30 Minute Sweet and Sour Chicken. Tender, juicy chicken smothered in a homemade sweet and sour sauce. So much better than takeout!
Sweet and Sour Chicken is my favorite take out dish to make at home! It’s super easy to throw together and it tastes so much like the restaurant version!
This recipe starts with coating the chicken pieces in cornstarch and pan frying them in a bit of oil. This gives the outside of the chicken a nice crisp but keep the inside super tender and juicy.
Once the chicken is cooked through I sauté a mix of green and red bell peppers.
Next I whisk together the sauce ingredients and add it in with the chicken. The sauce is made up of sugar, apple cider vinegar, ketchup and soy sauce. It is the perfect combination of sweet and sour. Once the sauce is thickened I serve it immediately with a sprinkle of green onions and sesame seeds. I like to serve this Sweet and Sour Chicken with my Homemade Fried Rice.
Sweet and Sour Chicken
- 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
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons low sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- green onions for garnish if desired
- sesame seeds for garnish if desired
Add chicken and cornstarch to a large ziplock bag. Shake to coat the chicken with the cornstarch.
Meanwhile heat 1 tablespoon of oil in a large skillet.
Working in two batches add the chicken and cook over medium high heat until browned, 4-5 minutes.
Remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil to the same pan.
Add the peppers and saute until browned and slightly tender, 3-4 minutes.
Meanwhile prepare the sauce by whisking together sugar, vinegar, ketchup, soy sauce, onion and garlic powder in a small bowl.
Add the sauce and the chicken back to the pan.
In a small bowl whisk together 1 tablespoon of cornstarch with 2 tablespoons of water.
Slowly pour the cornstarch mixture into the sauce. Bring to a simmer and cook until thickened, 2-3 minutes.
Serve immediately with green onions and sesame seeds for garnish, if desired.
Adapted from Le Creme de la Crumb