Sweet and sour chicken is a popular Chinese dish made with crispy chicken pieces coated in a sweet and tangy sauce. The chicken is typically battered and fried until crispy, then tossed in a sauce made from sugar, vinegar, ketchup, and soy sauce, among other ingredients. It’s often served with vegetables such as bell peppers, onions, and pineapple, and is commonly enjoyed with steamed rice. The combination of crispy chicken and flavorful sauce makes sweet and sour chicken a favorite in Chinese cuisine. It is believed to have originated in China, specifically in the Guangdong province. It is part of Cantonese cuisine, which is known for its use of fresh ingredients and a balance of flavors. The dish likely evolved from traditional Chinese sweet and sour dishes, which have been around for centuries and typically feature a combination of sugar, vinegar, and soy sauce. Sweet and sour chicken became popular in the United States and other Western countries as Chinese cuisine gained popularity in the mid-20th century. It has since become a staple in Chinese-American restaurants and is enjoyed by people worldwide.

Sweet and sour chicken recipe

Marinate – In a large bowl, marinate the chicken will all the marinade ingredients. Set aside.Pro tip – You can leave the chicken to marinate for a few hours. And if you leave it overnight, I suggest you add the egg and flour just before pan frying.

Pan fry – In a large skillet over medium-high heat, add the oil. Then, half the chicken pieces, one at a time, with a tong. Wait for two minutes, then flip each piece over and cook another minute. Continue to cook the chicken pieces until crisp on both sides. This should take about 4 to 5 minutes. Then, remove them from the pan and set them aside while you do the next batch.Pro tip – Cook the chicken in batches so you do not crowd the pan and make sure the pieces do not get stuck to each other.

Sauce – To the same pan, over medium heat, add the remaining oil and saute the onions and garlic until the onions are translucent. Then, add all the sauce ingredients and bring it to a boil.

Combine – Return the chicken pieces back to the pan and coat them with the sauce.Pro tip – If necessary, add 1 to 2 tbsp of water to prevent it from becoming too thick. Garnish – Taste and adjust seasoning. Garnish with freshly chopped cilantro.

Frequently asked questions

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