Sweet and Sour Chicken
Serves 1
Directions
- 1Cut one large chicken breast in half, then cut it longways into finger-sized pieces.
- 2Put the cut chicken into a plastic bag.
- 3Add one egg white, a tablespoon of cornstarch, and a teaspoon of your favorite oil to the bag with the chicken.
- 4Close the bag and give it a good mix to coat the chicken.
- 5For the batter, combine one cup of self-rising flour, half a cup of cornstarch, a teaspoon of garlic powder, half a teaspoon of salt, and half a teaspoon of white pepper in a mixing bowl.
- 6Add one large egg and three-quarter cups of water to the dry ingredients in the bowl and mix well.
- 7Adjust the water quantity as needed to achieve a pancake batter-like consistency.
- 8Add the marinated chicken to the batter and mix.
- 9Deep fry the battered chicken at 375 degrees Fahrenheit, holding each piece for a second to prevent sticking to the bottom.
- 10Remove the chicken from the fryer for a couple of minutes, then double fry to make the outside crispier.
- 11For the sweet and sour sauce, combine half a cup of sugar and four teaspoons of cornstarch in a small pot and whisk until there are no lumps.
- 12Add three-quarter cups of water, a quarter teaspoon of salt, a teaspoon of less sodium soy sauce, and six teaspoons of white vinegar to the pot.
- 13Whisk the sauce mixture and add a few drops of red food coloring (optional) to achieve the desired red color.
- 14Bring the sauce to a boil, continuing to whisk until thickened, then turn off the stove.
- 15Serve the sweet and sour chicken with white rice or fried rice, pouring the sauce on top or serving it on the side.
Ingredients
- 1 large chicken breast
- 1 egg white
- 1 tablespoon cornstarch
- 1 teaspoon oil
- 1 cup self-rising flour
- 0.5 cup cornstarch
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon white pepper
- 1 large egg
- 1 cup water
- 0.5 cup sugar
- 4 teaspoons cornstarch
- 0.25 teaspoon salt
- 1 teaspoon less sodium soy sauce
- 6 teaspoons white vinegar
- red food coloring
- white rice
Equipment
cutting boardknifeplastic bagmixing bowlwooden spoondeep fryersmall potwhisk
Tips
- Velvet the chicken to make it tender by mixing it with egg white, cornstarch, and oil.
- For the batter, adjust water quantity to achieve desired consistency (like pancake batter).
- Double fry the chicken to make the outside crispier.
- For the sweet and sour sauce, ensure there are no lumps when mixing dry ingredients.
- Food coloring is optional for the sweet and sour sauce; you can use any color or none at all.
- You can fry your favorite vegetables (onions, bell peppers) when you fry your chicken.
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