Sweet and Sour Chicken Skillet Without Deep Frying
Make sweet and sour chicken at home with bell peppers, onion, pineapple, ketchup, rice vinegar, soy sauce, and a simple skillet method.
takeout-style, chicken, family-friendly, one-pan
Cut chicken into bite-size pieces and toss with cornstarch and a pinch of salt.
Cook chicken in oil until lightly golden and cooked through, then move it to a plate.
Stir-fry bell peppers and onion until crisp-tender. Add pineapple if using.
Stir in ketchup, vinegar, soy sauce, sugar, garlic, and a splash of water. Return chicken and toss until glossy.
Canned pineapple chunks are convenient, and a spoon of the juice can sweeten the sauce.
Use red, yellow, or orange bell peppers for a sweeter family-friendly dish.
Ketchup is not traditional, but it gives the color and tang people expect from this takeout style.
Skip pineapple and use extra bell pepper if you prefer a less sweet dish.
Use apple cider vinegar or white wine vinegar if rice vinegar is unavailable.
Chicken: Chicken thigh, Chicken breast, Firm tofu. Cut pieces small enough to cook through before the coating gets too dark.
Pineapple: Canned pineapple, Fresh pineapple, Extra bell pepper. Skip pineapple if you want the dish less sweet, or add a spoon of pineapple juice to the sauce.
Ketchup: Tomato paste plus sugar, Sweet chili sauce, Extra vinegar and sugar. Ketchup is practical and predictable for this Western takeout-style version.
Can sweet and sour chicken be made without deep frying?
Yes. A cornstarch coating and skillet browning give a lighter home version that still catches the sauce.
Does sweet and sour chicken need pineapple?
No. Pineapple is optional. Bell peppers and onion are enough if you prefer a less sweet skillet.
Yes. Use firm tofu instead of chicken and brown it before adding the sweet and sour sauce.