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Crispy Sweet and Sour Chicken Delight

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A quick and easy homemade dinner featuring crispy double-fried chicken coated in a tangy, sweet and sour sauce with a hint of ginger and garlic. Perfect for family dinners or gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized chunks
  • 1 cup (125 g) all-purpose flour or cornstarch for extra crispiness
  • 2 large eggs, beaten, room temperature
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (for frying; canola or peanut oil preferred)
  • ½ cup (120 ml) ketchup
  • ¼ cup (60 ml) rice vinegar (or apple cider vinegar)
  • ¼ cup (60 ml) granulated sugar
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 teaspoon grated fresh ginger (optional)
  • 1 clove garlic, minced
  • Red bell pepper, diced (about ½ cup / 75 g), optional

Instructions

  1. Pat the chicken pieces dry with paper towels and season with salt and pepper.
  2. Set up dredging station with flour (or cornstarch) in one bowl and beaten eggs in another.
  3. Dip each chicken piece into the egg, letting excess drip off, then coat thoroughly with flour. For extra crunch, double-dip by repeating the egg and flour step.
  4. Pour vegetable oil into a deep frying pan or wok to a depth of about 1½ inches (4 cm) and heat over medium-high until oil reaches 350°F (175°C).
  5. Fry chicken pieces in batches for 3-4 minutes until just cooked through but not browned. Remove and drain on paper towels or wire rack.
  6. Increase oil temperature to 375°F (190°C). Return chicken to oil in batches and fry for an additional 2 minutes until golden and crispy. Drain and keep warm.
  7. In a small saucepan, whisk together ketchup, rice vinegar, sugar, soy sauce, grated ginger, and garlic. Bring to a simmer over medium heat.
  8. Stir in cornstarch slurry and cook until sauce thickens, about 2-3 minutes. Add diced red bell pepper if using and simmer for another minute. Remove from heat.
  9. Add crispy chicken to a large bowl, pour hot sweet and sour sauce over, and gently toss to coat evenly.
  10. Serve immediately with steamed rice or noodles.

Notes

Double-frying the chicken is key to maintaining crispiness after coating with sauce. Keep the sauce hot when tossing to prevent cooling the chicken. If sauce thickens too much, add a splash of water to loosen. For gluten-free, use cornstarch or gluten-free flour and tamari instead of soy sauce. To reheat leftovers, bake at 375°F (190°C) for 8-10 minutes to restore crispiness.

Nutrition

Keywords: sweet and sour chicken, crispy chicken, double-fried chicken, easy dinner, homemade sauce, quick recipe, family meal, crowd-pleaser

Find it online: https://norasfoods.com/crispy-sweet-and-sour-chicken-delight-recipe-easy-homemade-dinner-idea/