Sweet and Sour Chicken Recipe
This sweet and sour chicken is a recipe everyone in the family will love. The chicken is coated in a delicious batter and then pan-fried to perfection. This is a healthy alternative to the restaurant-style deep-fried version of sweet and sour chicken.
Sweet and sour chicken is a popular Chinese dish with crispy chicken pieces coated in a sweet-and-tangy sauce.
It became popular in the United States and other Western countries as Chinese cuisine gained popularity in the mid-20th century. It has since become a staple in Chinese-American restaurants and is enjoyed by people worldwide.
Why make this chicken?
- Crispy Chicken: The double-dredging method (cornstarch, egg, cornstarch) ensures that the chicken is crispy on the outside and tender on the inside.
- Balanced Flavor: The sauce strikes the perfect balance between sweet and sour, with a hint of garlic and ginger, complementing the savory chicken perfectly.
- Versatile: You can customize this dish by adding your favorite vegetables or protein, such as bell peppers, onions, or pineapple, making it adaptable to different tastes and preferences.
- Easy to Make: Despite its restaurant-quality taste, this recipe is straightforward, and you can make it in the comfort of your kitchen, saving you a trip to the takeout place.
Ingredients and substitutes
- Chicken – I am using boneless, skinless chicken thighs. But it is best to use skinless chicken breast for quick and easy Asian cooking like this. Thighs usually take about 4 to 5 minutes to a crisp, while bite-sized chicken breast pieces take only 2 to 3 minutes.
- Veggies – I am using fresh chopped shallots, fresh garlic cloves, and freshly grated ginger. However, for the marinade, you can also use garlic powder.
- Flour – I have used a combination of rice flour and corn starch. The rice flour gives the chicken a crispy coating, while the cornstarch helps thicken the sauce.
- Oil – It is important to use oil with a high smoking point when cooking Asian dishes like this. You can use vegetable oil such as canola oil, sunflower oil, grapeseed oil, or even coconut oil. Avoid olive oil, as it is not meant for high-heat cooking.
- Soy – I used light, low-sodium soy sauce because it is less salty and healthier.
- Spicy – Sriracha and hot paprika give the sauce its spiciness. You can also use chili sauce instead.
- Sweet – The ketchup and brown sugar give the sauce its color and sweetness.
- Sour – The tomato paste and vinegar contribute to the sauce’s sourness.
- Optional ingredients – Often, you will see some restaurants that serve this dish sauteed with red or green bell peppers, pineapple chunks/pineapple juice, green onions, or other similar vegetables. You can also sprinkle some sesame seeds on top for garnishment.
Sweet and sour chicken recipe
- Marinate – In a large bowl, marinate the chicken with all the marinade ingredients. Set aside.
Pro tip – You can leave the chicken to marinate for a few hours. And if you leave it overnight, I suggest you add the egg and flour just before pan-frying.
- Pan fry – In a large skillet over medium-high heat, add the oil.
- Then, half the chicken pieces, one at a time, with a tong.
- Wait for two minutes, then flip each piece over and cook another minute.
- Continue to cook the chicken pieces until crisp on both sides.
- This should take about 4 to 5 minutes.
- Then, remove them from the pan and set them aside while you do the next batch.
Pro tip – Cook the chicken in batches so you do not crowd the pan, and make sure the pieces do not stick to each other.
- Sauce – To the same pan, over medium heat, add the remaining oil and saute the onions and garlic until the onions are translucent. Then, add all the sauce ingredients and bring them to a boil.
- Combine – Return the chicken pieces to the pan and coat them with the sauce.
Pro tip – If necessary, add 1 to 2 tbsp of water to prevent it from becoming too thick. - Garnish – Taste and adjust seasoning. Garnish with freshly chopped cilantro.
Frequently asked questions
While the name suggests that the chicken should be sweet and sour, the truth is that all the ingredients are so perfectly balanced that the dish is absolutely delicious – neither too sweet nor too sour! Just perfect!
Kung Pao chicken is also known as Chinese spicy chicken. Even if you choose a less spicy version, it will still contain a fair amount of spiciness. And sweet and sour is not necessarily very spicy, but can be made spicy.
Yes, you can use this sauce ingredient to make a dipping sauce, too.
