Sweet and Sour Chicken (Without Deep-Frying)
Restaurant-style crispy juicy sweet and sour chicken without deep frying or a wok! Gluten Free Adaptable
Restaurant-style crispy juicy sweet and sour chicken without deep frying or a wok! Gluten Free Adaptable
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 egg beaten
- 2 cloves garlic minced
- 3 tablespoons brown sugar
- 1/2 cup cornstarch
- 1/2 tablespoon cornstarch
- 2 teaspoons minced ginger
- 1/2 small white onion chopped
- 1 pound (450 grams) boneless skinless chicken thighs (or
- 2 tablespoons ketchup (*footnote 1)
- 2 tablespoons shaoxing wine (or dry sherry for gluten free opti
- 2 tablespoons light soy sauce (or soy sauce or tamari for gluten free option)
- 1/3 cup peanut oil (or vegetable oil)
- 1 bell pepper chopped (i used a mix of colors in this recipe)
- Carbohydrate 62.5320267033002 g
- Cholesterol 0 mg
- Fat 41.2770684390058 g
- Fiber 1.61141669474898 g
- Protein 1.15412500007535 g
- Saturated Fat 6.51236881973317 g
- Serving Size 1 1 to 3 serving (440g)
- Sodium 18.0248333416815 mg
- Sugar 60.9206100085512 g
- Trans Fat 1.86842443218007 g
- Calories 616 calories
Step-by-step
- Mix all the sauce ingredients in a small bowl and set aside.
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic and ginger. Cook and stir a few times until it releases its fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
- Add back the chicken pieces, white onion, and bell peppers. Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
- Serve hot as main over steamed rice.
Sweet and Sour Chicken: A Weeknight Winner
As a busy working mom, finding time to cook delicious, healthy meals feels like a constant juggling act. Weeknights are a whirlwind of homework, extracurricular activities, and the never-ending to-do list. That’s why I’m always on the lookout for recipes that are both quick and satisfying. This Sweet and Sour Chicken recipe has become a staple in our house – it's surprisingly easy, delivers incredible flavor, and the whole family loves it. Forget the takeout menus; this recipe is your new weeknight hero.
What sets this recipe apart is its simplicity and versatility. No fancy equipment is needed, and the gluten-free adaptations make it inclusive for everyone. The best part? It’s incredibly crispy, thanks to a clever technique that eliminates the need for deep frying or a wok. This means less mess and fewer dishes—a huge win in my book! The sweet and sour sauce is perfectly balanced, offering a delightful tang that perfectly complements the tender chicken. I often adjust the recipe to match my family’s preferences—sometimes adding extra ginger for a spicier kick, other times using a different mix of bell peppers for a pop of color.
Beyond the ease of preparation, this dish also ticks the boxes for healthy eating. The chicken provides lean protein, essential for keeping everyone energized throughout the day. While it's not a low-calorie meal, it's significantly healthier than many takeout options. I often serve it with a side of steamed brown rice or quinoa to add some extra fiber and nutrients to the meal. This makes it a complete and balanced meal, perfect for a busy weeknight. I often make a double batch and enjoy the leftovers for lunch the next day. It reheats beautifully and the flavors deepen overnight, making it even more delicious!
One thing I love about cooking is the ability to adapt recipes to my own tastes and what I have on hand. This sweet and sour chicken recipe is no exception. Feel free to experiment with different vegetables—broccoli florets, carrots, or snap peas would all be delicious additions. If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of your favorite hot sauce. This recipe is a blank canvas, and you are the artist! I’ve found it to be a truly versatile and satisfying meal that consistently pleases my family. It's a testament to the fact that delicious, satisfying food doesn’t have to be complicated or time-consuming. Give it a try, and I’m confident that it will quickly become a favorite in your kitchen, too.
Tips and Tricks:
- Marination is key: Allowing the chicken to marinate for at least 10 minutes helps to tenderize it and ensures that the flavors of the marinade are infused throughout the chicken.
- Don't overcrowd the pan: Make sure to cook the chicken in batches to ensure that it browns evenly. Overcrowding the pan will result in the chicken steaming instead of browning.
- Adjust the sauce to your liking: Feel free to adjust the amount of sugar, vinegar, or soy sauce to your preferred level of sweetness and tartness.
- Serve it up: Serve the sweet and sour chicken over rice, noodles, or even as a filling for tacos or lettuce wraps.
This recipe is more than just a meal; it's a reminder that even in the midst of a busy life, we can still savor delicious, homemade food. It's about creating memories around the dinner table and sharing a meal with loved ones. And, let's be honest, it's about having a delicious, stress-free dinner that doesn't require a culinary degree to make.
