Sweet & Sour Chicken Recipe

Introduction

Sweet & sour chicken is a beloved classic that combines crispy fried chicken with a tangy, flavorful sauce. This recipe delivers a perfect balance of textures and tastes, making it a delightful meal for any occasion.

Ingredients

• 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 (see method below)
• 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

Instructions

1. Step 1: Cut the chicken into small chunks and toss with 1 tbsp soy sauce and 2 tsp sesame oil. Set aside to marinate briefly.
2. Step 2: 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 and set aside.
3. Step 3: Prepare the tempura batter just before cooking: sift 85g plain flour, 1 tbsp cornflour, and ½ tsp fine sea salt into a large bowl. Whisk in 200ml ice-cold sparkling mineral water with a few ice cubes, mixing lightly until just combined with some lumps remaining. Use immediately.
4. Step 4: Heat groundnut or sunflower oil in a deep-fat fryer or deep pan to about 180°C (350°F). Dip chicken chunks into the batter, then carefully lower them into the hot oil without overcrowding. Fry until crisp and golden, about 2 minutes. Work in batches, reheating the oil as needed. Drain cooked pieces on kitchen paper.
5. Step 5: Heat a wok over high heat and add about 3 tbsp oil for stir-frying. Cook the chopped red pepper, sliced carrot, garlic, and ginger for about 3 minutes until tender but still crisp.
6. Step 6: Give the prepared sauce a quick stir and pour into the wok with the vegetables. Stir and simmer until the sauce is glossy and bubbling, about 1 minute.
7. Step 7: Spoon the hot sweet & sour sauce and vegetables over the fried chicken pieces and serve immediately.

Tips & Variations

• For a different flavor, substitute sherry with dry white wine or apple juice in the sauce.
• If you prefer less tang, reduce the white wine vinegar by half.
• Use fresh sparkling mineral water for the tempura batter to ensure a light, crisp coating.
• Add pineapple chunks to the stir-fry for a fruity twist.

Storage

Store leftover sweet & sour chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot, but the batter may lose its crispness. For best texture, fry fresh chicken pieces when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tempura batter ahead of time?

It’s best to prepare the tempura batter just before frying to keep it light and crisp. The batter will lose its texture if left to sit.

What can I use instead of groundnut oil for frying?

Sunflower oil or vegetable oil are good alternatives for deep frying as they have a high smoke point and neutral flavor.

Sweet & Sour Chicken Recipe

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★★★★★

4.6 from 215 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Sweet & Sour Chicken recipe features crispy, golden-fried chicken chunks coated in a light tempura batter, tossed in a vibrant and tangy sweet and sour sauce with fresh vegetables. The dish combines the crispiness of deep-fried chicken with the bold flavors of soy, vinegar, and brown sugar, balanced by the freshness of ginger, garlic, red pepper, and carrot. It’s a delightful and classic Asian-inspired entrée perfect for a flavorful weeknight dinner.

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Ingredients

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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 (see below)

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 (for sauce)

Tempura Batter

• 85g/3oz plain flour
• 1 tbsp cornflour
• ½ tsp fine sea salt
• 200ml/7fl oz ice-cold sparkling mineral water
• Few ice cubes

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Instructions

1. Prepare the chicken: Cut the chicken breasts into small chunks, then mix them with 1 tbsp soy sauce and 2 tsp sesame oil in a bowl. Set aside to marinate briefly.
2. Make the batter: Just before cooking, sift 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 along with a few ice cubes, stirring gently to combine without over-beating; a few lumps are fine. Use the batter immediately.
3. 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 mostly dissolved. Set aside.
4. Heat the oil: Preheat groundnut oil in a deep-fat fryer or large deep pan to about 180°C (350°F). Make sure the oil is hot enough before frying.
5. Deep-fry the chicken: Dip a few pieces of marinated chicken at a time into the tempura batter, then carefully lower them into the hot oil using tongs or a slotted spoon. Avoid overcrowding to maintain oil temperature. Fry each batch for about 2 minutes, or until the chicken chunks are crisp and golden. Remove and drain on a kitchen paper-lined plate. Reheat the oil if necessary before continuing with remaining batches.
6. Stir-fry the vegetables: Heat a wok until hot, then add about 3 tbsp oil suitable for stir-frying. Add the chopped red pepper, sliced carrot, chopped garlic, and finely chopped ginger. Stir-fry continuously for about 3 minutes until the vegetables are tender-crisp and aromatic.
7. Add the sauce: Give the pre-mixed sauce a quick stir, pour it into the wok with the vegetables, and stir continuously. Allow the sauce to cook and bubble for 1 minute until it thickens to a light glossy consistency.
8. Serve: Spoon the hot sweet and sour sauce and vegetables over the crispy fried chicken chunks, then serve immediately for the best texture and flavor.

Notes

• Use ice-cold sparkling water for the tempura batter to achieve a light and crispy coating.
• Ensure the oil temperature is maintained at around 180°C to avoid greasy chicken.
• Do not overcrowd the fryer to maintain oil temperature and crispiness.
• Serve immediately after combining to keep the chicken crisp.
• You can substitute sherry with dry white wine or rice wine vinegar for a slightly different flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Keywords: Sweet and sour chicken, tempura chicken recipe, crispy fried chicken, Asian chicken recipe, sweet and sour sauce, deep-fried chicken, easy dinner