This 6-ingredient sweet and sour chicken recipe is about to become your next family favorite! It’s bursting with bold, crave-worthy flavor in every bite. Tender, juicy chicken strips with a crispy coating are tossed in a tangy, perfectly balanced sweet and sour sauce—all ready in under 30 minutes.
And yes, it’s healthier than your usual takeout.

Guess who are the biggest fans for this recipe? My 2 and 4-year-old picky little eaters! They love this sweet and sour chicken!

A bowl of 6 Ingredient sweet and sour chicken that can be made under 30 minutes. They are crispy on the outside and juicy on the inside. Served with rice.

A Dish Everyone Loves

Sweet and sour chicken is a fan favorite for a reason—it’s packed with flavor and irresistible texture. The combination of sweet and tangy is what we often call “most appetizing” in Chinese cuisine.

That said, I’ll be honest: sweet and sour chicken is actually an American-Chinese invention. Growing up in China, I had plenty of sweet and sour ribs, but rarely chicken. Still, that doesn’t take away from how absolutely delicious this dish is!

And don’t worry—it’s not complicated to make at all. In fact, it’s one of my favorite weeknight dinners when I have just 30 minutes to get food on the table.

The sweet and sour sauce is simple, the chicken is easy to prep thanks to my chicken breading secret.

Lastly, this homemade version is healthier than your regular takeout. Instead of deep frying, I double-sear the chicken to get the outside crispy and keep the inside juicy and moist.

A bowl of 6 Ingredient sweet and sour chicken that can be made under 30 minutes. They are crispy on the outside and juicy on the inside. Served with rice.

Ingredients in Sweet and Sour Chicken

Ingredients for Sweet and Sour Chicken

Chicken Marinade

  • Chicken thighs or breasts:
    I usually prefer chicken thighs because they’re naturally juicier and more tender. That said, the starch coating in this recipe locks in moisture, so chicken breasts work beautifully too!
  • Shaoxing wine (liao jiu):
    Totally optional, but highly recommended if you have it! This traditional Chinese cooking wine adds a subtle depth and helps eliminate any unwanted “fishiness” in meat. I grew up watching my parents use this in every marinade.
  • Cornstarch or arrowroot starch:
    Say goodbye to messy breading! I’ve perfected a simple method: just add starch to a large zip-top bag, toss in the marinated chicken, and shake it all up. It’s fast, easy, and coats every piece evenly.

Sweet and Sour Sauce

  • Ketchup:
    For a refined sugar-free version, I recommend Primal Kitchen’s No Sugar Added Ketchup.
  • Honey or cane sugar:
    I’ve tested both. Cane sugar gives the classic flavor, while honey adds a lovely floral note and slightly stickier texture. I’ve been using honey more recently—and loving it!

How to Make Sweet and Sour Chicken

Firstly, cut the chicken into small pieces.

Then, in a bowl marinate with Shaoxing wine or cooking wine, and salt for 10 – 15 minutes.

Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
In a ziploc bag, add in starch.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Add in the chicken (without the leftover marinade/juice)
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Shake up the chicken to make sure they are covered in the starch evenly.

Now the chicken is coated, let’s give it a nice crispy sear.

Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Prepare a layer of oil in a non-stick pot.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Once the oil is heated to a simmer, add the chicken and fry one layer at a time.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
To get the golden brown crispy on all sides of the chicken, do not overcrowd them in the pan.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
You might need to pan fry them in separate batches. Place the cooked ones on a piece of paper towel to absorb additional grease.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Add all the cooked chicken back in the pot and sear them one more time.

While the chicken is cooking, let’s whip up the simple sweet and sour sauce.

Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Place kethup, rice vinegar, sugar (or honey) and starch (optional) in a bowl.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Whisk it all together.

Time to combine it all together.

Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Turn off the heat and pour in the sweet and sour sauce.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Toss to combine.
Step by step instruction for the best 6 ingredient Sweet and Sour Chicken made with honey.
Make sure all chicken strips are covered in the sauce.

Garnish with sesame seeds and you’re done!

Enjoy!

Want to Make It a One-Pan Meal? Add Veggies!

If you are like me, love to sneak in extra veggies in just about any dishes, toss in a few veggies after frying the chicken:

  • Red bell peppers
  • Green peppers
  • Yellow onion
  • Pineapple (YES PLEASE!)

Simply sauté the veggies in the same pan while your chicken rests on paper towels. Once tender, return the chicken to the pan and add the sauce.

A bowl of 6 Ingredient sweet and sour chicken that can be made under 30 minutes. They are crispy on the outside and juicy on the inside. Served with rice.

