To make sweet and sour chicken, you need your chicken and your sauce. For my sauce, I used a bottle of La Choy sweet and sour sauce. This sauce was not as overly sweet as you would find at most Chinese restaurants. This sauce was more on the bitter side, and was unique with some red pepper flakes that don’t add too much heat, but enough to taste it. If you wanted to make is sweeter, the bottle suggested, you could mix in some crushed pineapple, or you could just add some pineapple juice. This is a high quality product, and it will give you a new experience of the classic sweet and sour chicken. For my chicken, I pretty much followed my chicken nugget recipe. However, there are a few things I need to note. First, I was reusing canola oil. Because the oil was already used, the flavor was a little off, also, I’ve heard canola oil gets a weird flavor when fried, so I also recommend using an oil other than canola. I also coated my chicken twice for a crispy crust, but if you wanted the normal smooth finish, I recommend using half corn starch and half flour. I’ve seen many people also use only corn starch to achieve that smooth fried chicken finish.

1. Heat 3 cups oil in a large dutch oven over medium heat.
2. In a wide mouthed bowl add 1 egg and 1/4 cup water, and in another wide mouthed bowl, add 1 cup of flour, 2 tsp paprika, and 1 tsp soy sauce. Mix both bowls.
3. Take 4 thawed chicken tenderloins, and cut into bite sized pieces. Place on to the side.
4. Coat your chicken in egg, then transfer the chicken to your flour mixture and coat evenly. You can repeat egg then flour if you want a crisp chicken finish.
5. Place your coated chicken into your hot oil. Cook on each side for 4 minutes, or until internal temp reaches 165 F. Remove chicken and place on a paper towel to strain before serving.