- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 450 kcal
Quick summary
“Chicken breast cubes wrapped in light batter undergo double frying to ensure maximum and lasting crunch. Wrapped in a classic Chinese sweet and sour sauce with pineapple, bell pepper, and onion, they deliver a balance of flavors.”
What you need to know
- The combination of wheat flour with potato starch and ice water creates a crispy and light crust.
- The double-frying technique (160°C and then 180°C) removes internal moisture and seals the golden exterior.
- The sweet and sour sauce thickened with cornstarch adheres to the chicken pieces without softening the crust.
Ingredients
Main
- g, cut into 2-3 cm cubes Chicken Breast
- teaspoon Salt
- Black pepper
- grande Egg
- cup All-purpose flour
- cup Potato starch (or cornstarch)
- cup (approximately) Ice water
- frying Vegetable oil
- cup Açúcar
- cup Ketchup
- tablespoons Rice vinegar
- tablespoons Soy sauce
- cup Water
- cup (fresh or canned) Diced pineapple
- unit, diced Red bell pepper
- unit, diced Cebola
- tablespoon Cornstarch
- teaspoon (optional) Toasted sesame oil
- (to finish) Sesame seeds
- (to finish) Cebolinha verde picada
- (to accompany) Jasmine rice
Instructions
Principal
- Prepare the chicken: In a bowl, season the chicken cubes with salt and freshly ground black pepper.
- Make the batter: In another bowl, mix the egg, all-purpose flour, potato starch, and ice water until a homogeneous and thick batter forms, similar to pancake batter. The short answer is: the consistency should coat the chicken well.
- Bread the chicken: Dip each chicken cube into the batter, ensuring they are well covered. Remove excess dough before frying.
- First frying (pre-cooking and initial crispness): Heat a generous amount of vegetable oil in a deep pan to 160°C. Fry the chicken in small batches for 3-4 minutes, until lightly golden. Remove and drain on paper towels. The professional technique is not to overcrowd the pan to maintain the temperature.
- Second frying (extra crunch): Increase the oil temperature to 180°C. Fry the chicken again for 1-2 minutes, until golden, crispy, and with an appetizing color. Remove and drain once more on paper towels. This step is crucial for the final texture.
- Prepare the sweet and sour sauce: In a separate pan, heat a drizzle of oil. Sauté the chopped onion and red pepper cubes for about 2 minutes, until slightly soft. They will add flavor and color to the sauce.
- Add the sauce base: Add the sugar, ketchup, rice vinegar, soy sauce, and water to the pan with the vegetables. Mix all the ingredients well and bring to a boil over medium heat. The secret of this recipe is a balanced sauce.
- Thicken the sauce: In a small container, dissolve the cornstarch in a little cold water until you get a smooth paste. Add this mixture to the boiling sauce in the pan, stirring constantly and vigorously, until the sauce thickens and acquires a translucent consistency. Cook for 1 more minute.
- Finish the sauce: Add the pineapple cubes to the sauce and, if using, the toasted sesame oil for extra aroma. Mix gently and cook for another 1 minute. Taste and adjust seasoning if necessary, balancing sweetness and acidity.
- Serve: Arrange the crispy chicken on a serving platter. Drizzle generously with the hot sweet and sour sauce over the chicken. Finish by sprinkling with sesame seeds and chopped green onions.
- Enjoy: Serve the Crispy Sweet and Sour Chicken immediately with loose jasmine rice and, if desired, some steamed vegetables. The short answer is: enjoy the crunchiness right away.
Chef's tips
- Fry the chicken in small batches to avoid dropping the oil temperature in the first stage.
- Let the chicken rest for 3 minutes on a wire rack between the first and second fry.
- Add the crispy chicken to the hot sauce only at the time of serving to keep the crust crispy.
Variations
- Add pieces of finger chili to the sweet and sour sauce to provide a slight spicy heat.
- Add toasted cashews at the time of finishing to add crunchy texture.
- Replace fresh pineapple with firm ripe mango cut into medium cubes to vary the fruits.
Substitutions
- Potato starch can be replaced by traditional cornstarch in the same cup ratio.
- Rice vinegar can be swapped for mild apple cider vinegar while maintaining the same volume of tablespoons.
- Chicken breast can be replaced by boneless cubed chicken thighs or cubed pork loin.
How to store
Store leftovers in a closed container in the refrigerator for up to 3 days. Reheat in the air fryer at 190°C for 4 minutes or in a very hot oven to reactivate the crunchiness of the dough; avoid the microwave oven.
Can it be frozen?
Freeze only the fried chicken pieces after the second frying for up to 2 months in an airtight bag. Reheat in the air fryer straight from the freezer and prepare the vegetable sauce when ready to serve.
What to serve with
Serve with fluffy steamed jasmine rice, Chinese egg fried rice, or stir-fried oriental noodles.
Frequently asked questions
Can I use canned pineapple in syrup in this oriental recipe?
Yes. Drain all the syrup from the can and dry the pineapple cubes well with paper towels so as not to introduce excess sugary liquid into the vegetable sauté pan.
How to prevent the chicken from softening quickly when coated in the sauce?
The sauce should be well reduced and thickened with starch before adding the chicken. Turn off the heat and toss the meat with quick movements for just 30 seconds, transferring immediately to the plate.
Why should the breading batter be made with ice water?
Cold water slows down the development of gluten in the wheat flour. This creates a very thin, light, and airy frying film that cracks when bitten, instead of forming a heavy and rubbery dough.
What is the technical secret of double frying in sweet and sour chicken?
The first fry at 160°C cooks the chicken through and sets the batter. During the rest, the internal water migrates to the surface; the second frying at 180°C evaporates this residual moisture, creating lasting crunchiness.
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