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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)
Pages: 1 2
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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
Awesome, so great that you love my sweet and sour chicken recipe.
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
Yes, it will make the batter airy and crispier.
Daniel mentioned baking powder but the recipe says baking soda, was wondering which one it is, because they are different. You agreed with her that it is baking powder. Which one is it baking powder or baking soda? please respond soon. thank you
I got a Korean stir fry recepie that I need to use sweet and sour sauce is ur sau e a Korean style thanks
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
I just made this for dinner and it was really good! I added pineapples to the recipe too, will make again soon!
BEST recipe ever! The chicken is sooo delicious it never gets boring! HIGHLY recommended recipe! Thanks!
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!
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!
wow i used 1/2 a CUP of baking soda. tasted like death
Was it a mistake? The recipe asked for 1/2 teaspoon baking soda.
how many servings does this make?
2
best recipe ever……
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.
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!
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.
What country does the chicken often come from?
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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!
You can opt out the plum sauce.
Awesome, thanks i’m going to try it this week! :)
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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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!
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?
This shouldn’t be spicy, and no one has complained about it. I used Lingham hot sauce which is not that spicy, if you use Sriracha then just use a little bit.
Hi may I ask if what temp oil is heated to and how long chicken must be fried to cook through? Thanks!
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.
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
What do you mean by (all purpose-flour)? Thank you.
Hi, what is Lea and Perrins Worcestershire sauce? Is Lea and Perrins the brand? Where can I get it?
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.
You can use either one.
Rasa,
Which do you prefer?
I am not a very cook cook so I am pretty unsure about this.
Thanx so much for the fast reply…
Either is fine, whichever you have.
Yikes! I meant to say Bee! (not Rasa) Duh!
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!!