An easy Chinese Sweet and Sour Chicken recipe that's wholesome! Juicy chicken pieces without breading and a flavorful sweet and sour sauce that is surprisingly easy to make!
This is a sponsored conversation written by me on behalf of Knorr®. The opinions and text are all mine.
If you're looking for the perfect combination of sweet and sour flavors, look no further. This wholesome version has less calories and fat than restaurant sweet and sour chicken, and it tops the charts right up there with my Healthy Chana Masala, Indian Coconut Curry Chicken Rice Soup and Chinese Pot Stickers.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: about 30 minutes
- 🍽️ Serving: 4
- ⚡ Calories: 399kcal per serving, with 31 grams of protein
- 🥣 Ingredients: 9 for the sauce (coconut sugar, apple cider vinegar, ketchup, coconut aminos, sesame oil, Knorr® Selects chicken bouillon powder, garlic, cornstarch, water) plus chicken, cornstarch, paprika, baking powder and olive oil
- 🌶️ Flavor Profile: Sticky, tangy and sweet, with garlic and sesame over crispy-edged chicken
- ✋ Difficulty: Simmer the sauce, shake the chicken in cornstarch, pan cook, toss
Quick Answer
Simmer a sauce of ¾ cup coconut sugar, ½ cup apple cider vinegar, ⅓ cup ketchup, ¼ cup coconut aminos, 1 ½ tablespoons sesame oil, ½ teaspoon Knorr® Selects Bouillon Chicken flavored powder and 3 minced garlic cloves, then thicken it with 1 tablespoon each of cornstarch and water. Instead of batter, shake 1.25 pounds of 1-inch chicken pieces in a bag with ¼ cup cornstarch, ½ teaspoon paprika, ½ teaspoon baking powder and a dash of salt and pepper. Cook in 1 to 2 tablespoons of olive oil over medium-high heat for about 7 minutes, flipping after 4, then pour in the sauce, cover and cook 3 to 5 minutes until the chicken reaches 165 degrees F. Serve over rice with green onion and sesame seeds. It serves 4 at 399 calories each.
Jump to:
- Quick Look
- Quick Answer
- Why This Sweet and Sour Chicken Works
- Why You'll Love This Recipe
- Key Ingredients
- The Secret Ingredient: Knorr® Selects Bouillon
- How to Make Sweet and Sour Chicken
- Expert Tips
- What to Serve With Sweet and Sour Chicken
- Sweet and Sour Chicken FAQs
- More Chicken Recipes
- Sweet and Sour Chicken
We always love Panda Express, Chinese and Asian restaurants that make delicious meals quick and convenient. It tastes so good going down, but afterwards leaves a bloated, overstuffed feeling, and it is most likely not gluten-free. After lots of testing, this homemade version is just as tasty, yet simple, gluten-free and dairy-free, and the entire family will enjoy it.
Why This Sweet and Sour Chicken Works
Click to see why it works
- No batter, still crisp edges. A light coat of cornstarch, paprika and baking powder replaces heavy breading.
- The secret ingredient. Just ½ teaspoon of Knorr® Selects Bouillon, Chicken flavored powder brings out tons of flavor in the sauce without a long ingredient list.
- Slurry first. Adding cornstarch straight into the sauce tends to clump. Whisking it with water first makes a thick liquid that thickens the sauce smoothly.
- Lower glycemic sweetener. Coconut sugar sweetens the sauce instead of processed sugar.
- Finish covered. 3 to 5 minutes covered thickens the sauce and makes sure the chicken is cooked through to 165 degrees F.
- Gluten-free swaps. Coconut aminos or gluten-free soy sauce keep the whole dish gluten-free.
Why You'll Love This Recipe
- Full of robust flavors, with a unique ingredient in the sauce.
- Wholesome and lighter than takeout, which can shoot over 1,000 calories. Each serving is a little under 400.
- Gluten-free and dairy-free, made without heavy breading.
- 31 grams of protein per serving.
- Easy weeknight dinner the entire family will enjoy.
