Sweet and Sour Chicken Tenders: A Crispy, Tangy Delight!

Craving a dish that’s both crispy and bursting with flavor? Look no further than these homemade Sweet and Sour Chicken Tenders! They’re a perfect weeknight dinner, a crowd-pleasing appetizer, or even a fun addition to a party spread. This recipe delivers tender, juicy chicken coated in a crispy batter and drenched in a tangy, irresistible sweet and sour sauce. Ditch the takeout and create this restaurant-quality dish in your own kitchen.

## Why You’ll Love This Recipe

* **Restaurant-Quality at Home:** Skip the delivery fees and long wait times. This recipe allows you to create sweet and sour chicken tenders that rival your favorite Chinese restaurant.
* **Customizable Sweetness and Sourness:** Adjust the ingredients in the sauce to perfectly match your taste preferences. Prefer a sweeter sauce? Add more sugar. Want a tangier kick? Increase the vinegar or lemon juice.
* **Crispy and Tender:** The secret to perfect chicken tenders lies in the double-dredging technique and careful frying. This ensures a crispy exterior and a juicy, tender interior.
* **Easy to Make:** Despite its impressive flavor profile, this recipe is surprisingly simple to execute. With clear instructions and readily available ingredients, even beginner cooks can achieve delicious results.
* **Versatile:** These chicken tenders are delicious served with rice, noodles, or as a standalone appetizer. They’re also great in wraps or salads.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need for both the chicken and the sweet and sour sauce:

**For the Chicken Tenders:**

* 1.5 lbs Chicken Tenderloins: These are already perfectly sized for this recipe, but you can also use boneless, skinless chicken breasts cut into strips.
* 1 cup All-Purpose Flour: This forms the base of our crispy coating.
* 1/2 cup Cornstarch: Adding cornstarch to the flour mixture creates a lighter and crispier texture.
* 1 teaspoon Salt: Enhances the flavor of the chicken and the coating.
* 1/2 teaspoon Black Pepper: Adds a touch of spice.
* 1/2 teaspoon Garlic Powder: Provides a savory depth of flavor.
* 1/2 teaspoon Onion Powder: Complements the garlic powder and adds another layer of savory flavor.
* 2 Large Eggs: Act as a binder for the coating and help it adhere to the chicken.
* 1/4 cup Milk: Thins the egg mixture and adds moisture.
* Vegetable Oil, for frying: Choose an oil with a high smoke point, such as vegetable, canola, or peanut oil.

**For the Sweet and Sour Sauce:**

* 1/2 cup Ketchup: Forms the base of the sauce and provides a rich tomato flavor.
* 1/4 cup White Vinegar: Adds the essential sourness to the sauce.
* 1/4 cup Granulated Sugar: Provides the sweetness that balances the sourness.
* 2 tablespoons Soy Sauce: Adds umami and depth of flavor.
* 1 tablespoon Cornstarch: Thickens the sauce to a glossy consistency.
* 1/4 cup Water: Helps to dissolve the cornstarch and thin the sauce to the desired consistency.
* 1 teaspoon Garlic, minced: Adds a pungent and aromatic element.
* 1/2 teaspoon Ginger, minced: Provides a warm and spicy note.
* Optional: 1/4 cup Pineapple Chunks, diced bell peppers (red, green, or yellow), or sliced onions for added texture and flavor.

## Equipment You’ll Need

* 3 shallow dishes or bowls: For the flour mixture, egg mixture, and coated chicken.
* Large skillet or deep fryer: For frying the chicken tenders.
* Tongs: For handling the chicken during frying.
* Wire rack: To drain excess oil from the fried chicken tenders.
* Medium saucepan: For making the sweet and sour sauce.
* Whisk: For stirring the sauce.

## Step-by-Step Instructions

Now that we have everything ready, let’s get cooking! Follow these detailed instructions for perfect Sweet and Sour Chicken Tenders every time.

