Sweet and Sour Chicken was the first Chinese dish my mother tried cooking at home during quarantine. I have already written a couple of articles about cooking at home. However, Sweet and Sour Chicken is a dish I didn’t get to write about until now. I’ll tell you that it was so delicious, most recently cooked as my graduation dinner. And while I wasn’t in the kitchen to help cook this time, I have seen the process myself. So with that, let’s get into it.

If you read my previous cooking articles, you saw that the white rice is cooked a day ahead of time. Yes, fried rice was made once again. The white rice was cooked in a pan with peas, carrots, onions, and mushrooms later placed into the mix.

As explained for the other two chicken dishes, the chicken was seasoned. It wasn’t overdone due to the sauce coming in later, but it was marinated for a good while before cooking.

One note is that cornstarch was used to coat the chicken, not flour. We cooked the chicken and took it out before making the sauce in the same pan. All of the ingredients for the sweet and sour sauce were mixed in (soy sauce, ketchup, sugar, apple cider vinegar, garlic powder), but the chicken was not immediately placed in. The sauce had to simmer and thicken for a few minutes, and then the chicken was placed into the pan. When it was completed, oh my god. Look at this! I arrived in the kitchen late, but this needs to be shared.

And then the final plate looked SO bomb diggity. Oh my goodness the flavors were so good! Mind you that I have no photos of the appetizers alone. Apparently they didn’t look good on the plate by themselves.

This article is shorter than the past two articles, but do I really have to keep repeating how fried rice was made? Then again, some readers might be reading my blog for the first time. But then again, I can always link past articles below. Therefore, the previous two “Cooking at Home” articles are linked at the end of this article. The recipe that was used is linked alongside them.

If you’re thinking about trying to make any of the recipes I’ve shared so far at home, you should. You will end up with a delicious meal for a fraction of the cost of Chinese takeout restaurants. That’s not to say that you should never buy Chinese takeout again. In fact, I want to go back to a Chinese buffet when stability returns. But the thing is that you need to think about your budget and where that money is going.

I don’t cook most of the time, but I’ll tell you what. I love eating food and writing about it too. Though I really should cook more often. Not just with my mother, but on my own too.

“Cooking General Tso’s Chicken at Home” Article: https://kristasoyyo.com/2020/06/07/cooking-general-tsos-chicken-at-home/

“Cooking Kung Pao Chicken at Home” Article: https://kristasoyyo.com/2020/06/08/cooking-kung-pao-chicken-at-home/

Original Sweet and Sour Chicken Recipe: https://www.tasteandtellblog.com/sweet-and-sour-chicken/