Sweet and Sour Chicken Strips
Sweet and Sour Chicken Strips
Ingredients
For the Chicken Strips
- as needed oil, for frying
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 8 chicken tenders
For the Sweet and Sour Sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
Optional Garnishes
- as needed green onions, chopped
- as needed sesame seeds
Instructions
- 1
Begin by preparing the chicken tenders. Cut the 8 chicken tenders into bite-sized pieces.
⏱️ 5 min
- 2
In a shallow bowl, crack the 3 eggs and whisk them thoroughly to create an egg wash.
⏱️ 2 min
- 3
In a separate shallow bowl, combine the dry ingredients for the breading: 1 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1 teaspoon paprika. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 4
Dredge each chicken piece first in the egg wash, ensuring it is fully coated. Immediately transfer the egg-washed chicken piece into the dry flour mixture, coating it completely and evenly. Repeat for all chicken pieces.
⏱️ 10 min
- 5
Heat oil for frying in a large pan or Dutch oven over medium-high heat. The oil should be deep enough to submerge the chicken pieces partially. Once the oil is hot (around 350°F), carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min•🌡️ 350
- 6
Fry the chicken until it is golden brown and crispy on all sides, about 4-6 minutes per batch, ensuring the internal temperature reaches 165°F. Remove the fried chicken pieces from the pan using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 8 min
- 7
While the chicken is frying, prepare the sweet and sour sauce. In a medium saucepan, combine all the sauce ingredients: 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 teaspoon onion powder.
⏱️ 3 min
- 8
Whisk the sauce ingredients together until smooth. Bring the sauce mixture to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 9
Add the fried chicken pieces directly into the simmering sweet and sour sauce in the saucepan. Toss the chicken pieces gently to ensure they are evenly coated with the sauce.
⏱️ 2 min
- 10
Serve the sweet and sour chicken immediately. Optionally, serve with a side of white rice and garnish with chopped green onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Chicken Strips
For the Chicken Strips
- as needed oil, for frying
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 8 chicken tenders
For the Sweet and Sour Sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
Optional Garnishes
- as needed green onions, chopped
- as needed sesame seeds
Instructions
- 1
Begin by preparing the chicken tenders. Cut the 8 chicken tenders into bite-sized pieces.
⏱️ 5 min - 2
In a shallow bowl, crack the 3 eggs and whisk them thoroughly to create an egg wash.
⏱️ 2 min - 3
In a separate shallow bowl, combine the dry ingredients for the breading: 1 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1 teaspoon paprika. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 4
Dredge each chicken piece first in the egg wash, ensuring it is fully coated. Immediately transfer the egg-washed chicken piece into the dry flour mixture, coating it completely and evenly. Repeat for all chicken pieces.
⏱️ 10 min - 5
Heat oil for frying in a large pan or Dutch oven over medium-high heat. The oil should be deep enough to submerge the chicken pieces partially. Once the oil is hot (around 350°F), carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min•🌡️ 350 - 6
Fry the chicken until it is golden brown and crispy on all sides, about 4-6 minutes per batch, ensuring the internal temperature reaches 165°F. Remove the fried chicken pieces from the pan using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 8 min - 7
While the chicken is frying, prepare the sweet and sour sauce. In a medium saucepan, combine all the sauce ingredients: 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 teaspoon onion powder.
⏱️ 3 min - 8
Whisk the sauce ingredients together until smooth. Bring the sauce mixture to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.
⏱️ 7 min - 9
Add the fried chicken pieces directly into the simmering sweet and sour sauce in the saucepan. Toss the chicken pieces gently to ensure they are evenly coated with the sauce.
⏱️ 2 min - 10
Serve the sweet and sour chicken immediately. Optionally, serve with a side of white rice and garnish with chopped green onions and sesame seeds.
⏱️ 1 min