As with most other people, I’ve always loved take out food especially Chinese sweet-and-sour. For some reason, it’s such an irresistible combination. And believe me, this sweet-and-sour chicken takeout at home is every bit as irresistible. The great thing is, it’s ridiculously easy to make and can be made up in half an hour or less. All you need is some chicken, a few basic ingredients, a wok or pan, and you’re off to the races.
Sweet and Sour Chicken Take Out at Home
I'm always looking for a quick and easy take out recipes. And believe me, this easy simple and delicious sweet-and-sour chicken recipe is certainly one for the home cookbook. Grab up some chicken, a few basic ingredients, your pan, and you're ready to make sweet-and-sour chicken takeout at home. As always, give it a whirl and let us know what you think.
For the Sauce
Add the chicken, egg yolk, cooking wine, salt, and pepper to a mixing bowl. Mix until will combined.
Add in the corns starch. Mix once again until the chicken is completely coated.
Fry the chicken, in batches, until cooked through and golden brown. Set aside on a wire rack.
To make the sauce, add the water, vinegar, ketchup, sugar, salt, and pepper to a pan over medium high heat. Stir and bring to a boil until it begins to bubble. Add in the peas and mix once again.
Add the chicken back in and toss until completely coated with the sauce.
Plate and garnish with green onions. Enjoy!
- Amount Per Serving
- Calories 199.98
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Trans Fat 0.1g
- Cholesterol 30mg10%
- Sodium 450mg19%
- Potassium 200mg6%
- Total Carbohydrate 21.98g8%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Feel free to add extra ingredients. For example, ginger and garlic to the chicken mix would certainly not go amiss.
You can also vary the amounts of ingredients according to your liking.
I use boneless skinless breasts, but feel free to use the cut of your choice.