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Sweet and Sour Chicken (Without Deep-Frying)

🇨🇳 China · Cantonese

Servings: 2 to 3 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch
  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 1/2 tablespoon cornstarch
  • 1/3 cup peanut oil (or vegetable oil)
  • 2 cloves garlic, minced
  • 1/2 small white onion, chopped
  • 1 bell pepper, chopped

Steps

  1. Mix all sauce ingredients (ketchup, Shaoxing wine, rice vinegar, soy sauce, brown sugar, water, and cornstarch) in a small bowl; set aside.
  2. In a large bowl, combine chicken with vegetable oil and salt. Mix well and marinate for 10 to 20 minutes.
  3. Add beaten egg to the chicken and stir to combine. Add cornstarch and mix until chicken is coated, with a little dry cornstarch left unattached.
  4. Heat oil in a heavy skillet until just starting to smoke. Add chicken in a single layer, separating pieces with tongs or chopsticks.
  5. Cook undisturbed for 2 to 3 minutes until golden on the bottom, then flip and cook another 2 to 3 minutes. Transfer chicken to a plate and let the pan cool for 2 to 3 minutes.
  6. Return pan to medium heat with the remaining 1 to 2 tablespoons of oil. Add garlic and cook briefly until fragrant.
  7. Stir the sauce again to fully dissolve the cornstarch, then pour into the pan. Cook, stirring, until thickened enough that a spatula line holds on the pan bottom.
  8. Add the cooked chicken, white onion, and bell pepper to the pan. Stir to coat everything in sauce, about 30 seconds.
  9. Transfer to a plate immediately and serve hot over steamed rice.

Source: omnivorescookbook.com