Sweet and Sour Chicken

By Toni Chapman

Updated August 24, 2026

  • Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 3
Ready In
50 min
Rating
5(24)
Comments
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This glossy, one-wok meal lands somewhere between a Cantonese-American sweet and sour stir-fry and a tropical pineapple chicken. Boneless thighs, dusted lightly in cornstarch and shallow-fried until the edges crisp, get tossed with bell peppers, onion, pineapple and a sauce sharpened with apple cider vinegar and rounded out with five-spice powder. (Boneless, skinless chicken breasts or firm tofu would make fine substitutes for the thighs, if you prefer. Just make sure to pat the pieces very dry.) The whole thing comes together in about twenty minutes once the wok is hot, so cut and measure everything before you start. Serve over jasmine rice.

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Ingredients

Yield:4 to 6 servings

For the Chicken

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 1 tablespoon garlic powder

  • 1 tablespoon smoked paprika

  • ½ teaspoon black pepper

  • 2 pounds boneless skinless chicken thighs, cut into bite-size chunks

  • ¼ cup cornstarch 

  • ¼ cup vegetable oil (for searing)

  • 1 (8-ounce) can pineapple chunks in juice (juice reserved for the sauce, pineapple set aside)

For the Vegetables

  • 1 medium onion, sliced

  • 1 red bell pepper, seeded and sliced

  • 1 green bell pepper, seeded and sliced

For the Sauce 

  • ⅓ cup ketchup

  • ⅓ cup pineapple juice (reserved from the can of pineapple chunks)

  • ¼ cup apple cider vinegar 

  • ¼ cup brown sugar 

  • 2 tablespoons honey

  • 3 tablespoons low sodium soy sauce

  • 1 tablespoon minced garlic

  • 1 tablespoon minced peeled ginger

  • ½ teaspoon five-spice powder

For serving

  • Cooked jasmine or other rice of choice

  • Sliced scallions or sesame seeds, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

36 grams carbs; 142 milligrams cholesterol; 416 calories; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 3 grams fiber; 833 milligrams sodium; 33 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Season and coat the chicken:

    1. Step 1

      In a large bowl, combine the salt, garlic powder, paprika and black pepper. Pat the chicken chunks very dry with paper towels, add to the bowl with the spices and toss until evenly coated. Sprinkle the cornstarch over the chicken and toss with your hands until each piece is lightly coated. You are looking for a thin, dry dusting; if the chicken looks pasty, it is still too wet, so let it sit for a few minutes to dry.

  2. Shallow fry the chicken:

    1. Step 2

      Heat the oil in a wok or large skillet over medium-high heat until shimmering. Working in two or three batches so the pieces sit in a single layer, sear the chicken, undisturbed, until deeply golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side and cooked through, about 2 minutes. Using tongs or a slotted spoon, transfer the chicken to a wire rack set over a baking sheet and set aside.

  3. Stir-fry the vegetables:

    1. Step 3

      Reduce the heat to medium. Using the oil already in the wok, add the onion and bell peppers and increase the heat to high. Stir-fry just until the vegetables begin to soften but still snap when bitten, 2 to 3 minutes. 

  4. Build the sauce in the wok:

    1. Step 4

      Pour the ketchup, reserved pineapple juice, vinegar, brown sugar, honey, soy sauce, garlic, ginger and five-spice powder directly into the wok with the vegetables. Lower the heat to medium, stir to combine and bring to a simmer. Simmer until the sauce turns glossy and is lightly thickened, about 2 minutes. 

  5. Combine and glaze:

    1. Step 5

      Return the chicken to the wok and scatter the pineapple chunks over the top. Toss gently so the cornstarch crust on the chicken stays intact. Cook for 1 minute more, just until everything is hot and the sauce coats every piece. Remove from the heat and serve immediately over jasmine rice, with sliced scallions or sesame seeds, if you like.

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Ratings

5 out of 5
24 user ratings
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Comments

Charlie Ruff

Loved it but used 2/3 of the recommended paprika. My wife of 55 years came into the kitchen as I was finishing the mise en place. She commented “you know I don’t like pineapple.” Huh? Including college we’ve been together 59 years. How did I miss that? She did love it as much as I did so it worked out.

Alan

How do you know yours is a richer tasting version if you didn't make the original?

Lyn

Was intrigued by the use of smoked paprika. Substituted vegetable stock powder for the salt and rice wine vinegar for the cider vinegar. This is a richer tasting version of the dish and was delicious.

James

FANTASTIC! The spice combo for the chicken is out of this world. As is the norm for all stir-frys, prep does take some time, but once all that is ready, an incredibly easy recipe. It was a tad sweet for me, and that can be easily tailored by easing up on the brown sugar a bit.

Laleh

What is 5 spices ?

Susan

Made it as written except we omitted the brown sugar. Family really liked this! Would love some tips on how to brown the chicken.

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