Sweet and Tangy Chicken
Get ready to elevate your weeknight dinners with this Sweet and Tangy Chicken recipe—an irresistible blend of bold flavors and simple cooking techniques! Tender, bite-sized chicken thighs are lightly coated in cornstarch, pan-fried to golden perfection, and smothered in a luscious homemade sauce made from honey, soy sauce, apple cider vinegar, and a touch of ketchup for just the right balance of sweet and tangy. Fragrant garlic and ginger enhance the sauce, while a sprinkle of green onions and optional sesame seeds add the perfect finishing touch. Ready in just 35 minutes, this dish pairs beautifully with steamed rice or your favorite vegetables, delivering a restaurant-quality meal straight from your own kitchen. Perfect for quick family dinners or impressing guests, this sweet and tangy chicken is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 tablespoons water
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
Trim any excess fat from the chicken thighs, then cut them into bite-sized pieces.
Season the chicken pieces with salt and black pepper, then coat them evenly with cornstarch.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in batches, making sure not to overcrowd the pan. Cook each batch for 4-5 minutes until golden brown and cooked through. Remove and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, ketchup, and water. Pour the mixture into the skillet with the garlic and ginger.
Bring the sauce to a simmer, stirring occasionally, and cook for 2-3 minutes until it starts to thicken slightly.
Return the cooked chicken to the skillet, tossing it to coat evenly with the sauce. Cook for another 3-5 minutes, allowing the flavors to meld and the sauce to thicken further.
Remove the skillet from heat. Garnish the chicken with chopped green onions and sesame seeds, if desired.
Serve hot over steamed rice or with a side of vegetables.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 14.2 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
