This classic sweet and sour chicken delivers the perfect balance of crispy texture and tangy flavor. Boneless chicken cubes are marinated for tenderness, coated in a light flour mixture, and double-fried until golden and crisp. The homemade sauce combines the bright acidity of vinegar with the sweetness of brown sugar and ketchup, enriched with aromatic ginger and garlic. Tossed with crisp bell peppers, juicy pineapple chunks, and sweet lychees, every bite offers a delightful contrast of textures. It&# 226;ÂÂs a vibrant, satisfying weeknight dinner that brings the taste of a Chinese takeout favorite to your home kitchen without the wait.
Sweet-Sour Chicken A La Yan Can Cook
Description
This classic sweet and sour chicken delivers the perfect balance of crispy texture and tangy flavor. Boneless chicken cubes are marinated for tenderness, coated in a light flour mixture, and double-fried until golden and crisp. The homemade sauce combines the bright acidity of vinegar with the sweetness of brown sugar and ketchup, enriched with aromatic ginger and garlic. Tossed with crisp bell peppers, juicy pineapple chunks, and sweet lychees, every bite offers a delightful contrast of textures. It's a vibrant, satisfying weeknight dinner that brings the taste of a Chinese takeout favorite to your home kitchen without the wait.Ingredients
Directions
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In a bowl, mix the cubed chicken with rice wine, soy sauce, and salt. Let it marinate for at least 30 minutes.
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Add the beaten egg to the marinated chicken and toss to coat evenly.
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In a separate shallow dish, combine the 1/4 cup cornstarch and flour.
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Dredge the chicken cubes in the flour mixture, shaking off any excess. Let the coated chicken rest for a few minutes.
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Heat oil in a deep skillet or wok to 360ðF (180ðC). Deep fry the chicken cubes for 2 to 3 minutes until cooked through.
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Remove chicken and drain on paper towels. Keep warm.
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In a clean wok or large skillet, sauté the minced garlic and ginger in 2 teaspoons of oil over high heat for 30 seconds until fragrant.
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Add the cider vinegar, chicken broth, brown sugar, ketchup, 2 teaspoons soy sauce, and grated orange peel to the wok. Stir to combine.
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Add the green and red bell peppers to the sauce and stir-cook for 1 minute.
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Add the pineapple chunks and lychee (or mandarin oranges) to the sauce.
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In a small bowl, mix the 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.
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Pour the cornstarch slurry into the sauce while stirring constantly. Raise heat to high and cook until the sauce thickens and turns glossy.
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Taste the sauce and adjust seasoning with a little more sugar, vinegar, or salt if needed.
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While the sauce is cooking, reheat the frying oil to 375ðF (190ðC). Refry the chicken for 2 minutes until golden and extra crispy. Drain on paper towels.
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Add the crispy chicken to the wok with the sauce and vegetables. Toss gently to coat everything evenly.
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Serve immediately over steamed white rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 276.1kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 3.7g19%
- Cholesterol 101.0mg34%
- Sodium 93.1mg4%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the crispiest chicken, ensure the oil temperature is correct before adding the chicken. Do not overcrowd the pan when frying.
You can substitute rice vinegar for cider vinegar for a more traditional Asian flavor profile.
If you cannot find fresh lychees, canned mandarin oranges or even fresh pineapple chunks work well as a substitute.
The sauce can be made ahead of time and reheated gently before adding the chicken.
For a lighter version, you can bake the chicken at 400ðF for 15-20 minutes, though it won't be as crispy as deep-fried.
