Description
This classic Sweet & Sour Chicken recipe features crispy battered chicken pieces fried to golden perfection and tossed in a vibrant sweet and tangy homemade sauce with colorful vegetables. It’s a delightful blend of crunchy textures and rich flavors, perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Batter
- 2–3 large skinless, boneless chicken breasts (about 400g/14oz total weight)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- Groundnut or sunflower oil, for deep frying, plus extra for stir-frying
- Tempura batter:
- 85g/3oz plain flour
- 1 tbsp cornflour
- ½ tsp fine sea salt
- 200ml/7fl oz ice-cold sparkling mineral water with a few ice cubes
Vegetables and Sauce
- 1 small red pepper, cored, deseeded and roughly chopped
- 1 medium carrot, sliced thinly on the diagonal
- 2 fat garlic cloves, chopped
- 2 tsp finely chopped fresh root ginger
- 3 tbsp soy sauce
- 3 tbsp white wine vinegar
- 3 tbsp sherry
- 1 tbsp light soft brown sugar
- 1 tsp cornflour
- 100ml cold water
Instructions
- Prepare the tempura batter: Just before cooking, sift together 85g plain flour, 1 tbsp cornflour, and ½ tsp fine sea salt into a large mixing bowl. Whisk in 200ml ice-cold sparkling mineral water with a few ice cubes using a whisk. Mix lightly to combine, leaving some lumps, and use immediately for best results.
- Marinate the chicken: Cut the chicken breasts into small chunks and toss them with 1 tbsp soy sauce and 2 tsp sesame oil. Set aside to allow the flavors to infuse.
- Mix the sauce: In a jug or bowl, combine 3 tbsp soy sauce, 3 tbsp white wine vinegar, 3 tbsp sherry, 1 tbsp light soft brown sugar, 1 tsp cornflour, and 100ml cold water. Stir well until the sugar and cornflour are dissolved. Set aside.
- Heat oil for deep frying: Heat groundnut or sunflower oil in a deep fryer or deep pan to 180°C (355°F). Ensure there is enough oil to fully submerge the chicken chunks.
- Batter and fry the chicken: Dip small batches of chicken pieces into the tempura batter, ensuring they’re fully coated. Carefully place them into the hot oil using tongs or a slotted spoon, avoiding overcrowding. Fry for about 2 minutes or until they turn crisp and golden. Remove with tongs and drain on kitchen paper-lined plates. Repeat in batches, reheating oil as necessary.
- Stir-fry the vegetables: Heat a wok until hot and add about 3 tablespoons of oil. Add the chopped red pepper, sliced carrot, garlic, and ginger. Stir-fry vigorously for approximately 3 minutes until vegetables are slightly tender but still crisp.
- Add and cook the sauce: Give the prepared sauce a quick stir and pour it into the wok with the vegetables. Stir continuously as the sauce cooks and thickens to a light glossy consistency. Let it bubble gently for 1 minute to fully develop flavors.
- Combine and serve: Spoon the sweet and sour sauce with vegetables over the crispy fried chicken pieces. Serve immediately while hot and enjoy this classic, flavorful dish.
Notes
- Use sparkling water and ice cubes in the batter to create a light and crispy texture.
- Do not overmix the batter; some lumps are desirable to keep it airy.
- Maintain the oil temperature at 180°C for perfect frying results; too low will make the chicken greasy, too high can burn the batter.
- Fry the chicken in small batches to avoid overcrowding, which lowers oil temperature.
- Vegetables should be stir-fried quickly on high heat to retain their crunch and vibrant color.
- Serve immediately to enjoy the chicken’s crispiness and the sauce’s freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Sweet and sour chicken, battered chicken, tempura chicken, Chinese chicken recipe, crispy chicken, sweet and tangy sauce
