Can I bake this chicken instead of frying it?

Absolutely! While the texture won't be identical to the fried version, you can get good results by preheating your oven to 425°F, lightly spraying the battered chicken with cooking oil, and baking on a parchment-lined sheet for about 15-20 minutes, flipping halfway through. The coating won't be as crispy, but it's a healthier alternative.

Why is my batter not sticking to the chicken?

This usually happens if your chicken is too wet or if the batter is too thin. Make sure to pat the chicken dry before marinating, and if your batter seems runny, add a little more cornstarch. Also, make sure your oil is at the right temperature (350°F) before adding the chicken.

Can I make the sweet and sour sauce ahead of time?

Definitely! The sauce actually benefits from being made ahead, as the flavors have time to meld. It can be stored in an airtight container in the refrigerator for up to a week. Just warm it gently before using.

Is there a good substitute for cornstarch in this recipe?

If you don't have cornstarch, you can use potato starch or arrowroot powder in the same quantities. For the marinade portion, you could also use tapioca starch. Each will give slightly different results, but all will work to create a crispy coating.

Sweet and Sour Chicken Recipe

Description

This Sweet and Sour Chicken recipe is a perfect combination of crispy, golden-brown chicken pieces and a tangy, flavorful sweet and sour sauce. The light and crunchy batter, paired with the savory marinade, elevates this dish, making it a favorite for both weeknight dinners and special gatherings. Enjoy it as a main course served alongside rice or transform it into a crowd-pleasing appetizer.

Ingredients

Units Scale

For the Chicken:

2 large boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons cornstarch
Black pepper, to taste
1 tablespoon soy sauce

For the Batter:

3/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
2/3 cup ice-cold water
1 large egg
Oil for frying

Additional:

1 recipe sweet and sour sauce (linked separately)

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Instructions

Marinate the Chicken
In a medium-sized bowl, mix the diced chicken with onion powder, garlic powder, cornstarch, black pepper, and soy sauce. Stir to coat the chicken thoroughly and set aside to marinate.
Prepare the Dry Batter Mix
In a large bowl, whisk together the cornstarch, flour, baking powder, baking soda, sugar, and salt. Ensure even distribution of the ingredients before proceeding to the next step.
Combine Wet and Dry Ingredients
In a separate small bowl, whisk together the ice-cold water and egg. Pour this wet mixture into the bowl of dry batter ingredients. Mix until just combined; small lumps in the batter are okay. Add the marinated chicken to the batter and stir until each piece is well coated.
Heat the Oil
In a heavy-bottom skillet with deep sides, pour enough oil to fill it up to 2-3 inches. Heat the oil to 350°F over medium heat. The oil should be hot but not smoking, creating the ideal environment for frying.
Fry the Chicken
Gently place the battered chicken pieces into the hot oil, ensuring they do not touch or overcrowd the pan. Fry the chicken in batches, flipping halfway through until they turn golden brown and their internal temperature reaches 165°F. Use a thermometer to ensure accuracy.
Drain and Serve
Once fried, transfer the chicken pieces onto a rack set over a baking sheet to allow excess oil to drain off. Serve immediately with sweet and sour sauce for dipping, or toss the chicken in the sauce for a complete, flavorful dish. Pair with rice for a wholesome meal.

Notes

Sweet and sour sauce recipe can be prepared separately.
Nutritional value provided includes the chicken only, not the accompanying sauce.
This dish is best enjoyed fresh on the same day as preparation.
Feel free to incorporate additional ingredients like bell peppers and pineapple to enhance the sweet and sour flavors.
You can serve the dish with the sauce on the side or toss the chicken in the sauce for a more cohesive flavor.
For a heartier meal, pair this dish with steamed rice and vegetable sides.a

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 21g
Cholesterol: 85mg