Sweet and Sour Chicken

Sweet and sour chicken holds a special place in many people’s hearts as a beloved dish from their younger years. However, there’s an important qualifier to add here. Not every version of this popular dish delivers the same experience, and the quality shifts dramatically from one establishment to another. Some quick-service Chinese restaurants serve portions where thick, heavy coating overwhelms the actual meat, paired with a sauce that appears to be little more than sweetened syrup mixed with artificial coloring. Speaking personally, I prefer my meals to bear some resemblance to their original ingredients.

You’ll typically find two distinct approaches when it comes to coating the chicken for this recipe. The first mirrors traditional fried chicken techniques, involving a simple process of coating the meat in egg whites followed by flour. This method works perfectly well and produces satisfying results. My preference, though, leans toward submerging the chicken in a thicker mixture similar to pancake batter. This substantial coating, enriched with baking powder, expands beautifully during cooking, forming a gloriously crunchy exterior that seals in moisture and keeps the meat succulent.

The sauce offers a balanced sweetness with pleasant tartness, completely free from artificial dyes or overly sugary additives. Fresh oranges, lemons, and ginger gently simmer together on the stovetop to build the foundation. Vinegar brings sharpness, ketchup contributes both hue and natural sweetness, while plum sauce adds depth and complexity to the overall flavor profile. A cornstarch mixture brings everything together into the proper consistency. This version achieves a moderate thickness, though you can easily adjust by incorporating slightly more or less of the thickening agent. Just remember to add it gradually, as the sauce needs a few moments to reach its final texture after the cornstarch goes in.

I strongly suggest keeping the sauce and chicken separate when serving. Combining them too early risks transforming your beautifully crispy coating into something disappointingly soft, which defeats the entire purpose. Consider presenting everything over fluffy rice, topped with fresh scallion slices and a scattering of toasted sesame seeds. This homemade version will quickly become a household staple, and you can have it ready faster than waiting for delivery. Plus, it tastes significantly better.

Sweet and sour chicken

Author: Kathleen | Hapa Nom Nom
Recipe type: Entree
Cuisine: Asian
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4 people

Create crispy sweet and sour chicken that surpasses takeout, made entirely from scratch with no bottled sauce.

Ingredients

Sauce

• 2 cups water
• 2 oranges, sliced 1/4-inch
• 1 lemon, sliced 1/4-inch
• 1-inch ginger, peeled and thinly sliced
• 3/4 cup sugar
• 1/4 cup white vinegar
• 1/8 cup ketchup
• 1/8 cup plum sauce
• 2 tablespoon cornstarch, dissolved in 1/4 cup water

Batter

• 1 cup all-purpose flour
• 1/4 cup corn starch
• 1 tablespoon baking powder
• 1 egg
• 1 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 2/3 cups water
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
• vegetable oil

Serve with (optional)

• cooked rice
• sliced scallions

Instructions

1. Begin the sauce by bringing water to a boil in a small saucepan. Add the orange, lemon, and ginger slices. Let everything simmer gently for 20 minutes.
2. During the simmering process, prepare your batter. Combine flour, corn starch, baking powder, egg, salt, pepper, and water in a large bowl. Whisk thoroughly until completely smooth. Fold in the cubed chicken, ensuring each piece gets fully coated. Let the chicken rest in this mixture for 15 minutes.
3. After the sauce base has finished simmering, strain out the citrus and ginger using a sieve positioned over the pot. Press down firmly with a wooden spoon to extract every last bit of flavorful liquid before discarding the solids. Return the pot to heat and stir in sugar, vinegar, ketchup, and plum sauce. Give your cornstarch mixture a quick stir to recombine any settled starch, then gradually incorporate it into the bubbling sauce. Keep stirring until the sauce achieves your desired thickness. Remove from heat and keep covered.
4. Pour at least 1-inch of vegetable oil into your wok (or use a large saucepan if you don’t have one). Heat the oil until it reaches 375 degrees F. Working in manageable batches, carefully lower individual pieces of battered chicken into the hot oil. Use a spider strainer or slotted spoon to keep the pieces moving constantly, ensuring even browning on all sides. Cook for 6 to 8 minutes until each piece turns golden brown. Transfer finished pieces to a paper towel-lined plate. Repeat this process with remaining batches.
5. Present the crispy chicken alongside the sweet and sour sauce (keeping them separate maintains that essential crunch). Add rice and fresh scallions if desired. Enjoy your homemade creation!

Notes

Don’t discard any leftover batter! Once you’ve finished with the chicken, drizzle the remaining batter into the hot oil and fry until golden. These crispy bits make delicious little snacks.

Source: https://hapanom.com