The most delicious Sweet and Sour Chicken made with the irresistible Whisk taker Sweet n Sour Jar with the lightest and crispiest battered chicken, bell peppers, green onions and broccoli. The ultimate takeout comfort food that you can make at home in no time using Whisk Taker Jars!
Recipe for 4 persons:
- 1 jar Whisktaker Sweet n Sour
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 tsp. kosher salt
- 1 ½ cups water
- 4 Tbsp. rice vinegar
- 2 tsp. baking soda
- 3 boneless skinless chicken breasts, cut into chunks
- Vegetable oil for frying
- 1 cup chopped green bell pepper
- 2 cups steamed broccoli (optional)
- In a medium bowl, whisk together flour, cornstarch, salt, and 1 ½ cups water until combined.
- Combine vinegar and baking soda in a medium bowl (mixture will foam). Quickly stir into flour mixture.
- Add oil to a large skillet to a depth of about 2 cm. Heat over medium-high heat.
- Add about half of chicken to batter. Working with one piece at a time, remove from batter using a slotted spoon, letting excess drip off. Gently add to hot oil.
- Cook, turning occasionally and adjusting heat to keep oil temperature high, until chicken is browned on both sides and cooked through, 4 to 6 minutes.
- Transfer cooked chicken to a plate lined with paper towels. Repeat with remaining chicken.
- Remove pan with oil from heat; let cool, then dispose of oil.
- Heat another large skillet over medium heat; add 2 tablespoons oil.
- Add green onion, bell pepper, and broccoli. Cook, stirring occasionally, until peppers are tender, about 3 minutes.
- Pour the Whisk taker Sweet n Sour sauce jar. Cook, stirring occasionally, until sauce simmers, about 2 minutes. Remove from heat.
- Add cooked chicken to pan; toss to coat. Serve immediately over rice.
Notes:
- Wait to combine the baking soda and vinegar until the oil is up to temperature. You want the batter to be as foamy as possible when you dip and fry the chicken.
- This recipe has a few moving parts, so be smart about setting up your work space. It helps to have your batter station near the stove, so you can go directly from batter bowl to skillet.
- Because the batter is fairly thin, you will have droplets of batter that fry along with the chicken. Simply use your slotted spoon to scoop them out so they don’t burn and flavor the oil.