Chinese-Fried Chicken in Sweet-Sour Sauce
Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
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Golden and crispy chicken strips come alive in a vibrant sweet-sour sauce, creating a delightful contrast that’s both crunchy and tangy. This dish is perfect for family dinners or casual gatherings, as it brings a fun twist to your table. Serve it over steaming rice, and watch as everyone digs in for a satisfying meal that balances flavor and texture beautifully. It's a crowd-pleaser that’s sure to become a favorite!
Ingredients
Ingredients
- 4 - Chicken Breasts
- 2 Cloves Garlic - Minced
- 1/2 Tsp Powdered Ginger
- 1/2 Tsp Salt
- 3/4 Tsp Black Pepper
- 1 - Egg - Beaten
- 3/4 Cup All-Purpose Flour
- 1 Cup Salad Oil
- 1 - Sweet-Sour Sauce
Directions
Directions
- Remove bones from chicken breasts.
- Pound and slice into thin strips about 1 by 1 1/2 inches.
- Combine garlic, ginger, salt, pepper, egg and flour in a bowl.
- Add sliced chicken; stir until chicken slices are thoroughly coated.
- Heat oil in electric frypan at 350 degrees or heat oil in frypan on top of stove to 350 degrees.
- Drop chicken slices in hot oil; fry for about 10 minutes or until golden brown on both sides.
- Drain on paper towels, then stir into Sweet-Sour Sauce.
- Heat sauce and chicken slices for 15 minutes on medium heat or until sauce is heated through.
- Serve over hot rice.
Nutrition
Per serving · 4 servingsCalories
550
Fat
30 g
Saturated fat
5 g
Carbohydrates
40 g
Sugar
10 g
Fiber
2 g
Protein
30 g
Sodium
600 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 2 Cloves Garlic - Minced
- 1/2 Tsp Powdered Ginger
- 1/2 Tsp Salt
- 3/4 Tsp Black Pepper
- 1 - Egg - Beaten
- 3/4 Cup All-Purpose Flour
- 1 Cup Salad Oil
- 1 - Sweet-Sour Sauce
Sweet-Sour Sauce
Directions
Directions
- Slice celery and carrots crosswise into sections about 1/4 inch wide.
- Cut green pepper into long thin strips.
- Place in 1 quart boiling water; boil, uncovered, for 10 minutes or until carrots are tender.
- Drain and set vegetables aside.
- Bring 1 1/2 cups water to a boil in large saucepan.
- Add brown sugar; cook for 1 minute.
- Add vinegar and stewed tomatoes with juice; cook for 1 minute.
- Place cornstarch in small bowl; stir in 1 cup water gradually.
- Bring tomato mixture to a boil; add cornstarch mixture slowly.
- Boil and stir for 3 minutes.
- Stir in salt, carrots, celery and green pepper.
Ingredients
Ingredients
- 2 Stalks Celery
- 2 - Lg. Carrots
- 1 - Green Pepper
- 1 Cup Brown Sugar - Firmly Packed
- 1 Cup Vinegar
- 1 Lb Stewed Tomatoes
- 1/2 Cup Cornstarch
- 1/8 Tsp Salt
