What is sweet and sour chicken batter made of? A detailed look at this popular Chinese takeout dish
When people order Chinese food, sweet and sour chicken is one of their favorite dishes. It’s hard to say no to the sticky, sweet, and sour chicken pieces covered in batter. But what exactly goes into making that famously crispy batter coating? Let’s answer that question.
The batter is essential for achieving that light, crispy texture we know and love. Making a good batter requires the right combination of ingredients and proper technique. Here, I’ll break down the key components that give sweet and sour chicken batter its crunchy perfection.
The Base: Flour: Flour gives the batter its shape and forms the base of the batter. Most recipes call for all-purpose flour, but some also call for cornstarch for extra crispness. The amounts vary, but a 1:1 ratio of flour to cornstarch is common. Some cooks add baking powder or soda to batters to make them rise a bit, but not all batters need one.
The Binders – Eggs and Water
Eggs and water act as the “glue”, binding the dry ingredients together into a thick, coatable batter. Eggs provide richness and help the batter adhere tightly to the chicken. Water thins out the batter to the ideal viscous consistency. The amount of liquid depends on the flour quantity, but around 1 1/2 cups total is average for a standard batch.
The Flavor Boosters – Spices and Vinegar
Spices like salt, pepper, garlic powder, and onion powder amp up the flavor of the batter. A touch of white vinegar or rice vinegar also enhances overall taste while reacting with baking powder for extra lift. These seasonings permeate the chicken and provide a subtle backdrop to the sweeter sauce.
The Crisp-Enhancer – Cornstarch
Cornstarch plays a critical role in sweet and sour chicken batter. It absorbs moisture, resulting in a deliciously crispy crust when fried. Too much cornstarch can make the batter heavy and thick, so about 1/3 to 1/2 cup per cup of flour is ideal.
The Coating Technique – Wet then Dry
Properly coating the chicken is vital for the batter to adhere. The standard process is:
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Coat chicken pieces in egg wash (beaten eggs)
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Dredge chicken in flour mixture, pressing to coat all sides
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Back into the egg wash
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Then again into the flour mixture for a second coating
This “wet-dry-wet-dry” method ensures the batter sticks evenly without falling off the chicken in the fryer.
The Frying – Hot Oil is Key
Crispness comes down to frying technique. The batter transforms from soggy glop to crunchy goodness thanks to sizzling hot oil. Frying between 350-375°F allows the batter to quickly seal around the chicken, trapping moisture and turning deliciously golden brown. Shallow frying works, but deep frying is ideal for even cooking and color.
The Resting Period
Letting the chicken rest briefly after initial frying allows excess oil to drain off while the batter sets. This prevents sogginess and maintains that delightful crunch even when coated in sauce. Pat dry fried chicken on paper towels before tossing in sweet and sour sauce.
Customizing Your Batter
Once you grasp the basics, experiment with additions like ginger, five-spice powder, beer, or coconut milk. Or go lighter by baking instead of frying. The core elements remain the same, but you can create unique flavors through your own spin on the classic batter.
When it’s done right, sweet and sour chicken batter turns a beloved takeout item into a crunchy, enticing treat. The key to getting that light and crunchy pleasure in every bite is to master the ingredients and the way to fry them. Get out the flour and fryer; your taste buds will thank you.
How to Make Breaded Sweet & Sour Chicken like Chinese Restaurants
When I ordered takeout from a Chinese restaurant, I always asked for the sweet and sour chicken. It always was so perfectly golden, crunchy, and had a thick breading. I always wondered how they made them so perfect, but after experimenting I found the answer!.
The key to this recipe is using self rising flour! This is the type of flour Chinese restaurants use to make the chicken balls puffy! Self Rising flour is located at all grocery stores for the same price as all purpose flour. Super easy to find! However most novice cooks have never heard of it
Crunchy and moist on the inside, so perfect! Follow me on
How to Make Sweet & Sour Chicken Batter : Chicken & Asian Recipes
FAQ
What kind of batter is on Sweet and Sour Chicken?
Ingredients for Fried Sweet and Sour Chicken Chicken batter: The batter to coat the chicken requires all-purpose flour (like most fried chicken recipes), cornstarch, baking powder, baking soda, sugar and cold water. Using the two leavening agents creates a lighter, crispier coating.
What is chicken batter made from?
If you want to make fried chicken batter, you’ll need the following: all-purpose flour mixed with garlic salt, black pepper, paprika, poultry seasoning, and salt; For the beer batter: Beer, all-purpose flour, egg yolks, salt, and black pepper.
What ingredients are in Sweet and Sour Chicken?
Sweet and Sour Chicken Ingredients Here’s what you’ll need to make homemade sweet and sour chicken: For the sauce: water, pineapple juice from a can, white sugar, white vinegar, and orange food coloring. For the batter: cornstarch, self-rising flour, vegetable oil, an egg, salt, and white pepper.