Personally, I’m very fond of Asian cuisine. Mostly, because of their ability to cook rich flavored dishes with minimum ingredients. And this chicken in a sour-sweet sauce, not an exception.
Here we have some battered chicken, fast fried vegetables, and as you see, sour-sweet sauce. Thanks to fast high-heat processing, vegetables remain all the vitamins, taste, and flavor.
Who doesn’t like the sour-sweet taste? Right, nobody. This is, you might say, classic, easy to cook Chinese sauce everybody likes.
The main reason for such appreciation, I guess, is that it can unbelievably change the taste. The sour and sweet contrast gives that very pinch, everybody likes it for. Sugar enhances the taste and sourness increases salivation so the brain gets the signal: “Come on, eat more”. And here you are in the vicious circle, and you can’t get out until the plate is empty.
Contents
⏱ Cooking time — 5 hours 10 minutes overall. Includes 25 minutes of preparation and cooking + 4 hours 45 minutes unattended.
🔪 Ingredients
For 1 servings:
For chicken and vegetables:
- 2 chicken thighs or 1 breast (total weight for about 300 g) (don’t have? check for chicken breast substitutes)
- 1 egg
- 50 g (1,8 oz) ginger
- 30 g (1 oz) cornstarch
- ½ onion
- 1 sweet pepper
- 150-200 ml (0,6-1 cups) of frying oil (may need more, depending on the cookware)
- Salt, pepper
For sauce:
- 2 tbsp tomato paste
- 60 ml (4 tbsp) of chicken broth
- 2 tbsp rice vinegar
- 2 tbsp freshly squeezed orange juice
- Salt
- 1.5 tsp brown sugar
Equipment:
Wok (not necessary )
🥣 Directions
I’d like to mention that this amount of ingredients is good for one serving or for 2 with a side dish.
First, you need to take off the rind and slice the meat (300 g (10,6 oz)) on 3 cm in length and 1 cm wide pieces. Put in the bowl.
Peel a finger-sized piece of ginger (25 g (0,9 oz)) and grate it.
Separate the egg white from the yolk.
Add the egg white, grated ginger and ½ tsp of salt to the bowl with chicken, mix and leave for 30 minutes.
While the meat is marinating, let’s cook the sauce.
Mix 2 tbsp of tomato paste, 75 ml (5 tbsp) of chicken broth, 2 tbsp of rice wine vinegar, 2 tbsp of orange juice (squeeze the orange), ½ tsp of salt and 1.5 tbsp of brown sugar (you can replace it with white one). With this amount of sugar, the dish won’t be very sweet, but that is a traditional Chinese proportion. Although, if you’re really a sweet tooth person, add more.
Mix until the sugar/salt completely melts, put aside.
Now vegetables.
1 onion cut “from a pole to pole”, by the way, as for me, this method is more suitable for the stir-frying technique.
Dice 1 pepper. I took 2 halves from 2 different-colored, you, on the other hand, can use one, or follow my example and use 2, that’s even more beautiful.
To dice the pepper, firstly cut it in half. Then cut off the even pieces, but try not to touch the inner part.
Slice them and then dice.
Do the same with the rest of the pepper.
Grate one more piece of ginger (25 g (0,9oz)) as before.
That’s all with preparation. Now let’s cook.
Pour the oil (150- 200 ml (0,6-1 cups)) into a wok and put on the high-heat. There should be enough oil to cover the chicken pieces in half. Add 30 g (1 oz) of cornstarch to the chicken and mix. Put them to the wok one by one and don’t turn up until golden. Then turn up the pieces and fry from the other side.
Using the spatula, put the chicken into a clean bowl. If some of them are stuck together, just separate them with a spatula.
Pour the oil out of the wok but leave for about 1 tbsp.
Add pepper and onion, fry for 1 minute while stirring, add ginger and cook for another minute while stirring.
Put the vegetables together in the wok or frying pan, and pour a sauce in there. The sauce needs to be warm when mixed with vegetables, so try to pour it on the walls first.
Mix everything, add a chicken, mix one more time, and serve right away while they’re still crispy.
🙋♂️ FAQ
Can I use a different type of protein instead of chicken?
