Chinese cuisine

Easy

Sweet and Sour Chicken | Chef John’s Cooking Class

Chef John Zhang

RATING LIKE SAVE PRINT

Sweet and Sour Chicken | Chef John’s Cooking Class

5 stars rating if you like it!

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Golden, crispy bites of juicy chicken coated in a vibrant, tangy glaze that’s sweet, savory, and just the right amount of sour. This dish delivers that irresistible takeout-style texture and taste, all made at home with fresh ingredients and a bold, homemade sauce.

Each bite offers a satisfying crunch from the double-fried batter, followed by tender chicken and a glossy sauce bursting with tomato, vinegar, crystal sugar, and the unique depth of haw flakes and Worcestershire. Stir-fried onions and green onions bring aromatic lift, while the slurry gives the sauce that ideal cling for perfect coating.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

3 SERVING

Ingredients:

Chicken Marinade
10 oz. Boneless chicken thigh
1/2 tsp. Salt
1 tbsp. Shaoxing wine
1/4 tsp. White pepper
For the batter
1/4 tsp. Sugar
2 cup Flour
3/4 cup Corn starch
1 1/2 tsp. Baking powder
1/4 tsp. Baking soda
1 1/2 tsp. Instant yeast
1 Large Egg
1 tbsp. White vinegar
2 1/2 cup Water
1 tsp. Cooking oil
For frying
1 1/2 qt. Cooking oil
For the sauce
1 tbsp. Cooking oil
1 Large Onion
3 Stalks Green onion
1/2 cup Tomato paste
2 cup Water
1 tsp. Salt
3/4 cup Crystal sugar
1 oz. Haw flakes
1 tsp. Worcestershire sauce
2 tbsp. White vinegar
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Directions:

Cut chicken into small long strips first; then cut into two small pieces. Shred onion into small pieces. Cut green onion into segments. In a medium bowl, combine chicken, salt, Shaoxing wine, ground white pepper, and sugar; knead with fingers until mixed evenly.

Making the batter: In a large mixing bowl, add flour, cornstarch, baking powder, baking soda, yeast, egg, white vinegar, water, and oil; mix well; set aside for 20 minutes. (Note: The amount of water may vary ）

Add 1.5 qt oil to a medium wok, set the heat at medium. As the oil temperature reaches 280F°-300F°/120°C-150C°, add the chicken into the batter; then place the chicken into the wok one piece at a time. The chicken will float up to the surface; fry until slightly golden; remove from the wok; put them on the paper towels to absorb oil.

When the oil temperature is back up again, re-fry the chicken until golden; Remove from the oil, and drain.

Making the sweet and sour sauce: With a large pan over high heat, add oil, onion, and green onion; stir-fry until fragrant; add tomato paste, water, salt, rock sugar, haw flakes; stir until all ingredients are melted.

Then, add Worcestershire sauce to seasoning; remove the solids; add white vinegar, and potato slurry to the wok; stir to mix well; add bell pepper and chicken; stir until chicken pieces are coated with the sauce.

Enjoy!

Final Notes

- Double frying is the key to ultra-crispy chicken that stays crunchy even after being sauced. - Rest the batter for 20 minutes before frying. This allows the yeast and baking powder to activate for an airy, crispy shell.