Years ago, when I was a child, my step-father taught me a few things about cooking. He is a great cook and one of the foods he likes to tinker with is Chinese food. When I got married, I had him give me his recipe for sweet and sour chicken. Now, I’ve tinkered with this recipe myself over the years and made it my own. It’s sweet and tangy and has lots of flavor. I’m giving you the recipe for both the deep fried chicken as well as the version we use ourselves. We prefer our food not fried. Feel free to tinker with this yourself and find out which version you like best.
Sweet and Sour Sauce
- 1 1/2 cups granulated sugar
- 1 cup white vinegar
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/2 tsp Chinese five spice
- 2 tbsp corn starch
- 2 tbsp water
- 4 boneless skinless chicken breasts
- salt and pepper
- 2 tbsp vegetable oil or more if deep frying.
- corn starch
- 4 eggs
- 1/2 cup milk
For the Sauce
- In a saucepan, whisk together the sugar, vinegar, ketchup, soy sauce, and Chinese five spice. Bring to a boil.
- Meanwhile, mix together the cornstarch and water until smooth. Add the cornstarch and water to the sauce and boil until slightly thickened. Set aside.
For Deep Fried Chicken Version
- Rinse and pat chicken dry with paper towels. Season with salt and pepper. Cut the chicken into bite-size pieces.
- Put the cut up chicken in a Ziploc bag and add enough cornstarch to the bag to coat the chicken. Shake the bag until all the chicken is completely coated with cornstarch.
- Heat the oil in a wok or skillet with high sides.
- Mix together the eggs and milk.
- Dredge the coated chicken in the egg and milk mixture and add the chicken, one piece at a time to the oil. Fry until golden brown. Place the cooked chicken on paper towels to drain the oil.
- Place cooked chicken in a 9x13 pan. Cover with sweet and sour sauce and stir around until all the pieces are coated. Bake in the oven @ 350 degrees for 20 minutes.
- Serve over rice.
For Non Fried Chicken
- Heat 2 Tbsp oil. Add the chicken to the oil and cook until juices run clear or chicken is no longer pink.
- Add the just enough of the sauce to the wok and chicken to coat the chicken and a bit more. Reserve the remaining sauce for serving.
- Serve over rice.
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Serving Size1 cup
Amount Per Serving Calories 554 Total Fat 11g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 8g Cholesterol 194mg Sodium 1519mg Carbohydrates 80g Fiber 1g Sugar 54g Protein 32g