How to Make Asian-Style Sweet and Sour Chicken

Updated on October 17, 2019
lizmalay profile image

Liza is a homemaker. She has an obsession with coffee and loves collecting postcards from friends all over the world.

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.

Ingredients

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

Directions

  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.

Photo Tutorial

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Combine the chicken into the mixture. Cover with cling wrap and keep in the fridge for 30 minutes.On a large plate, combine the all-purpose flour, cornflour, salt, and pepper. Mix and set aside.Dredge the chicken pieces through the dry mixture.Turn chicken to get flour on both sides and shake off any extra.Set the chicken on another plate or on parchment paper.Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.Continue frying the chicken, turning each piece every 2 minutes. Cook until the pieces turn golden brown.Fried chicken. Fry the sliced red onion, ginger, and garlic for a few minutes.Combine the soy sauce, honey, dried chilies, salt, and pepper. Throw the chicken into the sauce. Coat the chicken with the sauce. Sprinkle the sliced spring onions on top.
Combine the chicken into the mixture. Cover with cling wrap and keep in the fridge for 30 minutes.
Combine the chicken into the mixture. Cover with cling wrap and keep in the fridge for 30 minutes.
On a large plate, combine the all-purpose flour, cornflour, salt, and pepper. Mix and set aside.
On a large plate, combine the all-purpose flour, cornflour, salt, and pepper. Mix and set aside.
Dredge the chicken pieces through the dry mixture.
Dredge the chicken pieces through the dry mixture.
Turn chicken to get flour on both sides and shake off any extra.
Turn chicken to get flour on both sides and shake off any extra.
Set the chicken on another plate or on parchment paper.
Set the chicken on another plate or on parchment paper.
Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
Continue frying the chicken, turning each piece every 2 minutes. Cook until the pieces turn golden brown.
Continue frying the chicken, turning each piece every 2 minutes. Cook until the pieces turn golden brown.
Fried chicken.
Fried chicken.
Fry the sliced red onion, ginger, and garlic for a few minutes.
Fry the sliced red onion, ginger, and garlic for a few minutes.
Combine the soy sauce, honey, dried chilies, salt, and pepper.
Combine the soy sauce, honey, dried chilies, salt, and pepper.
Throw the chicken into the sauce.
Throw the chicken into the sauce.
Coat the chicken with the sauce. Sprinkle the sliced spring onions on top.
Coat the chicken with the sauce. Sprinkle the sliced spring onions on top.

Questions & Answers

    © 2019 Liza

    Comments

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      • lizmalay profile imageAUTHOR

        Liza 

        3 weeks ago from UT,USA

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

      • Thelma Alberts profile image

        Thelma Alberts 

        3 weeks ago from Germany and Philippines

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

      • lizmalay profile imageAUTHOR

        Liza 

        4 weeks ago from UT,USA

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

      • lizmalay profile imageAUTHOR

        Liza 

        4 weeks ago from UT,USA

        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!

      • hashtagmomblog profile image

        Aanvi 

        4 weeks ago from United States

        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

      • Eurofile profile image

        Liz Westwood 

        4 weeks ago from UK

        This is a tasty and very well-illustrated recipe.

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