That said, I highly suggest you make an extra batch of sauce and store it in case you’re in the mood for a meal with an Asian twist. It goes really well with any deep-fried dish, such as battered fish, meatballs, and pork belly. Sweet and sour chicken balls make a perfect game day treat! Storing Sweet and Sour SauceĪside from this recipe, you can also use sweet and sour sauce in other dishes. If you want a light snack, though, you also can’t go wrong eating it solo. Pad Thai, chow mein, low mein, stir-fry, you name it. Sweet and sour chicken and rice are the ultimate pair.Ĭoming in a close second is noodles. Whether it’s steamed or stir-fried, white, brown, or black, it doesn’t matter. To me, the only way to eat sweet and sour chicken is with a bowl of rice.

Reheat leftover sweet and sour chicken on the stove over medium heat.

Store in the freezer for a longer shelf-life – up to 3 months.

Have leftovers? Place them in an air-tight container and refrigerate for 3 to 4 days.

You can tell the chicken is cooked through when the balls are golden brown and float in the oil.

If it’s too high, you’ll burn the coating while undercooking the chicken. If the temperature is too low, you won’t get that crispy, crunchy coating. The oil has to be at the right temperature when frying, which is 375 degrees Fahrenheit.If you have time, let the batter chill in the fridge before coating the chicken with it.Aside from water and pineapple juice, you can also use beer to saturate the batter.Dress up the dish by sprinkling sesame seeds and scallions over it.For an extra sweet and sour goodness, throw pineapple chunks into the mix.For a more substantial dish, add vegetables such as red and yellow bell peppers, onions, or water chestnuts.This recipe calls for white vinegar, but apple cider and rice vinegar also work.You can also adjust the amount of sugar and garlic powder in the batter.You can adjust the amount of cornstarch depending on how thick or thin you want the sauce.If you really want that spherical shape, use ground chicken instead. While they’re technically called balls, the nuggets aren’t shaped as such.For juicier chicken, use boneless and skinless thighs instead of breasts.This dish is amazing no matter what meat you use – beef, pork, fish, even shrimp! Slice it into even, bite-sized pieces for faster cooking. Chicken Breasts – Stick to boneless, skinless chicken, so it’s easier to cut.Use oil with a high smoking point such as canola and peanut oil. Sesame Oil – Optional, but highly recommended for that unique Asian flavor.Cold Water – To saturate the dry ingredients.

Granulated Sugar – Adds a bit of sweetness to flavor the chicken.Garlic Powder – Add as much or as little to suit your taste.Baking Powder and Baking Soda – For a light and airy coating.All-purpose Flour and Cornstarch – The combo that gives the chicken that phenomenal crunch.Cold Water or Unsweetened Pineapple Juice – I prefer the latter because it adds such a wonderful flavor.Brown and White Sugars – To sweeten things up.Vinegar – If you can’t take the intense sour flavor, use rice vinegar instead of white.Soy Sauce – It may be called sweet and sour, but it also has that amazing umami flavor, thanks to soy sauce.Ketchup – Aside from the flavor, it’s also what gives the sauce its signature hue.It doesn’t end there! They’re also coated in a sweet and sour sauce for a ridiculously addictive dish. Tender and juicy chicken chunks are coated in a light and airy batter and deep-fried into crispy and crunchy golden perfection. In the mood for a great Chinese recipe? Forget ordering takeout! This dish is all you’ll need.

Homemade sweet and sour chicken