I hope you’re sitting down for this ’cause this one is a keeper my friends. Sweet and Sour Chicken. Classic take out Chinese dish. Make it at home instead (with this recipe, of course, *wink wink*) and you will never need to dial for delivery again! It’s that good. This recipe I have for you today is much better than any other sweet and sour chicken I have ever had at any take out, delivery, restaurant, you name it! And now I pass it along to you, you’re so lucky!
Let’s start with the sauce, shall we? I believe it is much easier to make the sauce and let it sit warming on a burner before you fry the chicken so you don’t have to deal with that later. Then your chicken won’t be as crispy and then you will think I’ve gone off the deep end thinking this is the best Sweet and Sour Chicken I’ve ever tasted. So, just do it this way, aight? Glad that’s settled. Now, the sauce:
3/4 C Granulated sugar
1/3 C White Vinegar
2/3 C Water
1/4 C Ketchup
2 tsp Soy Sauce
So, I am sad to tell you that I don’t have any pictures of the sauce making. So so sorry. BUT, luckily it is so easy that you don’t need to see! So, yay! Just mix everything together in a sauce pot except for cornstarch slurry. I would use a whisk to make sure everything is incorporated and mixed well. Bring to a light boil and start to add a little cornstarch slurry at a time. Just mix about 1/8 Cup cornstarch with enough water to make it a liquid when stirred with a spoon. When adding the slurry make sure to keep the whisk moving to mix it in well with the rest of the ingredients. When it is to the thickness you like then don’t add any more slurry and let the sauce stay on low heat and that’s done! This does make a lot of sauce but luckily it will keep in the fridge for a long time, so just heat it back up in the micro when you’re ready to use again! Now, CHICKEN:
For this dinner I used two boneless skinless chicken breasts and two boneless skinless chicken thighs.
Cut them into a little under 1 inch diced pieces. I like to kind of make them different shapes. I like the looks of it when it’s done cooking.
Yes, I keep the dark and white meat separate. Hubs likes dark, I like white so even when marinating I separate so I can remember what’s what when it gets the batter on. I like to marinate the chicken for at least an hour before frying.
2 Tbls Lite Soy Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
2 Tbls Cornstarch
3 cracks black pepper
Place chicken in a bowl, like I said I put dark in one bowl and white in the other. Put all ingredients over chicken to marinate, so if you are leaving your chicken together then marinate all at once and double the recipe. (confused yet?!)
It should look like a paste. The cornstarch helps to tenderize the meat and also for later it will help the batter to stick. Let sit in fridge for around an hour.
For the Batter:
1/2 C Flour
1/2 C Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Sugar
1/2 tsp Salt
1 ea egg
2/3 C Ice Water
This recipe I got from Great Party Recipes and it works every time perfectly! I’ve chilled my bowl in the fridge every time because it is recommended everything be extremely cold. In chilled bowl add all dry ingredients. Mix together with a whisk.
Get out measuring cup and add 2-3 ice cubes. Add water to the measuring cup until it is full to 2/3 cup. This way you have ice water and will help keep the mixture cold.
Crack the egg into the ice water and scramble the egg with a fork in the water. Add this mixture to the dry ingredients and whisk together until there are no lumps. Get a large skillet and cover the bottom of the pan with about 3 inches of vegetable oil (or any oil you like to fry with) and heat until ready to fry. You can test a small amount of batter in the oil it will be ready when the batter immediately pops up to the top and is bubbling. When ready, place the marinated chicken into the batter and mix well with hands so all chicken pieces are coated.
Carefully(!) grab piece by piece of chicken and place gently in the oil. Make sure you do NOT grab one of the ice cubs and place it in the hot oil, you WILL get burned by this. Do this until the chicken is not touching but there are lots of pieces in the oil, when they have browned on one side, flip it over and let brown on the other.
This should take about 3-4 minutes per side. When done cooking place on either a plate lined with a paper towel or, I like to place a rack over a 13x9x2 inch baking dish to catch the excess oil. This helps to keep the chicken crisp. If you are not sure if the chicken is cooked all the way through you can check the pieces with a thermometer it should read 165 degrees.
When all the pieces are done frying you are ready to eat! Serve with the sweet and sour sauce, of course.
Are you drooling yet? I served it with fried rice and steamed broccoli. Please try this one out, you won’t regret it!!!
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