Sweet and Sour Chicken {6 Ingredients}
An authentic and delicious sweet and sour chicken made easy and light. The chicken is breaded in a thin layer of starch and lightly pan fried to golden crispy. Smothered in a 3 ingreident sweet and sour sauce made with honey, it is definitely better than any takeout you would get!
Servings: 6
Calories: 482kcal
Ingredients
- 1.2 - 1.5 lb chicken thighs cut into cubes
- 1.5 tsp salt or to taste
- 2 tbsp Shaoxing Wine optional
- 3/4 cup starch ****
Sweet and Sour Sauce
- 1/3 cup ketchup
- 3 tbsp rice vinegar
- 1/4 cup honey or sugar
Instructions
- Cut the chicken into cubes.
- In a big bowl, season with salt and shaoxing wine (if using any). Let it marinate for at least 30 minutes.
- In a big ziploc bag, add in the starch. Then remove the chicken from the marinade (disgard any remaining liquid). Add the chicken into the ziploc bag and shake them to combine until the chicken cubes are fully coated in the starch.
- Heat a layer of oil in a non-stick wok. Once shimmering, add the coated chicken cubes to pan, fry over medium heat (one layer at a time, don't overcrowd them)
- Fry them for about 4 - 5 minutes each side or until golden crispy on the outside and internal temperature has reached 165F. Cooking time may vary depending on the size of the chicken.
- Remove the cooked crispy chicken from the pot and place onto a plate with a piece of paper towel.
- Repeat these steps until all the chicken cubes are "fried".
Incorporate the Sweet and Sour Sauce
- Add all the cooked chicken pieces back in the pot under medium heat. Toss a few times to make sure the heat is distributed evenly.
- Mix together all the ingreidents for sweet and sour sauce, then pour in the pot with the chicken.
- Toss togther until well combined. The sauce will thicken as you continue to stir.
- Garnish with sesame seeds and green onion. Enjoy!
Notes
*This is an optional ingredient if it is available to you. You can use Mirin if the Shaoxing wine is unavailable to you. I’ve also tried a dark liquor like whisky for marinating and it works well.
** In the most recent update 05/10/2024, I have simplified this recipe by removing the egg altogether. And you will still get a crispy golden layer on the outside of the chicken. I did leave the egg in as an optional ingredient (if you have made it with egg and prefer it that way).
***You may need to add more oil if double frying, otherwise, the chicken could be a bit tough on the outside. Allow the oil to heat back up to temperature before adding another batch.
**** I have tested corn starch, arrowroot starch, and tapioca flour. They are interchangeable and deliver similar results.
Nutrition
Serving: 1g | Calories: 482kcal | Carbohydrates: 25g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 176mg | Sodium: 386mg | Fiber: 1g | Sugar: 14g