Sweet and sour chicken was invented in 1960s San Francisco Chinatowns using ketchup because tomatoes were cheaper than traditional Chinese ingredients.
Sweet and Sour Chicken
Indulge in this mouthwatering Sweet and Sour Chicken that’s a breeze to whip up! Featuring tender chicken pieces tossed in a vibrant mix of tangy pineapple and zesty bell peppers, this dish bursts with flavor and color. Perfect for a quick weeknight dinner, it’s sure to satisfy your cravings and impress your family!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tbsp water (15 ml)
🥩Meat & Seafood(1)
- 1.5 lb chicken breast (680 g)
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(4)
- 1/2 cup cornstarch (120 ml)
- 2 tsp rice vinegar (10 ml)
- 1 tsp sesame oil (5 ml)
- 2 tbsp sugar (30 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 1/2 cup ketchup (120 ml)
👨🍳 Instructions
- 1
Start your chicken, add your eggs, salt, cornstarch, mix that around.
- 2
Get a nice batter on your chicken.
- 3
For the sauce, mix ketchup, rice vinegar, sugar, sesame oil, and water together.
- 4
Heat some oil in a pan, add in your sauce mixture, add your chicken, and let it all come together.
💡 Pro Tips
- ✓Maintain oil temperature at 350-365°F for double-frying chicken because the first fry at 325°F cooks through while the second at 375°F creates maximum crispiness through rapid moisture evaporation.technique350-365°F
- ✓Use a 2:1:1 ratio of cornstarch to all-purpose flour in your batter because cornstarch creates a lighter, crispier coating that stays crispy longer in sauce.ingredient2:1:1 ratio
- ✓Add the sauce to the pan and reduce for 2-3 minutes until it coats the back of a spoon because the cornstarch needs 185°F+ to fully activate and thicken properly.timing2-3 minutes, 185°F+
- ✓Toss the fried chicken with sauce immediately before serving because the coating will lose 60% of its crispiness within 5 minutes due to steam and moisture absorption.timing60% crispiness loss in 5 minutes
- ✓Use a wok or wide pan heated to smoking point before adding sauce because high heat (400°F+) prevents the sugar from burning while allowing proper caramelization and glaze formation.equipment400°F+
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sweet and sour chicken was invented in 1960s San Francisco Chinatowns using ketchup because tomatoes were cheaper than traditional Chinese ingredients.
Sweet and Sour Chicken
Indulge in this mouthwatering Sweet and Sour Chicken that’s a breeze to whip up! Featuring tender chicken pieces tossed in a vibrant mix of tangy pineapple and zesty bell peppers, this dish bursts with flavor and color. Perfect for a quick weeknight dinner, it’s sure to satisfy your cravings and impress your family!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tbsp water (15 ml)
🥩Meat & Seafood(1)
- 1.5 lb chicken breast (680 g)
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(4)
- 1/2 cup cornstarch (120 ml)
- 2 tsp rice vinegar (10 ml)
- 1 tsp sesame oil (5 ml)
- 2 tbsp sugar (30 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 1/2 cup ketchup (120 ml)
👨🍳 Instructions
- 1
Start your chicken, add your eggs, salt, cornstarch, mix that around.
- 2
Get a nice batter on your chicken.
- 3
For the sauce, mix ketchup, rice vinegar, sugar, sesame oil, and water together.
- 4
Heat some oil in a pan, add in your sauce mixture, add your chicken, and let it all come together.
💡 Pro Tips
- ✓Maintain oil temperature at 350-365°F for double-frying chicken because the first fry at 325°F cooks through while the second at 375°F creates maximum crispiness through rapid moisture evaporation.technique350-365°F
- ✓Use a 2:1:1 ratio of cornstarch to all-purpose flour in your batter because cornstarch creates a lighter, crispier coating that stays crispy longer in sauce.ingredient2:1:1 ratio
- ✓Add the sauce to the pan and reduce for 2-3 minutes until it coats the back of a spoon because the cornstarch needs 185°F+ to fully activate and thicken properly.timing2-3 minutes, 185°F+
- ✓Toss the fried chicken with sauce immediately before serving because the coating will lose 60% of its crispiness within 5 minutes due to steam and moisture absorption.timing60% crispiness loss in 5 minutes
- ✓Use a wok or wide pan heated to smoking point before adding sauce because high heat (400°F+) prevents the sugar from burning while allowing proper caramelization and glaze formation.equipment400°F+