Chinese Sweet and Sour Chicken
A vibrant and flavorful dish showcasing a delightful mix of sweetness and tanginess, perfect for any family meal or gathering.
Ingredients
For the Sauce
- 3/4 cup granulated sugar Adds sweetness to balance the tanginess.
- 1/2 cup apple cider vinegar Provides a zesty kick.
- 1/4 cup ketchup Acts as a base for the sauce.
- 2 tablespoons soy sauce Enhances overall taste.
- 1 tablespoon brown sugar Deepens the sweetness.
- 1 tablespoon sesame oil For a nutty aroma.
- 2 teaspoons minced garlic Adds flavor.
- 1 tablespoon cornstarch Provides glossy finish.
Main Ingredients
- 1 1/2 pounds boneless skinless chicken thighs Cut into bite-size pieces.
- 1/2 teaspoon salt For seasoning.
- 1/3 cup cornstarch For coating the chicken.
- 1 large egg Lightly beaten to help coating stick.
- 1/4 cup all-purpose flour Adds additional crunch.
- Canola oil for frying Enables golden texture.
- 1/2 medium yellow onion Chopped for sweetness.
- 1 red bell pepper Chopped for vibrant color.
- 1 green bell pepper Chopped to complement red pepper.
- 1 cup fresh pineapple Chopped (optional).
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic. Whisk until smooth.
- In another bowl, blend the cornstarch with a splash of water to form a slurry and set it aside.
Cooking
- Heat canola oil in a skillet to about 375°F.
- Season chicken pieces with salt; coat in cornstarch, dip in beaten egg, and coat with flour.
- Fry chicken in batches for 4-5 minutes until golden brown. Drain excess oil on a wire rack.
- Sauté the chopped onion, bell peppers, and optional pineapple in remaining oil for about 3 minutes.
- Add prepared sauce to sautéed vegetables and stir for a minute. Incorporate the cornstarch slurry to thicken.
- Return the chicken to the pan, toss to coat in sauce, and serve hot with optional garnishes.
Notes
Ensure oil is at the correct frying temperature for crispy exterior. Fresh vegetables enhance flavor and color; consider snap peas or carrots. Adjust sweetness by changing sugar or vinegar amounts.