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This image shows a plate of crispy, golden-brown breaded Chinese chicken served on a white round plate, accompanied by a small bowl of sweet and sour sauce on the side.

Breaded Chinese Chicken Recipe

This breaded Chinese chicken is crispy, golden, and irresistibly delicious. The light, thin batter creates a crunchy coating, perfectly complementing the juicy chicken inside. Served with a homemade sweet and sour sauce, this dish delivers the ideal balance of tangy and sweet flavors, just like your favorite takeout.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine Chinese
Servings 6 people
Calories 273 kcal

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.
    This image shows a deep fryer being preheated, preparing the oil to the perfect temperature for frying crispy breaded Chinese chicken.
  • In a mixing bowl, combine all batter ingredients and whisk until smooth; the batter will be thin, which is exactly what you want.
    This image shows a bowl with flour, eggs, and seasonings being whisked together to form a smooth batter, ready to coat the chicken pieces.
  • Dip each piece of chicken into the batter and carefully place it into the deep fryer.
    This image shows chicken pieces being fully coated in a thick batter, ensuring a crispy and golden-brown crust when fried.
  • Fry for about 7–8 minutes or until golden brown.
    This image shows battered chicken pieces frying in hot oil inside a deep fryer, turning golden brown and crispy.
  • Then transfer to a paper towel-lined plate to drain.
    This image shows golden-brown fried chicken pieces resting on a wire rack, allowing excess oil to drain for a perfect crispy texture.
  • 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.
    This image shows a saucepan with ingredients being combined to create the base of a homemade sweet and sour sauce.
  • In a separate bowl, mix the ketchup and cornstarch, then add this mixture to the saucepan once the sugar is fully dissolved.
    This image shows ketchup and cornstarch being stirred into the sauce, thickening it into a glossy, flavorful sweet and sour mixture.
  • 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.
    This image shows the completed sweet and sour sauce, thick, glossy, and rich in flavor, ready to be served with crispy breaded Chinese chicken.

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.