Ken’s Sweet & Sour Chicken

This authentic-style Sweet and Sour Chicken features tender, crispy chicken cubes coated in a delicate balance of sweet and tangy flavors. Unlike heavy restaurant versions, this recipe highlights fresh bell peppers, carrots, and scallions, creating a vibrant and textured dish. The sauce, made with rice wine, soy sauce, and a hint of tomato paste, offers a sophisticated depth that complements the crunch of the fried chicken. Perfect for weeknight dinners or family gatherings, it brings the satisfaction of takeout to your home kitchen without the excessive sugar or grease.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Description

This authentic-style Sweet and Sour Chicken features tender, crispy chicken cubes coated in a delicate balance of sweet and tangy flavors. Unlike heavy restaurant versions, this recipe highlights fresh bell peppers, carrots, and scallions, creating a vibrant and textured dish. The sauce, made with rice wine, soy sauce, and a hint of tomato paste, offers a sophisticated depth that complements the crunch of the fried chicken. Perfect for weeknight dinners or family gatherings, it brings the satisfaction of takeout to your home kitchen without the excessive sugar or grease.

Ingredients

Skinless, boneless chicken breast, cut into 1-inch cubes
Rice wine or dry sherry
Light soy sauce (for marinade)
Salt (for marinade)
Green bell pepper, cut into 1-inch squares
Red bell pepper, cut into 1-inch squares
Peeled and cut into 1-inch chunks
Cut into 1-inch chunks
Beaten
Cornstarch (for batter)
Oil, preferably peanut, for deep frying
Chicken stock
Light soy sauce (for sauce)
Salt (for sauce)
Chinese white rice vinegar or cider vinegar
Sugar
Tomato paste
Cornstarch (for thickening sauce)
Water
Fresh orange segments or canned lychees (drained)

Directions

1
Cut the chicken breast into 1-inch cubes.
2
In a bowl, combine the chicken cubes with the rice wine (or sherry), the light soy sauce (for marinade), and the salt (for marinade).
3
Marinate the chicken for 20 minutes.
4
Meanwhile, cut the green and red bell peppers into 1-inch squares.
5
Peel the carrot and cut it into 1-inch chunks.
6
Cut the scallions into 1-inch chunks.
7
Bring a pot of water to a boil and blanch the carrots for 4 minutes.
8
Drain the blanched carrots and set them aside.
9
In a separate bowl, whisk together the beaten egg and the cornstarch (for batter) until well blended into a smooth batter.
10
Remove the chicken cubes from the marinade and coat each piece thoroughly in the egg-cornstarch batter.
11
Heat the oil in a deep-fat fryer or large wok until it is almost smoking hot.
12
Carefully add the battered chicken pieces to the hot oil and deep-fry until golden brown and crispy.
13
Remove the fried chicken with a slotted spoon and drain on paper towels.
14
In a large saucepan, combine the chicken stock, the light soy sauce (for sauce), the salt (for sauce), the vinegar, the sugar, and the tomato paste.
15
Bring the sauce mixture to a boil over medium-high heat.
16
Add the green peppers, red peppers, blanched carrots, and scallions to the saucepan and stir well.
17
In a small bowl, mix the remaining cornstarch (for thickening sauce) with the water to create a slurry.
18
Stir the cornstarch slurry into the simmering sauce and bring back to a boil to thicken.
19
Reduce the heat to a low simmer.
20
Add the fried chicken cubes and the orange segments (or lychees) to the sauce.
21
Gently toss everything together to coat the chicken and vegetables evenly in the sauce.
22
Transfer the mixture to a deep platter and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 22.0g34%
Saturated Fat 4.0g20%
Cholesterol 95mg32%
Sodium 650mg28%
Total Carbohydrate 35.0g12%
Dietary Fiber 2.0g8%
Sugars 25.0g
Protein 25.0g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/kens-sweet-sour-chicken/