Sweet & Sour Chicken

Chinese
Fruits
Mains
One-pan
Poultry

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

3-4 Pax

This sweet & sour chicken recipe is all about crisp texture, tender meat and a well-balanced tangy, sweet sauce. Serve it hot over rice, or enjoy it as a sharing dish!

The secret to making the best sweet & sour chicken is using skin on chicken thighs, it makes each bite even crispier!

 

Tips:

  • Leaving the chicken to marinate for 20 minutes will make it more tender
  • Fry in small batches to maintain consistency
  • Serve immediately while coating is still crispy

Note: If you’re craving pork, you can switch the chicken to pork or try our OG Sweet & Sour Pork recipe instead!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Chicken thigh
0.00
g
g
Chicken thigh
0.00
Egg white
0.00
Egg white
Salt, to taste
Salt, to taste
Pepper, to taste
Pepper, to taste
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Oil
0.00
tbsp
tbsp
Oil
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine

Vegetables

0.00
g
g
Bell peppers
0.00
g
g
Bell peppers
0.00
g
g
Pineapples
0.00
g
g
Pineapples

Sweet & sour sauce

0.00
g
g
Tomato sauce, or ketchup
0.00
g
g
Tomato sauce, or ketchup
0.00
g
g
Raw sugar, or brown sugar
0.00
g
g
Raw sugar, or brown sugar
0.00
g
g
Apple vinegar
0.00
g
g
Apple vinegar
0.00
g
g
Oyster sauce
0.00
g
g
Oyster sauce

Flour mixture

0.00
tbsp
tbsp
Cornflour
0.00
tbsp
tbsp
Cornflour
0.00
tbsp
tbsp
Potato starch
0.00
tbsp
tbsp
Potato starch
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt

Steps

1

Prep the chicken, cut it into bite-sized pieces, pat wash and pat dry.
Prep the chicken, cut it into bite-sized pieces, pat wash and pat dry.
Mark as completed

2

Mix chicken with egg white, salt, cornstarch and oil. Mix well and let it sit for 20 minutes.
Mix chicken with egg white, salt, cornstarch and oil. Mix well and let it sit for 20 minutes.
Mark as completed

3

During that time, prep your vegetables and cut them into bite-sized pieces.
During that time, prep your vegetables and cut them into bite-sized pieces.
Mark as completed

4

Prepare the flour mixture by combining cornflour, potato starch, and salt.
Prepare the flour mixture by combining cornflour, potato starch, and salt.
Mark as completed

5

Coat chicken individually with flour mixture, dust out excess flour and set aside.
Coat chicken individually with flour mixture, dust out excess flour and set aside.
Mark as completed

6

In a wok, heat up oil to medium-high heat, around 170°C. Deep fry chicken in batches until light golden, about 3-4 minutes. Remove and drain on paper towels.
In a wok, heat up oil to medium-high heat, around 170°C. Deep fry chicken in batches until light golden, about 3-4 minutes. Remove and drain on paper towels.
Mark as completed

7

For the second fry, increase oil temperature, around 190°C. Return the fried chicken pieces to the hot oil and fry again for another 1-2 minutes, until golden brown and extra crispy. Remove from oil and drain well.
For the second fry, increase oil temperature, around 190°C. Return the fried chicken pieces to the hot oil and fry again for another 1-2 minutes, until golden brown and extra crispy. Remove from oil and drain well.
Mark as completed

8

Pour out the oil, keeping about 2 tbsp in the wok.
Pour out the oil, keeping about 2 tbsp in the wok.
Mark as completed

9

Add in red pepper, green pepper, pineapple, give it a quick mix.
Add in red pepper, green pepper, pineapple, give it a quick mix.
Mark as completed

10

Add in sweet & sour sauce, stirring until it thickens slightly.
Add in sweet & sour sauce, stirring until it thickens slightly.
Mark as completed

11

Mix in the fried chicken, tossing well until evenly coated.
Mix in the fried chicken, tossing well until evenly coated.
Mark as completed

12

Serve immediately while it’s hot and crispy!
Serve immediately while it’s hot and crispy!
Mark as completed

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