CRISPY SWEET AND SOUR CHICKEN
We LOVE Chinese takeout around here. It’s definitely our go-to meal when I’m spent and don’t have it in me to cook another meal. There’s nothing better than this delightful blend of flavors and we all know Asian cuisine, Chinese especially, boasts some of the most delicious umami foods around. When I say that this recipe is better than take out, I stand by it 100%!
The crispy crunch of the chicken is what makes this recipe SO good. I’ve tried many different recipes, trying to get this one just right, but they all still left a soggy taste in my mouth. The secret to the crispiness of the chicken is really hot oil AND the double dredge.
Before you even touch your chicken, you need to get your oil on the stove. Hot oil is imperative to crispy chicken! Fill the bottom of your pan with the oil of your choice (vegetable, canola, avocado, etc.). You want to have about 2 inches of oil in your pan. Turn it to medium heat so that it slowly heats up and doesn’t boil or burn.
Then, cut the chicken breasts into small cubes. Throw it all into a Ziploc bag with about a cup of corn starch. Shake the bag until all of the chicken pieces are well coated.
Whisk 2 eggs in a bowl. In a second bowl, add about 2 cups of corn starch. Once the oil in the pan is nice and hot, add 3 or 4 pieces of cubed chicken to the egg wash, coat all sides, then place them in the corn starch. Be sure that all sides are coated well, then add them to your hot pan. Continue this practice until all pieces of chicken are coated and in the pan. Cook each side for 3-4 minutes, until golden brown.
Line a plate with paper towel and remove chicken from the pan. Let the chicken drain on the paper towel while you make the sweet and sour sauce. Discard of the oil.
To make the sauce, combine sugar, apple cider vinegar, ketchup, soy sauce and garlic powder in a bowl. Whisk until well combined.
Return chicken to the pan, add sweet and sour sauce and toss to combine. Cook on stove top until the sweet and sour sauce is simmering. Once simmering, turn off the heat and serve on a bed of rice!
CRISPY SWEET AND SOUR CHICKEN
Ingredients
Instructions
- Fill the bottom of your pan with the oil of your choice (vegetable, canola, avocado, etc.). You want to have about 2 inches of oil in your pan. Turn it to medium heat so that it slowly heats up and doesn’t boil or burn.
- Cut the chicken breasts into small cubes. Throw it all into a Ziploc bag with about a cup of corn starch. Shake the bag until all of the chicken pieces are well coated.
- Whisk 2 eggs in a bowl. In a second bowl, add about 2 cups of corn starch, salt and pepper.
- Once the oil in the pan is hot, add 3 or 4 pieces of cubed chicken to the egg wash, coat all sides, then place them in the bowl of corn starch. Be sure that all sides are coated well, then add them to your hot pan. Continue this practice until all pieces of chicken are coated and in the pan. Cook each side for 3-4 minutes, until golden brown.
- Line a plate with a paper towel and remove chicken from the pan. Let the chicken drain on the paper towel while you make the sweet and sour sauce. Discard of the oil.
- To make the sauce, combine sugar, apple cider vinegar, ketchup, soy sauce and garlic powder in a bowl. Whisk until well combined.
- Return chicken to the pan, add sweet and sour sauce and toss to combine. Cook on stove top until the sweet and sour sauce is simmering. Once simmering, turn off the heat and serve on a bed of rice!
Disclaimer: I am not a professionally trained chef.
I’m a mama with a busy schedule, who loves cooking shows and has two very, VERY active boys! I enjoy making food that is quick, simple and easy to clean up.
I do not love extremely long recipe posts that share my every thought as I created the dish or that repeat the same thing over and over 🤣.
I’ll leave that to the professionals 😜.
Any recipe I share has been tested by my own family and officially approved with two thumbs up 👍👍!
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