This classic Sweet-And-Sour Chicken delivers a perfect balance of crispy texture and bold, contrasting flavors. The chicken breast is marinated, battered, and deep-fried to golden perfection before being tossed in a vibrant sauce. The sauce itself is a harmonious blend of savory chicken stock, tangy rice vinegar, and sweet sugar, thickened to a glossy finish. Bright vegetables like bell peppers and carrots add crunch, while lychees or orange segments provide a refreshing fruity note. It’s a satisfying international-style main that feels indulgent yet comes together in under an hour, making it an excellent choice for weeknight dinners or casual gatherings. Serve it hot over steamed rice for a complete meal that brings restaurant-quality flavor to your home table.
Sweet-And-Sour Chicken
Description
This classic Sweet-And-Sour Chicken delivers a perfect balance of crispy texture and bold, contrasting flavors. The chicken breast is marinated, battered, and deep-fried to golden perfection before being tossed in a vibrant sauce. The sauce itself is a harmonious blend of savory chicken stock, tangy rice vinegar, and sweet sugar, thickened to a glossy finish. Bright vegetables like bell peppers and carrots add crunch, while lychees or orange segments provide a refreshing fruity note. It&# 226;ÂÂs a satisfying international-style main that feels indulgent yet comes together in under an hour, making it an excellent choice for weeknight dinners or casual gatherings. Serve it hot over steamed rice for a complete meal that brings restaurant-quality flavor to your home table.Ingredients
Directions
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Cut the skinless, boneless chicken breast into 1-inch cubes.
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In a bowl, combine the chicken cubes with 1 tablespoon rice wine (or dry sherry), 1 tablespoon light soy sauce, and 1/2 teaspoon salt. Marinate for 20 minutes.
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While the chicken marinates, cut the green and red bell peppers into 1-inch squares.
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Peel the carrots and cut them into 1-inch chunks. Cut the scallions into 1-inch pieces.
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Bring a pot of water to a boil. Blanch the carrots for 4 minutes, then drain and set aside.
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In a separate bowl, whisk together the beaten egg and 2 tablespoons cornstarch until smooth to form a batter.
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Remove the chicken from the marinade and coat each piece thoroughly in the egg batter.
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Heat 2 cups of oil in a deep-fat fryer or large wok until almost smoking.
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Carefully add the battered chicken pieces to the hot oil and deep-fry until golden brown and crispy.
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Remove the fried chicken with a slotted spoon and drain on paper towels.
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To make the sauce, combine 2/3 cup chicken stock, 1 tablespoon light soy sauce, 1/2 teaspoon salt, 1 1/2 tablespoons Chinese white rice vinegar (or cider vinegar), 1 tablespoon sugar, and 1 tablespoon tomato paste in a large saucepan.
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Bring the sauce mixture to a boil.
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Add the bell peppers, scallions, and blanched carrots to the sauce. Stir well.
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In a small bowl, blend 1 teaspoon cornstarch with 1 teaspoon water to create a slurry.
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Stir the cornstarch slurry into the sauce and bring back to a boil until thickened.
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Reduce heat to a simmer. Add the drained lychees (or orange segments) and the fried chicken cubes.
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Gently toss everything together until the chicken is evenly coated in the sauce.
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Transfer the mixture to a deep serving platter and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 140.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.9g5%
- Cholesterol 72.4mg25%
- Sodium 63.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
