Description
Sizzling Chinese sweet and sour chicken delivers a perfect balance of tangy and savory flavors that dance across your palate. Crispy battered chicken pieces nestled in a glossy sauce promise a restaurant-quality meal you can easily create at home.
Ingredients
Scale
Protein:
- 300 grams (10.6 ounces) boneless chicken in bite-sized pieces
Coating Ingredients:
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg white
- 4 tablespoons chilled water
Sauce Ingredients:
- 4 tablespoons tomato ketchup
- 3 tablespoons sugar
- 3 tablespoons white vinegar
- 3/4 teaspoon dark soy sauce
- 1 cup (70 grams) green bell peppers/capsicum, cubed
- 1 cup (70 grams) red bell peppers/capsicum, cubed
- 1/2 tablespoon oil + additional oil for deep frying chicken
Instructions
- Air-dry chicken pieces after patting them completely moisture-free, then generously season with salt and ground pepper. Allow protein to absorb seasonings for approximately 20 minutes at room temperature.
- Prepare a light, crispy coating by whisking together batter ingredients until smooth and free of lumps. Let mixture rest to develop texture.
- Create a vibrant sweet and sour sauce by combining all liquid and seasoning components, ensuring thorough blending for balanced flavor profile.
- Heat vegetable oil in a deep wok or heavy-bottomed pan to 350°F, maintaining consistent temperature for optimal frying.
- Carefully dredge seasoned chicken pieces through prepared batter, allowing excess to drip off before gently lowering into hot oil.
- Fry chicken in small batches, rotating occasionally, until exterior turns golden brown and internal temperature reaches 165°F, approximately 4-5 minutes per batch.
- Transfer fried chicken onto wire rack or paper towels to drain excess oil and maintain crispiness.
- In a separate clean pan, quickly sauté bell pepper strips over high heat for 60-90 seconds, preserving their vibrant color and slight crunch.
- Pour prepared sauce into pan, stirring continuously until mixture bubbles and thickens to a glossy consistency.
- Gently fold fried chicken pieces into sauce, ensuring each morsel is evenly coated with the tangy glaze.
- Plate immediately alongside steamed jasmine rice or thin egg noodles, garnishing with optional chopped scallions.
Notes
- Choose lean chicken breast for a healthier version, trimming excess fat before cooking.
- Marinate chicken in a little soy sauce and ginger for extra flavor depth before battering.
- Use cornstarch in the batter for a crispier, lighter coating that stays crunchy longer.
- Opt for baking instead of deep-frying to reduce oil content without compromising texture by placing battered chicken on a wire rack at 400°F for 20-25 minutes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 425 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2.5 g
- Protein: 35 g
- Cholesterol: 55 mg