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.
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.