Sweet and sour dishes have been made in China since at least the 18th century, and over time they’ve developed into many variations – with different meats (most often pork, but also chicken or shrimp), different ways of making the sauce and different combinations of vegetables and seasonings. Every region, restaurant and cook can have their own version. Sweet and sour chicken spread to the United States in the early 20th century. It’s a dish of battered, fried chicken pieces in a sweet and sour sauce, traditionally with pineapple, peppers and onion, and it’s a favorite of Cantonese cooking. Its forerunner is considered to be the classic sweet and sour pork tenderloin (糖醋里脊, táng cù lǐ jǐ).
Contents:
Sweet and Sour Sauce
Sweet and sour sauce is usually associated with the classic Chinese pairing of rice vinegar and sugar. Its original form was pale yellow, usually uncooked, and served on the side. This sweet and sour mixture is often traced to Hunan province, where it was used as a seasoning or sauce for fish, meat and vegetables.
In China, sweet and sour sauce turns up in many regional cuisines, from sweet and sour ribs in Shanghai to sweet and sour Yellow River carp in Jinan. Some provinces add fruit such as pears or pineapple to create different flavor combinations. Later, the addition of other sauces – especially soy sauce and Worcestershire sauce – and ingredients like brown sugar, molasses and honey led to many more variations. Western versions usually add ketchup, which gives the sauce its bright red color.
Tips
Strain any leftover frying oil through a fine sieve and reuse it for future fried dishes. Chinese restaurants do this because the oil adds flavor to other dishes too.
Whatever cut of chicken you use, marinating is very important. The added water keeps the chicken moist throughout frying and helps create a super-crispy coating.
Start making the sauce as soon as the chicken is fried to keep it as crispy as possible. Better still, try to cook the whole dish in one go, from start to finish.
Sweet and Sour Chicken (Táng Cù Jī 糖醋鸡)
Ingredients
Sauce
- ½ cup hot water 120 ml
- ¼ tsp salt
- 2 tbsp sugar 25 g
- 1 tbsp ketchup
- ½ cup pineapple juice 120 ml, from the can
- 3 tbsp rice vinegar or red wine vinegar
Marinade
- 400 g boneless chicken breast or thighs about 14 oz, cut into even pieces
- 1–2 tbsp water
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp toasted sesame oil
- ⅛ tsp ground white pepper
- ½ tsp salt
Batter
- ¾ cup all-purpose flour 100 g
- 1 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅔ cup ice water 160 ml
- 1 tbsp vegetable oil
Stir-fry
- oil for frying
- ⅔ cup canned pineapple chunks
- 1 tbsp neutral oil
- ¼ cup red onion cut into pieces
- ¼ cup red bell pepper cut into pieces
- ¼ cup green bell pepper cut into pieces
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
Sauce
- Drain the canned pineapple, reserving ½ cup of juice and ⅔ cup of pineapple chunks. Mix the hot water, salt, sugar and ketchup until the salt and sugar dissolve, then add the vinegar and pineapple juice.
Marinade
- Put the chicken pieces in a bowl. Add the water, garlic powder, onion powder, sesame oil, white pepper and salt. Mix until every piece is evenly coated and let rest for 5 minutes. The chicken should fully absorb the water; if it hasn’t, mix again and leave for another 5 minutes. This keeps the chicken juicy.
Batter
- In a bowl, combine the flour, cornstarch, baking powder and baking soda, then add the ice water. Stir with a fork until a batter forms, then mix in 1 tablespoon oil. The leavening and oil make the batter light and crispy. Set aside.
Cooking
- Heat the frying oil in a small pot to 170 °C (340 °F). To test without a thermometer, dip a wooden chopstick into the oil – if small bubbles form around it, the oil is ready. Add 5–6 pieces of chicken to the batter, coat them well and lower each piece slowly into the oil. Turn carefully so they fry evenly, about 2 minutes, until light golden and crispy. Lift out, drain and set on paper towels. Repeat with the rest.
- Heat 1 tablespoon oil in a wok over medium-high heat. Add the red onion and peppers and stir-fry for 30 seconds. Pour in the sweet and sour sauce and bring to a boil, then lower the heat to a simmer. Stir the cornstarch slurry and drizzle it into the sauce while stirring until it’s nicely thick. Taste and adjust quickly with salt, vinegar or sugar. Add the pineapple chunks and stir until warmed through. Finally, add the fried chicken and toss gently until coated. Serve immediately!