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Sweet and Sour Chicken Recipe http://rasamalaysia.com/sweet-and-sour-chicken/
May 14th, 2009 140 Comments

Sweet and Sour Chicken Recipe

Sweet and Sour Chicken
Sweet and Sour Chicken pictures (3 of 3)

When it comes to Chinese recipes, there are a few very popular–and basic–cooking methods, and one of it is definitely sweet and sour.

I love sweet and sour flavors and have shared quite a few recipes, such as sweet and sour pork, sweet and sour fish, and sweet and sour fish balls.  Sweet and sour sauce goes extremely well with plain white rice; it also “opens up” your appetite.

Today, I am sharing my sweet and sour chicken recipe with you. Sweet and sour chicken is a simple recipe that is friendly to most people regardless of your national origin and religion. The key to a great sweet and sour chicken is that you don’t want your chicken to soak and swim in the sweet and sour sauce like what most Chinese restaurants do. The sauce should lightly coat the fried chicken cubes so they don’t turn soggy. Another secret is  the use of baking soda in the frying batter, which does a great job in giving the battered fried chicken an extra crunch. Try it and let me know how your sweet and sour chicken turns out!

Click Page 2 for the Sweet and Sour Chicken Recipe Recipe
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140 comments... read them below or add one

  1. Bubbles says:

    I tried yr recipe a while ago and whilst I didn’t hv rice vinegar with me, it tasted SO AWESOME! I was skeptical initially when I read linghams but given the above comments I must say it’s the best dish I’ve cooked so far. My hubby finished the whole bowl!!

    Thank u! I’ll be sure to try yr other recipes

  2. daniel says:

    i want to ask you :) why you add baking powder in the batter ? is baking powder can improve the texture ? or what ?

    tq for answer mam .. tq

  3. Val says:

    I got a Korean stir fry recepie that I need to use sweet and sour sauce is ur sau e a Korean style thanks

  4. m&t says:

    i added pineapple juice to the sauce and a little fresh squeezed lemon juice. overall was a great recipe to follow and make personal changes too

  5. Angie says:

    I just made this for dinner and it was really good! I added pineapples to the recipe too, will make again soon!

  6. Justyna says:

    BEST recipe ever! The chicken is sooo delicious it never gets boring! HIGHLY recommended recipe! Thanks!

  7. Rheena says:

    Wat a fabulous recipe. Made it for lunch today and I just couldn’t have enuf of it!
    Ps I’m hooked on to ur blog!

  8. Su Lim-Macdonald says:

    Tried this recipe this evening – it’s fantastic. I’m not a fan of sweet sour chicken/pork (although the rest of Australia is! haha) but the balance of taste is perfect. Just one question – I guess the addition of 2 tbsp of oil to the sauce is to give it the glistening look. Am I right? Can I omit it or reduce? I used olive oil instead but would still welcome your feedback re omission of oil. Thanks a bunch, mate!

  9. griffin says:

    wow i used 1/2 a CUP of baking soda. tasted like death

  10. Darby Davis says:

    how many servings does this make?

  11. uzair says:

    best recipe ever……

  12. LKAustin says:

    I tried this tonight and had an issue with the chicken sticking to the bottom of the pan. I have my wok on order, so I used a regular soup pot for frying. Should I have stirred as I added the chicken? Was it not enough heat? Managed to scrape it up and it was delicious anyway!

    • Yes, the hot is not hot enough and also you can stir it as you added the chicken. So sorry I don’t know much about Weight Watchers so not sure about how to calculate the calories.

  13. LKAustin says:

    I want to add – I am on weight watcherfs, and while this is not a low-fat dish, it is great to at least know exactly what goes into it, so I know what to track. I LOVE being able to make my favorite dishes at home, and really appreciate your site!

  14. Buck Sidhu says:

    Old Taiping boy, 40 years in UK, many thanks. Brought back childhood memories. Sweet & sour fish (cod) turned out perfect with a few adjustments of my own due to some ingredients not aviable. Thanks once again.

  15. Ada Okorogheye says:

    What country does the chicken often come from?

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  17. Zsusha says:

    Hi! I’ve just discovered your blog and I LOVE it! We are from Australia but are living in Argentina. At home we can get really amazing asian food for great prices so we never end up cooking it ourselves… But here it’s not very common and sadly not very good so I’m now going to try and cook all our favourites ourselves! I can’t say thank you enough for your recipes and tips! I can’t get every ingredient though, so I’m substiting here and there. So you may get some questions from me about this! So for this recipe I have everything except the plum sauce :) Do you think there might be a substitute I might use? Thanks again from a very happy reader!

  18. Phillip says:

    Hello, I discovered your book and made the Kung Pao chicken last week. It was great! I would like to try the S&S Chicken next. Is there a difference in the Lea & Perrins worcestershire sauce or can I just use a brand like Heinz that is already in my refrigerator?

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  20. Shauna says:

    Sweet and Sour Chicken is my absolute favourite dish to order when going to a Chinese Restaurant. Never ever expected that a homemade recipe would come close but this is AWESOME. Multiplied it easily by 5 as was having a lot of family over. Highly recommend and will definitely be eating this again!

