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Sweet and Sour Chicken, diced chicken dipped in a light batter and fried to crispy deliciousness!
Served with the BEST sweet and sour sauce, you can’t go wrong serving up this sweet and sour chicken at any meal.
Sweet and Sour Chicken
This sweet and sour recipe for chicken is definitely one you will want to go ahead and bookmark now because you will come back to it again and again.
I originally posted this recipe back in 2012 when I first started this blog (hello, what?! 7 years?!) and have made the slightest of tweaks to it to get it to the epic-ness it is today.
My super-secret ingredient to getting the best and crispiest sweet and sour chicken is the ratio of Argo® Corn Starch in the batter.
Using Argo® Corn Starch in place of all-purpose flour or other flours in batters and dredges ensures you always get the crispiest chicken, but it still has a nice airy texture. PERFECT for sweet and sour chicken!
Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations, after all!
I don’t know if you know, but I always have a huge supply of cornstarch in our house.
I use it for not only my batters and dredges, but I also use it as a thickening agent in sauces.
I use it in my sweet and sour sauce, as well as a thickener for other Asian sauces, gravies, and even homemade pudding!
Have you tried my caramel apple pudding yet?? Hello, fall!
While I do like to deep fry my sweet and sour chicken, using Argo® Corn Starch to make your own crispiest chicken can be done with multiple cooking techniques like baking and air frying, as well!
The particular batter I’m using today is very similar to a traditional tempura batter, so it is very thin and would not hold up to any other cooking method other than deep frying.
sweet and sour recipe for chicken
Dice chicken and season set aside.
In a large bowl, whisk together Argo® Corn Starch, flour, baking soda, baking powder, sugar, and salt. Set aside.
In a 2/3 cup measuring cup, add two ice cubes and fill the rest of the way with cold water. Pour into a small bowl.
Add one egg into the water and whisk to combine.
Pour the wet into the dry and mix until just combined, some lumps are okay.
Place chicken into the batter and mix until coated.
Make sure your oil is about 2 inches high and has reached a temperature of 350°F.
CAREFULLY, place the chicken pieces, not touching, into the hot oil. I do this by hand, but you can also use a fork or tongs.
Flip pieces halfway through, frying until the inside of the chicken reaches a temperature of at least 165°F.
How to make Sweet and Sour Chicken
Sweet and Sour Chicken
- 2 boneless, skinless chicken breasts medium dice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons Argo® Corn Starch
- black pepper to taste
- 1 tablespoon soy sauce
For the batter
- 3/4 cup Argo® Corn Starch
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup ice water
- 1 recipe sweet and sour sauce
- Add diced chicken to a medium-sized bowl, add the onion powder, garlic powder, Argo® Corn Starch, pepper, and soy sauce. Stir to combine, set aside.
For the batter
- In a large bowl, whisk together Argo® Corn Starch, flour, baking soda, baking powder, sugar, and salt. Set aside.
- In a 2/3 cup measuring cup, add two ice cubes and fill the rest of the way with cold water. Pour into a small bowl. Add one egg into the water and whisk to combine.
- Pour the wet into the dry and mix until just combined, some lumps are okay. Add the chicken to the batter and stir to combine.
- Fry the chicken pieces, not touching in 2-3 inches of oil that is heated to 350°F. Flip chicken halfway through until golden brown and the internal temperature reaches 165°F.
- Drain on a rack over a cookie sheet to let the excess oil drip off. Serve with sweet and sour sauce.