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Asian-Style Sweet and Sour Chicken


Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

This dish is perfect for a family dinner.

This dish is perfect for a family dinner.

Sweet and Sour Chicken

When the weather gets cold, as it has recently here in Utah, I like to prepare family meals that are warm and delicious. A recipe that fits the bill perfectly is sweet and sour chicken, which is influenced by Asian cooking styles. Asian cuisine may refer to ingredients and cooking methods that come from Asian or East Asian countries, including China, Japan, Korea, and others.

This particular recipe requires a marinating step, which adds a bit of extra time to the preparation. The results, however, are worth it.

This dish is perfect when served with steamed rice as well as a side dish such as stir-fried vegetables. If you have leftovers, save them in a container and store them in the fridge.


For the chicken marinade:

  • Chicken parts (wings, drumettes, or breast cut into small pieces), dried with a paper towel
  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 2 egg whites
  • 2 teaspoons baking soda

For the coating:

  • 5 tablespoons cornstarch or potato starch
  • 1 cup all-purpose flour
  • 1 teaspoon salt

For stir-frying:

  • 1/2 medium red onion, sliced
  • 1 tablespoon ginger, minced
  • 3 cloves ginger, minced
  • 1/2 red bell pepper, sliced
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 3 to 4 dried chilies
  • 1 spring onion, sliced, for garnish
  • Salt and pepper to taste
  • Oil for frying


  1. In a large bowl, combine the egg whites, soy sauce, rice vinegar, cornflour, and baking soda. Whisk and everything together.
  2. Add the chicken into the mixture. Cover with cling wrap and keep in the fridge for 30 minutes (or less if you ready to cook).
  3. On a large plate, combine the all-purpose flour, cornflour, salt, and pepper. Mix the mixture and set aside.
  4. Dredge the chicken pieces through the dry mixture, making sure to coat evenly on all sides. Shake off any extra.
  5. Set the chicken on another plate or a parchment paper.
  6. Heat the oil in a pan over medium heat.
  7. Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
  8. Fry the chicken, flipping each piece every 2 minutes. Cook until the pieces turn golden brown.
  9. Heat another pan over a lower heat.
  10. Fry the sliced red onion, ginger, and garlic for a few minutes.
  11. Add the soy sauce, honey, and, salt, pepper, and dried chilies. Stir well and combine with the fried chicken. Coat the chicken with the sauce.
  12. Sprinkle the sliced spring onions on top.
  13. The dish is ready to be served with steamed rice.

Note: A simple tip to thicken the sauce: In a small bowl, combine 1 tablespoon cornflour with a little bit of water, stir, and set aside. Add this mixture to the sauce before adding the chicken.

© 2019 Liza


Liza (author) from USA on April 17, 2020:

Great! I hope you going to like it. By the way, feel free to browse more Malay recipes here, Mitchelle. Thanks for your comment :)

Mitchelle Peter from Dubai, U.A.E on April 17, 2020:

Yummm! Love Malay food. This looks delicious, will definitely try it out! Thank you for sharing!

Liza (author) from USA on October 18, 2019:

Thank you, Thelma. I want to make another round next week because it was so delicious! Have a nice weekend :)

Thelma Alberts from Germany on October 18, 2019:

Yummy! I feel hungry reading this recipe. Thanks for sharing this sweet and sour fried chicken.

Liza (author) from USA on October 15, 2019:

Thank you, Liz. I appreciate for your comment :)

Liza (author) from USA on October 15, 2019:

Thank you for your lovely comment, Aanvi. Now that the cold weather is back, I like cooking comfort food for dinner. What about you? By the way, I like spring onions too!

Aanvi from United States on October 15, 2019:

Liza, looks delicious. I really enjoy some of the oriental dishes. I like green (spring) onion toppings on oriental foods. It really brings out the crunchiness

Liz Westwood from UK on October 15, 2019:

This is a tasty and very well-illustrated recipe.

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