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Deep-Fried Sweet-and-Sour Chicken


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Deep-Fried Sweet-and-Sour Chicken 0 Picture


  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 eggs
  • Oil for cooking
  • 1 (4 pound) cooked chicken, boned, skinned,and meat cut into 1-inch cubes
  • Sweet-and Sour Sauce
  • 3/4 cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoons dry white wine
  • 3 tablespoons wine vinegar
  • 3 tablespoon catsup
  • 2 tablespoons cornstarch
  • 1/2 cup water



Step 1

Combine cornstarch and soy sauce; mix well. Combine salt and eggs in mixing bowl; beat with whisk until light. Stir in cornstarch mixture until just mixed.
Heat oil in deep-fryer to 375 degrees, or until small ball of flour mixed with water dropped into oil floats to top immediately. Dip chicken into egg mixture; drain slightly. Drop chicken, several cubes at a time, into oil. Fry until lightly browned; drain on pepper towels. Place chicken in individual serving dishes.
To make sauce, combine sugar, soy sauce, wine, vinegar and catsup in saucepan; bring to boil. Dissolve cornstarch in water; add to sauce over the chicken.

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