Sweet and Sour Chicken

This sweet and sour chicken recipe is better than takeout. The chicken is crispy with the right amount of flavoring in the sauce. Also, I like that you can add as much or few veggies as you like. You can also add pineapple chunks for an added twist. I like sweet and sour chicken with medium sized pieces of onions and bell peppers. A sauce that is not too sweet makes the best sweet and sour chicken as well.

An excellent tip is to make sure you fry the chicken chunks in small batches for even cooking. So this ensures the chicken nuggets don’t stick together. These also warm up nice for lunch the next day. So, I like to match a pot of Jasmine rice and serve sweet and sour chicken on top of it. Sautéed vegetables are a good side that goes well with it.

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Ingredients

1 of each -large green and red bell peppers
1 large yellow onion
5 large chicken breasts
1 1/2 cups of flour
1 cup of water
3/4 cup of corn starch (batter), 1/2 cup of corn starch (dipping) and then 1 1/2teaspoon of corn starch (for marinade)
3 teaspoons of sugar
1 1/2 teaspoons of salt, divided
1/2 teaspoon of white ground pepper
2 Tablespoons of ginger-garlic paste
1 1/4 teaspoons of Sesame oil
1 1/2 teaspoons of baking soda, divided
2-3 cups of Vegetable or canola oil for drying

For the Sweet and Sour Sauce

5 Tablespoons of Ketchup
4 1/2 Tablespoons of Apple Cider Vinegar
1/2 cup of sugar
1/2 cup of water
1 teaspoon of cornstarch
2 Tablespoons of less sodium soy sauce
1/2 teaspoon of garlic powder
1/2 teaspoon of salt

Supplies

Mixing Bowls
Kitchen Shears
Whisk
Wok or Deep Cooking Pan
Slotted Heat Resistant Spoon
Cutting Board
Cooling Utensils

Directions For Sweet And Sour Chicken

Rinse off chicken in cold water and dry on paper towels. Then cut up chicken into large chunks. So about 1 1/2 inches thick.

Next, season the chicken with salt, sugar, white pepper, garlic-ginger paste, sesame oil, baking soda and corn starch. Then marinate in the fridge for at least one hour. Also, be careful not to add too much sesame oil or it will over take the flavor. It is better to use less than more.
While the chicken is marinating, chop up the bell peppers and onion and set to the side.
Then make the Sweet and Sour sauce and set to the side.

Now, prepare the batter. Combine the flour, 3/4 cup of cornstarch, baking soda, salt in a large mixing bowl. Then pour in the cold water and mix well with a whisk. So make sure the lumps are not in the batter and that the batter is medium thick. If it is too thin, add a little more flour by the tablespoon or water to thin.

Add another 1/2 cup of corn starch to the chicken marinade and mix with your hands.
Then in a deep pan or wok, heat oil on high until about 375 degrees Fahrenheit.

Then dip a few of the chicken nuggets into the batter and then place in the hot skillet. So, do not dip all at once, you are to cook a few at a time so they do not stick together and have even cooking.

Fry for 2-3 minutes and remove from oil and drain on paper towels. Repeat dipping until all the chicken is completed.

So be sure, to skim off batter remnants in between batches with slotted spoon.

Now, sauté veggies for about 2-3 minutes with stirring frequently.

Now add in the sauce and continue stirring and cooking. Turn down the heat to medium and allow sauce to thicken to desired consistency. So the veggies will cook down more too.