4.5 from 1,734 votes
Easy Sweet and Sour Chicken
Easy Sweet and Sour Chicken features bite-sized chicken pieces coated in cornstarch and pan-fried until crisp, then tossed in a tangy sauce made from vinegar, sugars, ketchup, soy, and garlic. The sauce is thickened with cornstarch and simmers to a glossy finish, balancing sweet, savory, and acidic notes. This dish is completed with optional garnishes like green onions and sesame seeds.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Calories:
514 kcal
Course:
Lunch
Cuisine:
Asian
Ingredients
Sauce
- ¾ cup granulated sugar
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar packed
- 3 cloves garlic pressed or finely minced
- 2 tablespoons water cold
- 1 tablespoon cornstarch
Chicken
- 1.25 pounds chicken breast cut into 1-inch pieces (boneless skinless chicken thighs may be substituted, boneless skinless
- 3 tablespoons cornstarch
- black pepper to taste
- salt to taste
- 3 to 4 tablespoons olive oil plus more if necessary
- 2 green onions sliced into thin rounds, optional for garnishing
- 1 tablespoon sesame seeds optional 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.
Cup of Yum
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
- Serve the chicken hot for best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving
1serving
Calories
514kcal
(26%)
Carbohydrates
54g
(18%)
Protein
32g
(64%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.02g
(1%)
Cholesterol
91mg
(30%)
Sodium
594mg
(25%)
Potassium
657mg
(14%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
180IU
(4%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 514
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 594mg | 25% |
| Potassium | 657mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.