Super Tender Sweet and Sour Chicken (Tang Cu Li Ji Style)
A restaurant-quality Sweet and Sour Chicken recipe using a special saltwater brining technique to keep chicken breast super tender. Features a classic double-fry method and a perfectly balanced sweet and vinegar sauce.
Equipment
- Wok or Deep Fryer
- Mixing bowls
- Slotted Spoon
Ingredients
Chicken & Marinade
- 1 piece chicken breast large
- 3 tbsp salt dissolved in large bowl of water for soaking/thawing
- 1/4 tsp salt for marinade
- 1/2 tsp white pepper
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
- 4 cloves garlic smashed
Batter
- 1 large egg beaten
- 10 tbsp cornstarch approx 2/3 cup, added in batches
Sweet and Sour Sauce
- 2 tbsp cornstarch
- 10 tbsp water cold
- 2 tbsp ketchup
- 2 tbsp light soy sauce
- 4 tbsp vinegar rice vinegar or Chinkiang vinegar
- 6 tbsp sugar
- 1 drop dark soy sauce optional, for color
- 2 cups neutral oil for frying
Instructions
- Prepare a large bowl of cold water and dissolve 3 tablespoons of salt in it. Place the chicken breast in the water and soak for 20-30 minutes (if frozen, let it thaw in this water). This step is crucial for tenderizing the meat.
- Remove chicken from water and pat dry. Remove any fascia. Slice the breast horizontally into two thin sheets, then slice into strips along the grain.
- In a bowl, combine chicken strips with 1/4 tsp salt, white pepper, 1 tbsp light soy sauce, 1/2 tbsp sugar, and smashed garlic. Mix well and marinate for 30 minutes.
- While marinating, prepare the sauce. In a bowl, mix 2 tbsp cornstarch with 10 tbsp water until dissolved. Add ketchup, 2 tbsp light soy sauce, vinegar, 6 tbsp sugar, and dark soy sauce. Whisk until combined.
- Batter the chicken: Add the egg to the marinated chicken (discarding the garlic pieces if preferred). Add the 10 tbsp of cornstarch in two batches, mixing by hand until the chicken is coated in a thick, sticky batter.
- First Fry: Heat oil in a wok to medium heat (approx 325°F/165°C). You should see small bubbles around a wooden chopstick. Drop chicken strips in one by one. Fry until they float to the surface. Remove immediately and set aside.
- Second Fry: Increase heat to high (approx 375°F/190°C) until oil smokes slightly. Add all the chicken back in. Fry for exactly 30 seconds until the exterior is crispy. Remove and drain.
- Pour the pre-mixed sauce into a clean wok or pan over low heat. Stir constantly. As it heats, it will thicken and become glossy. Once thickened, add the fried chicken and toss quickly to coat. Serve immediately.
Notes
The Science Behind the Saltwater Soak: The most unique step in this recipe is soaking the chicken breast in heavily salted water (brining) before cooking. This isn't just for cleaning; it's a tenderizing technique. The salt solution breaks down the muscle protein structures (denaturation), allowing the cells to absorb and retain more water. This is why even lean chicken breast remains juicy and "bouncy" after high-heat frying. Do not skip this step!
Batter Consistency is Key: When mixing the egg and starch into the marinated chicken, the texture should be very thick and sticky, almost like a paste. It should offer some resistance when you mix it by hand. If it is too runny, the batter will slide off in the oil. If it feels too dry, add a teaspoon of water; if too wet, add a sprinkle more starch.
Oil Temperature Hack: If you don't have a thermometer, use the wooden chopstick test. Stick a dry bamboo chopstick into the oil. For the first fry (medium heat), you want to see small, slow bubbles forming around the stick. For the second fry (high heat), the bubbles should be rapid and vigorous, and the oil surface may be slightly smoking.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary.
**Allergen Warning:** Contains Egg and Soy.