– In a saucepan, over low heat, combine all the sauce ingredients.
– In another small bowl, combine with a whisk 1 tsp cornstarch with 1/2 cup water, orange juice, or pineapple juice.
– Then, add to the sauce in the saucepan and cook over medium heat until it comes to a boil and becomes thick and glossy.
– Serve immediately.
General Tso’s chicken: It’s known for its bold, spicy flavors. The sauce is typically sweet, tangy, and spicy, with a savory undertone. And it often includes ingredients like soy sauce, ginger, garlic, sugar, vinegar, and dried red chili peppers.
Sweet and sour chicken: It has a contrasting sweet-and-tangy flavor profile. And the sauce is typically a combination of sweet and sour tastes, achieved through ingredients such as pineapple juice, ketchup, vinegar, sugar, and soy sauce.
Sweet and Sour Chicken
This sweet and sour chicken is a recipe everyone in the family will love to have again and again. The chicken is coated in a delicious batter and then pan-fried to perfection. This is a healthy alternative to the restaurant-style deep-fried version of sweet sour chicken.
Video
Ingredients
- 1 lb (0.5 kg) Chicken breast cut into 2-inch cubes
- 1 small Onion finely dinced
- 1 large Garlic minced
- 2 tbsp Cilantro or Chinese parsley chopped
- 2 – 4 tbsp Cooking oil
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Soy sauce low sodium
- 2 large Garlic cloves grated
- 3 inch (8 cm) Fresh ginger grated
- 2 tbsp Cornstarch
- 2 tbs Rice flour or more cornstarch
- 1 large Egg white
- 1 tsp Paprika I used sweet smoked
- 2 tbsp Ketchup
- 2 tbsp Tomato paste
- 1 tbsp Sriracha or chili paste
- 2 tbsp Soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Vinegar white
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Marinate – In a large bowl, marinate the chicken will all the marinade ingredients. Set aside. Pro tip – You can leave the chicken to marinate for a few hours. If you leave it overnight, I suggest you add the egg and flour just before pan frying.1 lb Chicken breast , 2 – 4 tbsp Cooking oil
- Pan fry – In a large skillet, over medium-high heat, add the oil. Then, half the chicken pieces one at a time with a tong. Wait for two minutes, then flip each piece over and cook another minute. Continue to cook the chicken pieces until crisp on both sides. This should take about 4 to 5 minutes. Remove them from the pan and set them aside while you do the next batch. Pro tip – Cook the chicken in batches so you do not crowd the pan and make sure the pieces do not get stuck to each other.½ tsp Kosher salt, ½ tsp Black pepper , 2 tbsp Soy sauce, 2 large Garlic cloves , 3 inch Fresh ginger, 2 tbsp Cornstarch , 2 tbs Rice flour , 1 large Egg white, 1 tsp Paprika
- Sauce – To the same pan, over medium heat, add the remaining oil and saute the onions and garlic until the onions are translucent. Then, add all the sauce ingredients and bring it to a boil.1 small Onion, 1 large Garlic , 2 tbsp Ketchup, 2 tbsp Tomato paste , 2 tbsp Soy sauce , 2 tbsp Brown sugar, 2 tbsp Vinegar, ¼ tsp Salt, ½ tsp Black pepper, 1 tbsp Sriracha
- Combine – Return the chicken pieces back to the pan and coat them with the sauce. Pro tip – If necessary add 1 to 2 tbsp of water to prevent it from becoming too thick.
- Garnish – Taste and adjust seasoning. Garnish with freshly chopped cilantro.2 tbsp Cilantro or Chinese parsley
Notes
- Measure all the ingredients correctly so you have a balanced sauce
- Add less salt to the dish as some of the sauces are already salty. But, remember to taste and adjust the seasoning at the end.
- Do not add too many pieces of chicken to the pan to prevent them from sticking to each other.
- Cook the chicken on high heat but cook the sauce on a low simmer to prevent the sugars from burning.
- You can add more chilly sauce to make it spicier. You can even add whole red dry chilies
- If you don’t have rice wine vinegar – apple cider vinegar is a better choice than lemon juice.
- This chicken can be served over steamed rice or noodles. You can even add boiled, drained noodles directly to the wok to make sweet and sour chicken noodles.
