This sweet and sour chicken tastes just like your local neighborhood takeout and its easier to make at home than you may think. Just coat the chicken in flour, then eggs, fry in a pan and toss in the sauce. Thats about it. Then top with finely sliced green onions and a little bit of sesame seeds.
The sriracha is optional, and depending on your heat preferences you can even double the amount to two tablespoons, or leave it out all together if you don't want it to be spicy. This recipe is great for lunch leftovers so you can always double the recipe for extra lunches or dinners.
Homemade Takeout Sweet and Sour Chicken
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ½ cup ketchup
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tbsp sriracha
- 4 chicken breasts, diced
- 4 eggs
- 1 cup flour
- sesame seeds, optional
- green onions, sliced, optional
- rice, for serving
- broccoli, steamed
- In a bowl combine the apple vinegar, granulated sugar, ketchup, soy sauce, salt, and sriracha.
- Place the flour and eggs in two separate bowls. Whisk the eggs.
- Bring a saucepan to medium high heat. Working in batches, dip the chicken in the flour to coat, then the eggs (shaking off the excess), and add to the pan. Turn the chicken occasionally until browned. Remove the chicken and set aside.
- Once all of the chicken is cooked, add half of the chicken back to the pan along with half of the ketchup and vinegar mixture. Cook for a few minutes (3-5) or until the sauce has thickened. Remove and cook the remaining half.
- Sprinkle with sesame seeds and green onions if using. Serve warm with rice and steamed broccoli.