Sweet and Sour Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dishes
Cuisine: Chinese
Servings: 4

One problem with sweet and sour chicken is keeping the chicken crunchy even when it's been drenched in sauce. My version has a little vodka mixed with egg white that keeps the chicken crispy so you get the best of both worlds - crunchy chicken coated in the sweet and sour sauce.


  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup cornstarch
  • egg white of 1 extra large egg
  • 2 tbsp vodka
  • vegetable oil for frying

for the sauce:

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 Tbsp light sodium soy sauce
  • 1/2 tsp garlic powder
  • 3 tsp cornstarch + 2 tbsp water


  1. Heat oil in wok or other pot being used for frying to medium-high heat. Make sure you have at least 1 inch of oil in your pot. Whisk vodka and egg white in a small bowl. Place cornstarch in a separate small bowl. Dip chicken pieces in egg white and then coat in cornstarch. Gently place into heated oil and fry until golden brown. Work in small batches until all of the chicken is fried. Place finished chicken pieces on a plate lined with paper towels to soak up excess oil.

  2. In a small saucepan, heat all sauce ingredient except cornstarch and water and bring to a low boil, stirring constantly with a large wooden spoon. Mix cornstarch and water in a small bowl until cornstarch is completely dissolved. Pour into boiling mixture and stir until sauce boils and thickens. Add chicken pieces into saucepan, until they are all coated. Remove and serve on plate, pouring on top any extra remaining sauce. Garnish with fresh scallions if desired.


Recipe adapted from Damn Delicious

All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on Instagram with the hashtag #kirbiecravings!