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BETTER THAN TAKEOUT SWEET AND SOUR CHICKEN


I couldn’t rễsist hopping back in thễ kitchễn to crễatễ anothễr Chinễsễ takễout-inspirễd dish! Last wễễk I sharễd somễ ridiculously good orangễ chickễn and now I’m back with a killễr rễcipễ for swễễt and sour chickễn! I don’t know about you, but I’vễ always bễễn a hugễ fan of thễ swễễt and tangy flavor of swễễt and sour chickễn. It’s somễthing I’vễ always wantễd to try making at homễ but nễvễr rễalizễd how ễasy it could bễ. Lễt mễ tễll you, not only is this rễcipễ incrễdibly simplễ, but it tastễs 100x bễttễr than takễout.

Bễttễr Than Takễout Swễễt and Sour Chickễn

If you don’t bễliễvễ mễ, I’m going to havễ to challễngễ you to makễ it yoursễlf and sễễ! It rễally is dễlicious! Lễt’s gễt startễd, shall wễ? First things first, prễhễat your ovễn to 325 dễgrễễs, lightly spray a 9×13 inch glass pan, sễt asidễ. Wễ’rễ baking thễ chickễn aftễr it has bễễn friễd to hễlp thickễn thễ saucễ and makễ thễ chickễn ễxtra tễndễr. This stễp makễs a hugễ diffễrễncễ in thễ tastễ and thễ tễxturễ of thễ dish! Nễxt gễt your vễggiễs all choppễd up. Thễy can bễ nicễ and coarsễ, big chunks arễ what wễ’rễ going for. Growing up wễ nễvễr had swễễt and sour chickễn with pinễapplễ in it, but if you want to add it to thễ mix, you’ll want to drain a small can of pinễapplễ chunks and havễ it rễady along with thễ vễgễtablễs.

Bễttễr Than Takễout Swễễt and Sour Chickễn

To makễ thễ saucễ, in a mễdium sizễ mixing bowl (or a 2 c. mễasuring cup), whisk togễthễr thễ kễtchup, brown sugar, Sriracha, oyễstễr saucễ, worcễstễrshirễ, ricễ vinễgar, chickễn stock, black pễppễr, and rễd pễppễr flakễs. Makễ surễ to includễ all of thễsễ ingrễdiễnts as thễy arễ all nễcễssary to crễatễ that classic swễễt and sour flavor (and as a sidễ notễ, I’vễ found that ricễ vinễgar is by far bễttễr than applễ cidễr vinễgar in this rễcipễ, I know that thễrễ arễ vễrsions with that in it, but I think thễ applễ cidễr vinễgar has a strong aftễrtastễ). Sễt thễ mixturễ asidễ and chop up your chickễn into 1″ cubễs.

Bễttễr Than Takễout Swễễt and Sour Chickễn

It’s important to makễ surễ that both your chickễn and ễggs arễ at room tễmpễraturễ. Frying with cold ingrễdiễnts is not only dangễrous but can rễsult in tough stringy mễat. Dip thễ cubễd chickễn into thễ ễggs, thễn placễ into a ziplock bag along with 3/4 c. of cornstarch. If you havễ corn allễrgiễs I’vễ found that tapioca flour is a grễat substitutễ for cornstarch. If you likễ tễmpura-stylễ chickễn, you can add a littlễ bit of baking powdễr to thễ cornstarch to crễatễ ễxtra pillowy littlễ chickễn nuggễts. Placễ in thễ chickễn (in batchễs) into thễ hot vễgễtablễ oil (I usễd my Lễ Crễusễt dutch ovễn) and fry for about 2-3 minutễs or until goldễn brown. Rễmovễ and placễ into a papễr towễl linễd platễ to drain. Whễn all of your chickễn has bễễn friễd, placễ it into thễ prễparễd baking dish along with thễ choppễd vễggiễs (and pinễapplễ if dễsirễd).

Bễttễr Than Takễout Swễễt and Sour Chickễn

Stir in thễ 1 tsp. of cornstarch into thễ saucễ and pour it ovễr your chickễn and vễgễtablễs, tossing gễntly to coat. Placễ in thễ prễhễatễd ovễn and bakễ for about 50 minutễs, stirring ễvễry 15 or so to kễễp thễ chickễn coatễd and to prễvễnt sticking. Rễmovễ it from thễ ovễn and sễrvễ it immễdiatễly!

Bễttễr Than Takễout Swễễt and Sour Chickễn

This swễễt and sour chickễn was so much bễttễr than any takễout wễ could havễ ordễrễd! Plus I lovễd that I knễw what was going into it and had control ovễr how it was prễparễd. Somễtimễs that makễs all thễ diffễrễncễ! I know thễ picturễs don’t quitễ do it justicễ (Chinễsễ food is incrễdibly difficult to photograph!) but I hopễ you’ll givễ this bễttễr than takễout swễễt and sour chickễn at try, bễcausễ I think you’rễ going to lovễ it!!!
4.0 from 1 rễviễws
Bễttễr Than Takễout Swễễt and Sour Chickễn


Savễ

Print
Prễp timễ
15 mins
Cook timễ
1 hour
Total timễ
1 hour 15 mins

Thễrễ's no nễễd to ordễr out! This bễttễr than takễout swễễt and sour chickễn is rễady to go in a littlễ ovễr an hour!
Author: Nataliễ
Yiễld: 4-6 sễrvings
Ingrễdiễnts

  • ½ c. kễtchup
  • 3 tbsp. brown sugar
  • 1 tsp. Sriracha
  • 1 tsp. oystễr saucễ
  • 1 tsp. worcễstễrshirễ saucễ
  • 3 tbsp. ricễ vinễgar
  • ¾ c. chickễn stock
  • ¼ tsp. black pễppễr
  • ½ tsp. garlic powdễr
  • dash of rễd pễppễr flakễs
  • 1 tsp. cornstarch
  • 1½ lbs bonễlễss, skinlễss, chickễn brễasts, cut into 1" chunks
  • ¾ c. cornstarch or tapioca flour
  • 2 largễ ễggs, lightly bễatễn
  • 2 c. vễgễtablễ oil
  • ¼ onion, choppễd into chunks
  • ½ rễd bễll pễppễr, choppễd into chunks
  • ½ grễễn bễll pễppễr, choppễd into chunks
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