Description

A vibrant and crispy Sweet and Sour Chicken recipe featuring tender marinated chicken pieces coated in a crispy starch blend, deep-fried to golden perfection, and tossed in a tangy, sweet sauce with bell peppers and garlic. Perfectly balanced with a flavorful sauce made from ketchup, brown sugar, vinegar, and lychee juice, this dish offers a delightful combination of textures and tastes, ideal for a family meal or dinner party.

Ingredients

For the Chicken Marinade

1 pound boneless chicken thighs (or breasts)
1 large egg white
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon salt

For the Sauce

3 tablespoons ketchup
6 tablespoons brown sugar (firmly packed)
3 tablespoons white vinegar
1 ½ teaspoons cornstarch
½ teaspoon salt
1/4 cup lychee juice (from a can of lychees)
5-6 drops red food coloring (optional)

For the Coating

1 cup cornstarch
1/2 cup tapioca starch
1 teaspoon baking powder

For Stir-Frying

1 tablespoon neutral oil
1 clove garlic (minced)
½ small onion (chopped)
2 small bell peppers (different colors preferred)

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Instructions

Marinate the Chicken: In a medium bowl, combine the chicken with egg white, water, sugar, and salt. Massage the mixture with your hands for one minute to evenly coat the pieces. Cover and refrigerate for at least 40 minutes, preferably overnight to develop flavor.
Prepare the Sauce: In a small bowl, whisk together ketchup, brown sugar, white vinegar, cornstarch, salt, lychee juice, and red food coloring if using. Set aside for later use.
Mix the Coating: In a medium bowl, blend together cornstarch, tapioca starch, and baking powder to create the dry coating mixture.
Coat the Chicken: Remove chicken from the fridge and add a spoonful of the starch mixture to the chicken bowl, mixing well to start building a sticky surface. Then, working one piece at a time, dredge the chicken in the remaining starch mixture, gently squeezing to ensure the starch adheres. Place coated pieces on a baking sheet and let them rest for at least 10 minutes to set the coating.
Deep-Fry the Chicken: Heat about 1 inch of oil in a deep pan or skillet to 375°F (190°C). Fry the chicken pieces in batches for 4-5 minutes until golden brown and crispy. Allow the oil temperature to return to 375°F between batches. Remove the cooked chicken and drain on paper towels.
Cook the Vegetables and Sauce: In a large nonstick skillet, heat 1 tablespoon of neutral oil over medium heat. Add minced garlic and chopped onion; sauté for 1 minute until fragrant. Add bell peppers and cook for an additional minute until slightly tender.
Combine Everything: Pour the prepared sweet and sour sauce into the skillet with the vegetables. Cook, stirring occasionally, until the sauce bubbles and thickens. Add the fried chicken pieces back into the skillet and toss well to coat evenly with sauce and vegetables.
Serve: Remove from heat and serve immediately while hot and crispy, accompanied by steamed rice or your preferred side dish.

Notes

Marinating the chicken overnight enhances flavor and tenderness but 40 minutes is sufficient if short on time.
Lychee juice adds authentic subtle sweetness; fresh lychees can be used if available.
Red food coloring is optional and mainly for traditional color effect.
Maintain oil temperature between batches for the crispiest coating.
Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
The tapioca starch in the coating helps create an extra crispy texture compared to using cornstarch alone.
Adjust bell pepper colors for a more vibrant presentation.

Prep Time: 15 minutes (plus at least 40 minutes marinating)
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese