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Sweet and Sour Chinese Chicken

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A delightful balance of crispy chicken coated in a tangy sauce, reminiscent of classic Chinese takeout.

Ingredients

Scale
  • 2 Chicken breasts, cut into 1–2 inch pieces
  • 1/4 cup self-rising flour
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 cup water (for batter)
  • 1 cup sugar (for sauce)
  • 1/2 cup vinegar (rice or white)
  • 1/2 cup water (for sauce)
  • 3 tbsp ketchup
  • 1 tbsp cornstarch (for thickening the sauce)

Instructions

  1. Combine the self-rising flour, cornstarch, salt, sugar, and water in a bowl to make the batter. Whisk until you achieve a smooth, thin consistency.
  2. Dip each chicken piece into the batter, letting the excess drip off before placing them in the preheated fryer.
  3. Fry the chicken for about 7-8 minutes, cooking until it turns golden brown. Nobody wants soggy chicken, so ensure the oil is hot.
  4. Transfer the fried chicken to paper towels to drain excess oil.
  5. Combine sugar, vinegar, and water in a saucepan over medium heat for the sauce.
  6. Stir until the mixture starts boiling, then mix in the ketchup and cornstarch.
  7. Continue cooking until the sauce thickens, creating a glossy finish.
  8. Pour the sauce over the crispy chicken and serve immediately.

Notes

For a thicker sauce, adjust the cornstarch to water ratio and experiment with the levels of vinegar and sugar to taste. Serve with steamed rice or stir-fried vegetables.

Nutrition

Find it online: https://sousviderecipe.com/sweet-and-sour-chinese-chicken/