Crispy Sweet and Sour Chicken
This dish features golden, crispy chicken pieces coated in a glossy sweet-and-sour sauce. Crunchy outside, tender inside, with a classic balance of sweet, tangy, and savory flavors.
Ingredients
Chicken
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500 g (1.1 lb) boneless chicken breast or thigh, cut into bite-size pieces
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½ teaspoon salt
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½ teaspoon white pepper
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1 egg
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½ cup cornstarch
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½ cup all-purpose flour
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Oil for deep frying
Vegetables (optional but common)
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½ cup carrot, thinly sliced or julienned
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¼ cup onion, thinly sliced
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Fresh cilantro for garnish
Sweet and Sour Sauce
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4 tablespoons ketchup
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3 tablespoons sugar
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2 tablespoons rice vinegar (or white vinegar)
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1 tablespoon soy sauce
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1 tablespoon oyster sauce (optional, for depth)
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½ cup water
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1 teaspoon cornstarch (for thickening)
Instructions
Step 1: Prepare the Chicken
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Place chicken in a bowl.
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Season with salt and white pepper.
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Add the egg and mix well.
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Add cornstarch and flour, stirring until the chicken is evenly coated with a thick batter.
Step 2: Fry the Chicken
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Heat oil to 170–175°C (340–350°F).
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Fry chicken in batches for 4–5 minutes until light golden.
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Remove and rest for 2 minutes.
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Fry a second time for 1–2 minutes until deep golden and extra crispy.
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Drain on paper towels.
Step 3: Make the Sauce
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In a bowl, mix ketchup, sugar, vinegar, soy sauce, oyster sauce, water, and cornstarch.
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Stir until smooth.
Step 4: Cook the Sauce
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Heat a pan over medium heat.
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Add the sauce mixture and stir continuously.
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Cook until the sauce thickens and becomes glossy (about 2–3 minutes).
Step 5: Combine
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Add carrots and onions to the sauce (if using).
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Toss in the fried chicken.
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Stir gently until all pieces are evenly coated.
Step 6: Serve
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Garnish with fresh cilantro.
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Serve immediately with:
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Steamed rice
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Fried rice
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Noodles
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Tips
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Double frying keeps the chicken crispy even after adding sauce.
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For extra tang, add a little pineapple juice.
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Best eaten hot and fresh.