Get ready to dive into a dish that brings together crispy, tender chicken coated in a golden, flavorful breading that’s full of zest. Inspired by the bold flavors of Chinese street food, this recipe takes classic comfort food and elevates it with global influence.
If you’re looking for the perfect pairing, this breaded chicken tastes fantastic with a refreshing Keto Deviled Ham Salad and bold Vodka Margarita. The earthy flavors from the zucchini and the crispness of the cocktail balance the richness of the chicken, creating a harmonious plate that’s sure to impress.
As you explore the recipe, you’ll notice it’s all about perfecting the technique. The breading is crisp without being greasy, and the chicken remains juicy even after frying. So, grab your apron and enjoy the simple joy of creating something globally inspired yet completely comforting.
What’s So Great About This Dish!
- The crispy coating offers an addictively satisfying crunch, perfect for those who love texture in their meals.
- It pairs effortlessly with a Greek zucchini salad, giving you a fresh, balanced bite alongside the savory chicken.
- The recipe is flexible enough to play with spices or add sauces to match your cravings, making it an easy weeknight favorite.
- I’ve made this dish multiple times, and it always delivers a crowd-pleasing, indulgent meal.
- The versatility makes it perfect for pairing with cocktails, so it’s a great choice for a casual dinner with friends.
And, it tastes so good!
Breaded Chinese Chicken Recipe
Equipment
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Small saucepan
Ingredients
- 2 Chicken breasts cut into 1-2" pieces
Sweet and Sour Sauce
- 3 tbsp ketchup
- 1 cup sugar
- ½ cup vinegar we used rice, but can use white
- 1 tbsp cornstarch
- ½ cup water
Batter
- ¼ tsp sugar
- ¼ cup self-rising flour
- ½ cup water
- ¼ tsp salt
- ¼ cup cornstarch
Instructions
- Preheat your deep fryer to 375°F.
- In a mixing bowl, combine all batter ingredients and whisk until smooth; the batter will be thin, which is exactly what you want.
- Dip each piece of chicken into the batter and carefully place it into the deep fryer.
- Fry for about 7–8 minutes or until golden brown.
- Then transfer to a paper towel-lined plate to drain.
- Repeat the process with the remaining chicken.
- For the sweet and sour sauce, combine sugar, vinegar, and water in a small saucepan over medium heat, stirring until the sugar dissolves.
- In a separate bowl, mix the ketchup and cornstarch, then add this mixture to the saucepan once the sugar is fully dissolved.
- Increase the heat to medium-high and bring to a boil; once the sauce rises in the pan, remove it from the heat and let it cool before serving.
Notes
- The thin batter may seem too runny, but it clings perfectly during frying and results in a crispy texture.
- Pouring the sweet and sour sauce over the chicken can make it soggy; for the best texture, serve the sauce on the side for dipping.
- Cut chicken into 2-inch pieces for a more authentic restaurant-style look and texture.
| Nutrition | Value |
| Calories | 273kcal |
| Carbohydrates | 46g |
| Fibre | 1g |
| Fat | 2g |
| Protein | 17g |
| Cholesterol | 48g |