Key Ingredients
- Coconut sugar - a natural, lower glycemic sweetener for the sauce.
- Apple cider vinegar and ketchup - the sour and the tomato base.
- Coconut aminos - or gluten-free soy sauce.
- Sesame oil and garlic - classic sweet and sour flavor.
- Knorr® Selects Bouillon, Chicken flavored powder - the secret ingredient.
- Cornstarch - thickens the sauce and coats the chicken.
- Organic chicken breast - about 2 breasts, cut into 1-inch pieces. Chicken thigh works if you prefer darker meat.
- Paprika and baking powder - season and lighten the coating.
- Green onion and sesame seeds - for garnish, with cooked rice to serve.
See recipe card for quantities.
The Secret Ingredient: Knorr® Selects Bouillon
The secret triumph lies in adding Knorr® Selects Bouillon, Chicken flavored powder to the sweet and sour chicken sauce. A tiny bit brings out tons of flavor without too many additional ingredients. You only need 1 teaspoon of the powder per cup of sauce, or with water for soups and stews.
The benefits are that Knorr Selects bouillon is made with natural chicken stock, no artificial flavors, no artificial colors, no artificial preservatives, and no MSG. Compared to traditional bouillon, Knorr Selects has 30% less ingredients, a cleaner label and more premium ingredients.
More ways to use bouillon powder:
- Use it in place of broth by mixing it with water.
- Add it to the pot when cooking rice and quinoa.
- Mix it with water to baste a holiday turkey or roasted chicken.
- Add 1 teaspoon mixed with 1 cup of water per cup of broth in holiday stuffing.
- Flavor mashed potatoes with it, or sprinkle a dash onto sauteed vegetables.
How to Make Sweet and Sour Chicken
1Simmer the sauce. In a medium saucepan, whisk together the coconut sugar, apple cider vinegar, ketchup, aminos (or soy sauce), sesame oil, Knorr® Selects Bouillon Chicken flavored powder and garlic. Heat to a boil, then turn it down to low to simmer.
2Thicken it. In a small bowl, whisk together 1 tablespoon of cornstarch and the water and add it to the sauce. Whisk to combine, and let it simmer while you make the chicken.
3Coat the chicken. Slice the chicken into 1-inch pieces. In a zip-lock bag, add ¼ cup of cornstarch, the paprika, baking powder and a dash of salt and pepper. Mix, add the chicken, seal and toss until every piece is coated.
4Cook the chicken. In a large nonstick skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for about 7 minutes, flipping after 4, until cooked through.
5Sauce it. Pour the sauce in and toss to coat. Cover and cook 3 to 5 more minutes to thicken the sauce. The chicken is done at an internal temperature of 165 degrees F.
6Serve. Serve with cooked rice, quinoa, roasted vegetables or a salad. Garnish with green onions and sesame seeds.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Mix the cornstarch with water first so it doesn't clump in the sauce.
- Start the rice early. Make it in advance, or have it boiling for 20 minutes while you make the chicken.
- Use a nonstick skillet so the light coating stays on the chicken.
- Check the temperature. The chicken is done at 165 degrees F.
- Add vegetables. Saute bell peppers, onion and pineapple in 1 tablespoon of oil until the onion is tender, then toss with the chicken and sauce.
What to Serve With Sweet and Sour Chicken
Try cooked rice or quinoa, roasted vegetables, a tossed salad, spaghetti squash noodles, Asian green beans, stir fry vegetables, or stir fry broccoli and garlic.
Cooked chicken lasts in the refrigerator for up to 3 to 5 days, according to the U.S. Department of Agriculture (USDA). Store leftovers in an airtight container and reheat in a frying pan over low heat until heated through.
"Sweet and Sour" chicken is traditionally a Chinese dish of breaded, diced chicken breast or thighs fried in oil and coated with a sticky sauce of tomato, sugar, sesame oil, soy, garlic and vinegar. For an even lighter take, see my healthy sweet and sour chicken.