**Part 1: Preparing the Chicken**

1. **Prepare the Chicken:** If using chicken breasts, cut them into strips approximately 1 inch wide and 3-4 inches long. Pat the chicken tenderloins or strips dry with paper towels. This helps the coating adhere better.
2. **Set up the Dredging Station:** In a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, and onion powder. In another shallow dish, whisk together the eggs and milk. Have a third shallow dish ready to place the coated chicken.
3. **Dredge the Chicken:** Take a chicken tenderloin or strip and dredge it thoroughly in the flour mixture, ensuring it’s completely coated. Shake off any excess flour.
4. **Dip in Egg Wash:** Dip the floured chicken into the egg mixture, making sure it’s fully submerged.
5. **Double Dredge:** Return the chicken to the flour mixture and dredge it again, pressing gently to ensure the flour adheres well. This double dredging is key to a super crispy coating. Shake off any excess flour.
6. **Repeat:** Repeat the dredging process for all the remaining chicken.

**Part 2: Making the Sweet and Sour Sauce**

1. **Combine Sauce Ingredients:** In a medium saucepan, whisk together the ketchup, white vinegar, sugar, soy sauce, cornstarch, and water until the cornstarch is completely dissolved. This prevents lumps in the sauce.
2. **Add Aromatics:** Stir in the minced garlic and ginger.
3. **Cook the Sauce:** Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly. As the sauce heats up, it will begin to thicken.
4. **Simmer and Thicken:** Continue to simmer the sauce for 2-3 minutes, or until it reaches your desired consistency. If the sauce is too thick, add a tablespoon of water at a time until it reaches the right consistency. If it’s too thin, simmer for a bit longer.
5. **Adjust Flavor:** Taste the sauce and adjust the sweetness and sourness to your liking. Add more sugar for a sweeter sauce or more vinegar for a tangier sauce.
6. **Add Optional Ingredients:** If using, stir in the pineapple chunks, diced bell peppers, or sliced onions. Cook for another minute or two until the vegetables are slightly softened.
7. **Keep Warm:** Remove the sauce from the heat and keep it warm while you fry the chicken.

**Part 3: Frying the Chicken**

1. **Heat the Oil:** Pour enough vegetable oil into a large skillet or deep fryer to reach a depth of about 1-2 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread browns in about 30 seconds, the oil is ready.
2. **Fry in Batches:** Carefully add the coated chicken tenders to the hot oil in batches, making sure not to overcrowd the skillet or deep fryer. Overcrowding will lower the oil temperature and result in soggy chicken.
3. **Fry Until Golden Brown:** Fry the chicken for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. **Remove and Drain:** Use tongs to remove the fried chicken tenders from the oil and place them on a wire rack lined with paper towels to drain excess oil. This helps to keep them crispy.
5. **Repeat:** Repeat the frying process for all the remaining chicken.

**Part 4: Assembling the Dish**

1. **Toss with Sauce:** In a large bowl, toss the fried chicken tenders with the sweet and sour sauce until they are evenly coated. Alternatively, you can serve the sauce on the side for dipping.
2. **Serve Immediately:** Serve the Sweet and Sour Chicken Tenders immediately while they are still hot and crispy.

## Tips for the Perfect Sweet and Sour Chicken Tenders

* **Don’t Overcrowd the Skillet:** Frying the chicken in batches ensures that the oil temperature stays consistent, resulting in crispy chicken. Overcrowding lowers the temperature, leading to soggy chicken.
* **Use a Thermometer:** A thermometer is your best friend when frying. It ensures that the oil is at the correct temperature, preventing the chicken from being undercooked or overcooked.
* **Double Dredge for Extra Crispiness:** The double dredging technique is key to achieving a super crispy coating. Make sure to press the flour into the chicken to ensure it adheres well.
* **Adjust the Sauce to Your Taste:** Don’t be afraid to experiment with the sauce ingredients to find the perfect balance of sweetness and sourness for your palate.
* **Keep the Sauce Warm:** Keeping the sauce warm while you fry the chicken ensures that the tenders are coated evenly and stay warm.
* **Serve Immediately:** Sweet and Sour Chicken Tenders are best served immediately while they are still hot and crispy. The longer they sit, the softer they will become.
* **Pat the Chicken Dry:** Patting the chicken dry before dredging helps the flour mixture adhere better, resulting in a crispier coating.
* **Use Fresh Oil:** Using fresh oil is essential for achieving the best flavor and preventing the chicken from tasting greasy. Change the oil after every few batches.

