A beloved Singaporean classic: double-fried chicken with a glossy sweet & sour sauce that balances tomato, sugar and vinegar perfectly. The secret to crispiness lies in coating with potato starch and the double-fry technique. Colourful bell peppers, onions and fresh pineapple complete this restaurant-quality dish that's sure to delight the whole family.
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Adapted from a video by Spice N' Pans
Secret to Crispy Sweet & Sour Chicken Revealed! 糖醋鸡 / 咕噜肉 Chinese Crunchy Chicken / Pork Recipe
young ginger juicederived from about half a thumb-sized piece of grated young ginger1 tbsp
egg1
potato starch2½ tbsp
potato starch for dustingas needed
~3 tbspest.
green bell peppercut into chunks, optional½
red bell peppercut into chunks, optional½
red onioncut into chunks, optional½
garlicchopped2 cloves
tomato ketchup3 tbsp
sugar for sauce1½ tsp
water100 ml
rice vinegar1 tsp
cornstarch solution for thickeningas needed~1½ tbspest.
fresh pineapplecut into chunks, optional100 g
Steps
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1
Cut boneless chicken thigh into bite-sized pieces. In a bowl, combine with white pepper, salt, sugar, young ginger juice and egg, mixing well by hand until evenly coated.
2
Add potato starch, mix thoroughly, and let rest for 20 minutes to marinate.
3
After 20 minutes, coat each piece of chicken evenly with potato starch, pressing gently so the coating adheres well.
4
Heat oil to medium temperature (test with a chopstick—if bubbles form, it's ready). Briefly fry the bell peppers and onion for 10-15 seconds to remove their raw flavour, then drain and set aside.
5
In the same oil, fry the chicken in two batches. Place the chicken in and don't move it—let the crust form. Once the bottom is light golden brown, flip and fry the other side until golden and crispy. Drain the cooked chicken.
6
Brush off any crumbs from the chicken. Reheat the oil to medium-high or high temperature and double-fry all the chicken for 10–20 seconds to extract additional oil and maximize crispiness. Drain and set aside.
7
Pour away most of the oil, leaving about 1-2 tablespoons in the pan. If the pan is still hot, no additional heat is needed; otherwise use medium-low heat. Add the chopped garlic and fry until fragrant but not browned.
8
Stir in the tomato ketchup and sugar, switch to medium-low heat, and mix well until the ketchup brightens to a vibrant orange colour.
9
Add water and stir to combine. Increase heat to medium and bring to a boil, ensuring the garlic flavour, tomato, and sugar blend thoroughly.
10
When small bubbles appear, add the rice vinegar. Add more if you prefer a tangier taste.
11
Add cornstarch solution bit by bit, stirring constantly until the sauce reaches your desired thickness.
12
Turn off the heat to preserve the chicken's crispiness. Scoop out some sauce, toss the fried chicken in it, then add the fried peppers, onion and pineapple (if using). Pour the remaining sauce over everything and gently toss to combine.
13
Serve immediately. A well-made sweet & sour dish should have just enough glossy sauce to coat, not pooling excessively at the bottom.
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