Crispy Chicken with Sweet and Sour Sauce

Recipe

Crispy Chicken with Sweet and Sour Sauce

Golden Crispy Chicken Delight

4.5 out of 5

Indulge in the delightful flavors of European cuisine with this recipe for Crispy Chicken with Sweet and Sour Sauce. This dish combines tender chicken pieces coated in a crispy golden crust, served with a tangy and sweet sauce that will tantalize your taste buds.

Jan Dec
Meat Dish› Poultry Dish› Chicken Dish› Mut jup mun gai yik
Asian cuisine› East Asian cuisine› Hong Kong cuisine
European cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Pescatarian (if chicken is substituted with fish), Nut-free, Dairy-free (if milk is substituted with a non-dairy alternative), Gluten-free (if flour is substituted with a gluten-free flour)

Allergens

Wheat (if not using gluten-free flour), Soy

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Low-carb

Ingredients

In the original Hong Kong cuisine, Mut jup mun gai yik is typically prepared with a different set of spices and flavors. The European adaptation of this dish incorporates a crispy batter coating for the chicken, which is not commonly found in the original version. Additionally, the sweet and sour sauce in the European version may have a slightly different flavor profile compared to the original, as it is adapted to suit European taste preferences. We alse have the original recipe for Mut jup mun gai yik, so you can check it out.

Nutrition

  • Calories: 350 kcal / 1465 KJ
  • Fat: 10g (Saturated Fat: 2g)
  • Carbohydrates: 45g (Sugar: 15g)
  • Protein: 20g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    In a bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
  2. 2.
    Gradually whisk in the milk until a smooth batter forms.
  3. 3.
    Heat vegetable oil in a deep pan or skillet over medium-high heat.
  4. 4.
    Dip each chicken piece into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
  5. 5.
    Fry the chicken in batches for about 5-6 minutes, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
  6. 6.
    In a separate saucepan, combine the ketchup, white vinegar, brown sugar, soy sauce, cornstarch, and water. Stir until the cornstarch is dissolved.
  7. 7.
    Add the pineapple chunks, bell peppers, and onion to the saucepan. Cook over medium heat until the sauce thickens and the vegetables are tender, about 5 minutes.
  8. 8.
    Serve the crispy chicken with the sweet and sour sauce on the side or drizzled over the top.

Treat your ingredients with care...

  • Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking and a crispy texture.
  • Pineapple chunks — If using canned pineapple, drain the juice before adding it to the sauce to prevent the sauce from becoming too watery.

Tips & Tricks

  • For an extra crispy coating, double dip the chicken in the batter before frying.
  • If you prefer a spicier sauce, add a dash of hot sauce or chili flakes to the sweet and sour sauce.
  • To make the dish healthier, you can bake the chicken instead of frying it. Preheat the oven to 200°C (400°F) and bake the chicken for 20-25 minutes, or until golden brown and cooked through.
  • Customize the sauce by adding your favorite vegetables such as carrots, snow peas, or mushrooms.
  • If you want a thicker sauce, increase the amount of cornstarch in the sweet and sour sauce mixture.

Serving advice

Serve the Crispy Chicken with Sweet and Sour Sauce hot, alongside steamed rice or crispy fries. Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.

Presentation advice

Arrange the golden crispy chicken pieces on a platter and drizzle the sweet and sour sauce over them. Place a small bowl of extra sauce on the side for dipping. Add a sprig of fresh herbs or a slice of lemon as a garnish for an elegant touch.

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