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Sweet and Sour Chicken Sauce Recipe

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Did someone say home-made sweet and sour chicken sauce??? Oh yes!!! This is one of those dishes that make me fall in love with Chinese food over and over and over again. I mean, why go all the way to a Chinese restaurant to have this luxury comfort food when you can create it on your own from the comfort of your kitchen? Now you have a great reason to invite that friend you have been longing to have over to your house. It is super easy to create and all ingredients can be purchased at any major super market near you. Try it out today and tell me how it turned out. Enjoy!!!!

Sweet and Sour Chicken Sauce

Prep Time: 15mins. Cook time: 30-35mins. Yield: 5 servings. Level: Very easy.

INGREDIENTS

Ingredients used in creating this dish are divided into 3 categories…

Chicken and vegetables

  • 2 chicken breasts
  • 1 bunch spring onions, cut in strips
  • 1 large red bell pepper, cut in large chunks
  • 1 large green bell pepper, cut in large chunks
  • 1 medium onion bulb
  •  2garlic cloves, grated

Batter

  • 3 tbsp all purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp Kosher salt or table salt
  • 1/4 tsp White pepper
  • 1/4 cup water

Sweet & sour sauce

  • 5 tbsp ketchup
  • 4 tbsp sweet chili sauce
  • 1tbsp vinegar
  • 1 tbsp lemon juice
  • 2 tsp sugar
  • Thumb size ginger
  • pinch of salt
  • 2 cups vegetable oil for frying

PROCEDURE

  • Get a mixing bowl and combine the dry ingredients listed under batter.
  • Pour in water and whisk until a lump free batter is formed.
  • Cut chicken breast into medium sized chunks. Mine is a little on the big side, I prefer them like that. The smaller the chicken, the easier it gets overcooked.
  • Add the chicken chunks. Mix up thoroughly. Leave to marinade for about 10-15 minutes.
  • Heat up vegetable oil in a pan on medium-high heat.
  • Gently add the chicken chunks into the pan. Don’t overcrowd the pan or the temperature will drop. It takes about 8-10 mins to cook depending on how thick you cut your chicken breasts.

  • Remove the chicken from the pan when it is golden brown and let it drain on paper towel. Repeat till all the chicken breast is fried.

  • Combine all ingredients listed under sauce. Peel the ginger and cut into thick slices. Add them. The ginger will be removed later, I only want the flavor infused into the sauce. Stir well.

  • Bring to a boil and simmer over low heat for 7-10 minutes.

  • In the mean time, heat up 2 table spoon of olive oil in a pot, and onions and sauté 30 seconds. Next, grate in garlic cloves and allow to sauté till fragrant.

  • Next, add red and green bell peppers and spring onions, stir fry for another minute.

  • Pour in the sauce.

 

  • Stir in the deep fried chicken and leave to cook for another 2 minutes.

 

 

Incase you have any left overs, which I think will most likely not happen, you can store in a tupperware and place in the refrigerator. It can last for unto 7-10 days. You can re-heat with a micro-wave.

Enjoy!!!!

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