This is a classic Chinese dish which is easy to love and equally easy to make. I use the same batter for the chicken as I do in my Tempura Prawns to give it that nice crispy texture. The sweet and sour sauce gains most of its flavor from ketchup with a little help from other seasonings to give it a more three-dimensional taste.
You can modify the specific measurements of the sauce mixture to your liking if you prefer a sweeter or more sour taste; some people like to add pineapple chunks and that works as well. Whatever your preference, this dish must be served immediately or the chicken will lose its crispiness and become soggy. Enjoy!
Sweet and Sour Chicken
- Yield: 2 1x
Ingredients
Scale
- 1 boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup green, yellow and red bell peppers, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- Pepper to taste
Batter:
- 5 tablespoons plain flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1/4 cup cold water
Sauce:
- 2 tablespoons ketchup
- 1 teaspoon chili sauce / sriracha sauce
- 1 teaspoon light soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
Instructions
- Mix the batter ingredients and coat the chicken pieces with it
- Over medium high heat, deep-fry the chicken in batches until golden brown. Drain and set aside
- Heat up a wok over medium heat and saute garlic and ginger until fragrant
- Toss in the chicken and stir to combine
- Pour in the sauce and toss to mix. Deglaze the pan if needed
- Add the bell peppers and stir to coat, cooking for 1 minute
- Season with pepper to taste
- Dish and serve immediately
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