This classic Chinese takeout is finally up on the blog! Picture crispy chicken tossed in a sweet and sour sauce. It is so good on those fast-paced weekdays and I’m happy to share the recipe.
First off, you start by frying chicken breast chunks to crispy perfection. I mix cornstarch with the flour coating to enhance the crispy coating of the chicken. This makes it resemble restaurant takeout. Once the chicken is fried, let it cool on a wire rack. This also allows it to be firm and crispy.
The sweet and sour sauce consists of whisked ketchup, vinegar, soy sauce and sugar. You can use either brown sugar or granulated sugar. I like to fry onions and bell peppers to start off this sweet and sour chicken. Once they are softened, I add the whisked sweet and sour mixture and let it simmer on low heat. Then I add in the fried chicken and continue to let it simmer for another 10-15 minutes on low heat. You end up with saucy, crispy chicken which goes well with rice or noodles. I recommend fried rice in particular. Enjoy!
Ingredients
2 cloves garlic, finely chopped
2 green peppers, chopped
2 carrots, sliced
1 yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 boneless skinless chicken breast, chopped into chunks
1 large egg
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup apple cider vinegar
1/2 cup ketchup
2 tablespoons soy sauce
2 cups cooking oil
Instructions
- Season the chicken with salt, black pepper and garlic powder.
- Whisk the sugar, vinegar, ketchup and soy sauce together and set aside. This is your sweet and sour sauce.
- Toss the chicken in the whisked egg and then the flour.
- Fry the chicken for 5 minutes on both sides on high heat until browned and set aside
- Fry the onion, garlic, green pepper and carrots until softened in a saucepan.
- Add in the fried chicken and the sweet and sour sauce and simmer on medium heat for 15 minutes.