## Variations and Additions

* **Spicy Sweet and Sour Chicken:** Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a spicy kick.
* **Honey Garlic Sweet and Sour Chicken:** Substitute some of the sugar with honey for a richer and more complex flavor.
* **Orange Sweet and Sour Chicken:** Add orange zest and orange juice to the sauce for a citrusy twist.
* **Sesame Sweet and Sour Chicken:** Sprinkle sesame seeds over the finished dish for added flavor and texture.
* **Vegetarian Sweet and Sour “Chicken”:** Substitute the chicken with tofu or cauliflower florets for a vegetarian option. Adjust the cooking time accordingly.

## Serving Suggestions

Sweet and Sour Chicken Tenders are delicious served in a variety of ways:

* **With Rice or Noodles:** Serve over a bed of fluffy white rice, brown rice, or lo mein noodles.
* **As an Appetizer:** Arrange the tenders on a platter and serve with toothpicks or skewers for easy snacking.
* **In Wraps or Salads:** Use the tenders as a filling for wraps or add them to salads for a protein boost.
* **With Stir-Fried Vegetables:** Serve alongside your favorite stir-fried vegetables, such as broccoli, carrots, and snap peas.

## Storage Instructions

* **Leftovers:** Store leftover Sweet and Sour Chicken Tenders in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the tenders in the oven or air fryer to help them regain some of their crispiness. Microwaving is not recommended, as it will make them soggy.
* **Freezing:** While not ideal, you can freeze the fried chicken tenders without the sauce. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or airtight container and store for up to 2 months. Reheat in the oven or air fryer until crispy.

## Nutritional Information (Approximate)

* Calories: 400-500 per serving (depending on portion size and ingredients)
* Protein: 25-35g
* Carbohydrates: 40-50g
* Fat: 15-25g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Sweet and Sour Chicken Tenders Recipe

**Yields:** 4-6 servings
**Prep Time:** 20 minutes
**Cook Time:** 20 minutes

**Ingredients:**

* 1.5 lbs Chicken Tenderloins
* 1 cup All-Purpose Flour
* 1/2 cup Cornstarch
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper
* 1/2 teaspoon Garlic Powder
* 1/2 teaspoon Onion Powder
* 2 Large Eggs
* 1/4 cup Milk
* Vegetable Oil, for frying

**For the Sweet and Sour Sauce:**

* 1/2 cup Ketchup
* 1/4 cup White Vinegar
* 1/4 cup Granulated Sugar
* 2 tablespoons Soy Sauce
* 1 tablespoon Cornstarch
* 1/4 cup Water
* 1 teaspoon Garlic, minced
* 1/2 teaspoon Ginger, minced
* Optional: 1/4 cup Pineapple Chunks, diced bell peppers, or sliced onions

**Instructions:**

1. **Prepare the Chicken:** If using chicken breasts, cut them into strips. Pat the chicken dry with paper towels.
2. **Set up Dredging Station:** In a shallow dish, whisk together flour, cornstarch, salt, pepper, garlic powder, and onion powder. In another dish, whisk together eggs and milk. Have a third dish ready.
3. **Dredge the Chicken:** Dredge chicken in flour mixture, then dip in egg mixture, then dredge again in flour mixture. Repeat for all chicken.
4. **Make the Sauce:** In a saucepan, whisk together ketchup, vinegar, sugar, soy sauce, cornstarch, and water. Add garlic and ginger.
5. **Cook the Sauce:** Bring sauce to a simmer over medium heat, stirring constantly, until thickened. Adjust sweetness and sourness to taste. Add optional ingredients if desired.
6. **Heat the Oil:** Heat vegetable oil in a skillet or deep fryer to 350-375°F (175-190°C).
7. **Fry the Chicken:** Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Remove and drain on a wire rack.
8. **Assemble:** Toss fried chicken with sweet and sour sauce or serve sauce on the side.
9. **Serve Immediately:** Enjoy your Sweet and Sour Chicken Tenders!

Enjoy this delightful recipe and impress your family and friends with your culinary skills! Don’t forget to share your creations and tag us on social media!