I don’t even really need to say anything about this Crispy Sweet and Sour Chicken. It is AWESOME!
Just look at it! YUM!
I suggest you make it for dinner as soon as possible!
What you need,
For the chicken,
2-4 boneless skinless chicken breasts cut into 1 inch pieces
1 cup corn starch
2 eggs, beaten
3 cups vegetable oil, for frying
For the sauce,
¾ cup granulated sugar
4 tbsp. ketchup
½ cup cider vinegar
1 tbsp. soy sauce
1 tsp. garlic powder
Pinch of red pepper flakes
Cooked white or brown rice for serving
In a small sauce pan combine the sugar, ketchup, vinegar, soy sauce, garlic powder and red pepper flakes. Heat over medium heat until the mixture comes to a boil, reduce the heat and let it simmer for 8-10 minutes until the sauce is reduced and thickened, keep warm.
Meanwhile put the cornstarch in a large zip top bag.
Heat the oil in a large Dutch oven to 350 degrees.
Shake the chicken pieces in the corn starch then dip each piece in the egg. Carefully place 10 or 12 pieces of the chicken in the hot oil and cook flipping once for 4-5 minutes until crisp and brown and the chicken is cooked through.
Transfer the chicken to a sheet pan with a wire rack on it. Place it in a 200 degree oven while you cook the remaining chicken.
Cook the rest of the chicken in batches until it is all cooked.
Toss the crispy chicken with ¼ to ½ cup of the sauce until well coated.
Serve on a bed of rice with the extra sauce on the side.
What a great recipe. The chicken was perfectly crisp and the sauce is to die for.
We loved it!
Recipe from Mel’s Kitchen Café
(I adapted the cooking method a bit)