Sweet and Sour Chicken FAQs
Skinless, boneless chicken breast is the leanest choice. Chicken thigh works if you prefer darker meat. Organic chicken with no added hormones is best if possible.
When the chicken is deep fried in oil and coated in a heavy sauce made with processed sugars, it becomes unhealthy, and restaurant portions can shoot over 1,000 calories. This version uses lean chicken, no heavy breading and coconut sugar, at a little under 400 calories per serving.
No. Sweet and sour sauce usually gets its tang from vinegar, while orange chicken uses orange juice or an orange base. Both use fried chicken and a sweet, tangy sauce; the difference is the sauce.
Knorr® Selects Bouillon, Chicken flavored powder. A tiny bit adds an abundance of flavor without extra ingredients.
Up to 3 to 5 days in an airtight container in the refrigerator. Reheat it in a frying pan over low heat.
Yes. Saute bell peppers, onion and pineapple in a little oil until the onion is tender, then toss with the chicken and sauce and serve over rice.
More Chicken Recipes
More easy chicken dinners: Spicy Pineapple Ginger Coconut Lime Chicken, Chicken Breast With Delicata Squash Pan Sauce, Chicken Taco Soup, Crockpot Chicken and BBQ Pulled Chicken. If you make this sweet and sour chicken recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Sweet and Sour Chicken
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Ingredients
Sauce
- ¾ cup coconut sugar
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- ¼ cup coconut aminos or gluten-free soy sauce
- 1 ½ tablespoons sesame oil
- ½ teaspoon Knorr® Selects Bouillon, Chicken flavored powder
- 3 garlic cloves minced
- 1 tablespoon cornstarch
- 1 tablespoon water
Chicken
- 1.25 pounds organic chicken breast cut into 1-inch pieces (about 2 chicken breasts)
- ¼ cup cornstarch
- ½ teaspoon paprika
- ½ teaspoon baking powder
- 2 tablespoons olive oil
- 1 green onion diced for garnish, only the green part
- sesame seeds for garnish
- cooked rice to serve with
Instructions
- In a medium saucepan whisk together the coconut sugar, apple cider vinegar, ketchup, aminos (or soy sauce), sesame oil, Knorr® Selects Bouillon, Chicken flavored powder, and garlic. Heat to a boil then turn it down to low to simmer.
- In a small bowl whisk together 1 tablespoon of cornstarch and water and add it to the sauce. Whisk together to combine and while the sauce is simmering make the chicken.
- Prepare the chicken by slicing into 1-inch pieces. In a zip-lock bag, add ¼ cup of cornstarch, paprika, baking powder and a dash of salt and pepper. Mix it to combine then add in the chicken. Seal the bag and toss the chicken around in the bag until all of the pieces are coated.
- In a large nonstick skillet, add 1-2 tablespoons of olive oil and heat it on medium-high heat. Add the chicken and cook for 7 minutes or until cooked through, flipping the meat after 4 minutes.
- Pour the sauce in and toss to coat the chicken. Cover and cook 3-5 more minutes to thicken the sauce and assure the meat is cooked through. The chicken is done when it reaches an internal temperature of 165 degrees F.
- Serve with cooked rice, quinoa, a side of roasted vegetables, or a salad. Garnish with onions and sesame seeds.
Emily says
I made this chicken a couple weeks ago and it has been my favorite quarantine meal thus far. I made some modifications, based on what I had in my pantry. If you like spicy food, I highly recommend modifying the 1/3 cup of ketchup to a little over 1/6 of a cup of ketchup and a little less than 1/6 of a cup of gochujang. I just filled the 1/3 measuring cup a little over half way full with ketchup, then the rest with gochujang. AMAZING!! But spicy, so beware. My mother and father both said it's the best Asian chicken dish they have ever had. THANK YOU for making this recipe!
Danielle Fahrenkrug says
Emily, your comment made my week! I am so glad you have love this and thanks for sharing, how you modified and for rating the recipe! It truly helps others find it:-).