Description
This Sweet and Sour Chicken recipe features crispy, bite-sized chicken pieces coated in a light and airy batter, fried to golden perfection, and served with a tangy homemade sweet and sour sauce. Perfect for a delicious homemade takeout experience.
Ingredients
Scale
Chicken and Seasoning
- 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
Other
- Oil for frying
- 1 recipe sweet and sour sauce (linked below)
Instructions
- Prepare the chicken: In a medium bowl, combine the chicken pieces with onion powder, garlic powder, 2 tablespoons cornstarch, black pepper, and soy sauce. Toss well to evenly coat the chicken and let it marinate for 5-10 minutes.
- Make the batter: In another bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, sugar, and salt. Add the ice-cold water and cracked egg, stirring until smooth to form a light batter.
- Heat the oil: Pour oil into a deep skillet or wok to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C), or until a small drop of batter sizzles and rises to the surface quickly.
- Batter the chicken: Dip each marinated chicken piece into the batter, ensuring it is fully coated.
- Fry the chicken: Carefully place the battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry each batch for 4-6 minutes until the chicken is golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
- Toss with sauce: Gently combine the fried chicken with your prepared sweet and sour sauce, allowing the sauce to coat each piece evenly.
- Serve: Serve the sweet and sour chicken immediately over steamed rice or your choice of side dishes.
Notes
- Ensure the water for the batter is ice-cold to create a crispier coating.
- Do not overcrowd the frying pan; frying in batches ensures even cooking and better crispness.
- Use a cooking thermometer to maintain the oil temperature for the best results.
- You can prepare the sweet and sour sauce ahead of time or use a store-bought version for convenience.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free soy sauce.
