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Chinese Sweet and Sour Chicken

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A delightful dish featuring a perfect balance of flavors—tangy, sweet, and savory, ideal for family dinners or gatherings.

Ingredients

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  • 3/4 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/3 cup cornstarch (for coating)
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • Canola oil (for frying)
  • 1/2 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup fresh chopped pineapple (optional)

Instructions

  1. Create the sauce: In a mixing bowl, combine granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic. Whisk these ingredients together until the mixture is smooth. In a separate bowl, blend cornstarch with a splash of water to create a slurry. Set both bowls aside for later.
  2. Prepare for frying: Heat canola oil in a skillet to 375°F, careful to monitor the temperature. While that’s heating, season your chicken pieces with salt. Next, dredge each piece in cornstarch first, then dip it in the beaten egg, and finally coat it with flour.
  3. Fry the chicken: In batches to avoid overcrowding, add the coated chicken to the hot oil. Fry each piece for about 4-5 minutes or until they are golden brown and crispy. Once fried, transfer them to a wire rack to drain any excess oil.
  4. Sauté vegetables: Remove any excess oil from the skillet, leaving about a tablespoon. Add chopped yellow onion, red and green bell peppers, and your optional chopped pineapple. Sauté over high heat for around 3 minutes.
  5. Mix in the sauce: Pour the prepared sauce along with the cornstarch slurry into the mix of sautéed vegetables. Stir continuously over medium heat for about 3 minutes, or until the sauce thickens beautifully.
  6. Combine and serve: Return the fried chicken to the skillet, gently tossing everything together to ensure the chicken gets evenly coated. Serve immediately, garnished with sesame seeds or chopped green onions.

Notes

For extra crispiness, avoid overcrowding the pan while frying, and check the oil temperature with a thermometer.

Nutrition

Find it online: https://yummyfirst.com/sweet-and-sour-chinese-chicken/