Crispy Sweet and Sour Chicken (Takeout Style)
Crispy Sweet and Sour Chicken (Takeout Style)
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
For the Chicken Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 cup water, or as needed
For Coating and Frying
- 1 cup cornstarch, for coating
- 4 cups frying oil, such as vegetable or canola, or as needed for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons white vinegar
- 1 drop red food coloring, optional
For the Vegetables
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1/2 yellow onion, chopped into 1-inch pieces
For Thickening the Sauce
- 1 tablespoon potato starch
- 2 tablespoons water
Instructions
- 1
Prepare the chicken batter: In a medium bowl, combine the self-rising flour and 1/2 cup cornstarch. Gradually add 1/2 cup water, mixing by hand, until a smooth, thick batter forms. Adjust water as needed to reach a pancake-like consistency.
⏱️ 5 min
- 2
Add the chicken pieces to the prepared batter. Mix thoroughly by hand until all the chicken pieces are evenly coated. Ensure each piece is separated.
⏱️ 5 min
- 3
Prepare a tray or shallow dish with 1 cup of cornstarch. Transfer the battered chicken pieces to the cornstarch. Mix the chicken and cornstarch by hand, ensuring every piece is separated and fully coated. This step is crucial for crispiness.
⏱️ 5 min
- 4
Heat the frying oil in a wok or large heavy-bottomed pot over high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min
- 5
Carefully add the cornstarch-coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the wok. Fry the chicken until it is crispy golden brown and cooked through, about 3-4 minutes per batch. Maintain a high heat to ensure crispiness.
⏱️ 8 min
- 6
While the chicken is frying, prepare the sweet and sour sauce: In a Pyrex measuring cup or small bowl, combine the ketchup, Worcestershire sauce, 1/4 cup water, granulated sugar, white vinegar, and red food coloring (if using). Stir well to mix all ingredients.
⏱️ 3 min
- 7
Once a batch of chicken is crispy, add a portion of the chopped bell peppers and onions directly into the hot oil with the chicken. Cook briefly for about 30 seconds to 1 minute, just until slightly softened but still crisp.
⏱️ 2 min
- 8
Using a large slotted spoon or spider, quickly remove the crispy chicken and vegetables from the hot oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat steps 5 and 7 with remaining chicken and vegetables.
⏱️ 2 min
- 9
Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Pour the prepared sweet and sour sauce into the hot wok. The sauce will bubble vigorously.
⏱️ 2 min
- 10
Prepare the potato starch slurry: In a small bowl, whisk together 1 tablespoon potato starch and 2 tablespoons water until smooth. Add the potato starch slurry to the bubbling sauce in the wok, stirring continuously until the sauce thickens to a glossy, syrupy consistency.
⏱️ 2 min
- 11
Add the drained crispy chicken and vegetables back into the thickened sweet and sour sauce in the wok. Perform a quick toss to coat all the chicken and vegetables evenly with the sauce. Work quickly to maintain crispiness.
⏱️ 1 min
- 12
Serve the crispy sweet and sour chicken immediately on a plate, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet and Sour Chicken (Takeout Style)
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
For the Chicken Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 cup water, or as needed
For Coating and Frying
- 1 cup cornstarch, for coating
- 4 cups frying oil, such as vegetable or canola, or as needed for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons white vinegar
- 1 drop red food coloring, optional
For the Vegetables
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1/2 yellow onion, chopped into 1-inch pieces
For Thickening the Sauce
- 1 tablespoon potato starch
- 2 tablespoons water
Instructions
- 1
Prepare the chicken batter: In a medium bowl, combine the self-rising flour and 1/2 cup cornstarch. Gradually add 1/2 cup water, mixing by hand, until a smooth, thick batter forms. Adjust water as needed to reach a pancake-like consistency.
⏱️ 5 min - 2
Add the chicken pieces to the prepared batter. Mix thoroughly by hand until all the chicken pieces are evenly coated. Ensure each piece is separated.
⏱️ 5 min - 3
Prepare a tray or shallow dish with 1 cup of cornstarch. Transfer the battered chicken pieces to the cornstarch. Mix the chicken and cornstarch by hand, ensuring every piece is separated and fully coated. This step is crucial for crispiness.
⏱️ 5 min - 4
Heat the frying oil in a wok or large heavy-bottomed pot over high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min - 5
Carefully add the cornstarch-coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the wok. Fry the chicken until it is crispy golden brown and cooked through, about 3-4 minutes per batch. Maintain a high heat to ensure crispiness.
⏱️ 8 min - 6
While the chicken is frying, prepare the sweet and sour sauce: In a Pyrex measuring cup or small bowl, combine the ketchup, Worcestershire sauce, 1/4 cup water, granulated sugar, white vinegar, and red food coloring (if using). Stir well to mix all ingredients.
⏱️ 3 min - 7
Once a batch of chicken is crispy, add a portion of the chopped bell peppers and onions directly into the hot oil with the chicken. Cook briefly for about 30 seconds to 1 minute, just until slightly softened but still crisp.
⏱️ 2 min - 8
Using a large slotted spoon or spider, quickly remove the crispy chicken and vegetables from the hot oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat steps 5 and 7 with remaining chicken and vegetables.
⏱️ 2 min - 9
Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Pour the prepared sweet and sour sauce into the hot wok. The sauce will bubble vigorously.
⏱️ 2 min - 10
Prepare the potato starch slurry: In a small bowl, whisk together 1 tablespoon potato starch and 2 tablespoons water until smooth. Add the potato starch slurry to the bubbling sauce in the wok, stirring continuously until the sauce thickens to a glossy, syrupy consistency.
⏱️ 2 min - 11
Add the drained crispy chicken and vegetables back into the thickened sweet and sour sauce in the wok. Perform a quick toss to coat all the chicken and vegetables evenly with the sauce. Work quickly to maintain crispiness.
⏱️ 1 min - 12
Serve the crispy sweet and sour chicken immediately on a plate, ideally with steamed rice.