Description
This Sweet and Sour Chicken recipe features tender, bite-sized chicken pieces coated in a crispy batter and fried to golden perfection, then tossed in a tangy, flavorful sweet and sour sauce. It’s a classic crowd-pleaser that balances savory, sweet, and tangy flavors, perfect for a delicious homemade takeout experience.
Ingredients
Scale
Chicken Marinade & Coating
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- Black pepper, to taste
- 1 tablespoon soy sauce
Batter
- ¾ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- â…” cup ice-cold water
- 1 large egg
Frying
- Oil for frying (vegetable or canola oil recommended)
Sweet and Sour Sauce
- 1 recipe sweet and sour sauce (as per linked recipe or homemade)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with onion powder, garlic powder, 2 tablespoons cornstarch, black pepper, and soy sauce. Mix well and let it sit for at least 10 minutes to absorb the flavors.
- Prepare the Batter: In a separate bowl, whisk together ¾ cup cornstarch, all-purpose flour, baking powder, baking soda, granulated sugar, and kosher salt. Add the ice-cold water and the egg, stirring gently until just combined to create a smooth batter. Do not overmix to keep it light and crispy.
- Heat the Oil: Fill a deep pan or fryer with enough oil to submerge the chicken pieces and heat it to 350°F (175°C) to ensure proper frying temperature.
- Batter the Chicken: Dip each marinated chicken piece into the prepared batter, ensuring an even coating.
- Fry the Chicken: Carefully lower the battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 4-6 minutes or until the coating is crispy and golden brown, and the chicken is cooked through. Remove with a slotted spoon and drain on paper towels.
- Toss with Sauce: In a large bowl, combine the fried chicken pieces with the prepared sweet and sour sauce. Toss to coat evenly.
- Serve: Serve the sweet and sour chicken immediately over steamed rice or with your favorite side dish.
Notes
- Make sure the water for the batter is ice-cold to achieve a light, crispy texture.
- Do not overcrowd the frying pan to maintain oil temperature and ensure even frying.
- The sweet and sour sauce can be homemade or store-bought depending on preference.
- For a healthier option, the chicken can be baked or air fried, but frying yields the crispiest texture.
- Use fresh ingredients and maintain proper oil temperature for the best results.
