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Sweet and Sour Chicken Strips Recipe

Chinese · Main course · 35 min total

Crispy chicken strips coated in a tangy sweet and sour sauce, perfect as an appetizer or main dish.

Ingredients

• 1 lb (450g) boneless skinless chicken breasts, cut into strips
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Vegetable oil for frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/4 cup pineapple chunks (optional)
• 1/4 cup chopped green onions for garnish

Instructions

1. In a bowl, mix cornstarch, flour, salt, and white pepper. Dip chicken strips in beaten eggs, then coat with the flour mixture.
2. Heat about 1 inch of oil in a deep skillet or wok to 350°F (175°C). Fry chicken strips in batches until golden and cooked through, about 3-4 minutes. Drain on paper towels.
3. In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, sesame oil, and garlic. Bring to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook until sauce thickens, about 1 minute. Add pineapple chunks if using.
5. Toss fried chicken strips with the sauce until well coated. Garnish with green onions and serve immediately.

Tips

• For extra crispiness, double coat the chicken by dipping in egg and flour mixture twice.
• Adjust sweetness or sourness by adding more sugar or vinegar to taste.
• Leftover sauce can be stored in the refrigerator for up to a week.

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