Ken’s Sweet & Sour Chicken

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Servings: 4 servings Difficulty: Advanced
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Crispy golden chicken tossed in a tangy, glossy sauce with vibrant vegetables
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Ken's Sweet & Sour Chicken recipe image
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Ken’s Sweet & Sour Chicken

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This authentic-style Sweet and Sour Chicken features tender, crispy chicken cubes coated in a delicate balance of sweet and tangy flavors. Unlike heavy restaurant versions, this recipe highlights fresh bell peppers, carrots, and scallions, creating a vibrant and textured dish. The sauce, made with rice wine, soy sauce, and a hint of tomato paste, offers a sophisticated depth that complements the crunch of the fried chicken. Perfect for weeknight dinners or family gatherings, it brings the satisfaction of takeout to your home kitchen without the excessive sugar or grease.

Ingredients

Directions

  1. Cut the chicken breast into 1-inch cubes.
  2. In a bowl, combine the chicken cubes with the rice wine (or sherry), the light soy sauce (for marinade), and the salt (for marinade).
  3. Marinate the chicken for 20 minutes.
  4. Meanwhile, cut the green and red bell peppers into 1-inch squares.
  5. Peel the carrot and cut it into 1-inch chunks.
  6. Cut the scallions into 1-inch chunks.
  7. Bring a pot of water to a boil and blanch the carrots for 4 minutes.
  8. Drain the blanched carrots and set them aside.
  9. In a separate bowl, whisk together the beaten egg and the cornstarch (for batter) until well blended into a smooth batter.
  10. Remove the chicken cubes from the marinade and coat each piece thoroughly in the egg-cornstarch batter.
  11. Heat the oil in a deep-fat fryer or large wok until it is almost smoking hot.
  12. Carefully add the battered chicken pieces to the hot oil and deep-fry until golden brown and crispy.
  13. Remove the fried chicken with a slotted spoon and drain on paper towels.
  14. In a large saucepan, combine the chicken stock, the light soy sauce (for sauce), the salt (for sauce), the vinegar, the sugar, and the tomato paste.
  15. Bring the sauce mixture to a boil over medium-high heat.
  16. Add the green peppers, red peppers, blanched carrots, and scallions to the saucepan and stir well.
  17. In a small bowl, mix the remaining cornstarch (for thickening sauce) with the water to create a slurry.
  18. Stir the cornstarch slurry into the simmering sauce and bring back to a boil to thicken.
  19. Reduce the heat to a low simmer.
  20. Add the fried chicken cubes and the orange segments (or lychees) to the sauce.
  21. Gently toss everything together to coat the chicken and vegetables evenly in the sauce.
  22. Transfer the mixture to a deep platter and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 4.0g20%
Cholesterol 95mg32%
Sodium 650mg28%
Total Carbohydrate 35.0g12%
Dietary Fiber 2.0g8%
Sugars 25.0g
Protein 25.0g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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