Sweet and sour chicken
User Reviews
4.8
8 reviews
Excellent
Sweet and sour chicken
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 500 g (1lb) chicken thigh cubed, boneless
- 1 tsp salt
For batter
- ½ cup flour
- 2 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup water
For the cornstarch coating
- 2 egg beaten
- 1 cup flour
- ½ cup cornstarch
- ½ tsp baking soda
- 1 tsp salt
For the sauce
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 red onion chopped
- 2 garlic crushed, cloves
- 2 tbsp sugar
- 4 tbsp ketchup
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- ½ cup water
- 2 tbsp corn starch
- 1 cup neutral cooking oil generic cooking oil
Instructions
Make the sauce
- In a large skillet, wok or frying pan, fry the bell peppers, red onion and garlic until the peppers are starting to soften and caramelize around the edges. Allowing the peppers to caramelize slightly will add more flavor to the final dish.
- Mix the sugar, ketchup, vinegar, soy sauce, water and cornstarch together. Pour the sauce into the wok and allow to simmer for a few minutes until thickened. Taste and adjust seasoning by adding more soy sauce, sugar or vinegar if necessary.
Coat the chicken
- For the battered chicken: Slice the chicken into bite-size pieces and season with salt. Make the batter by whisking the flour, cornstarch, baking powder, baking soda, salt and water together until smooth. Dip the chicken pieces into the batter and coat completely.
- For the cornstarch-coated chicken: Whisk the eggs in a bowl. Whisk together the flour, cornstarch, baking soda and salt in a separate bowl. Toss all the chicken into the eggs and mix well. Dip the chicken pieces into the flour mixture and coat completely.
Fry the chicken
- Heat a large pot of vegetable oil over medium high heat.
Assemble and serve
- Once hot, fry the chicken in batches until golden brown, crisp and cooked through. Remove with a slotted spoon and set over a wire rack to drain.
- Toss the chicken into the sauce and stir to coat then immediately serve over rice or noodles.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
22g
(7%)
Protein
31g
(62%)
Fat
34g
(52%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
162mg
(54%)
Sodium
2324mg
(97%)
Potassium
775mg
(16%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
1199IU
(24%)
Vitamin C
66mg
(73%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 2324mg | 97% |
| Potassium | 775mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 66mg | 73% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
Other Recipes
You'll Also Love
