This glossy sweet and sour chicken is everything a busy weeknight needs: crisp, golden bites coated in a sticky, tangy sauce, ready in about 30 minutes. It tastes like your favorite takeout, only fresher — and it is wonderful served over steamed rice with a simple side. If you love saucy chicken dinners, try our Honey BBQ Chicken Wings next time.
Ingredients
- 550 g chicken fillet, cut into bite-size pieces
- 3 tbsp flour
- 1/2 tsp paprika
- 1/2 tsp dried garlic
- Salt to taste
For the sauce
- 2 tbsp ketchup
- 3 tbsp soy sauce
- 1.5 tbsp honey
- 1.5 tbsp cornstarch
- 60 ml water
- 2 garlic cloves, minced
- Sesame seeds
- Green onions, sliced
Instructions
- Toss the chicken pieces with the flour and spices so each piece is coated.
- Fry in a little oil over medium heat until golden and cooked through; remove from the pan.
- In the same pan, whisk together the ketchup, soy sauce, honey, cornstarch, and water. Cook on slightly lower heat, whisking, until thickened.
- Add the minced garlic, sesame seeds, and chicken; toss so the sauce coats every piece.
- Serve over rice, topped with sesame seeds and green onions.
Tips
- Cut the chicken into even pieces so they cook at the same rate, and do not crowd the pan, or the coating will steam instead of crisping.
- Whisk the sauce well before heating so the cornstarch dissolves completely. If the sauce gets too thick, add a splash of water; if it is too thin, simmer it for another minute. For safe chicken cooking guidance, see the U.S. Department of Agriculture.
- Leftovers keep well in the fridge for up to 3 days — reheat gently in a pan with a splash of water so the sauce loosens again. For more sweet and sour inspiration, browse Allrecipes.
Nutrition
Nutrition (per 100 g): 115 kcal, protein 20.1 g, fat 1.2 g, carbs 5.9 g.
If you enjoyed this recipe, you will also love our Homemade Chicken Pastrami for easy sandwiches and meal prep.