
15 min
Step 2
Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
Step 3
Stir-fry the protein over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Step 4
Add the pieces and spread the pieces out in one layer. Let the pieces fry untouched for 1 minute, until the bottoms are browned.
1 min
Step 5
Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the protein onto a clean plate, leaving as much oil in the pan as possible.
1 min
Step 6
Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
1 min
Step 7
Add the pineapple, sauce, and then the protein: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the pieces back in.
Step 8
Let simmer for 1 to 2 minutes, until the protein is cooked through. Timing depends on how thick you've cut the pieces. The best way to tell if a piece is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
2 min
Step 9
Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.
Step 10
Serve hot with steamed white or brown rice.
Nutrition
Per serving · estimate
- Calories
- 365 kcal
- Protein
- 37.8 g
- Carbs
- 28.6 g
- Fat
- 10.3 g
- Saturated fat
- 2.2 g
- Fibre
- 1.8 g
- Sugar
- 22.2 g
- Sodium
- 723 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Chicken → Pork
Same weight, bite-size pieces, same coating and sauce. Sweet and sour pork is this recipe, not a second listing.
Tips
- Pick the protein first. Pork tenderloin or shoulder, same weight as the chicken, same method.
- Taste the sauce at the end. Add vinegar or brown sugar if it is flat.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sweet and Sour Chicken take?
40 min all in — 20 min prep, 5 min cook, 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Wok, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much vinegar?
¼ cup of Vinegar.
How much brown sugar?
3 tbsp of Brown sugar.
What can I use instead?
Chicken → Pork. Same weight, bite-size pieces, same coating and sauce. Sweet and sour pork is this recipe, not a second listing.
Any tips from this recipe?
Pick the protein first. Pork tenderloin or shoulder, same weight as the chicken, same method. Taste the sauce at the end. Add vinegar or brown sugar if it is flat.
Can I prepare this ahead?
Coat the protein (chicken or pork) with egg white: In a bowl, combine the chicken or pork with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the pieces evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.