Sweet and Sour Chicken Recipe: Easy,Better Than Takeout!
Try this Sweet and Sour Chicken Recipe for an easy, better-than-takeout meal! Crispy chicken and tangy sauce, it's a perfect homemade dinner.
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 2x2 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.