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0 from 12 votes

Sweet and sour chicken

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 522 kcal
Course: Dinner
Cuisine: Chinese , American

Ingredients

  • 500 g (1lb) boneless chicken thighs cubed
  • 1 tsp salt
For batter
  • ½ cup flour
  • 2 tbsp corn starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup water
For the cornstarch coating
  • 2 eggs beaten
  • 1 cup flour
  • ½ cup cornstarch
  • ½ tsp baking soda
  • 1 tsp salt
For the sauce
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 red onion chopped
  • 2 garlic cloves crushed
  • 2 tbsp sugar
  • 4 tbsp ketchup
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • ½ cup water
  • 2 tbsp corn starch
  • 1 cup oil

Instructions

Make the sauce
    Cup of Yum
  1. In a large skillet, wok or frying pan, fry the bell peppers, red onion and garlic until the peppers are starting to soften and caramelize around the edges. Allowing the peppers to caramelize slightly will add more flavor to the final dish.
  2. Mix the sugar, ketchup, vinegar, soy sauce, water and cornstarch together. Pour the sauce into the wok and allow to simmer for a few minutes until thickened. Taste and adjust seasoning by adding more soy sauce, sugar or vinegar if necessary.
Coat the chicken
  1. For the battered chicken: Slice the chicken into bite-size pieces and season with salt. Make the batter by whisking the flour, cornstarch, baking powder, baking soda, salt and water together until smooth. Dip the chicken pieces into the batter and coat completely. 
  2. For the cornstarch-coated chicken: Whisk the eggs in a bowl. Whisk together the flour, cornstarch, baking soda and salt in a separate bowl. Toss all the chicken into the eggs and mix well. Dip the chicken pieces into the flour mixture and coat completely. 
Fry the chicken
  1. Heat a large pot of vegetable oil over medium high heat.
Assemble and serve
  1. Once hot, fry the chicken in batches until golden brown, crisp and cooked through. Remove with a slotted spoon and set over a wire rack to drain. 
  2. Toss the chicken into the sauce and stir to coat then immediately serve over rice or noodles. 

Nutrition Information

Calories 522kcal (26%) Carbohydrates 22g (7%) Protein 31g (62%) Fat 34g (52%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 162mg (54%) Sodium 2324mg (97%) Potassium 775mg (22%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 1199IU (24%) Vitamin C 66mg (73%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 522

% Daily Value*

Calories 522kcal 26%
Carbohydrates 22g 7%
Protein 31g 62%
Fat 34g 52%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 162mg 54%
Sodium 2324mg 97%
Potassium 775mg 16%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 1199IU 24%
Vitamin C 66mg 73%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.