This Sweet and Sour Chicken might be the best recipe I ever tried. Chicken coated in a sweet and sticky sauce, full of flavor, loaded with veggies…
… ok, there is one tiny teeny minus to this recipe… chicken is deep-fried. I mentioned in one of my previous posts how much I hate deep-fried food, but something, you just need to do it to get out all those flavors. There is a lot of recipes for the baked version, but I am so satisfied with this one, so I never decided to try another one (maybe someday). Either way, this dish is heavenly perfect, not too sweet, not too sour, not too spicy, totally family-friendly recipe.
This is the recipe I have made numerous times, and is, of course, one of our favorite family recipes.
The recipe is originally from Kayotic Kitchen, but I have changed a few things over time.
Sweet and Sour Chicken
- 500 grams chicken breasts (1 lb) cut in cubes
- 3 spring onions chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 onion chopped
- 1 carrot sliced in thin rounds
- 3 tablespoons oil you can use any kind of oil, I love sesame or peanut oil
- 3 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon baking powder
- 125 ml cold water (1/2 cup)
- salt and pepper to taste
- 5 tablespoons ketchup
- 1 tablespoon vinegar
- 1/2 teaspoon garlic powder
- 2 tablespoons soy sauce
- 4 tablespoons sweet chili sauce
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 250 ml water (1 cup)
- oil for frying
- Cube the chicken (if you cut them too small, they can easily overcook).
- In a bowl mix all dry ingredients for batter. Pour water and whisk until it is lump-free. Add cubed chicken, stir well to coat the chicken. Set aside.
For the sauce:
- Combine all ingredients in a saucepan and stir well. Bring to a boil, and simmer on low heat for 5-7 minutes.
- Heat the frying oil in a large pan. The temperature should be 180Cº (355Fº), or if you don't have a thermometer, insert a wooden spoon into the oil, the oil will bubble around the stick when it's ready for frying.
- Fry chicken in batches, do not overcrowd the pan. Stir chicken throughout the frying so pieces don't stick together. Frying time will depend on the size of chicken pieces, about 5 minutes (or when they are golden brown). Remove the chicken from the pan and let it drain on paper towels.
- Heat 3 tablespoons of oil in your pan or wok.
- Add carrots, bell peppers, and onion and stir fry for 3 - 4 minutes, then add spring onion and fry for 1 minute more.
- Pour in the prepared sweet and sour sauce, stir and simmer for few minutes.
- Stir in deep-fried chicken.
- Serve immediately.