Sweet and sour chicken, crispy and juicy like in a restaurant, without frying! A quick and easy recipe for all fans of Asian cuisine!
Prep Time: 15 minutes
Rest Time: 15-20 minutes
Cooking Time: 15 minutes
Difficulty: easy
Yield: 2-3 servings
For the sauce
To stir-fry
Combine all sauce ingredients in a small bowl and set aside.
Combine chicken pieces, vegetable oil and salt in a large bowl. Marinate for 15 to 20 minutes.
Add beaten egg to bowl with chicken. Mix well.
Add cornstarch. Stir to coat the chicken, until it forms a few lumps here and there.
Heat oil in a frying pan. Add chicken in a single layer. Separate chicken pieces with a pair of tongs or chopsticks.
Cook, without touching the chicken, for 2 to 3 minutes, or until the bottom becomes golden brown. Turn to brown other side, 2 to 3 minutes. Transfer chicken to a large plate and remove pan from the stove. Let cool for 2 to 3 minutes.
Return the pan to the stove and heat 1 to 2 tbsp. oil over medium heat. Add garlic and ginger. Cook, stirring several times, until they release their fragrance.
Stir the sauce again to dissolve the cornstarch completely. Pour into pan. Stir and cook until thickened.
Add chicken and peppers pieces. Stir to coat chicken with sauce, 30 seconds.
Serve hot over steamed rice.
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