🍽️ How to Make Sweet and Sour Chicken (甜酸鸡)

🧆 Ingredients

• 300g boneless chicken breast or thigh
• 2 tablespoons cornstarch
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 2 tablespoons ketchup
• 1 tablespoon pineapple juice (optional)
• 1/2 red bell pepper (chopped)
• 1/2 green bell pepper (chopped)
• 1/2 onion (chopped)
• Vegetable oil for frying
• Salt to taste

🍳 Steps

1. Prepare the Chicken:

   • Rinse the chicken breast or thigh under cold water and pat dry with paper towels. Trim off any excess fat or sinew.
   • Cut the chicken into uniform bite-sized pieces for even cooking.
   • In a bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 egg. Mix well and let marinate for at least 15 minutes to enhance flavor and tenderness.
   • Just before frying, add 2 tablespoons cornstarch to the marinated chicken and toss until each piece is evenly coated. This ensures a crispy exterior.

2. Prepare the Vegetables:

   • Wash the red and green bell peppers and onion thoroughly.
   • Remove seeds and membranes from the bell peppers, then chop into 1-inch pieces.
   • Peel and chop the onion into similar-sized pieces for even cooking.

3. Fry the Chicken:

   • Heat enough vegetable oil in a deep pan or wok to 170°C (340°F). To test if the oil is ready, drop a small piece of bread in; it should sizzle and turn golden in about 10 seconds.
   • Fry the chicken pieces in batches to avoid overcrowding, which helps maintain oil temperature and crispiness.
   • Fry each batch for 3–4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.

4. Make the Sauce:

   • In a separate bowl, mix 2 tablespoons sugar, 2 tablespoons vinegar, 2 tablespoons ketchup, 1 tablespoon pineapple juice (optional), and a pinch of salt. Stir until sugar dissolves.
   • Pour out most of the frying oil, leaving about 1 tablespoon in the pan. Heat over medium-high.
   • Add chopped onion and bell peppers. Stir-fry for 1–2 minutes until slightly softened but still vibrant.
   • Pour in the sauce mixture and bring to a gentle simmer. Stir constantly until the sauce thickens and becomes glossy, about 2–3 minutes.

5. Combine:

   • Add the fried chicken pieces to the pan with the sauce and vegetables.
   • Toss quickly and gently to coat every piece evenly. Cook for another 1–2 minutes to allow flavors to meld.

6. Finish and Serve:

   • Taste and adjust seasoning with extra sugar or vinegar if desired.
   • Serve immediately while hot, garnished with extra bell peppers or a sprinkle of sesame seeds for presentation.

📝 Additional Tips

• Chicken Selection: Thigh meat is juicier, but breast works for a leaner option. Ensure chicken is fresh and odorless.
• Marinating: Marinate for at least 15 minutes, or up to 1 hour in the fridge for deeper flavor.
• Oil Temperature: Maintain oil temperature between 170–180°C (340–355°F) for best crispiness.
• Sauce Consistency: If the sauce is too thick, add a splash of water or pineapple juice. If too thin, simmer longer.
• Vegetable Doneness: Vegetables should remain slightly crisp for texture contrast.
• Serving: Sweet and Sour Chicken pairs well with steamed jasmine rice or fried rice.

💡 Tips

• Use pineapple juice for extra tang.
• Fry chicken in batches for crispiness.
• Adjust sugar and vinegar for preferred taste.
• Serve immediately for best texture.