Sweet And Sour Chicken | Greedy Gourmet (2024)

What is the difference between the standard sweet and sour chicken and its Hong Kong-style counterpart? The preparation of the chicken. In the latter, the chicken is battered, then fried and served with the sweet and sour sauce.

It’s almost like little chicken nuggets dressed in sweet and sour sauce. The standard version is deep-fried chicken balls that comprise a little bit of chicken covered with an enormous amount of batter, with the sweet and sour sauce served on the side for dipping.

In my books, the Hong Kong-style version is slightly healthier. Of course, you can omit the batter altogether and fry the plain chicken and vegetables before adding the sauce.

It may be easier not to batter and fry the chicken first. It would be easier and healthier, but you would be missing out.

Those golden crispy chicken nuggets covered in sweet and sour sauce are simply to die for. Believe it or not, that first crispy layer of the chicken's batter makes a difference.

The best flour for this purpose is corn flour. However, you can use very fine breadcrumbs if you can’t get hold of it. You can smash up the bread crumbs in a mortar if the ones you have are too grainy.

A tip for frying the chicken is to do it in small batches. This way, you don’t lower the oil temperature as much, and you get a better result in the frying, making the nuggets less oily.

Cooling Down: Allow the sweet and sour chicken to cool to room temperature before storing. This should take no longer than 2 hours to prevent bacterial growth.

Refrigerating: Place the cooled sweet and sour chicken in an airtight container. It can be refrigerated for up to 3-4 days. Keep the sauce and chicken separate when storing, if possible, to retain more crispiness.

Freezing: Sweet and sour chicken can be frozen for longer storage.
Store it in a freezer-safe airtight container or a heavy-duty freezer bag. Properly stored, it can last up to 3 months in the freezer. Note that the texture, especially of the battered chicken, may change slightly after freezing and thawing.

Thawing: Thaw frozen sweet and sour chicken in the refrigerator overnight. Avoid thawing at room temperature, as it can encourage bacterial growth.

Reheating: Reheat in the microwave, stirring occasionally, until hot throughout. This method may soften the batter. For a crispier texture, reheat in the oven or on the stovetop. Preheat the oven to 350°F (175°C) and spread the chicken in a single layer on a baking sheet. Heat for 10-15 minutes or until hot and crispy. If using a stovetop, reheat in a pan over medium heat until warm. A little bit of oil can help restore some crispiness.

Ingredients

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For the Sweet and Sour Sauce

• ¼ cup tomato sauce (ketchup)
• 3 tablespoons white vinegar
• ¼ cup sugar
• ⅔ cup chicken stock
• 2 teaspoons cornstarch
• ¼ cup pineapple juice (from canned pineapple or fresh)

For the Chicken and Batter

• 1 ⅓ pounds chicken breasts, cut into strips
• 2 large eggs
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 teaspoons paprika
• vegetable oil, for deep frying

For the Stir-Fry

• 2 tablespoons vegetable oil
• ½ fresh pineapple, cut into bite-sized pieces
• 1 large onion, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 green bell pepper, cut into bite-sized pieces

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1. Make the Sauce: In a small saucepan, whisk together ¼ cup tomato sauce, 3 tablespoons white vinegar, ¼ cup sugar, ⅔ cup chicken stock, ¼ cup pineapple juice, and 2 teaspoons cornstarch. Heat over low heat, stirring constantly, until the sauce thickens and becomes smooth. Remove from heat and set aside.
2. Prepare the Chicken: In a bowl, whisk 2 large eggs. In another bowl, mix ½ cup cornstarch, ½ cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon garlic salt, and 2 teaspoons paprika.
3. Coat the Chicken: Dip the chicken strips into the egg, then dredge them in the flour-cornstarch mixture, ensuring each piece is well-coated.
4. Fry the Chicken: Heat enough vegetable oil in a deep fryer or a large pan to 350°F. Fry the chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Avoid overcrowding the pan. Remove and drain on paper towels.
5. Stir-Fry Vegetables: Heat 2 tablespoons of vegetable oil in a wok. Add the pineapple, onion, bell peppers, and stir-fry for about 3 minutes.
6. Combine: Add the fried chicken to the vegetables. Pour the sweet and sour sauce over the chicken and vegetables and stir well to coat. Cook for an additional minute to heat everything through.
7. Serve: Serve the sweet and sour chicken immediately, preferably with steamed rice.

• Chicken Preparation: Cut the chicken into even-sized pieces to ensure uniform cooking. Pat the chicken dry before coating to help the batter adhere better.
• Batter Consistency: The batter should not be too thick and coat the chicken. If it's too thick, it might not cook evenly. Some cooks swear by double-coating for extra crispiness: dip in egg, then flour mixture, and repeat.
• Frying Tips: Ensure the oil is at the right temperature (about 350°F or 175°C). Use a cooking thermometer for accuracy. Don’t overcrowd the pan when frying. Cook in batches if necessary to maintain the oil temperature. After frying, let the chicken drain on a wire rack instead of paper towels to keep the bottom from getting soggy.
• Sauce Thickness: The sauce should be thick enough to coat the back of a spoon. If it's too thin, mix more cornstarch with water and add it to the sauce. Conversely, thin the sauce out with water or more pineapple juice if the sauce is too thick.
• Combining Chicken and Sauce: Combine the chicken with the sauce just before serving to maintain the crunchiness of the batter. If you prefer a softer coating, let the chicken sit in the sauce longer before serving.
• Vegetable Crunch: Stir-fry the vegetables quickly on high heat to retain their crunch and bright color.
• Taste Adjustments: Before combining everything, taste the sauce and adjust the seasoning if needed. Some people prefer a sweeter or tangier sauce.
• Serving Suggestions: Serve hot, ideally with a side of fluffy steamed rice or fried rice. Garnish with sesame seeds or sliced green onions for added flavor and presentation.
• Healthier Options: For a healthier version, consider baking or air frying the chicken instead of deep frying.