Tips for making sweet and sour chicken

I’ve experimented with this recipe and found the following tips make for the best-tasting dish:

  • Make sure to add veggies – they add texture, freshness, and balance the sweet and sour flavors
  • Use ripe pineapple – I LOVE their sweet contrast to the vinegar
  • You want your chicken crispy – that way it doesn’t absorb all the sauce
  • Add brown sugar instead of white for a deeper flavor
  • Steam some veggies on the side for a balanced meal
A bowl of 6 Ingredient sweet and sour chicken that can be made under 30 minutes. They are crispy on the outside and juicy on the inside. Served with rice.

My Favorite Sides for Sweet and Sour chicken?

Sweet and sour chicken is a great entrée to your sides.

Traditionally, it tastes amazing with some rice and veggies, but feel free to customize to your liking.

If you’re looking for a light, grain-free option, I recommend my Cauliflower Rice.

It also think it would go well with my Chinese Tomato Egg Stir Fry or my Air Fryer Crab Rangoon.

Leftovers & Storage

Got leftovers? Store them in an airtight container in the fridge for up to 2 days. Just a heads-up—sweet and sour chicken tastes best fresh from the pan. Reheating can make it lose some of that crispiness, so enjoy it hot when possible!

This homemade sweet and sour chicken is the perfect balance of easy, delicious, and family-friendly. With just a few pantry ingredients, you can recreate a takeout classic—only healthier and faster!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A bowl of 6 Ingredient sweet and sour chicken that can be made under 30 minutes. They are crispy on the outside and juicy on the inside. Served with rice.

What other recipes would you like to see? Leave a comment below.

Get the recipe:Sweet and Sour Chicken {6 Ingredients}

Yield: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
An authentic and delicious sweet and sour chicken made easy and light. The chicken is breaded in a thin layer of starch and lightly pan fried to golden crispy. Smothered in a 3 ingreident sweet and sour sauce made with honey, it is definitely better than any takeout you would get!
4.67 stars (3 reviews)
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Ingredients

  • 1.2 – 1.5 lb chicken thighs, cut into cubes
  • 1.5 tsp salt, or to taste
  • 2 tbsp Shaoxing Wine, optional
  • 3/4 cup starch, ****

Sweet and Sour Sauce

  • 1/3 cup ketchup
  • 3 tbsp rice vinegar
  • 1/4 cup honey, or sugar

Instructions 

  • Cut the chicken into cubes.
  • In a big bowl, season with salt and shaoxing wine (if using any). Let it marinate for at least 30 minutes.
  • In a big ziploc bag, add in the starch. Then remove the chicken from the marinade (disgard any remaining liquid). Add the chicken into the ziploc bag and shake them to combine until the chicken cubes are fully coated in the starch.
  • Heat a layer of oil in a non-stick wok. Once shimmering, add the coated chicken cubes to pan, fry over medium heat (one layer at a time, don't overcrowd them)
  • Fry them for about 4 – 5 minutes each side or until golden crispy on the outside and internal temperature has reached 165F. Cooking time may vary depending on the size of the chicken.
  • Remove the cooked crispy chicken from the pot and place onto a plate with a piece of paper towel.
  • Repeat these steps until all the chicken cubes are "fried".

Incorporate the Sweet and Sour Sauce

  • Add all the cooked chicken pieces back in the pot under medium heat. Toss a few times to make sure the heat is distributed evenly.
  • Mix together all the ingreidents for sweet and sour sauce, then pour in the pot with the chicken.
  • Toss togther until well combined. The sauce will thicken as you continue to stir.
  • Garnish with sesame seeds and green onion. Enjoy!

Notes

*This is an optional ingredient if it is available to you. You can use Mirin if the Shaoxing wine is unavailable to you. I’ve also tried a dark liquor like whisky for marinating and it works well.
** In the most recent update 05/10/2024, I have simplified this recipe by removing the egg altogether. And you will still get a crispy golden layer on the outside of the chicken. I did leave the egg in as an optional ingredient (if you have made it with egg and prefer it that way).
***You may need to add more oil if double frying, otherwise, the chicken could be a bit tough on the outside. Allow the oil to heat back up to temperature before adding another batch.
**** I have tested corn starch, arrowroot starch, and tapioca flour. They are interchangeable and deliver similar results.
Serving: 1g, Calories: 482kcal, Carbohydrates: 25g, Protein: 30g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Cholesterol: 176mg, Sodium: 386mg, Fiber: 1g, Sugar: 14g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Chinese