Sweet and Sour Chicken

Maggie ^O^


One of our favorite quick and delicious meals. It can be made ahead and frozen or simply kept in the fridge. A quick trip into the oven to warm the chicken and heat the sauce on the stovetop and done!

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Stove Top


chicken breast, skinned, boned and cut into chunks or
chicken thighs skinned, boned and cut into chunks
1/2 c
all purpose flour
1/4 c
1/4 tsp
baking powder
1 tsp
oil - canola or peanut
1 c
ice water
3 c
oil - canola or peanut


1Combine flour, cornstarch, baking powder, 1 tsp oil and ice water in bowl and mix thoroughly.
2In a deep fryer or deep pot, heat oil to 325°F.

Place chicken pieces in shallow bowl.

Pour just enough batter over chicken pieces to coat.

Add the coated chicken pieces to the hot oil in small batches and fry about 3 minutes or until light golden brown.

Remove and drain. Repeat until remaining chicken pieces are cooked.
3At this point you can double fry if desired - otherwise serve your chicken over noodles or rice and top with Sweet and Sour Sauce.
4To Double Fry:

Raise temperature of oil to 350-360°F.

Put a batch of the cooked chicken pieces into the hot oil and fry until deep golden brown.

Remove and drain. Repeat with remaining chicken pieces.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, For Kids