1Cut one large chicken breast in half and then long ways into finger-sized pieces.
2Cut one large chicken breast in half and then long ways into finger-sized pieces.
3Cut one large chicken breast in half and then long ways into finger-sized pieces.
4Place the chicken in a plastic baggy.
5Place the chicken in a plastic baggy.
6Place the chicken in a plastic baggy.
7Add one egg white, one tablespoon of cornstarch, and one teaspoon of your favorite oil to the bag with the chicken.
8Add one egg white, one tablespoon of cornstarch, and one teaspoon of your favorite oil to the bag with the chicken.
9Add one egg white, one tablespoon of cornstarch, and one teaspoon of your favorite oil to the bag with the chicken.
10Close the bag and mix well to velvet the chicken.
11Close the bag and mix well to velvet the chicken.
12Close the bag and mix well to velvet the chicken.
13In a mixing bowl, combine one cup of self-rising flour, half a cup of cornstarch, one teaspoon of garlic powder, half a teaspoon of salt, and half a teaspoon of white pepper for the batter.
14In a mixing bowl, combine one cup of self-rising flour, half a cup of cornstarch, one teaspoon of garlic powder, half a teaspoon of salt, and half a teaspoon of white pepper for the batter.
15In a mixing bowl, combine one cup of self-rising flour, half a cup of cornstarch, one teaspoon of garlic powder, half a teaspoon of salt, and half a teaspoon of white pepper for the batter.
16Add one large egg and 3/4 cups of water to the batter mix.
17Add one large egg and 3/4 cups of water to the batter mix.
18Add one large egg and 3/4 cups of water to the batter mix.
19Mix well and add an additional quarter cup of water if needed to reach the desired consistency.
20Mix well and add an additional quarter cup of water if needed to reach the desired consistency.
21Mix well and add an additional quarter cup of water if needed to reach the desired consistency.
22Add the velveted chicken to the batter and mix to coat.
23Add the velveted chicken to the batter and mix to coat.
24Add the velveted chicken to the batter and mix to coat.
25Deep fry the chicken at 375 degrees Fahrenheit, holding each piece for a second to prevent sticking to the bottom.
26Deep fry the chicken at 375 degrees Fahrenheit, holding each piece for a second to prevent sticking to the bottom.
27Deep fry the chicken at 375 degrees Fahrenheit, holding each piece for a second to prevent sticking to the bottom.
28Remove the chicken after a couple of minutes and then double fry to make the outside crispy.
29Remove the chicken after a couple of minutes and then double fry to make the outside crispy.
30Remove the chicken after a couple of minutes and then double fry to make the outside crispy.
31In a pan, combine half a cup of sugar and four teaspoons of cornstarch for the sweet and sour sauce.
32In a pan, combine half a cup of sugar and four teaspoons of cornstarch for the sweet and sour sauce.
33In a pan, combine half a cup of sugar and four teaspoons of cornstarch for the sweet and sour sauce.
34Mix well to ensure there are no lumps.
35Mix well to ensure there are no lumps.
36Mix well to ensure there are no lumps.
37Add 3/4 cups of water, 1/4 teaspoon of salt, one teaspoon of less sodium soy sauce, and six teaspoons of white vinegar to the pan.
38Add 3/4 cups of water, 1/4 teaspoon of salt, one teaspoon of less sodium soy sauce, and six teaspoons of white vinegar to the pan.
39Add 3/4 cups of water, 1/4 teaspoon of salt, one teaspoon of less sodium soy sauce, and six teaspoons of white vinegar to the pan.
40Give it a quick mix.
41Give it a quick mix.
42Give it a quick mix.
43Add a few drops of red food coloring for color, if desired (optional).
44Add a few drops of red food coloring for color, if desired (optional).
45Add a few drops of red food coloring for color, if desired (optional).
46Bring the sauce to a boil, continuously whisking.
47Bring the sauce to a boil, continuously whisking.
48Bring the sauce to a boil, continuously whisking.
49Stop heating the stove once the sauce is boiling.
50Stop heating the stove once the sauce is boiling.
51Stop heating the stove once the sauce is boiling.
52Plate the sweet and sour chicken, serving it with white rice or fried rice.
53Plate the sweet and sour chicken, serving it with white rice or fried rice.
54Plate the sweet and sour chicken, serving it with white rice or fried rice.
55Pour the sauce on top of the chicken or serve it on the side.
56Pour the sauce on top of the chicken or serve it on the side.
57Pour the sauce on top of the chicken or serve it on the side.
58Optionally, fry your favorite vegetables like onions and bell peppers when you fry your chicken.
59Optionally, fry your favorite vegetables like onions and bell peppers when you fry your chicken.
60Optionally, fry your favorite vegetables like onions and bell peppers when you fry your chicken.
Ingredients
1 large chicken breast
1 large chicken breast
1 large chicken breast
1 egg white
1 egg white
1 egg white
1 tablespoon cornstarch
1 tablespoon cornstarch
1 tablespoon cornstarch
1 teaspoon favorite oil
1 teaspoon favorite oil
1 teaspoon favorite oil
1 cup self-rising flour
1 cup self-rising flour
1 cup self-rising flour
0.5 cup cornstarch
0.5 cup cornstarch
0.5 cup cornstarch
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon white pepper
0.5 teaspoon white pepper
0.5 teaspoon white pepper
1 large egg
1 large egg
1 large egg
0.75 cups water
0.75 cups water
0.75 cups water
0.25 cup water
0.25 cup water
0.25 cup water
0.5 cup sugar
0.5 cup sugar
0.5 cup sugar
4 teaspoons cornstarch
4 teaspoons cornstarch
4 teaspoons cornstarch
0.75 cups water
0.75 cups water
0.75 cups water
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
1 teaspoon less sodium soy sauce
1 teaspoon less sodium soy sauce
1 teaspoon less sodium soy sauce
6 teaspoons white vinegar
6 teaspoons white vinegar
6 teaspoons white vinegar
few drops red food coloring
few drops red food coloring
few drops red food coloring
white rice or fried rice
white rice or fried rice
white rice or fried rice
favorite vegetables, onions, bell peppers
favorite vegetables, onions, bell peppers
favorite vegetables, onions, bell peppers
Equipment
plastic baggymixing bowldeep fryerpanwhiskstove
Tips
Velvet the chicken with egg white, cornstarch, and oil to make it tender.
Double fry the chicken to make the outside crispier.
Ensure the sweet and sour sauce has no lumps.
Food coloring is optional for the sweet and sour sauce.
Serve with white rice or fried rice.
You can fry vegetables like onions and bell peppers with the chicken.