Sweet and Sour Chicken (One-Pan) | CookOS

Sweet and Sour Chicken

Name: Sweet and Sour Chicken (One-Pan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces; 1/4 cup cornstarch; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp vegetable oil; 1/2 cup pineapple juice; 1/4 cup soy sauce; 1/4 cup ketchup; 1/4 cup brown sugar; 1 tbsp minced garlic; 2 tbsp apple cider vinegar; 1 tsp red pepper flakes; 1 tbsp cornstarch; 2 tbsp water; 2 green onions, sliced

This one-pan sweet and sour chicken combines tender bite-sized chicken breast with a tangy-sweet sauce made from pineapple juice, soy sauce, and brown sugar—ready in under 30 minutes and beats takeout on taste and cost.

🌍Chinese-American 🏷️Sweet and sour chicken 🏷️Chicken 🏷️Takeout-style 🏷️One-pan

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp vegetable oil
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar
1 tbsp minced garlic
2 tbsp apple cider vinegar
1 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp water
2 green onions, slicedoptional

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Instructions

1
In a large bowl, toss the cut chicken pieces with 1/4 cup cornstarch, salt, pepper, and garlic powder until evenly coated.
2
Heat vegetable oil in a large pan or skillet over medium-high heat. Add the coated chicken and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3
Lower the heat to medium. In the same pan, combine the pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, apple cider vinegar, and red pepper flakes. Stir to combine.
4
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
5
Pour the cornstarch slurry into the sauce in the pan. Stir continuously until the sauce thickens.
6
Return the cooked chicken to the pan and stir until all the pieces are fully coated in the thickened sauce.
7
Garnish with sliced green onions and serve immediately, for example over rice with a side of vegetables.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces so they cook at the same rate and develop a light golden exterior.
Don't skip browning the chicken first—2–3 minutes per side adds flavor before you add the sauce.
Bring the sauce to a simmer after adding it, then reduce heat to low and simmer for 5–8 minutes so flavors meld and the sauce coats the chicken.
Taste and adjust sweetness: add more brown sugar for sweeter, more soy sauce for saltier, or a splash of vinegar for tanginess.

Substitutions

Pineapple juice → orange juice or apple juice (slight flavor shift toward citrus)
Brown sugar → white sugar or honey (honey makes it slightly less thick)
Ketchup → tomato paste mixed with a pinch of sugar (use 2 tbsp paste + 1 tbsp water)
Soy sauce → tamari or coconut aminos (for gluten-free option)

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs will take slightly longer to cook (5–7 minutes) and stay more tender. Cut them into similar bite-sized pieces.

What should I serve this with?

Serve over steamed rice, fried rice, or noodles. You can also pair it with stir-fried vegetables like broccoli or snap peas.

Can I make this ahead?

Yes. Cool and store the chicken and sauce together in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally.