BEST Sweet and Sour Chicken Recipe!

This sweet and sour chicken dish is no stranger to a classic Chinese family dinner. It's everything a recipe should be: quick, easy, delicious. 

What you'll need:

For the sweet and sour sauce:

• 1/2 cup hot water
• 1/4 tspn salt
• 2 tbsp Medella Organic Coconut Sugar
• 1 tbsp ketchup
• 3 tbsp Medella Coconut Vinegar

For marinade:

• 350g of boneless chicken thighs
• 1-2 tbsp water
• 1/8 tspn minced garlic
• 1/4 teaspoon minced shallots
• 1/2 tspn sesame oil
• 1/8 tspn white pepper
• 1/2 tspn salt

For batter:

• 3/4 cup of all-purpose flour
• 1 tbsp cornstarch
• 3/4 tspn baking powder
• 3/4 tspn baking powder
• 2/3 cup ice water
• 1 tbsp Medella Coconut Cooking Oil (and more for deep-frying)

For all the rest:

• 1 tbsp Medella Coconut Cooking Oil
• 1/4 cup red onion, cut into chunks
• 1/4 cup of capsicums, cut into chunks
• 2 tbsp cornstarch + 2 tbsp water (for slurry)

Marinade:

1. Cut 400 g of chicken thighs into bite sized chunks.
2. Add finely 2 cloves chopped garlic, 1/2 a finely chopped red onion, 1/2 tspn sesame oil, 1/8 tspn white pepper and 1/2 tspn salt. Mix until chicken is properly coated. Let is sit for 5 minutes.
3. Your chicken should have absorbed any remaining moisture. If there is any moisture left, stir the mixture again and let sit for another 5 minutes. This process ensures that chicken bits remain juicy.

Frying the Chicken:

1. You'll need a batter: mix all-purpose flour, cornstarch, baking powder, baking soda, 2/3 cups of cold water and 1 tablespoon of Medella Coconut Cooking Oil. Whisk batter until combined.
2. Heat up a pot of Medella Coconut Cooking Oil, you'll need just enough oil to cover the chicken chunks when dunked into the oil. You'll know the oil is hot enough when you dip a bamboo chopstick into the oil and the tip starts to bubble.
3. Place a few pieces of chicken chunks at a time into the batter to coat thoroughly.
4. Slowly lower each chunk into the hot oil. Fry all side until golden brown. Should take around 3 minutes.
5. Remove from the oil and let the excess oil drain off before placing into a kitchen-towel-lined plate.

The Sauce:

1. Combine 1/2 cup hot water, 1/4 tspn salt, 2 tbsp Medella Organic Coconut Sugar and 1 tbsp ketchup. Stir until the salt and sugar are dissolved then add 3 tbsp Medella Coconut Vinegar. Set aside.
2. Chop 1/2 cup of capsicums (red, yellow, green, whatever you fancy) and 1/4 cup of red onion.
3. Heat 1 tbsp of Medella Coconut Cooking Oil over medium high heat.
4. Add red onions and capsicums. Stir-fry till slightly softened, 30 seconds.
5. Add the sweet and sour sauce mixture from earlier. Reduce the heat and let simmer.
6. In a bowl, mix 2 tbsp of corn starch and water to make a cornstarch slurry.
7. While stirring the sauce, add the slurry and mix till thickened. It should be thick enough to coat the back of a spatula.
8. Season to taste. You may need to add vinegar, sugar or salt.
9. Toss is the deep-fried chicken chunks until coated. Serve while hot and crispy.