Chinese Sweet and Sour Chicken
A delightful dish that combines the tangy sweetness of sauce with crispy chicken, perfect for dinner any night of the week.
Ingredients
For the Sauce
- 3/4 cup granulated sugar The foundation of our sweet sauce.
- 1/2 cup apple cider vinegar Adds a tangy kick.
- 1/4 cup ketchup Enhances richness.
- 2 tablespoons soy sauce A savory depth.
- 1 tablespoon brown sugar Adds hint of molasses flavor.
- 1 tablespoon sesame oil Provides nutty undertones.
- 2 teaspoons garlic, minced Aromatic essence.
- 1 tablespoon cornstarch Helps thicken the sauce.
For the Chicken
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces Tender meat that soaks up flavor beautifully.
- 1/2 teaspoon salt Essential seasoning.
- 1/3 cup cornstarch (for coating) To achieve that crunchy texture.
- 1 large egg, lightly beaten Binds the coating.
- 1/4 cup all-purpose flour Adds structure to the coating.
- Canola oil (for frying) For a crispy finish.
For the Vegetables
- 1/2 medium yellow onion, chopped Adds sweetness and crunch.
- 1 red bell pepper, chopped Offers vibrant color and flavor.
- 1 green bell pepper, chopped Introduces freshness.
- 1 cup fresh pineapple, chopped (optional) For a tropical twist.
Instructions
Create the Sauce
- Combine granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic in a mixing bowl. Whisk thoroughly until smooth.
- In a separate bowl, mix cornstarch with a bit of water to form a slurry.
Prepare for Frying
- Heat canola oil in a skillet to 375°F. Season chicken chunks with salt.
- Coat each piece in cornstarch, dip it into the beaten egg, and finally coat with flour.
Fry the Chicken
- Carefully add coated chicken to the hot oil in batches, frying for 4-5 minutes until golden brown.
- Drain the fried chicken on a wire rack to keep it crispy.
Sauté the Vegetables
- Remove most of the excess oil from the skillet and add the chopped onions and peppers.
- Sauté for about 3 minutes until tender yet vibrant.
Mix in the Sauce
- Pour the prepared sweet and sour sauce into the pan with the sautéed vegetables.
- Stir in the cornstarch slurry and let it simmer for about 3 minutes to meld flavors.
Combine and Serve
- Add the crispy chicken back into the pan, tossing everything together.
- Serve hot, garnished with sesame seeds or chopped green onions.
Notes
Consider adding ginger for enhanced flavor and use a natural sweetener for a lower-carb alternative. Ensure your oil is hot before frying.