What is the best sauce for sweet and sour chicken?

The best sauce balances sweetness, tang, and a little savory kick. For sheet pan sticky sweet and sour chicken, I use sweet Thai chili sauce, soy sauce, garlic, apple juice, and rice vinegar. It thickens up into a rich glaze that clings beautifully to the chicken.

Can I make this sweet and sour chicken gluten-free?

Yes, you can! Just swap the all-purpose flour for cornstarch or a gluten-free flour blend. Also, be sure to use a gluten-free soy sauce or tamari. You’ll still get that crispy texture and glossy finish.

What vegetables go best with sweet and sour chicken?

Broccoli and bell peppers are classic, but you can also use snow peas, carrots, or zucchini. Just make sure everything is cut into even-sized pieces so they roast at the same speed.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicy and flavorful, and they work beautifully in sheet pan sticky sweet and sour chicken. They hold up well to high heat and soak up the sauce like a dream.

Sheet Pan Sticky Sweet and Sour Chicken

Name: Sheet Pan Sticky Sweet and Sour Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts, cubed; 1 egg, beaten; 1/2 cup all-purpose flour; 1/2 teaspoon ground ginger; 2 tablespoons oil (divided); 2 cups broccoli florets; 1 bell pepper, sliced; 1 shallot, sliced; 1/2 cup sweet Thai chili sauce; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1/4 cup apple juice; 1 tablespoon ketchup; 1 clove garlic, minced; Optional: 1 tablespoon peanut butter, 1 sliced jalapeño

Description

This sticky sweet and sour chicken is roasted on one sheet pan with crisp veggies and a crave-worthy homemade sauce. Easy, saucy, and family-approved.

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs or breasts, cubed

1 egg, beaten

1/2 cup all-purpose flour

1/2 teaspoon ground ginger

2 tablespoons oil (divided)

2 cups broccoli florets

1 bell pepper, sliced

1 shallot, sliced

1/2 cup sweet Thai chili sauce

3 tablespoons soy sauce

2 tablespoons rice vinegar

1/4 cup apple juice

1 tablespoon ketchup

1 clove garlic, minced

Optional: 1 tablespoon peanut butter, 1 sliced jalapeño

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Instructions

1. Preheat oven to 475°F and line a baking sheet with parchment.

2. Toss chicken with beaten egg, then dredge in flour mixed with ginger.

3. Arrange chicken on one side of pan and drizzle with 1 tbsp oil.

4. Toss veggies in remaining oil and arrange on other side of pan.

5. Bake for 15 minutes.

6. While baking, combine sauce ingredients in a saucepan. Bring to boil and simmer until thickened, about 6–8 minutes.

7. Remove sheet pan from oven, pour half the sauce over chicken, toss gently.

8. Return pan to oven for 3 minutes until everything is glossy and sticky.

9. Serve over rice with remaining sauce and garnish with cilantro or green onion.

Notes

Swap in other vegetables like zucchini or carrots.

Use chicken thighs for best flavor and juiciness.

Add jalapeño for heat or peanut butter for richness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 plate
Calories: 428
Sugar: 14g
Sodium: 740mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 29g
Cholesterol: 95mg