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A bowl of sweet and sour chicken pieces over rice and sliced green onions, surrounded by dishes of sauce, sesame seeds, and more chicken on a set table.
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Sweet and Sour Chicken Recipe

Quick skillet sweet and sour chicken with lightly crisp chicken and a glossy sweet-tangy sauce. This easy stovetop version skips deep frying but still delivers the classic takeout flavor.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: chinese-american
Servings: 4 servings
Calories: 245kcal
Author: Kita Roberts

Equipment

  • Large skillet or wok
  • mixing bowl
  • Small bowl for sauce
  • Tongs or spatula

Ingredients

For the Chicken

  • 1 lb boneless chicken breast or thighs cut into bite-size pieces (thighs stay juicier)
  • 1/2 cup cornstarch or all-purpose flour cornstarch creates the crispest coating
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil or other neutral oil

For the Sweet and Sour Sauce

  • 1/2 cup water
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch

For Serving

  • 1 tbsp sesame seeds optional
  • 2 green onions thinly sliced
  • Steamed rice or noodles for serving

Instructions

Prepare the Chicken

  • Season the chicken pieces with salt and black pepper. Toss evenly in cornstarch (or flour) until each piece is lightly coated and no wet spots remain. The coating should look thin and powdery rather than clumpy.

Sear the Chicken

  • Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook 6–8 minutes, turning occasionally, until the coating turns lightly golden and the chicken is firm, opaque, and reaches 165°F internally. Transfer the cooked chicken to a plate.
    Browning the coated chicken creates a light crust that helps the sauce cling instead of sliding off.
    A skillet with browned chicken pieces sits below six small bowls containing green onions, sesame seeds, liquid, and powders on a beige surface.

Make the Sauce

  • In a small bowl, whisk together the water, soy sauce, rice vinegar, sugar, and cornstarch until completely smooth so the cornstarch dissolves.
  • Pour the sauce mixture into the same skillet over medium heat. Cook 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy enough to coat the back of a spoon.
    Cornstarch thickens as it heats, turning the sauce into the sticky glaze that coats the chicken.
    A bowl of cooked chicken pieces, a small bowl of sliced green onions, a small bowl of sesame seeds, and a saucepan filled with reddish sweet and sour sauce on a countertop.

Add the Chicken

  • Return the cooked chicken to the skillet and toss to coat evenly in the sauce. Cook together 1–2 minutes until the chicken is fully glazed and heated through.
    A pan of cooked chicken pieces in sweet and sour sauce sits on a countertop, with small bowls of sliced green onions and sesame seeds nearby.
    • Add the chicken back only after the sauce thickens. Let the sauce cook until it turns glossy and coats the back of a spoon before returning the chicken to the pan. This keeps the coating lightly crisp instead of soggy.

Garnish and Serve

  • Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles while the sauce is glossy.

Notes

  • Use chicken thighs for juicier results. They stay tender and reheat better than chicken breast.
  • Cook the chicken in a single layer. Crowding the pan causes the chicken to steam instead of brown.
  • Whisk the sauce again before pouring it into the pan. Cornstarch settles quickly and needs to be mixed to thicken properly.
  • Adjust the sauce balance at the end. Add a splash of vinegar for more tang or a pinch of sugar if it tastes too sharp.
 

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 24g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 890mg | Potassium: 475mg | Fiber: 1g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg