Sweet and Sour Chicken (Without Deep-Frying)

Method9 steps

1. 1

   Step 1: Mix all the ketchup (2 tbsp), Shaoxing wine (2 tbsp), rice vinegar (2 tbsp), light soy sauce (2 tbsp), brown sugar (3 tbsp), 2 tbsp sauce water and separate ½ tbsp sauce cornstarch in a bowl. Reserve this complete sweet-and-sour sauce.

   Uses 2 tbsp ketchup for sauce · 2 tbsp Shaoxing wine for sauce · 2 tbsp rice vinegar for sauce · 2 tbsp light soy sauce for sauce · 3 tbsp brown sugar for sauce · 2 tbsp water for sauce · ½ tbsp cornstarch for sauce

2. 2

   Step 2: Mix all the 1-inch chicken-thigh (1 lb) pieces with the separate 1 tbsp marinade vegetable oil and ½ tsp marinade salt. Refrigerate for 10–20 minutes.

   Marinate chicken pieces · 15 minUses 1 lb boneless skinless chicken thighs, cut into 1-inch pieces · 1 tbsp vegetable oil for marinade · ½ tsp salt for marinade

3. 3

   Step 3: Stir all the beaten egg (1) into the marinated chicken from step 2. Add the separate ½ cup coating cornstarch and stir until the chicken has an uneven coating with a little dry starch left unattached in the bowl.

   Uses All chicken, marinade vegetable oil and salt from step 2 · 1 egg, beaten · ½ cup cornstarch for coating

4. 4

   Step 4: Heat all the ⅓ cup frying peanut oil in a large heavy skillet until hot. Place all the coated chicken pieces from step 3 in a single layer without crowding, leaving the loose, unattached coating behind. Separate the pieces with tongs or chopsticks.

   Uses ⅓ cup peanut oil for frying · All coated chicken pieces from step 3; loose unattached starch remains in the bowl

5. 5

   Step 5: Cook the chicken from step 4 undisturbed about 2–3 minutes until golden underneath. Flip and cook the second side about 2–3 minutes until golden and cooked throughout to 74°C (165°F). Transfer all the cooked chicken to a plate. Remove the skillet from the heat and let the pan cool for 2–3 minutes, retaining the actual remaining frying oil separately from the chicken.

   Fry chicken — first side · 3 minUses All coated chicken pieces and actual frying pan contents from step 4

   
6. 6

   Step 6: Return the pan to medium heat and use its actual remaining frying oil, expected to be about 1–2 tbsp. Add all the minced garlic (2) and stir a few times until fragrant. Keep the cooked chicken from step 5 reserved for step 8.

   Uses Actual remaining frying oil, expected about 1–2 tbsp, with all cooked chicken reserved separately · 2 garlic cloves, minced

7. 7

   Step 7: Stir the complete sauce from step 1 again to suspend its cornstarch, then pour it all into the garlic and residual oil from step 6. Cook and stir until thick enough that a spatula drawn across the bottom of the pan leaves a line that does not immediately fill back in.

   Uses All seven-stock sauce mixed in step 1 · All garlic and actual remaining frying oil from step 6

8. 8

   Step 8: Add all the cooked chicken reserved from step 5, all the chopped white onion (½ small) and all the bell pepper (1) to the thickened sauce from step 7. Toss about 30 seconds to coat. This route keeps the vegetables very crisp and brightly coloured. Transfer everything immediately to a serving plate.

   Coat chicken and crisp vegetables · 1 minUses All fully cooked crispy chicken reserved from step 5 · All thickened sauce, garlic and actual residual frying oil from step 7 · ½ small white onion, chopped · 1 bell pepper total, chopped

9. 9

   Step 9: Serve the finished chicken, crisp vegetables and sauce from step 8 hot as 2–3 main portions, over optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

   Uses All cooked chicken, vegetables and sauce from step 8 · Ready steamed rice for serving, optional