Description
A delightful dish that combines crispy chicken with a glossy, tangy sauce, offering a mouth-watering contrast of sweet and savory flavors.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 tablespoon cornstarch
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/3 cup cornstarch (for coating)
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- Canola oil (for frying)
- 1/2 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup fresh pineapple, chopped (optional)
Instructions
- Prepare the Sauce: In a mixing bowl, combine the granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic. Whisk the ingredients together until they form a smooth sauce that exudes a delicious aroma.
- Make the Slurry: In a separate bowl, mix cornstarch with a splash of water to create a slurry. This will help to thicken the sauce later in the cooking process.
- Prep the Chicken: Heat canola oil in a skillet to about 375°F (190°C). While the oil heats, season the chicken pieces with salt. Coat them in cornstarch, dip in the beaten egg, and then coat with flour for a crispy exterior.
- Fry the Chicken: Fry the chicken pieces in hot oil until they turn golden brown and crispy. This should take about 4-5 minutes per batch. Transfer them onto a wire rack to drain excess oil.
- Sauté Vegetables: In the same skillet, add chopped yellow onion, red and green bell peppers, and the optional chopped pineapple. Sauté until they are just tender and fragrant, about 3-4 minutes.
- Combine and Thicken: Pour the prepared sauce over the sautéed vegetables. Add the cornstarch slurry and simmer for a few minutes, allowing the sauce to thicken deliciously.
- Toss Everything Together: Once the sauce has thickened, toss the fried chicken in the sauce until it’s well coated. Serve the dish hot, garnishing with sesame seeds or chopped green onions for an extra visual appeal.
Notes
For extra crispiness, double-dip the chicken pieces. You can add sesame seeds before serving or incorporate vegetables like snap peas or carrots for more variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg