This Sweet and Sour Fried Chicken brings the take into your own kitchen! Crispy tempura chicken with the best sweet and sour sauce.
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If there is one meal that I make in my house that makes every one rush to the table, it’s fried chicken. But I don’t make just any fried chicken!
We love to use sauces inspired by different Asian cuisines. Our usual go-to is Gochujang Sauce, which is a Korean red chili sauce. Recently, I stumbled across a recipe for sweet and sour sauce in my collection. Immediately I thought of it on a delicious piece of our crispy fried chicken.
That night I fried the chicken and coated it in the sweet and sour sauce. I couldn’t tell you exactly how long it took for the entire bowl of chicken to disappear, but I can tell you that is was so good that it went fast!
What You Need to Make Sweet and Sour Chicken
- 3 Chicken Breasts
- Milk
- Ginger
- Flour
- Cornstarch
- Baking Powder
- Chicken Broth
- Ketchup
- Soy Sauce
- White Wine Vinegar
- Honey
- Green Onions
- Salt
- Pepper
- Oil for Frying
How to Make Sweet and Sour Sauce for Chicken
To make the sweet and sour sauce, you will need to combine the chicken broth, ketchup, soy sauce, white wine vinegar, cornstarch and honey in a bowl, or mason jar, and whisk using a fork. When all of the ingredients are incorporated, you can store in the fridge until you are ready to use.
I like to use chopsticks to mix small batch sauces.
How to Make Fried Chicken
You will need to begin by marinating the chicken for a few hours. I like to let it marinate overnight for the best flavour.
Cut your chicken breast into “nugget” sized pieces and place them into a bowl.
Into the bowl, add milk, shredded ginger, salt and pepper. Cover the bowl and place into the fridge.
When the chicken is ready to be prepared, remove it from the fridge.
Pour your frying oil into a large wok and begin to heat until it reaches 350°F.
While the oil is heating, you will begin to prepare the batter for the chicken. This is a tempura style batter and it is our favourite!
In the bowl with the chicken, add in the flour, cornstarch and baking powder. Use a wooden spoon to fully mix the chicken with the dry ingredients. This will be a wet style batter.
When the oil has reached the optimal frying temperature, carefully drop in a few pieces of chicken at a time. It is important to avoid over crowding the pan.
When the chicken floats and becomes crispy, it is done. This will take 5-6 minutes.
When the chicken has finished cooking, remove it from the oil and place it into a large bowl. Pour the sweet and sour sauce into the bowl with the chicken and toss until the chicken is fully coated and the oil has thickened.
Serve with rice or as a stand alone snack. Top with sesame seeds and green onions.
Notes
Traditionally, sweet and sour chicken is served with bell peppers and pineapple but because I have a moderate pineapple allergy, we avoided adding pineapple into our dish.
Sweet and Sour Fried Chicken
Bring take out into your own home with this delicious, crispy fried chicken topped with the best sweet and sour sauce.
Ingredients
- 3 boneless, skinless chicken breasts
- 2 cups of milk
- 2 tbsp fresh shredded ginger
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup flour
- 1 1/2 cup cornstarch
- 2 tsp baking powder
- Oil for Frying
Sweet and Sour Sauce
- 1/3 cup chicken broth
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp honey
Instructions
Cut the chicken breast into "nugget" sized pieces and place them into a bowl.
Into the bowl, add milk, shredded ginger, salt and pepper. Cover the bowl and place into the fridge.
Allow the chicken to marinate a minimum of 1 hour or overnight for optimal flavour.
When you are ready to prepare the sweet and sour chicken, remove the chicken from the fridge.
Begin heating oil for frying in a large cast iron wok on high heat. The oil is ready when it has reached a temperature of 350°F.
While the oil is heating, prepare the batter and the sweet and sour sauce.
To make the sauce, combine chicken broth, ketchup, soy sauce, white wine vinegar and honey in a measuring cup and mix together.
Remove the lid or cover from the chicken and add the flour, cornstarch and baking powder to the bowl. Use a wooden spoon to combine.
When the oil has reached the proper temperature, it is time to begin frying the chicken.
Place a few pieces into the wok at the time, without over crowding the wok.
The chicken will take 3-5 minutes to cook.
When the chicken starts to float, it is done and it can be removed from the wok.
While still hot, pour the sweet and sour sauce over the chicken and mix together to coat them with the sauce.
Serve the chicken on rice, topped with green onions, seasame seeds and your favourite vegetables!
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06/05/2022 at 6:15 am[…] Sweet and Sour Chicken […]