  21. daisy says:

    I tried your recipe last night and it was really spicy. It actually overpowered the actual taste. I hardly tasted sweet. But overall it was good, did I do something wrong?

  22. Aj says:

    Hi may I ask if what temp oil is heated to and how long chicken must be fried to cook through? Thanks!

  23. paulina says:

    I’ve tried this recipe yesterday with the Lingham sauce, It was delicious, and not spicy. This will be my sweet and sour sauce for everything. Thank you.

  24. Akari Akatsuka says:

    Thank u so much! I can’t wait to surprise my mom when she comes back from china! She will be very happy. Thanks again! :) x

  25. Michele Ong says:

    What do you mean by (all purpose-flour)? Thank you.

  26. CA Ong says:

    Hi, what is Lea and Perrins Worcestershire sauce? Is Lea and Perrins the brand? Where can I get it?

  27. Victoria Peabody says:

    5.11.13
    I to am confused as to using 1/2 tsp baking powder or baking soda….which do I use????
    (Per the recipe above….1/2 teaspoon baking soda/baking powder)
    I want to try this immediately but don’t want to use the wrong ingredient and have to throw the entire dish away.
    Anyone that has made this…your help would be so appreciated.

  28. vtoria says:

    Yikes! I meant to say Bee! (not Rasa) Duh!

  29. DanRobin99 says:

    Can you recommend a recipe for the plum sauce and the oyster sauce? My son has celiac disease and is allergic to corn. All the plum and oyster sauces on the market have either or both gluten and corn. I can easily convert the rest of this recipe to gluten free, but it’s tricky with the plum and oyster sauce – there are so many recipes out there for these and they vary widely. I want it to taste like real sweet and sour chicken. Hope you can help!!

  30. bheifner says:

    I don’t like American Chinese sweet and sour so I’ve never tried to make it. I’ve read that real sweet and sour is not Americanized. Is this a “real” Chinese recipe?

  31. Ray says:

    I am not a fan of sweet and sour sauce and do not order it often. But I tried your recipe and its amazing especially as it does not call for any sugar(not a fan). I was initially sceptical of the batter cause I really do not like fried food especially with batter on it, but it turned out to be very light which I guess is as a result of the baking soda. I will definitely make this again. Thank you. @ bheifner, I made my own plum sauce because I prefer to be certain of whats in the sauce so I never by if I can make it and it had no corn starch in it. Just google how to make plum sauce, there are different recipes, choose what best works for you. I hope that helps. I am not too sure about the oyster sauce though.

  32. Michelle says:

    I love authentic Chinese, even more so when I can make it at home and know it’s not “Americanized”, which most Chinese places are where I live.
    My big question here is; have you cooked with bamboo? I don’t know if there are different kinds of bamboo or which to cook with; but one of my favorite dishes in Germany was a mix of fast sautéed vegetables with bamboo served on rice and topped with seasoned breaded chicken and fresh sweet & sour sauce.
    I look forward to trying your recipe and my family having another added favorite home made Asian dish to the menu!

  33. PJ says:

    I used onion instead of scallion and added pineapple as well. Personal preferences but the pineapple tasted AMAZING with the sauce. Thank you for this recipe. I love sweet and sour but hated not knowing what crazy chemicals might be thrown in. Now I can make it myself!

  34. Dianne says:

    Thank you for your awesome recipes..I made this dish last night and we loved it..I also made your BBQ Pork and was awesome…Great work!

    Dianne

  35. DanS says:

    Chicken looks very good! Gorgeous photo!
    Would you recommend to fry the chicken twice ( low to cook and high for crispy)?

  36. Can’t wait to try this dish on the coming weekend! I might even put a little twist to it too :)

    Thanks for sharing!

  37. Eunice says:

    Thanks for your recipes, i’ve tried yesterday it’s very delicious, I love it so much :-P

  38. Shirley Ong says:

    just like to check for your recipe the ingredients quantity is based on how many people?

  39. Angie says:

    The sauce taste superb ! However my batter turns out to be very watery, I wonder what’s wrong? Should I use less water instead, adjust it so that it’s just enough to cover the back of a spoon ? Thanks !

  40. Sheila says:

    Hi there. Just a suggestion – you should put the “Cook’s Note” about using Sriracha chill sauce right in the ingredients list. I used Sriracha because that’s all I had and cut it back to 2 tbsp because I knew it was spicy but it was still very spicy. Ok for me but too spicy for my daughter. If the note had been in the ingredient list right after the Lingham sauce listing, I would have know to only use 1/2 tbsp.
    Otherwise, very good recipe.

  41. Adriana says:

    I can’t wait to try this recipe!

  42. paintnmynails says:

    I made this 2 nights ago and it was absolutely wonderful! I have Celiac disease so I always have to sub out anything containing gluten. I did and the recipe was still completely successful. Family had no clue they were eating gluten free. Batter fried up very crisp and light. I just love your website and thank you for teaching me how to make these dishes. I can’t safely go out for Chinese food with having Celiac and now I can have food at home that tastes even better. I am not missing out. Big hug to you!

  43. Adrian says:

    Just tried this today, very yummy and a balanced taste, even though i did not have plum sauce, Thanks for the great recipe!

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