Sweet and Sour Chicken
When it comes to Chinese recipes, there are a few basic cooking methods. One of them is sweet and sour.
Sweet and sour chicken is also one of the most popular dishes. It’s basically fried chicken cubes coated with a crispy batter and stir-fried with a mouthwatering sweet and sour sauce.
Sweet and Sour Sauce
How do you make sweet and sour sauce? With my easy and healthy recipe (no red food coloring in the sauce!), you can make it in advance and keep in the refrigerator. The ingredients include:
- Ketchup – this is the key ingredient and gives sweet and sour sauce its iconic color.
- Chili Sauce – you can use any Asian chili sauce you like. This gives you the heat in the sweet and sour sauce.
- Plum sauce – this is one of the secret ingredient that gives my recipe that extra special flavor
- Lea and Perrins Worcestershire sauce – this is another secret ingredient that will make your sauce just like the best Chinese restaurants
- Chinese rice vinegar – this ingredient gives the tartness in the sauce and makes sweet and sour chicken sauce so appetizing
- Sugar – the sweetness in the sauce comes from sugar.
How Do You Cook Sweet and Sour Chicken?
The key to a great sweet and sour chicken is that you don’t want your chicken to swim in the sweet and sour sauce like what most Chinese restaurants do.
The sauce should lightly coat the chicken cubes so they don’t turn soggy. Another secret is the use of baking powder in the frying batter, which does a great job in giving the battered fried chicken an extra crunch.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Sweet and Sour Chicken Recipe
Sweet and Sour Chicken - crazy delicious and crispy chicken in the most amazing homemade sweet and sour sauce. This Chinese takeout is so easy to make and better than restaurants.
- 8 oz. boneless and skinless chicken breast cut into bite-size cubes
- 1 tablespoon Shaoxing wine optional
- 2 cloves garlic finely chopped
- 1 green bell pepper seeded and cut into squares
- 1 small tomato cut into wedges, optional
- 1 stalk scallion cut into 2-inch lengths
- Oil for deep frying
- 4 tablespoons all-purpose flour
- 4 tablespoons corn starch
- 1/2 cup water
- 1/2 teaspoon baking powder
Sweet and Sour Sauce:
- 3 tablespoons ketchup
- 2 tablespoons Lingham brand hot sauce or other chili sauce
- 1 teaspoon plum sauce
- 1/2 teaspoon Lea and Perrins Worcestershire sauce
- 1/4 teaspoon Chinese rice vinegar
- 1/2 teaspoon oyster sauce
- 1 tablespoon sugar
- 3 tablespoons water
- 1/2 teaspoon corn starch
- 3 dashes white pepper powder
Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the Sweet and Sour sauce in a small bowl and set aside.
Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
If you don't have Lingham hot sauce, you can use other chili sauce or chili garlic sauce. If you use Sriracha, which is very spicy, you probably should tone it down to about 1/2 tablespoon or to taste.