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Chinese cuisine

Sweet and Sour Chicken | Chef John’s Cooking Class

Sweet and Sour Chicken | Chef John’s Cooking Class
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Sweet and Sour Chicken a favorite of many now accessible homemade when you have a little time. The chicken is crunchy fried in the tasty dough and coated in the delightful sweet-sour sauce, it is a perfect quick dinner for the whole family.

PRE TIME: 20 min
TOTAL TIME: 50 min
  • 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)
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.
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