Description
This Sweet & Sour Chicken recipe features crispy, tempura-battered chicken chunks deep-fried to golden perfection and tossed in a tangy, glossy sweet and sour sauce with stir-fried vegetables. It’s a classic Chinese-inspired dish that’s both flavorful and satisfying, perfect for a delicious homemade meal.
Ingredients
Scale
Chicken and Batter
- 2–3 large skinless, boneless chicken breasts (about 400g/14oz total weight)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- Groundnut or sunflower oil, for deep frying, plus extra for stir-frying
- Tempura batter (see below)
Tempura Batter
- 85g/3oz plain flour
- 1 tbsp cornflour
- ½ tsp fine sea salt
- 200ml/7fl oz ice-cold sparkling mineral water
- Ice cubes (a few)
Vegetables and Sauce
- 1 small red pepper, cored, deseeded, and roughly chopped
- 1 medium carrot, sliced thinly on the diagonal
- 2 fat garlic cloves, chopped
- 2 tsp finely chopped fresh root ginger
- 3 tbsp soy sauce
- 3 tbsp white wine vinegar
- 3 tbsp sherry
- 1 tbsp light soft brown sugar
- 1 tsp cornflour
- 100ml cold water (for sauce)
Instructions
- Prepare the chicken: Cut the chicken breasts into small chunks. Mix them with 1 tablespoon soy sauce and 2 teaspoons sesame oil in a bowl to marinate briefly while preparing other ingredients.
- Make the tempura batter: Just before cooking, sift 85g plain flour, 1 tablespoon cornflour, and ½ teaspoon fine sea salt into a large mixing bowl. Whisk in 200ml ice-cold sparkling mineral water along with a few ice cubes using a whisk. Do not overbeat; some lumps are fine. Use the batter immediately.
- Mix the sauce: In a jug or bowl, combine 3 tablespoons soy sauce, 3 tablespoons white wine vinegar, 3 tablespoons sherry, 1 tablespoon light soft brown sugar, and 1 teaspoon cornflour with 100ml cold water. Stir well to dissolve the sugar and cornflour.
- Heat the oil for frying: Heat groundnut or sunflower oil in a deep-fat fryer or a deep heavy-bottomed pan to about 180°C (350°F). Line a large plate with kitchen paper to drain the fried chicken.
- Fry the chicken: Dip a few chicken chunks at a time into the tempura batter, then carefully place into the hot oil using tongs or a slotted spoon. Avoid crowding the pan. Fry for about 2 minutes until the chicken is crisp and golden. Remove with tongs or a spoon and drain on the paper-lined plate. Repeat in batches, reheating oil as needed.
- Stir-fry the vegetables: Heat a wok over high heat until very hot, add about 3 tablespoons oil, then add the chopped red pepper, sliced carrot, garlic, and fresh ginger. Stir-fry for about 3 minutes until the vegetables are tender-crisp and aromatic.
- Cook the sauce: Give the prepared sauce a quick stir and pour into the wok with the vegetables. Cook and mix briskly as the sauce bubbles and thickens into a light glossy consistency, about 1 minute.
- Combine and serve: Spoon the hot sweet and sour sauce and vegetables over the fried chicken chunks. Serve immediately for a delicious, crunchy, and tangy dish.
Notes
- Use ice-cold sparkling water for the tempura batter to ensure a light and crispy texture.
- Do not overmix the tempura batter; a few lumps help the crispiness.
- Maintain the oil temperature around 180°C to cook chicken evenly without absorbing excess oil.
- Serve immediately after combining to enjoy the chicken at its crispiest.
- You may substitute sherry with dry white wine or mirin if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Keywords: sweet and sour chicken, tempura chicken, Chinese chicken recipe, fried chicken, sweet and sour sauce
