Mom's Best Recipes
Recipe

Tangy & Sweet Chicken (Easy Weeknight)

Sticky, bright, and a little addictive: tender chicken in a fast tangy sweet glaze you can pull off with pantry staples.

Author By Matt Campbell
4.8
A real photograph of glazed tangy sweet chicken thighs in a skillet with a glossy sauce and sliced green onions
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If your dinner personality is somewhere between “I want cozy” and “I need a sauce that wakes me up,” this one is for you. This tangy and sweet chicken hits that sweet spot where the glaze is glossy, the edges get a little caramelized, and you keep sneaking extra sauce onto your rice like it is completely normal behavior.

It is the classic easiest kind of recipe: one pan, a handful of accessible ingredients, and a big payoff. The tang comes from vinegar and ketchup, the sweetness from honey or brown sugar, and the whole thing gets rounded out with soy sauce and garlic. You can make it with thighs or breasts, serve it over whatever carb is currently keeping your life together, and call it a win.

A real photograph of a spoon drizzling tangy sweet sauce over sliced chicken on steamed rice

Why It Works

  • Big flavor, low effort: The sauce is pantry-driven, but tastes like you planned ahead.
  • Fast glaze, not a watery sauce: A quick simmer plus cornstarch gives you that sticky finish that clings.
  • Works with what you have: Swap chicken cuts, adjust sweet or tang, and it still lands.
  • Weeknight-friendly: One pan, minimal mess, and the leftovers reheat like a champ.

Pairs Well With

Storage Tips

Fridge: Store chicken and sauce together in an airtight container for up to 4 days. The glaze thickens as it chills, which is honestly a perk.

Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm in a skillet over medium-low with a splash of water to loosen the sauce, 3 to 6 minutes. Microwave works too, just cover loosely so the sauce does not splatter everywhere.

Meal prep tip: Pack rice separately so it does not soak up all the sauce before you even get to lunch.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Cut breasts into bite-sized pieces so they cook quickly and stay juicy. Keep an eye on them, because breasts go from perfect to dry faster than thighs.

How do I make it more tangy or more sweet?

For more tang, add 1 to 2 teaspoons vinegar at the end. For more sweet, add 1 to 2 teaspoons honey or brown sugar while the sauce simmers. Taste as you go and trust your mouth.

What vinegar is best?

Rice vinegar is mellow and a little sweet. Apple cider vinegar gives a classic sweet and sour vibe. Distilled white vinegar works in a pinch, just use a slightly lighter hand and add at the end if it tastes sharp.

My sauce is too thin. What happened?

Usually it just needs another minute or two of simmering. If you already added the cornstarch slurry, make sure the sauce is actually bubbling. Cornstarch thickens when it hits heat.

Can I make it spicy?

Absolutely. Add 1 to 2 teaspoons sriracha, a pinch of red pepper flakes, or a spoon of chili crisp when you add the garlic.

I started making versions of tangy sweet chicken during the part of life where dinner needed to be fast, but I still wanted it to feel like something. You know, not sad. The first time I got the sauce to actually glaze instead of just puddle, I stood over the pan like I had discovered fire. Now it is my go-to when I want a meal that tastes like a little celebration, even if I am eating it in sweatpants with one chopstick and one fork because the dishwasher is full.