Chinese · Lunch · Dinner
Crispy chicken coated in a bright sweet-and-sour glaze.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Sweet and Sour Chicken, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Cut 500 g chicken into even bite-size pieces. Beat 1 egg in one bowl and place 1/2 cup cornflour in another. Prepare a wire rack and keep raw-chicken utensils separate from cooked food.
Whisk 1/3 cup ketchup, 2 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce and 1/3 cup water in a saucepan. Simmer over medium-low heat for 3–5 minutes until smooth and slightly thickened, then keep warm.
Coat the chicken first in egg and then thoroughly in cornflour, shaking off loose excess. Rest the coated pieces for 5 minutes so the crust adheres.
With adult supervision, heat 4 cm oil in a heavy pan to 175°C. Fry the chicken in small batches for 4–6 minutes, turning carefully, until crisp, golden and at least 75°C inside. Return the oil to temperature between batches.
Drain the chicken on a wire rack for 2 minutes. Transfer it to a clean bowl, pour over only enough hot sauce to coat and toss quickly so the crust remains crisp.
Finish with sliced spring onions and sesame seeds. Serve immediately; store leftover chicken and sauce separately whenever possible to prevent sogginess.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Sweet and Sour Chicken at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Sweet and sour flavour comes from balancing sugar and vinegar.
SAFETY FIRST
Check chicken is fully cooked and use care around hot oil.
