Crispy Batter-Dipped Chicken with Sweet and Tangy Sauce
Golden-fried chicken cutlets coated in a light, seasoned batter and topped with a glossy sweet and sour sauce. The paprika-spiced batter creates a crispy exterior while keeping the chicken tender inside. Perfect for weeknight dinners or when you want restaurant-style chicken at home. The homemade sauce balances brown sugar sweetness with vinegar's tang and lemon brightness, creating a crowd-pleasing dish that pairs well with rice or steamed vegetables.
Ingredients
- 7 chicken cutletschicken thighs1:1glutenwheat
use boneless thighs for juicier meat
- oil, for frying
- 1 cup Mishpacha Flour
- ½ teaspoon salt
- 2 eggs
- ½ teaspoon baking powder
- 1 tablespoon Gefen Paprika
- ½ cup water
- ½ cup Heaven & Earth Ketchup
- ½ cup brown sugar
- ½ cup vinegar
- ¾ cup cold water
- 2 tablespoons Heaven & Earth Lemon Juice
- ¾ cup sugar
- 3 tablespoons Gefen Cornstarch
- 7 ounces water
Instructions
- 1
Combine flour, salt, eggs, baking powder, paprika, and water to make batter
- 2
Coat chicken cutlets well in the batter
- 3
Heat oil in a large skillet
- 4
Fry cutlets on both sides until golden
- 5
Set fried chicken aside
- 6
Mix ketchup, brown sugar, vinegar, cold water, and lemon juice in a medium saucepan
- 7
Bring sauce mixture to a boil
- 8
Whisk cornstarch with water until smooth
- 9
Stir cornstarch mixture into sauce over low heat until thickened
- 10
Pour sauce over chicken and serve immediately
Tips
Pat chicken dry before battering for better coating adhesion and crispier results.
Keep oil temperature steady to prevent soggy coating - test with a drop of batter that should sizzle immediately.
Make sauce while chicken rests to serve immediately while coating stays crispy.
Good to Know
Refrigerate leftovers up to 3 days. Coating will soften when stored.
Batter can be prepared 2 hours ahead. Fry just before serving for best texture.
Serve immediately while coating is crispy with rice or steamed vegetables.
Common Mistakes
Don't overmix batter to avoid tough coating
Don't overcrowd pan to maintain oil temperature and ensure even browning
Substitutions
Gluten-Free Swaps
may need extra liquid for proper consistency
General Alternatives
FAQ
Can I bake this instead of frying?
Yes, bake at 400°F for 20-25 minutes, flipping halfway. The coating won't be as crispy but will still be delicious.
What if my sauce is too thin?
Mix additional cornstarch with cold water and gradually stir into simmering sauce until desired thickness is reached.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in oven at 350°F to restore some crispness to the coating.