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.
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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
