Sweet & Sour Chicken
Sweet & Sour Chicken
Ingredients
For the Chicken
- 2 chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/3 teaspoon ground pepper
- 60 ml cooking wine, divided
- 70 grams cornstarch
- 200 ml water
For the Sweet and Sour Sauce
- 2 teaspoons granulated sugar
- 3 teaspoons vinegar
- 3 teaspoons light soy sauce
- 80 ml water
For Garnish
- 30 grams cilantro, chopped
- as needed cooking oil, for deep frying
Instructions
- 1
Thinly slice the chicken breasts.
⏱️ 5 min
- 2
In a bowl, combine the sliced chicken with 1/2 teaspoon salt, 1/3 teaspoon ground pepper, and 30 ml cooking wine. Mix well by hand and let it marinate for 10 minutes.
⏱️ 2 min
- 3
In a separate bowl, whisk together 70 grams of cornstarch and 200 ml of water until smooth to create the batter.
⏱️ 2 min
- 4
Pour the cornstarch batter over the marinated chicken and mix thoroughly until the chicken is fully coated.
⏱️ 2 min
- 5
Add the remaining 30 ml of cooking wine to the chicken and batter mixture and stir well.
⏱️ 1 min
- 6
Heat cooking oil in a wok or deep pan over medium-low heat for deep frying. Carefully place the battered chicken pieces into the hot oil and deep fry until golden brown and cooked through. Fry in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min
- 7
Remove the fried chicken from the oil and place it in a clean wok or bowl. Set aside.
⏱️ 1 min
- 8
In a bowl, combine 2 teaspoons granulated sugar, 3 teaspoons vinegar, 3 teaspoons light soy sauce, and 80 ml water. Stir until the sugar is dissolved.
⏱️ 2 min
- 9
Pour the prepared sweet and sour sauce over the deep-fried chicken in the wok.
⏱️ 1 min
- 10
Toss the chicken and sauce well over high heat until the chicken is evenly coated and the sauce has slightly thickened. This should take about 2-3 minutes.
⏱️ 3 min
- 11
Garnish with chopped cilantro and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Sour Chicken
For the Chicken
- 2 chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/3 teaspoon ground pepper
- 60 ml cooking wine, divided
- 70 grams cornstarch
- 200 ml water
For the Sweet and Sour Sauce
- 2 teaspoons granulated sugar
- 3 teaspoons vinegar
- 3 teaspoons light soy sauce
- 80 ml water
For Garnish
- 30 grams cilantro, chopped
- as needed cooking oil, for deep frying
Instructions
- 1
Thinly slice the chicken breasts.
⏱️ 5 min - 2
In a bowl, combine the sliced chicken with 1/2 teaspoon salt, 1/3 teaspoon ground pepper, and 30 ml cooking wine. Mix well by hand and let it marinate for 10 minutes.
⏱️ 2 min - 3
In a separate bowl, whisk together 70 grams of cornstarch and 200 ml of water until smooth to create the batter.
⏱️ 2 min - 4
Pour the cornstarch batter over the marinated chicken and mix thoroughly until the chicken is fully coated.
⏱️ 2 min - 5
Add the remaining 30 ml of cooking wine to the chicken and batter mixture and stir well.
⏱️ 1 min - 6
Heat cooking oil in a wok or deep pan over medium-low heat for deep frying. Carefully place the battered chicken pieces into the hot oil and deep fry until golden brown and cooked through. Fry in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min - 7
Remove the fried chicken from the oil and place it in a clean wok or bowl. Set aside.
⏱️ 1 min - 8
In a bowl, combine 2 teaspoons granulated sugar, 3 teaspoons vinegar, 3 teaspoons light soy sauce, and 80 ml water. Stir until the sugar is dissolved.
⏱️ 2 min - 9
Pour the prepared sweet and sour sauce over the deep-fried chicken in the wok.
⏱️ 1 min - 10
Toss the chicken and sauce well over high heat until the chicken is evenly coated and the sauce has slightly thickened. This should take about 2-3 minutes.
⏱️ 3 min - 11
Garnish with chopped cilantro and serve immediately.
⏱️ 1 min