Diced Chinese Chicken with Sweet and Sour Sauce

Lais
Sep 22, 2025
3 min read

When you need dinner on the table fast, this diced Chinese chicken with sweet and sour sauce is the perfect choice. It’s quick, uses simple pantry staples, and tastes just like your favorite takeout. The crispy chicken, colorful peppers, and tangy-sweet sauce come together in less than 40 minutes, making it a go-to weeknight meal the whole family will love.

Ingredients You’ll Need

Think of this as your takeout order, but with ingredients right from your local grocery store.

For the Chinese Chicken Cubes

1 ½ pounds boneless, skinless chicken breasts, diced into cubes
1 cup all-purpose flour
½ cup cornstarch
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup vegetable oil, for frying

For the Sweet and Sour Sauce

½ cup ketchup
⅓ cup rice vinegar
⅓ cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
1 cup pineapple chunks

Step-by-Step: Diced Chinese Chicken with Sweet and Sour Sauce

1. Prepare the Chicken

Pat chicken dry and dice into bite-sized pieces.
Mix flour, cornstarch, garlic powder, salt, and pepper.
Dip chicken in beaten egg, then dredge in flour mix.

2. Fry Until Golden

Heat oil in a skillet.
Fry chicken in batches for about 5 minutes until golden and crisp.
Drain on paper towels.

3. Build the Sauce

Combine ketchup, rice vinegar, sugar, and soy sauce in a pan.
Simmer, then stir in the cornstarch slurry to thicken.
Toss in bell peppers, onion, and pineapple. Cook for 3 minutes.

4. Toss and Serve

Add fried chicken to the pan.
Coat well in sauce until shiny and thick.
Serve hot over steamed rice.

Why This Recipe Works

This recipe captures the essence of takeout while giving you more control. The chicken stays crispy, the sauce has the perfect tang, and the vegetables add both crunch and color. It’s not just food it’s a memory, a craving satisfied, and a dish the whole family will gather around for.

Pro Tips for Takeout-Style Success

Fry in small batches so the chicken stays crisp.
Don’t overcook the veggies—they should stay slightly crunchy.
Use pineapple juice from the can in the sauce for extra depth.
Serve in a bowl with chopsticks for the full takeout-night vibe.

Quick & Tasty Note

At Quick & Tasty, we love recipes that connect food to real-life moments. This diced Chinese chicken with sweet and sour sauce is more than just dinner it’s a way to bring those nostalgic.

Friday night takeout memories into your own kitchen, with less oil and more love.

If this recipe brought back memories of your favorite takeout nights, share it with friends and family. They’ll love reliving the flavor too!

FAQ

1. Can I use chicken thighs?

Yes, they’re juicier and work beautifully.

2. What if I don’t have rice vinegar?

Apple cider vinegar is a good substitute.

3. How do I keep the chicken crispy?

Only toss it in sauce right before serving.

4. Can I freeze leftovers?

The sauce freezes well, but fry fresh chicken when you’re ready.

5. What’s the best side dish?

Steamed white rice or fried rice keeps it classic.