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The Best Tipakay (Sweet and Sour Chicken) with Pati Chong
by Giacomo Bocchio
recipe medium Chinese-Peruvian

The Best Tipakay (Sweet and Sour Chicken) with Pati Chong

Classic Chifa-style Tipakay — sweet and sour crispy chicken breast served over shredded lettuce with fried bread croutons. Chef Pati Chong teaches both the traditional version and the modern chifa version with vegetables.

35m Prep
20m Cook
55m Total
4 Servings
tipakay chifa sweet and sour fried chicken pati chong chinese-peruvian cantonese

Ingredients

Chicken
  • 400 g Chicken breast (thin sliced (kaipín cut))
  • 2 tsp Potato starch (chuño) (for marinade)
Coating
  • All-purpose flour (mixed with cornstarch for coating)
Garnish
  • Curly lettuce (chiffonade)
  • White sandwich bread (cubed and deep-fried)
Sweet and Sour Sauce
  • 180 g Ketchup
  • 50 g White vinegar
  • 80 g White sugar
  • 300 g Chicken stock
  • 18 g Soy sauce (sillao)
  • 10 g Sesame oil

Steps

  1. 1
    Slice chicken thin (kaipín cut). Season with salt, white pepper, water, and potato starch. Rest 10-15 min.
    Tip: Water and starch hydrate the fibers for juicier texture.
    ~15 min
  2. 2
    Coat chicken in flour-cornstarch mix. Refrigerate 15-20 min. Re-coat before frying.
    Tip: Double coating gives maximum crunch.
    ~20 min
  3. 3
    Fry bread cubes at low-medium temp (120-140°C) until golden. Drain.
    ~10 min
  4. 4
    Make sauce: fry ketchup in oil, add stock, sugar, vinegar, soy sauce. Boil. Thicken with dissolved starch. Add sesame oil.
    ~8 min
  5. 5
    Fry coated chicken at 180-185°C until golden. Drain.
    Tip: Slide chicken in from the side of the wok.
    ~8 min
  6. 6
    Plate: lettuce chiffonade, sauced chicken on top, fried croutons as crown.
    ~5 min

Nutrition (per serving)

520
Calories
32g
Protein
48g
Carbs
20g
Fat
2g
Fiber
Cultural Context
Tipakay is a sweet and sour chicken dish with deep roots in Cantonese cuisine that arrived in Peru through Chinese immigrant communities who founded the chifa culinary tradition. The classic presentation with bread croutons and shredded lettuce dates to the 1940s-50s chifa era.
Video thumbnail
Giacomo Bocchio
LES ENSEÑO A PREPARAR EL MEJOR TIPAKAY ¦ ELEVA TU JUEGO CULINARIO CON PATI CHONG
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