Sweet and Sour Chicken
Have I told you how much my daughter loves when I make homemade Chinese food? Yeah it’s like our thing to either eat it out or at home. Our schedule this holiday season hasn’t allowed for much time to really cook. I am hoping to free up time to make some yummy Frozen cookies and a few really tasty soups. What are you cooking? Or are you just going out to eat? Monday night I decided it was time for some homemade Chinese I was so over the out to eat game. I whipped up (took over an hour) some sweet and sour chicken. It was so darn delicious!
It’s something about this time of year that I just crave Chinese food. I think it’s because when I was younger my grandparents would shop and then we would stop by Chuck’s Chinese and American food. It was just around the corner from where I grew up.
I remember playing in the kitchen. The bowls decorated with the blue designs and the cool soup spoons that were definitely like the soup spoons we had at home. The atmosphere was like home to me. It is one of the best memories from my childhood.
Do you have a memory that stretches back into your childhood that you’ll never forget. One that dances in your brain with beauty? I’d love to hear about it below. I know I only have a few but they are so fun and always seem to be wrapped around food. Guess I was always a foodie at heart.
I hope you can try out this dish and wrap some really great holiday memories with it. I know we will. Hopefully, I can find a way to do this in this in the summer too for a movie marathon or season watching party. It really does fit so many occasions. I am off to see the new The Hobbit: The Battle of the Five Armies today and I cannot wait!
SWEET AND SOUR CHICKEN
Chicken fried and tossed in a sweet and sour sauce scooped over rice and topped with spring onions.
Ingredients
- 3 skinless, boneless chicken breast
- 1 cup cornstarch
- 2 cups vegetable oil; for frying
- 1½ cup brown sugar
- 3 large eggs, beaten
- 1 cup apple cider vinegar
- 1 cup ketchup
- 2 tablespoon soy sauce
- 4 cloves of garlic; peeled and minced
- 1 tablespoon fresh ginger; minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 stalk spring onion; sliced
Instructions
- To make the sauce, whisk together brown sugar, vinegar, ketchup, soy sauce, ginger and garlic ins a medium bowl; set aside.
- In a cast iron skillet, pour in oil and heat to a medium heat.
- Diced chicken into ½ cubes. In a medium bowl crack three eggs and beat with a whisk until well blended. In a large bowl place cornstarch. Roll chicken cubes in the egg and then into the cornstarch and place in to the hot frying pan with a spider. Careful not to burn yourself.
- In a large pan, add in sauce and put on low. This will help to thicken the sauce while frying the chicken.
- Drain chicken as you pull it from the oil and place it into the sauce. Repeat this until all chicken is fried and in the sauce. Toss until all chicken is coated. Top with salt and pepper.
- Turn off heat. Add the sliced spring onion to the top and stir. Remove from heat and serve over white steamed rice.
Notes
There is an option to do baked. If you are interested comment below and I will gladly write up a recipe for baked.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1635Total Fat: 116gSaturated Fat: 10gTrans Fat: 3gUnsaturated Fat: 100gCholesterol: 216mgSodium: 1266mgCarbohydrates: 116gFiber: 1gSugar: 80gProtein: 34g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/
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Gorgeous pictures – this looks soooo good!
I would love to have the baked recipe please. Thanks.
Just spray a baking dish with oil. Toss the the chicken in egg and then lightly in cornstarch and bake until golden brown. The follow the recipe through out for the sauce.
This looks super authentic and yummy! It might be nice to offer a frying oil suggestion other than vegetable oil :), like coconut oil, tallow etc. Thanks for sharing the special experiences you share with your daughter, so sweet and memorable.
You might be able to do it in other oils but I have always used vegetable oil. The problem with coconut oil is it sets off the taste of the chicken so it wouldn’t taste as authentic. I will have to look into other oils. You can also bake the chicken too!
Yum! I love homemade Chinese food, sweet + sour is one of my favorites.
Beautiful photos! Love sweet and sour chicken! I never thought to use the green onion but I would LOVE that!
I am taking out chicken from the freezer to make this! My kids love this but I have never tried to make it at home. Yum.
Yum! I love Chinese food!
Holy Cow, your pics are making me drool! This looks so yummy… is it dinner time yet?! 😉 I was curious about the cornstarch (I’m terrible with being creative in the kitchen) and wondered if there’s anything you could supplement instead of the cornstarch? I have arrowroot powder that I typically use for thickening but wasn’t sure if that was the purpose for the cornstarch in your recipe here?
The cornstarch is to coat the chicken when frying. It’s basically gluten free too. It gives the crispy underside before you top with the sauce.