Jul 14, 2013

Sweet & Sour Chicken

Sweet & Sour Chicken

This is one of those dishes that keeps me coming back to Chinese food over and over again. It rocks. ‘Nuff said.

It’s comfort food to the max, but light and fun to eat at the same time. Very family friendly too because it’s not spicy, not overly acidic, sweet or salty. It’s just right. J-man loves this dish. Also, it’s not MSG-laden, which is a big plus to me because our Chinese restaurants often possess a dubious quality as well as very low hygiene standards. Keep that in mind when you visit the Netherlands.

Because of our less than stellar Chinese restaurants, I made a habit out of cooking our favorite meals at home. I started with a really complex sauce that I simplified over time. You can use whatever vegetables you like: green beans, leek, corn, bamboo shoots and snow beans all make great additions!

This is such great food!

 

Ingredients:

 

Chicken & Vegetables:

1 1/2 pound chicken breasts
3 spring onions
1 red bell pepper
1 cup bean sprouts
1 onion

Batter:

3 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1 tsp kosher salt
1/4 tsp white pepper
1/2 cup cold water

Sweet & Sour Sauce:

5 tbsp ketchup
4 tbsp sweet chilli sauce
1 tbsp vinegar
1 tbsp lemon juice
2 tsp sugar
1 cup water
thumb size piece ginger
pinch of salt

+ 4 cups peanut oil for frying

 

Directions:

 
I usually make this sauce way ahead of time.
 

Combine all ingredients listed under ‘sauce’. Peel the ginger and turn it into thick slices. Add them.
Sweet & Sour Chicken

Stir well. I merely want the flavour of the ginger, hence the slices. I’ll remove them later.
Sweet & Sour Chicken

Bring it to a boil and simmer over low-heat for 5 to 7 minutes.
Sweet & Sour Chicken

 
Let the sauce cool off but don’t remove the ginger slices until you use the sauce.
 

Cube the chicken. Mines were a tad on the big side, we prefer them like that. The smaller the chicken, the easier it gets overcooked.
Sweet & Sour Chicken

Grab a bowl and combine the dry ingredients listed under ‘batter’.
Sweet & Sour Chicken

Pour in the water and whisk until it’s a lump-free batter.
Sweet & Sour Chicken

Add the chicken cubes. The batter might seem thin at first, but it’ll firm up around the chicken.
Sweet & Sour Chicken

Leave them be for a while.
Sweet & Sour Chicken

Slice, chop or dice your vegetables of choice.
Sweet & Sour Chicken

Pour the peanut oil into a pan, stick a thermometer in there and heat it. We’ll fry the chicken at 180Cº (355Fº).
Sweet & Sour Chicken

Don’t overcrowd the pan or the temperature will drop and that’s when things get real yucky. Keep your chicken moving so they won’t clump together.
Sweet & Sour Chicken

 
The time it takes to cook the chicken depends on just how thick you cut your chicken breasts. Mine took roughly 5 or 6 minutes.
 

Just let it happily bubble away. I love watching things fry. I’m weird like that.
Sweet & Sour Chicken

Remove the chicken from the pan and let it drain on paper towels.
Sweet & Sour Chicken

Keep going until you end up with a big pile of these beauties. Try one! They’re delicious.
Sweet & Sour Chicken

 
In the mean time you heat a wok. Get it super hot. Add a few tbsp peanut oil (I use the same oil as the oil I fried in).
 

Stir-fry the bell pepper and onion for a minute or 3 before adding the spring onions. Give it 1 more minute before you add the bean sprouts. Stir-fry the bean sprouts for 30 seconds and then pour in the sauce.
Sweet & Sour Chicken

Let the sauce simmer for 2 minutes or so.
Sweet & Sour Chicken

Stir in the deep-fried chicken.
Sweet & Sour Chicken

It’ll turn beautifully orange. Serve immediately!
Sweet & Sour Chicken

Spoon those delicious pieces of chicken, crunchy vegetables and sauce over rice.
Sweet & Sour Chicken

Sweet & Sour Chicken
Ingredients Chicken & Vegetables:

1 1/2 pound chicken breasts
3 spring onions
1 red bell pepper
1 cup bean sprouts
1 onion

Batter:

3 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1 tsp kosher salt
1/4 tsp white pepper
1/2 cup cold water

Sweet & Sour Sauce:

5 tbsp ketchup
4 tbsp sweet chilli sauce
1 tbsp vinegar
1 tbsp lemon juice
2 tsp sugar
1 cup water
thumb size piece ginger
pinch of salt

