This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: chinese sweet and sour chicken, easy sweet and sour chicken, how to make sweet and sour chicken, sweet and sour chicken, sweet and sour chicken batter, sweet and sour chicken sauce
Servings: 3to 4 servings
Calories: 612kcal
Author: Averie Sunshine
Ingredients
Sauce
¾cupgranulated sugar
½cupapple cider vinegar
¼cupketchup
2tablespoonslow-sodium soy sauce
1tablespoonsesame oil
1tablespoonlight brown sugarpacked
3clovesgarlicpressed or finely minced
2tablespoonscold water
1tablespooncornstarch
Chicken
about 1.25 pounds boneless skinless chicken breastscut into 1-inch pieces
3tablespoonscornstarch
salt and pepperto taste
3 to 4tablespoonsolive oilplus more if necessary
2green onionssliced into thin rounds, optional for garnishing
1tablespoonsesame seedsoptional for garnishing
Instructions
Make the Sauce
To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
To a small bowl, add the water, cornstarch, and stir to combine.
Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
Make the Chicken
To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
Optionally garnish with green onions, sesame seeds, and serve immediately.
Notes
Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days.