Easy Spicy Sweet and Sour Fried Chicken

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves: 4


  • Fried chicken
  • 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
  • Spicy sweet and sour sauce
  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 50 gram shallot, thinly sliced
  • 1 red bell pepper, diced
  • 1/4 fresh pineapple, cut into bite sizes
  • 1/2 cup Thai sweet chili sauce
  • 1/2 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)


  • Fried chicken
    1. Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
    2. Whisk together all purpose flour, tapioca starch, salt, and white pepper. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
    3. 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.
  • Spicy sweet and sour sauce
    1. Heat oil over medium high heat in a frying pan and sauté garlic and shallot until wilted.
    2. Add bell pepper and pineapple, toss well and cook for 30 seconds.
    3. 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.
    4. Thicken the sauce by adding corn starch slurry, keep stirring until sauce is thick, about 2 minutes.
    5. 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.

Another great recipe by https://dailycookingquest.com.