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!Print