Want a recipe for an easy spicy sweet and sour fried chicken? There are a million ways to prepare sweet and sour sauce, but I think I have found a super easy way if your home is regularly stocked with Thai sweet chili sauce, tomato ketchup, and soy sauce.
First, you need to prepare some bite size fried chicken. If you are super lazy, you can skip the deep frying and add the thinly sliced chicken when making the sauce. But, I always feel that the experience of sweet and sour is also the pairing with some crunchy battered meat, be it chicken, pork, or fish. So for ultimate sweet and sour experience at home, it is best if you just make the fried chicken 🙂
Spicy Sweet and Sour Sauce
For the sweet and sour sauce, you need to have some minced garlic and thinly sliced shallots for the aromatics. For the vegetables, I love the combination of bell pepper and pineapple. As for the sauce, through many experiments, I have come up with this super easy combination of using Thai sweet chili sauce, tomato ketchup, soy sauce, and chicken broth! And since different brand has different saltiness level, be sure to give it a taste, and add salt and pepper as needed. Once you are happy with how your sauce taste, simply thicken it with some corn starch slurry.
- 600 gram boneless skinless chicken breast/thigh, cut into strips
- 4 cloves garlic, bruised
- 1 tablespoon lime juice
- 1 teaspoon salt
- 100 gram all purpose flour
- ½ tablespoon tapioca starch (or corn starch)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- enough oil for deep frying
- 2 tablespoon oil
- 3 cloves garlic, minced
- 50 gram shallot, thinly sliced
- 1 red bell pepper, diced
- ¼ fresh pineapple, cut into bite sizes
- ½ cup Thai sweet chili sauce
- ½ cup tomato ketchup
- 1 cup chicken broth
- 1 tablespoon soy sauce
- salt and pepper, as needed
- corn starch slurry (1/2 tablespoon corn starch + 1 tablespoon water, mix well)
- 1 scallion, thinly sliced (garnish)
- Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
- Whisk together all purpose flour, tapioca starch, and salt. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
- Heat enough oil in a wok/pot for deep frying. Once the oil is hot enough (it should looks shimmering and runnier), add the coated chicken pieces, in batches if needed, and fry until golden brown. Set aside over a wire rack while we prepare the sauce.
- Heat oil over medium high heat in a frying pan and sauté garlic and shallot until wilted.
- Add bell pepper and pineapple, toss well and cook for 30 seconds.
- Pour in the Thai sweet chili sauce, tomato ketchup, chicken broth, and soy sauce. Bring to a boil. Give a taste test and add salt/pepper if needed.
- Thicken the sauce by adding corn starch slurry, keep stirring until sauce is thick, about 2 minutes.
- Turn off heat, add the fried chicken into the pan, gently toss to coat the chicken with sauce. Transfer to a serving plate, garnish with thinly sliced scallions, and serve with steamed white rice.