Sweet and Sour Chicken Recipe: Easy,Better Than Takeout!
Sweet and Sour Chicken: A Takeout Favorite Made at Home
Sweet and sour chicken brings back memories of cozy takeout nights. The crispy, golden-brown chicken coated in a glossy, tangy sauce is pure comfort food. While it’s a staple at many Chinese restaurants, making it at home changes everything. It tastes fresher, and you can adjust the flavors to suit your preference.
The Perfect Balance of Flavors
What makes sweet and sour chicken so special is the contrast in taste and texture. The crispy coating locks in the juicy, tender chicken, while the sauce perfectly blends sweetness with a hint of tanginess. These flavors come together to create a dish that’s both satisfying and addictive.
I still remember the first time I made it from scratch. At first, I thought it would be complicated, but it turned out to be surprisingly simple. The sauce, with its perfect mix of sweet and tangy notes, coated the crispy chicken beautifully. After one bite, I knew it was a recipe I would make again and again.
Why You’ll Love This Dish
One of the best things about sweet and sour chicken is its versatility. It’s great for a weeknight dinner, a special occasion, or simply when you’re craving something flavorful. You can also adjust the balance of flavors. A little extra sugar makes it sweeter, while more vinegar enhances the tangy kick.
Another reason this dish stands out is how much people love it. Whether you’re cooking for yourself, family, or guests, it’s always a hit. Serve it over steamed rice for a complete meal or enjoy it on its own—it’s delicious either way.
Better Than Takeout
Once you make sweet and sour chicken at home, takeout won’t be the same. It’s quick, easy, and packed with bold flavors. Plus, nothing beats the satisfaction of recreating a restaurant-style dish from scratch. Try it once, and it might just become a regular in your kitchen! 🍗
Sweet and Sour Chicken Recipe: Easy,Better Than Takeout!
Equipment
- 1 Wok
- 1 mixing bowl
- 1 deep fryer
Ingredients
- 2 pieces chicken leg skinless and boneless
- 15 ml sunflower oil
- 2 cloves garlic chopped
- 10 g ginger chopped
- 2 g chilli flakes
- 50 g granulated sugar
- 100 ml orange juice
- 10 ml apple vinegar
- 20 ml soy sauce
- 10 ml sesame oil
- 20 g cornstarch
for batter
- 150 g flour
- 50 g cornstarch
- 5 g salt
- 5 g white pepper
- 1 egg
- 20 ml sunflower oil
Instructions
- In a mixing bowl, combine salt, white pepper, cornstarch, and flour. Add the egg and oil, then mix well. Gradually add water until the batter reaches a pancake-like consistency.
- Cut the chicken thighs into 2×2 cm pieces and coat them in the batter. At this stage, you can refrigerate the chicken for a few hours for better flavor absorption.
- Heat oil in a deep fryer or pot to 180°C (356°F). Carefully drop the battered chicken pieces into the hot oil, ensuring they are fully submerged. Using skewers can help for easy handling. Fry until they turn golden brown and crispy.
- In a wok, heat a small amount of oil. Sauté garlic, ginger, and chili flakes for about 30 seconds until fragrant.
- Next, add sugar, orange juice, vinegar, and soy sauce to the wok. Stir well, then thicken the sauce with a cornstarch slurry (a mixture of cornstarch and water).
- Once the sauce reaches the desired consistency, toss in the fried chicken pieces, ensuring they are well coated. Finish with a few drops of sesame oil and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
Notes
Get the Batter Just Right
- The batter should be smooth and slightly thick, similar to pancake batter. If it’s too thin, the coating won’t be crispy. If it’s too thick, it may turn doughy.
- Let the battered chicken rest in the fridge for at least 30 minutes to enhance the texture.
Frying Tips for Crispy Chicken
- Use a thermometer to keep the oil at 180°C (356°F) for even cooking.
- Fry the chicken in small batches to prevent the oil temperature from dropping.
- Double-fry for extra crispiness—fry once until golden, let it rest, then fry again for a crunchier texture.
Perfecting the Sauce
- Adjust the balance of sweetness and acidity by tweaking the sugar and vinegar amounts to suit your taste.
- Use fresh orange juice for a more vibrant flavor instead of store-bought juice.
- For extra depth, add a splash of rice vinegar or a drizzle of honey.
Combining the Chicken and Sauce
- Toss the fried chicken into the sauce right before serving to keep it crispy.
- If you prefer extra saucy chicken, serve the sauce on the side and dip each piece as you eat.
Serving Suggestions
- Serve with steamed jasmine rice or fried rice for a complete meal.
- Garnish with sesame seeds and chopped green onions for a fresh and aromatic finish.
