Crispy Fried Chicken with Sweet and Sour Sauce
Ingredients
For the chicken
- 3 chicken breasts or 5 boneless, skinless chicken thighs
- oil for deep-frying, approx. 750 ml
For the coating
- cornstarch, approx. 200 g
- 3 eggs
- 2 tsp salt
For the sauce
- 1 tsp cooking oil
- 2 red bell peppers
- 1 tsp sesame oil
- 4 cm piece of ginger
- 2 cloves garlic
- 4 tbsp sweet and sour chili sauce
- 4 tbsp soy sauce
- 3 tbsp ketchup
- 1.5 tsp rice wine
- 1.5 tsp cornstarch
- 2 tsp white sesame seeds
- 2 scallions
As a side
- rice
Nutrition per serving, approx.: 336 kcal39 g protein21 g carbs10 g fat2 g fiber
Estimates, calculated from the ingredients.
Instructions
- Wash the 3 chicken breasts or 5 boneless, skinless chicken thighs, pat dry and cut into pieces of approx. 3 x 3 cm.
- Cut the 2 red bell peppers into bite-sized pieces and set aside.
- Peel the 4 cm piece of ginger and the 2 cloves garlic, grate finely and set aside (cover if necessary).
- Measure out the 4 tbsp sweet and sour chili sauce, 4 tbsp soy sauce, 3 tbsp ketchup and 1.5 tsp rice wine and combine them in a bowl, ready for later.
- Cut the 2 scallions into thin rings and set aside as well.
- For the coating, mix cornstarch with 2 tsp salt and put it in a shallow bowl.
- Put the 3 eggs in a second bowl and whisk.
- Roll the chicken pieces first in the cornstarch mixture, then in the egg and then in the cornstarch again.
- At the same time, put the rice on to cook.
- In the meantime, heat the oil for deep-frying in the wok (ad).
- Deep-fry the chicken pieces in batches until golden brown and crispy and set aside.
- When the chicken is done, carefully pour the oil out of the wok (ideally into a pot or a heatproof bowl) and heat 1 tsp cooking oil in the wok.
- Add the bell pepper pieces to the wok and stir-fry for approx. 2 min.
- Add 1 tsp sesame oil, the grated ginger and garlic and fry briefly.
- Add the prepared sauce mixture and bring to a boil.
- In the meantime, mix 1.5 tsp cornstarch with 100 ml warm water and add it to the sauce in the wok.
- As soon as the sauce has thickened, add the fried chicken pieces and toss carefully.
- To serve, place the crispy fried chicken with sweet and sour chili sauce on the rice and garnish with 2 tsp white sesame seeds and scallions.
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Frequently Asked Questions about Sweet and Sour Chicken
Should I use chicken breast or chicken thighs?
Both work. Thighs have a bit more fat marbling and stay juicier. It’s best to fry a test piece first. Find more tips on cooking juicy chicken.
How do I get the coating extra crispy?
Dredge the pieces in cornstarch, then in egg, then in cornstarch again. Fry them in batches until golden brown.
What if my kids don’t like the sauce?
Simply set aside a few fried chicken pieces before adding the sauce. That way everyone gets what they like.
How do I best store sweet and sour chicken?
Fried chicken is crispiest when it’s fresh. Store leftovers separately from the sauce in sealed containers in the fridge. They keep for 2–3 days there. Re-crisp the chicken in the oven at 200 °C (400 °F) for about 8–10 minutes and warm the sauce separately.
Can I freeze fried sweet and sour chicken?
I wouldn’t freeze the fried chicken, since it loses its crispiness. The sweet and sour sauce, on the other hand, freezes well. In portions, it keeps for about 3 months. Thaw it in the fridge and warm it in a saucepan.
