Asian-Style Sweet and Sour Chicken
Sweet and Sour Chicken
When the weather gets cold, as it has recently here in Utah, I like to prepare family meals that are warm and delicious. A recipe that fits the bill perfectly is sweet and sour chicken, which is influenced by Asian cooking styles. Asian cuisine may refer to ingredients and cooking methods that come from Asian or East Asian countries, including China, Japan, Korea, and others.
This particular recipe requires a marinating step, which adds a bit of extra time to the preparation. The results, however, are worth it.
This dish is perfect when served with steamed rice as well as a side dish such as stir-fried vegetables. If you have leftovers, save them in a container and store them in the fridge.
For the chicken marinade:
- Chicken parts (wings, drumettes, or breast cut into small pieces), dried with a paper towel
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 2 egg whites
- 2 teaspoons baking soda
For the coating:
- 5 tablespoons cornstarch or potato starch
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 medium red onion, sliced
- 1 tablespoon ginger, minced
- 3 cloves ginger, minced
- 1/2 red bell pepper, sliced
- 1/2 cup soy sauce
- 2 tablespoons honey
- 3 to 4 dried chilies
- 1 spring onion, sliced, for garnish
- Salt and pepper to taste
- Oil for frying
- In a large bowl, combine the egg whites, soy sauce, rice vinegar, cornflour, and baking soda. Whisk and everything together.
- Add the chicken into the mixture. Cover with cling wrap and keep in the fridge for 30 minutes (or less if you ready to cook).
- On a large plate, combine the all-purpose flour, cornflour, salt, and pepper. Mix the mixture and set aside.
- Dredge the chicken pieces through the dry mixture, making sure to coat evenly on all sides. Shake off any extra.
- Set the chicken on another plate or a parchment paper.
- Heat the oil in a pan over medium heat.
- Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
- Fry the chicken, flipping each piece every 2 minutes. Cook until the pieces turn golden brown.
- Heat another pan over a lower heat.
- Fry the sliced red onion, ginger, and garlic for a few minutes.
- Add the soy sauce, honey, and, salt, pepper, and dried chilies. Stir well and combine with the fried chicken. Coat the chicken with the sauce.
- Sprinkle the sliced spring onions on top.
- The dish is ready to be served with steamed rice.
Note: A simple tip to thicken the sauce: In a small bowl, combine 1 tablespoon cornflour with a little bit of water, stir, and set aside. Add this mixture to the sauce before adding the chicken.
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