Sweet and Sour Crispy Chicken Recipe

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people


Crispy Chicken

  • 10 ounces skinless, de-boned chicken thighs cut into bite-sized cubes
  • 1 egg
  • 1/3 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper

Sweet and Sour Sauce

  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1/2 cup water
  • 1 1/2 tbsp rice wine vinegar
  • 2 tbsp honey
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • salt to taste
  • 1 tsp water
  • 1 tsp cornstarch
  • 1 tbsp canola oil


  1. In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.

  2. To make the sauce, heat the canola oil on a pan at medium high heat and cook ginger and garlic until fragrant and soft. Add the water, rice wine vinegar, honey, ketchup, soy sauce, and salt and combine well using a whisk. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens or reaches the desired consistency. Remove from heat and set aside.

  3. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 2 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Remove from oil and drain off excess oil.

  4. Toss the fried chicken with the sauce in a bowl until well coated. Top with green onions.