Looking to make authentic sweet and sour chicken at home? This recipe delivers the same bright, tangy, and slightly sweet flavors you love from takeout — but fresher and even better. Serve over white or brown rice to soak up every bite of the glossy sauce.
Sweet and Sour Chicken
Many of us love ordering sweet and sour chicken from a restaurant, but making it at home is quick, satisfying, and healthier. This version uses cornstarch to create a crisp exterior on the chicken and to thicken the sauce, while pan-frying keeps it lighter than deep-fried versions. The result is tender, juicy chicken coated in a balanced sweet-and-tangy sauce that’s simple to prepare and ready in about 30 minutes.
If you enjoy making restaurant-style meals at home, try pairing this with garlic fried rice, General Tso’s chicken, or beef and broccoli for a full weeknight menu.
I love this Sweet and Sour Chicken recipe because:
- Healthier than takeout: You control the oil and ingredients, so you can skip excess grease and additives and add extra vegetables for more nutrition.
- Delicious: It hits sweet, tangy, and savory notes — just like your favorite restaurant version.
- Kid-friendly: No heat and just a touch of ketchup for familiar flavor makes it approachable for picky eaters.
- Fast: About 15 minutes prep and 15 minutes cooking — dinner in 30 minutes.
- Meal-prep friendly: Makes great leftovers; double the recipe to save for the week or freeze for later.
How To Make Sweet and Sour Chicken
The method is straightforward and broken into a few simple steps:
- Coat and pan-fry the chicken: Dice chicken breasts into bite-sized pieces, toss with cornstarch to coat, and pan-fry in a hot skillet with a bit of oil until golden and cooked through, about 4–5 minutes per batch. The cornstarch creates a light crisp and helps thicken the sauce later.
- Sauté the peppers: Remove the chicken, add remaining oil, then sauté diced red and green bell peppers until slightly browned and tender, about 3–4 minutes.
- Make the sauce: Whisk together sugar (or honey), apple cider vinegar (or rice wine vinegar), ketchup, soy sauce, onion powder, and garlic powder in a small bowl.
- Toss everything together: Return the chicken to the pan, pour in the sauce, and stir to combine.
- Thicken: Mix 1 tablespoon cornstarch with 2 tablespoons water, then slowly whisk into the simmering sauce. Cook until the sauce thickens and coats the chicken, 2–3 minutes.
- Serve: Garnish with sliced green onions and sesame seeds if desired, and serve immediately over rice.
What goes in a Sweet and Sour Sauce?
Classic sweet and sour sauce balances sugar (or honey) and a tangy vinegar. Ketchup provides color, sweetness, and tomato undertones, while soy sauce adds savory depth. Onion and garlic powders are convenient, or use fresh onion and garlic sautéed with the peppers for more aromatics. Adjust vinegar and sugar to taste to find the sweetness-to-tang ratio you prefer.
What to serve with Sweet and Sour Chicken
- White or brown rice (or cauliflower rice for a lower-carb option)
- Fried rice or garlic fried rice
- Lo mein or chow mein
- Steamed or stir-fried vegetables like broccoli or sugar snap peas
- Asian slaw or potstickers for a fuller spread
Frequently Asked Questions
Can I add other vegetables?
Yes. Popular additions include baby corn, broccoli, carrots, onions, sugar snap peas, zucchini, yellow squash, water chestnuts, and pineapple for a sweet contrast.
Can I make it spicy?
Absolutely. Add crushed red pepper flakes, a pinch of chili powder, or diced fresh chili when sautéing the peppers to introduce heat.
How do I store this sweet & sour chicken?
Fridge: Keep in an airtight container for 3–4 days. Freezer: Freeze in a sealed container or freezer bag for up to 3 months; thaw completely before reheating on the stove.
Ingredients
- 1 pound chicken breasts, cubed into bite-sized pieces
- 1/3 cup cornstarch
- 2 tablespoons oil, divided
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3/4 cup sugar (or substitute honey)
- 1/2 cup apple cider vinegar (or rice wine vinegar)
- 1/4 cup ketchup
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon onion powder (or 1 small onion, diced)
- 1 teaspoon garlic powder (or 1–2 cloves garlic, minced)
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- Green onions and sesame seeds for garnish, if desired
Instructions
- Add the chicken and 1/3 cup cornstarch to a large resealable bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Working in batches, add chicken to the hot pan and cook until browned and cooked through, about 4–5 minutes per batch. Remove the chicken and set aside.
- Add the remaining tablespoon oil to the skillet, then add diced peppers. Sauté until they begin to brown and are slightly tender, about 3–4 minutes.
- Whisk together the sugar, vinegar, ketchup, soy sauce, onion powder, and garlic powder in a small bowl.
- Return the chicken to the pan and pour the sauce over it. Stir to combine.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Slowly pour the slurry into the simmering sauce, stirring until the sauce thickens and coats the chicken, 2–3 minutes.
- Serve immediately with a garnish of sliced green onions and sesame seeds, if desired.
Nutrition Information (per serving)
Calories: 431 kcal • Carbohydrates: 58 g • Protein: 25 g • Fat: 10 g • Sodium: 541 mg • Sugar: 43 g • Fiber: 1 g
Enjoy this easy homemade sweet and sour chicken — bright, satisfying, and a great way to enjoy a takeout favorite with better ingredients and less grease.