Sweet and sour chicken
Prep Time
20mins
Cook Time
25mins
Total Time
45mins
Servings
1
Ingredients preparation
Ingredients (Main ingredients)
- 500g of boneless chicken thighs (chicken breast can also be used)
Marinade
- Salt 1/3 teaspoon.
- White pepper powder 1/3 teaspoon.
- Cooking wine 1 tablespoon.
- Soy sauce 1 tablespoon.
- 1 egg (use the egg liquid).
- Cornstarch 2 tablespoons
Coating/Frying
- Cornstarch 60g.
- All-purpose flour 40g.
- Baking powder 1/3 teaspoon (optional, for a crispier texture).
- Water 70–90ml (to make a pourable batter).
- Cooking oil (for frying)
Side dishes
- 1/2 each of red and yellow bell peppers, cut into pieces.
- 1/2 onion, cut into pieces.
- 1 tablespoon minced garlic.
- 1 teaspoon minced ginger (optional).
Sweet and sour sauce (key ingredient)
- 3 tablespoons ketchup.
- 2.5 tablespoons white sugar.
- 2 tablespoons rice vinegar.
- 1 tablespoon light soy sauce.
- 4 tablespoons water.
- Cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water)
- A pinch of salt (to balance the flavors)
Step 1
Processing chicken
- Cut the chicken thighs into 2.5–3 cm pieces, wash them, and drain the water.
Step 2
Marinated chicken
- Add salt, white pepper, cooking wine, soy sauce, beaten egg, and 2 tablespoons of cornstarch, mix well, and marinate for 15 minutes.
Step 3
Prepare the side dishes.
- Cut the bell peppers and onions into chunks; mince the garlic (ginger can also be minced and set aside).
Step 4
Prepare the sweet and sour sauce.
- In a bowl, combine ketchup, sugar, rice vinegar, soy sauce, water, and salt, and stir well; set aside. Prepare a separate bowl of cornstarch slurry.
Step 5
Prepare the batter for frying.
- Mix starch, flour, and baking powder together, then add water to make a thick, pourable batter (it should flow continuously when lifted).
Step 6
coating (with batter/flour)
- Add the marinated chicken pieces to the batter and mix well, ensuring each piece is evenly coated.
Step 7
First frying (for shaping)
- Heat the oil to approximately 165°C (when you insert chopsticks into the oil, small bubbles should form around them). Add the chicken pieces and fry over medium heat for 3-4 minutes until light golden brown. Remove and drain the oil.
Step 8
Second frying (for extra crispiness)
- Heat the oil to 180–190°C, then deep-fry again for 40–60 seconds until golden brown and crispy. Remove from the oil and set aside.
Step 9
Sauté the base ingredients until fragrant.
- Leave a small amount of oil in the pan, then add the minced garlic (and minced ginger) and sauté for 10 seconds until fragrant.
Step 10
Add the sweet and sour sauce.
- Pour in the sweet and sour sauce from step 4 and heat over low heat until small bubbles appear.
Step 11
Thickening and brightening (the sauce)
- Pour in the cornstarch mixture gradually, stirring continuously until the sauce thickens and coats the spoon.
Step 12
Add the side ingredients and stir-fry quickly.
- Add the onions and bell peppers and stir-fry over high heat for 20–30 seconds to maintain their crispness.
Step 13
Re-cooked and coated in sauce
- Add the fried chicken pieces and quickly stir-fry for 15–25 seconds, allowing the sauce to evenly coat each piece of chicken.
Ready to serve (the dish is ready)
- Turn off the heat and serve immediately; it tastes best when eaten hot.
Finished product standards
- Outer layer: Crispy and not soggy
- Inside: Tender chicken, no unpleasant odor
- Sauce: Balanced sweet and sour flavor, glossy and clinging to the food, neither too thin nor too thick
Key points
- Use chicken thighs: They are more tender than chicken breasts and less likely to become dry.
- Double-fry the chicken: This makes it crispier and prevents it from becoming soggy after being coated in sauce.
- Short coating time: After adding the chicken to the sauce, stir quickly and remove from the pan immediately to maintain crispiness.
- Adjust sweetness and sourness: Add 0.5 tablespoon of sugar for a sweeter taste; add 0.5 tablespoon of vinegar for a more sour taste.