+ 4 cups peanut oil for frying
Directions
      Combine all the ingredients listed under ‘sauce’. Peel the ginger and turn it into thick slices. Add them. Stir well, bring it to a boil and simmer over low-heat for 5 to 7 minutes. Let the sauce cool off but don’t remove the ginger slices until you use the sauce.
      Grab a bowl and combine the dry ingredients listed under ‘batter’. Pour in the water and whisk until it’s a lump-free batter. Cube the chicken and add it. The batter might seem thin at first, but it’ll firm up around the chicken. Slice, chop or dice your vegetables of choice.
      Pour the peanut oil into a thick bottom pan, stick a thermometer in there and heat it. We’ll fry the chicken at 180Cº (355Fº). Don’t overcrowd the pan or the temperature will drop, keep the chicken moving so it won’t stick together. The time it takes to cook the chicken depends on just how thick you cut your chicken breasts. Mine took roughly 5 or 6 minutes. Remove the chicken from the pan and let it drain on paper towels.
      In the mean time you heat a wok. Get it super hot. Add a few tbsp peanut oil (I use the same oil as the oil I fried in). Stir-fry the bell pepper and onion for a minute or 3 before adding the spring onions. Give it 1 more minute before you add the bean sprouts. Stir-fry the bean sprouts for 30 seconds and then pour in the sauce. Let it simmer for a minute or two and stir in the fried chicken.
      Serve immediately, preferably with steamed rice.
Meal type: Main Course, Chicken, Chinese
Servings: 4
Copyright: © kayotickitchen.com

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    15 Comments »

    1. 1

      Comfort food at it’s best!! Love sweet & sour chicken :)

      Kiran @ KiranTarun.com on Jul 15, 2013 @ 2:59 am Reply
      1. Me, too! It just hits all the right spots.

        Kay on Jul 15, 2013 @ 2:28 pm Reply
    2. 2

      Looks delicious!  Pineapple and juice are good in this dish, too.  I think I like it so much because canned pineapple was a reliable winter fruit for us when I was growing up, and special treat, too, because the everyday fruits were all home-canned: applesauce, peaches, plums and pears.

      Deb in Indiana on Jul 16, 2013 @ 12:42 am Reply
      1. Yes! I often add a tbsp or two pineapple juice too… works like a charm. Especially during wintertime when you really need a lift-me-up from all the heavy food.

        Kay on Jul 16, 2013 @ 10:53 am Reply
    3. 3

      Great recipe! Thanks for sharing!

      Laura on Jul 17, 2013 @ 2:42 am Reply
    4. 4

      Hi Kay.
      weer een leuk recept, ik ga ‘m vandaag maken. ik vraag me wel af wat je met de olie doet nadat je erin de kip hebt gefrituurd. 

      marko on Jul 17, 2013 @ 3:05 pm Reply
      1. Dat heb ik door een zeef heen gedaan en de dag erop de kip ermee gevelvet voor een onvervalste tjap tjoy :)

        Kay on Jul 17, 2013 @ 4:01 pm Reply
    5. 5

      Wait, so sweet and sour can be made without a can?  You learn something every day!

      Chris Caldwell on Jul 21, 2013 @ 9:21 pm Reply
    6. 6

      Another winner Kay, you have lowered the takings at the Chinese takeaway in one swift move. Thanks.

      Mick Hall on Aug 20, 2013 @ 12:05 pm Reply
    7. 7

      Gisteren heb ik eindelijk deze recept geprobeerd. Hartstikke bedankt!! Ik heb wat ananas sap toegevoegd, en aan de kant heb ik rijst gekookt met 3/4 water en 1/4 ananas sap! super duper lekker!
       
      :D

      Lina on Aug 22, 2013 @ 7:37 am Reply
      1. Ananassap bij de rijst ga ik zeker proberen, klinkt heerlijk!

        Kay on Aug 23, 2013 @ 10:01 pm Reply
    8. 8

      Hi Kay,
      I’m just curious as to what kind of rice you would use? And what kind of preparation would you go through for the rice specifically? (Sorry, I’m still a beginner) :)

      Chris @ Spekkorice on Nov 1, 2013 @ 8:30 am Reply
      1. I have a huge preference for Surinamese rice. I use a rice cooker… best thing ever :)

        Kay on Nov 1, 2013 @ 9:26 am Reply
    9. 9

      tried this recipe. its so simple and tastes just like restaurant. thanx.
       

      niru gupta on Apr 1, 2014 @ 4:02 pm Reply
    10. 10

      A very yummy dish. Normally I get it from the takeaway, but this is much better and easy to prepare. My kids adored it also which of course is always important ;)
      I only prepared a bit more sauce. Thank you for posting.

      Hetty de Vogel on Apr 13, 2014 @ 8:23 pm Reply

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