Sweet and sour chicken is a typical Cantonese dish that can be found at every Chinese restaurant. Ask any of my local Dutch friends or colleagues, they do not know a lot about traditional Chinese dishes, but they sure know about this sweet and sour chicken. The taste of this dish can be described as sweet and sour ;)!
I don’t like to deep fry at home, because it’s too oily, so this recipe only covers the air fryer. I have prepared the dish based on recipetin‘s recipe. Only the air fryer part has been fully tested and prepared by me. For other ways of preparing this recipe, such as deep frying and even oven based directions, I refer you to recipetin’s original recipe (please note that she used pork in her recipe).
My tweaks and tips:
- Don’t put too much corn starch on the chicken, otherwise the chicken will still be partly white due to too much powder. This is because you don’t deep fry it like in oil.
- Use boneless chicken thighs, but if you don’t have them, you can also use chicken breast. But you will have to make it more tender first by “marinating” it with baking soda (9/10 tsp for 400 grams of chicken breast) or baking powder (1 1/4 tsp for 400 grams of chicken breast) for 30 minutes. Rinse with water and pat dry with paper towel.
The sauce of Recipetin is really good, it tastes as good the one they serve in Chinese restaurants. The only thing that was more prominent in her recipe than the ones in restaurant is ginger. If you don’t like ginger, I suggest you to lower the use of ginger.
For the recipe, see below:
I hope that you will enjoy this dish as much as I do ^^!
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