Yes, you can substitute chicken with other proteins such as tofu, shrimp, or beef, depending on your preference.
Can I use a different vegetable instead of sweet peppers?
Absolutely! Feel free to substitute sweet peppers with other vegetables such as broccoli, snap peas, or zucchini.
What can I substitute for the rice vinegar in the sauce?
If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute.
Can I use white sugar instead of brown sugar in the sauce?
Yes, you can use white sugar instead of brown, but it may alter the flavor profile slightly as brown sugar has a bit of a molasses taste.
Can I make this dish less spicy?
The recipe doesn’t include any spicy ingredients, but if you prefer a milder flavor, feel free to adjust the amount of ginger or pepper.
Can I make this dish in advance?
Yes, you can cook the chicken and vegetables in advance, but it’s best to add the sauce just before serving to maintain the fresh taste and prevent the dish from becoming soggy.
What should I serve this dish with?
This dish goes well with steamed rice, noodles, or quinoa.
Can I use frozen vegetables in this dish?
Yes, you can use frozen vegetables, but make sure to thaw and drain them to remove excess moisture before frying.
How long will leftovers last in the fridge?
Leftovers can be stored in the refrigerator in a sealed container for 3-4 days.
Can I use a store-bought sauce instead of making it?
Yes, a store-bought sweet and sour sauce can be used as a time-saver, but homemade sauce allows you to control the ingredients and adjust the flavors to your liking.
How can I make this dish vegetarian?
You can substitute the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth to make this dish vegetarian.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can add a slurry made from additional cornstarch mixed with cold water, then heat until it reaches your desired consistency.
What can I use instead of cornstarch for coating the chicken?
If you don’t have cornstarch, you can use all-purpose flour or rice flour as alternatives for coating the chicken.
How can I ensure my chicken is crispy when frying?
Make sure the oil is hot enough before adding the chicken. The chicken should sizzle immediately when it hits the oil. Also, do not overcrowd the pan, as this can lower the oil’s temperature and lead to soggy chicken.
Chicken With Vegetables In Sour-sweet Sauce
Equipment
- Wok (not necessary )
Ingredients
- 300 g chicken meat (2 chicken thighs or 1 breast)
- 1 egg
- 50 g ginger
- 30 g cornstarch
- ½ onion
- 1 sweet pepper
- 150-200 ml frying oil (may need more, depending on the cookware)
- salt
- pepper
- 2 tbsp tomato paste
- 60 ml chicken broth
- 2 tbsp rice vinegar
- 2 tbsp freshly squeezed orange juice
- 1.5 tsp brown sugar
Instructions
- You need to take off the rind and slice the meat (300 g) on 3 cm in length and 1 cm wide pieces. Put in the bowl.
- Peel a finger-sized piece of ginger (25 g) and grate it.
- Separate the egg white from the yolk.
- Add the egg white, grated ginger and ½ tsp of salt to the bowl with chicken, mix and leave for 30 minutes
- Mix 2 tbsp of tomato paste, 75 ml of chicken broth, 2 tbsp of rice wine vinegar, 2 tbsp of orange juice (squeeze the orange), ½ tsp of salt and 1.5 tbsp of brown sugar. Mix until the sugar/salt completely melts, put aside.
- Cut 1 onion “from a pole to pole”.
- Dice 1 pepper. To dice the pepper, firstly cut it in half. Then cut off the even pieces, but try not to touch the inner part. Slice them and then dice.
- Grate one more piece of ginger as before.
- Pour the oil (150-200 ml) into a wok and put on the high-heat. There should be enough oil to cover the chicken pieces in half. Add 30 g of cornstarch to the chicken and mix.
- Put them to the wok one by one and don’t turn up until golden. Then turn up the pieces and fry from the other side. Using the spatula, put the chicken into a clean bowl. If some of them are stuck together, just separate them with a spatula.
- Pour the oil out of the wok but leave for about 1 tbsp. Add pepper and onion, fry for 1 minute while stirring, add ginger and cook for another minute while stirring. Put the vegetables together in the wok or frying pan, and pour a sauce in there.
- Mix everything, add a chicken, mix one more time, and serve right away while they’re still crispy.
Nutrition
