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Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 600 s
Cook time: 600 s
Total time: 1320 s
Yield: 4
Ingredients: 1 pound Chicken broilers or fryers dark meat thigh meat only raw; 1/4 cup Cornstarch; 1/3 cup Vegetable oil palm kernel; 2 Cloves Garlic raw; 1 Unit Peppers hot chili red raw; 5 slices Ginger root raw; 4 tablespoons Sauce hoisin ready-to-serve; 2 tablespoons Soy sauce made from soy and wheat (shoyu); 1 tablespoon Cornstarch; 100 grams Beverages water tap well; 1 Unit Onions spring or scallions (includes tops and bulb) raw; 1 Unit Peppers hot chili red raw

22'

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Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Chicken, broilers or fryers, dark meat, thigh, meat only, raw

1 pound Chicken, broilers or fryers, dark meat, thigh, meat only, raw

Cornstarch

1/4 cup Cornstarch

Vegetable oil, palm kernel

1/3 cup Vegetable oil, palm kernel

Garlic, raw

2 Cloves Garlic, raw

Peppers, hot chili, red, raw

1 Unit Peppers, hot chili, red, raw

Ginger root, raw

5 slices Ginger root, raw

Sauce, hoisin, ready-to-serve

4 tablespoons Sauce, hoisin, ready-to-serve

Soy sauce made from soy and wheat (shoyu)

2 tablespoons Soy sauce made from soy and wheat (shoyu)

Cornstarch

1 tablespoon Cornstarch

Beverages, water, tap, well

100 grams Beverages, water, tap, well

Onions, spring or scallions (includes tops and bulb), raw

1 Unit Onions, spring or scallions (includes tops and bulb), raw

Peppers, hot chili, red, raw

1 Unit Peppers, hot chili, red, raw

Sweet and Sour Chicken

Nutri value

Go to instructions

Instructions

4 Steps

22'

Total

10'

Preparation

10'

Cooking

Waiting

Step by step

1 of 4

10'

Step 1

In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. This is your cornstarch slurry. Set aside.
Dice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh. Avoid patting the chicken dry as moisture is needed for the next step.
In a large mixing bowl, add diced chicken thighs, followed by ¼ cup cornstarch. Give it a few tosses with tongs until each piece is coated in cornstarch. Set aside. If the starch is falling off, feel free to add more cornstarch.

Check

2 of 4

Step 2

Then in a large pan or wok on medium-high heat, heat vegetable oil. Fry chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a wire rack or a plate lined with paper towels to remove excess oil.

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3 of 4

Step 3

On medium heat, add ginger, garlic, and red chili. Fry for 10 seconds.
Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.
Toss in fried chicken and mix everything together. Remove from heat.

Check

4 of 4

Step 4

Transfer to serving dish. Optional: Garnish with red chili and green onions if desired.
Serve with fried rice.

Check

Balancing Spice Level

Adjust the amount of red chili pepper to control the spice level according to your preference.