The Best Sweet and Sour Chicken Recipe

Sweet and sour chicken is one of those takeout classics that lives rent-free in my head. You know the kind. Sticky, shiny, a little tangy, a little sweet, and somehow always better when eaten out of a slightly crushed container on the couch.

One night I really wanted it, but also really didn’t want to put on real pants and leave the house. So I figured, “How hard can it be?” Famous last words.

Fifteen minutes later, I had a pan of glossy chicken coated in this bright, punchy sauce that smelled exactly like comfort and questionable life choices. It wasn’t perfect. A piece or two was more golden than planned. The sauce almost boiled over because I got distracted checking my phone.

But when I tasted it, I knew this one was a keeper. Takeout vibes, home kitchen chaos, zero regrets.

Why I Keep Making This Dish (The Real Reasons)

• Faster Than Delivery: By the time an app loads, this is almost done.
• That Sauce Though: Sweet, tangy, garlicky, and clingy in the best way.
• One Pan Energy: Less cleanup, more couch time.
• Hard to Mess Up: Even when I overcook a piece, it’s still good.
• Great for Rice: The sauce soaks in like it was born for it.
• Weeknight Hero: Fifteen minutes and dinner is handled.
• Leftovers Are Solid: Still tasty the next day.

Tips I Learned the Hard Way

• Cut Chicken Evenly: Same size pieces cook at the same speed. Science.
• Don’t Skip the Cornstarch Coating: It helps the sauce grab on.
• Watch the Sauce: It thickens fast once the cornstarch goes in.
• Whisk the Slurry Well: Lumpy sauce is not the vibe.
• Medium-High Heat for Chicken: You want color, not steam.
• Lower Heat Before Adding Sauce: So it doesn’t burn or seize.
• Taste Before Serving: Sweet and sour is personal. Adjust if needed.

Variations You Can Mess Around With

• Pineapple Party: Toss in chunks for classic vibes.
• Spicy Mood: Add chili flakes or a squirt of sriracha.
• Veggie Boost: Bell peppers, onions, or snap peas.
• Thigh Swap: Use chicken thighs for extra juiciness.
• Less Sweet: Cut the sugar a bit if you like more tang.
• Extra Sticky: Let it simmer another minute to thicken.
• No Soy: Use coconut aminos instead.

How To Make Sweet and Sour Chicken?

Ingredients

For the Sauce

• 3/4 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon packed light brown sugar
• 3 cloves garlic, minced
• 2 tablespoons cold water
• 1 tablespoon cornstarch

For the Chicken

• About 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons cornstarch
• Salt and pepper, to taste
• 3 to 4 tablespoons olive oil
• Sliced green onions, for topping
• Sesame seeds, for topping

Instructions

Step 1:
Start with the sauce. Add the sugar, vinegar, ketchup, soy sauce, sesame oil, brown sugar, and garlic to a medium saucepan. Whisk everything together and bring it to a boil over medium-high heat.

Step 2:
In a small bowl, mix the cold water and cornstarch until smooth. Pour this into the boiling sauce, lower the heat, and let it gently simmer for about 5 minutes, whisking now and then, until it thickens.

Step 3:
While the sauce does its thing, put the chicken pieces in a large zip-top bag. Add the cornstarch, salt, and pepper. Seal it and shake until the chicken is evenly coated.

Step 4:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, stirring and flipping so it browns evenly and cooks through. Add a little more oil if the pan looks dry.

Step 5:
Once the chicken is cooked, lower the heat and pour the sauce over it. Stir until every piece is coated and let it simmer together for a minute or two.

Step 6:
Finish with green onions and sesame seeds if you like, and serve right away.

Sweet and Sour Chicken Recipe

Sweet and Sour Chicken is a fast, 15-minute skillet meal made with tender chicken pieces coated in a sticky, tangy-sweet sauce made from sugar, vinegar, ketchup, garlic, and soy sauce.

It’s simple, bold, and perfect over rice for an easy weeknight dinner that feels like takeout without leaving your kitchen.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Calories: 514

Ingredients Method Notes

Ingredients

  

For the Sauce

• 3/4 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon packed light brown sugar
• 3 cloves garlic minced
• 2 tablespoons cold water
• 1 tablespoon cornstarch

For the Chicken

• About 1.25 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons cornstarch
• Salt and pepper to taste
• 3 to 4 tablespoons olive oil
• Sliced green onions for topping
• Sesame seeds for topping

Method

 

1. Start with the sauce. Add the sugar, vinegar, ketchup, soy sauce, sesame oil, brown sugar, and garlic to a medium saucepan. Whisk everything together and bring it to a boil over medium-high heat.
2. In a small bowl, mix the cold water and cornstarch until smooth. Pour this into the boiling sauce, lower the heat, and let it gently simmer for about 5 minutes, whisking now and then, until it thickens.
3. While the sauce does its thing, put the chicken pieces in a large zip-top bag. Add the cornstarch, salt, and pepper. Seal it and shake until the chicken is evenly coated.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, stirring and flipping so it browns evenly and cooks through. Add a little more oil if the pan looks dry.
5. Once the chicken is cooked, lower the heat and pour the sauce over it. Stir until every piece is coated and let it simmer together for a minute or two.
6. Finish with green onions and sesame seeds if you like, and serve right away.

Notes

This is the kind of meal that proves you don’t need a deep fryer or a takeout menu to get big flavor.

Just a pan, a little patience, and the willingness to stir something shiny and delicious until it looks like dinner.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive.

How I Like to Serve This

• Over a big bowl of white rice.
• With fried rice when I’m extra hungry.
• Next to steamed broccoli to feel responsible.
• In a bowl on the couch.
• For quick family dinners.
• Straight from the pan for “taste testing.”

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps up to 5 days in an airtight container.
• Reheats Well: Microwave or skillet both work.
• Sauce Thickens More: Add a splash of water if needed.
• Still Tasty Cold: Not ideal, but I’ve done it.
• Best Fresh: The chicken stays crispiest on day one.

FAQs (Real Questions People Actually Ask)

Can I use chicken thighs?
Yes, they work great and stay extra juicy.

Is it very sweet?
It’s sweet and tangy, but you can reduce the sugar a bit.

Can I make the sauce ahead?
Absolutely. It keeps well in the fridge.

What if my sauce is too thick?
Add a splash of water and stir.

Can I add vegetables?
Yes. Bell peppers and onions are classics.

Is this spicy?
No, but you can make it spicy easily.

Can I freeze it?
You can, but the texture is best fresh.