Sweet and Sour Chicken (Without Deep-Frying)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2 to 3 servings
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Calories
432 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Chicken (Without Deep-Frying)
Description
Sweet and Sour Chicken (Without Deep-Frying) features boneless chicken thigh pieces lightly coated with cornstarch and egg for a crispy exterior achieved by pan-frying instead of deep-frying. The cooking method creates a golden crust by cooking chicken in a hot skillet with oil, flipping to ensure even browning. A sauce made from ketchup, Shaoxing wine (or dry sherry), rice vinegar, soy sauce, and brown sugar provides a harmonious balance of sweet, sour, and umami flavors that cling well to the chicken.
Garlic, onions, and bell peppers add aromatics and freshness to the dish, stir-fried briefly to retain some crispness and vibrant color. The method avoids deep-frying to reduce oil use while still achieving a satisfying texture contrast between tender chicken interior and a lightly crisped outside. The sauce is thickened with a cornstarch slurry to coat the ingredients evenly for a glossy finish.
The dish can be served alongside steamed rice or noodles to complete the meal. Adjustments to stir-frying vegetables allow for varying textures according to preference, making the recipe flexible for different tastes and timing.
Ingredients
- 1 lb chicken thigh cut to 1-inch (2-cm) pieces, boneless skinless, or chicken breast
- 1 tablespoon vegetable oil
- 1 egg , beaten
- 1/2 teaspoon salt
- 1/2 cup cornstarch
Sauce
- 2 tablespoons ketchup
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or soy sauce, light
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1/2 tablespoon cornstarch
Stir-fry
- 1/3 cup peanut oil (or vegetable oil)
- 2 cloves garlic , minced
- 1/2 small white onion , chopped
- 1 bell pepper , chopped (I used a mix of colors in this recipe)
Instructions
- Mix all the sauce ingredients in a small bowl and set aside.
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic. Cook and stir a few times until it releases its fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
- Add back the chicken pieces, white onion, and bell peppers. (*Footnote 1) Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
- Serve hot as main over steamed rice.
Notes
- For crisper vegetables, add them after the garlic and cook briefly; add sauce immediately afterward to retain vibrant colors.
- If you prefer softer vegetables, add them right after garlic, stir and cook 1-2 minutes before adding the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 432kcal | 22% |
| Carbohydrates | 22.4g | 7% |
| Protein | 22.4g | 45% |
| Fat | 27.3g | 42% |
| Cholesterol | 138mg | 46% |
| Sodium | 914mg | 38% |
| Potassium | 745mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 9.6g | 19% |
| Calcium | 2mg | 0% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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